FOCCACIA PIZZA
FOCCACIA PIZZA
A playlist to go with this recipe:
Coming from New York, I know good pizza. I love everything about the south especially the people, but they’re lacking in the pizza department. My family would order pizza almost every Friday. It is something we would always look forward to. One of my favoirte types of pizza is a Sicilian pie.
One day, I was craving a good pizza. I thought where to order from, was on yelp for longer than I should’ve been. I then thought, let me take these cravings into my own hands. I picked up some mozzarella and hot calabrese and I got to work.
Let me tell you, not only did the taste exceed all my expectations, the smells are amazing. My whole place smelt like a pizzeria, and I would not have it any other way. The best feeling is when people walk in your home, and say, “Wow it smells so good in here! What are you making?” Sit down, let me show you, you want a piece?
This focaccia pizza AKA homemade Sicilian pizza is unbelievable.
Foccacia Pizza
Yields 1 pizza
Ingredients
For the Dough
1 ¾ cup warm water
1 packet of instant active dry yeast
2 tbs of brown sugar
500 g flour
1 tbs of salt
5 tbs extra virgin olive oil
For the Sauce
1 can whole peeled San Marzano tomatoes
4/5 Fresh basil leaves (plus more for garnish)
2 tsp good extra virgin olive oil
1 garlic clove, sliced
Salt and pepper
Cheese
1 cup FRESHLY shredded low moisture mozzarella
3 tbs pecorino romano cheese
Directions
In a large bowl, combine warm water and brown sugar. Mix. They sprinkle yeast over the top and mix. Let yeast mixture sit for 5 minutes, until foamy. Once the yeast has reacted, add in 500 grams of flour. Using a stand mixer, with the dough hook attachment, mix the dough until a shaggy dough forms (about 1 minute), then increase speed to high and let the dough knead for 5 more minutes until a ball has formed.
Oil a large bowl with 2 tbs of your oil. Using a rubber scraper or spatula, scoop out the dough and place it in the oiled bowl, roll the dough around in the bowl so it is coated in oil. Cover with a damp towel or plastic wrap and let rise for about 1.5 hours in a warm place* (or overnight in the fridge).
Oil a large bowl with 2 tbs of your oil. Using a rubber scraper or spatula, scoop out the dough and place it in the oiled bowl, roll the dough around in the bowl so it is coated in oil. Cover with a damp towel or plastic wrap and let rise for about 1.5 hours in a warm place* (or overnight in the fridge).
Preheat oven to 425° F 30 minutes into your second rise.
While the dough rises again, make your sauce. In a medium mixing bowl, add tomatoes. Crush tomatoes in the bowl with your hand or kitchen shears. Once tomatoes are crushed, but still chunky, add in torn basil, garlic, olive oil, and a pinch of salt and pepper. Grate your mozzarella.
Once dough has doubled In size, remove towel or plastic wrap. Add the rest of your olive oil (1 tbs) to the top of the dough. Dimple the dough with your fingers across the surface. Now add tomato sauce on top of the dough just to cover the surface (note that there will be left over sauce, do not add all of the sauce, it will make your pizza soggy). Top with mozzarella** and pecorino romano cheese. Bake in the oven for 20-25 minutes until the cheese is melted.
If adding toppings (pepperoni, calabrese, soppressata, pesto, ricotta etc.) add 20 minutes into the bake, and finish baking another 5-10 minutes until toppings are crispy.
Once crispy and cheese is melted, let cool in the pan for 10 minutes. Add to a wooden cutting board, top with more basil, freshly grated pecorino slice up and enjoy!
*I like to let my doughs rise in my laundry room as odd as that sounds, the warmth aids the rise.
**I also add mozzarella around the edge of the pizza so it crisps up on the edges in the oven.