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Crispy Focaccia Pizza Recipe
Summer Rose

Crispy Focaccia Pizza Recipe

I hope this crispy focaccia pizza recipe becomes one you'll make again and again. It feels rustic, feeds a crowd easily, and leaves plenty of room to customize every corner with different toppings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 3 hours 45 minutes
Servings: 8 people
Course: Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4 cups 500g bread flour
  • 2 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 1¾ cups (415ml) warm water (100–110°F / 38–43°C)
  • 4 tbsp extra-virgin olive oil, divided
For the Topping
  • ½ cup thick pizza sauce
  • 2 cups shredded low-moisture mozzarella
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Fresh basil leaves for garnish (optional)

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Digital kitchen scale (recommended)
  • Rubber spatula
  • 9×13-inch metal baking pan
  • Plastic wrap or clean kitchen towel
  • Wire cooling rack
  • Pizza Cutter

Method
 

  1. Mix the flour, yeast, salt, warm water, and 2 tablespoons olive oil until a sticky dough forms.
  2. Cover and let the dough rise for 2 to 3 hours, or until doubled in size.
  3. Coat a 9×13-inch metal baking pan generously with the remaining olive oil.
  4. Transfer the dough to the pan and gently stretch it toward the edges. Let it rest if it resists stretching.
  5. Cover and let the dough rise again for 45 to 60 minutes.
  6. Preheat the oven to 425°F (220°C).
  7. Drizzle a little olive oil over the dough and press deep dimples across the surface with your fingertips.
  8. Spread the pizza sauce evenly, leaving a small border around the edges.
  9. Top with mozzarella, Parmesan, oregano, and garlic powder.
  10. Bake for 20–25 minutes, rotating the pan halfway if needed, until the cheese is bubbling and the crust is deep golden.
  11. Transfer the pizza to a wire rack and let it rest for 5 to 10 minutes.
  12. Garnish with fresh basil, slice into squares, and serve warm.

Notes

  • Bread flour creates a chewier, airier crust than all-purpose flour.
  • A generous coating of olive oil underneath the dough is the key to a crispy bottom.
  • Don't overload the pizza with sauce or watery vegetables.
  • Pat fresh mozzarella dry before using it.
  • For even more flavor, refrigerate the dough overnight after mixing and bake it the following day.
  • Refrigerate leftovers within 2 hours of baking and reheat leftovers to 165°F (74°C) before serving for food safety.