{"id":86501,"date":"2025-02-13T22:10:17","date_gmt":"2025-02-13T22:10:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/how-to-make-focaccia-pizza\/"},"modified":"2025-02-13T22:10:17","modified_gmt":"2025-02-13T22:10:17","slug":"how-to-make-focaccia-pizza","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=86501","title":{"rendered":"How to make focaccia pizza"},"content":{"rendered":"


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It\u2019s a natural inclination to want to pizza-fy anything. Whether it\u2019s garlic bread<\/a>, Japanese milk bread<\/a>, or bagels<\/a>, pretty much everything gets an upgrade with the addition of tomato sauce and melted cheese. So when we developed Big and Bubbly Focaccia<\/a>, our 2025 Recipe of the Year, we knew it would be a prime candidate to turn into pizza, too.<\/p>\n

But while it may seem simple \u2014\u00a0just pile the dough with sauce, cheese, and toppings, and bake, right? \u2014\u00a0it can actually be tricky to turn a focaccia recipe into pizza. Due to the bread\u2019s high hydration, excess liquid from sauce and other toppings can lead to underbaked portions \u2014 the opposite of what you want when you\u2019re craving a crispy, golden pizza. After some careful testing, our Test Kitchen cracked the code. With these tips, you\u2019ll be able to turn just about any focaccia into pizza (but we highly recommend starting with Big and Bubbly Focaccia!).<\/p>\n

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\n \"Big<\/p>\n

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Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div>

This big and bubbly dough makes a great base for crispy pan pizza.<\/figcaption><\/figure>\n

Use a larger pan<\/h3>\n

While we call for a 9″ square pan<\/a> to make a tall, bubbly focaccia, we recommend a 9″ x 13″ pan<\/a> if you\u2019re going to turn that dough into pizza. This way, the dough will be thinner (closer to 1″ compared to 2″) and bake more evenly.<\/p>\n

Add a protective layer of cheese<\/h3>\n

We recommend topping the unbaked dough with cheese first, before you add any sauce. This addition creates a layer between the dough and sauce, preventing excess moisture from seeping in. As a result, the top crust can fully bake and achieve a crispy texture, rather than becoming gummy. Once you add a generous layer of cheese, you can proceed with pizza sauce, then a final thin layer of cheese. (You may recognize this technique from other pan pizza recipes, like Crispy Cheesy Pan Pizza<\/a> and Detroit-Style Pizza<\/a>.)<\/p>\n

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\n \"Assembling<\/p>\n

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Photography by Patrick Marinello; food styling by Yekaterina Boytsova<\/p>\n<\/div>

Sprinkle a layer of cheese first, add your sauce, and then add the final top layer of cheese.<\/figcaption><\/figure>\n

Go lighter on the toppings\u00a0<\/h3>\n

You might want to load up your pizza, but we advise that you be sparing with your toppings. Toppings (especially raw toppings) can add moisture, which is the enemy of a crisp pizza, and overloading the pie will also make it take longer to bake. Less is more: You only need to slice a quarter of an onion to place on top, for instance, or reach for a handful of cherry tomatoes, rather than the whole pint.\u00a0If you want to add especially wet toppings (think mushrooms, peppers, or spinach) consider precooking those ingredients before adding them to your pizza.<\/p>\n

How to turn Big and Bubbly Focaccia into pizza<\/h3>\n

You’ll need:\u202f<\/strong>\u00a0<\/p>\n