pan pizza

If you’ve missed seeing Grateful Pizzas on store shelves, this is exactly how I made them.

For making any bread, I recommend using a scale. You can make this with a stand mixer, but it isn’t necessary. For this amount, I prefer to mix with my hand.

Ingredients:

625 g flour

482 g water

6 g active dry yeast (or 4.8 g instant dry yeast)

8 g salt

Step 1:

If using a stand mixer, attach your bread hook. Add the water to the bowl first, followed by flour. Mix on low setting until flour and water are just combined. If using your hand, add water followed by flour into a medium sized mixing bowl. Using your hand to pinch the flour and water together until just combined.

Step 2:

Cover bowl with plastic wrap or a damp kitchen towel. Allow to rest for 30 minutes. This allows the dough to fully hydrate before adding in the salt and creates to a better texture.

Step 3:

Remove cover and sprinkle in salt and yeast together. If using a stand mixer, mix for 3 minutes on medium speed, or until the dough is fully combined. If using your hand, this will take closer to 5 minutes to thoroughly mix. Make sure that there aren’t pockets of unincorporated salt and yeast. Remove the dough from the bowl with a bowl scraper and drizzle olive oil into the bottom of the bowl. Return the dough to the bowl or an oiled rectangular baking dish.

*Note: You should proof the dough in a vessel that is the same shape as your baking dish. So, if you plan to bake in a rectangular baking sheet, you should allow it to proof in a rectangular dish like a casserole dish. If you are going to bake the focaccia in a round cast iron pan, you should allow it to proof in a bowl. This will make it easier for the dough to fill the baking vessel.

Step 4:

Fold the dough into thirds like a letter and then flip the dough fold-side down. Cover with plastic wrap or damp kitchen towel and allow to rest on the counter for 20 minutes.

Step 5:

After 20 minutes, fold into thirds again and turn the dough fold-side down. Replace the cover and allow the dough to rest for 20 minutes. Repeat this two more times, for a total of 60 minutes and 4 folds, before putting the dough in the refrigerator over night to retard.

The process will go like this:

1.      fold into thirds and cover

-let sit 20 minutes

2.     fold into thirds and cover

-let sit 20 minutes

3.    fold into thirds and cover

-let sit 20 minutes

4.    fold into thirds final time and cover. Place dough, completely covered, in the refrigerator over night.

Step 6:

The next day, take your dough out of the refrigerator. Choose your baking vessel and coat generously with olive oil. This amount of dough works well for a round 10” or an 8”x12” rectangular vessel. However, you could also divide the dough into two of the same sized vessels for a thinner focaccia. Whatever vessel you choose, oil generously before adding your dough. Dimple the dough to spread it out as much as possible. Drizzle with more olive oil and cover once again. Allow to proof one last time on the counter for 45-60 minutes. The amount of time will depend on the temperature of the room. However, you will know it’s ready when the dough looks light and fluffy.

Step 7:

Preheat the oven to 425°F (on convection bake, if possible) and place a rack in the center.

Step 8:

When the dough seems ready to bake, dimple the surface by lightly pressing your fingertips into it, spreading your fingers out as you press down. More bubbles should form as you do this.

Step 9:

To turn the focaccia into pizzas, top with an even layer of red sauce, spreading it within ¼ inch of the outside edges. You don’t want a lot of crust on this style of pizza. Place in the oven and bake for 10 minutes. Pull the pizza and top with any other ingredients you’d like. Rotate the pizza and return to the oven. Bake until golden brown on the edges and puffy, about 15-20 minutes. 

*Note: If you aren’t using red sauce, you can skip the par baking step, top with all ingredients and bake for about 25 minutes.

*The amount of time the pizza bakes will vary based on oven and baking vessel. It’s important to start with less time and then add more if necessary. To judge whether or not the pizza is done, look for golden brown edges and that it isn’t doughy in the center. If you feel uncertain, you can always use a cooking thermometer to make sure. The internal temperature of the pizza should be about 190°F