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Focaccia Pizza
This pizza recipe uses flour, salt and yeast, with a tad of oil(olive best, but canola, vegetable good), and butter added to the yeast mixture for making the focaccia pizza dough. The pizza toppings include - sauce, hamburg, pepperoni, green pepper, mozzarella shredded cheese. We add vegetable(or canola) oil to the bottom of the pizza pans to get a slight crisp to the bottom crust. The way we make the pizza dough,(focaccia style) will give us a soft and airy dough, with a light taste, and crispy on the bottom crust, but not crunchy. We can make 2 pizzas from this one pizza dough recipe.The Ingredients
We need: all purpose flour, regular salt or sea salt; lukewarm water for the yeast, a bit of oil for lightly brushing(dabbing) the pizza dough. And, just add the butter and oil for the dough mixture, together with one teaspoon of brown or white sugar.The ingredients for the pizza topping include, pepperoni - I used Marc Angelo's packaged small pepperoni already sliced, and with some spicyiness, making it ideal for the pizza topping; fresh lean hamburg - pan fried and oil drained and salted as you like; and, green pepper, small sized and very thinly sliced. For the cheesy top, mozzarella shredded cheese - one package, 320g, good for both pizzas. And, we brush the doughs with oil before adding a sprinkling of garlic salt, and oregano - just before adding the pizza sauce(see photos).
Watch the Video
Focaccia Style Pizza Recipe Video
Gather the Ingredients:
Makes 1 round 12", and 1 small cookie sheet size pizza, or, 1 large cookie sheet size pizza and 1 small cookie sheet size pizza.
3 1/2 cups all purpose flour
3/4 tsp salt
1 1/2 cup lukewarm water
1 yeast packet, traditional or instant
2 tbl oil vege, add with yeast mixture
2 tbl butter, add with yeast mixture
1 tsp brown sugar or white, add with yeast mixture
1 1/4 cup Classic sausage sauce or your fav, (divided)
320g Mozzarella Cheese, shredded(divided)
1 small green pepper, sliced thin,divided
22 sm spicy pepperoni, cut them in half, (divided)
1/2 pound lean hamburg pan fried, rid
grease, (divided)- 1/4 pound each pizza
3 tbl vege oil,for the pans, (divided), use pastry brush, or wax paper
3 tbl sesame oil(vege oil good also), divided, brush lightly, dab the dough before adding sauce and ingreds,and add,
1/2 tsp garlic salt,(divided), with hand - sprinkle
1 tsp oregano, (divided), with hand - sprinkle over dough, before sauce and ingreds, after adding sesame oil
Details:
For the hamburg, you can crumble it before it frys in the pan, or just cook it burger shaped(2), then crumble the burgers over the pizza. I like this whole burger method, cuz less fuss to fry, and much easier to drain the grease.
For the sauce, I used a basic pasta sauce and added my own spices to make it a tad spicy and hot. I used oregano, garlic powder, and white pepper.
For the yeast and water mixture - I add bit of butter(2 tbl), oil(2 tbl), and brown sugar(or white, 1 tsp) - to the dough for flavour and the sugar, for carmelization. Thin sliced green pepper goes really nice with the ingredients, moreso than chunky green pepper pieces, and with the slightly salted hamburger.
Oregano and garlic salt(or garlic powder for lower sodium) are added to the readied pizza dough just before adding the sauce; just to give some extra flavour. And, if you like a spicier sauce, you can add a spicy seasoning to the sauce also.
Prepare The Dough
Make Dough- In a large bowl,(see photo) add the lukewarm water(1.5 cups) and then sprinkle the yeast packet over the water, let rest a few minutes. If your yeast is from a store bought jar, just add one teaspoon.
Then, add the butter, and oil, and the teaspoon sugar, and stir to blend. Measure out the flour and add the salt to it, then mix it well. When the yeast and water mix are ready, add the flour mix to it, incrementally, till all is combined, and you have a sticky doughy texture.
Now, at this point, with a traditional dough recipe, we would usually start adding extra flour as we knead the dough, to make it unsticky. However, we WANT the dough to be sticky, so we don't add the extra flour, Just knead it gently a few times.
When the sticky dough is combined enough, it will start to pull off the sides of the bowl in a stretchy like fashion - usually with about a half dozen kneads or so.
Next: Let the Dough Rise
Remember! DON'T ADD FLOUR, and don't over knead the dough, just let the dough begin its rise in the same bowl. Add some oil to a piece of wax paper or use a pastry brush and brush it around the bowl best you can. This keeps the dough from clinging to the bowl when you are removing it, once it has risen.
Let dough rise for at least till doubled in the bowl(40-55mins)-depending on room temp. Note: turn on oven and let sit atop oven can get dough rising quicker. Cover the dough while it rises(dish towel, paper towel), or if the bowl has a cover just put the cover over it.
Add Oil To The Pizza Pans
As dough is rising, prepare the pizza pans by adding 1.5 tablespoons vegetable oil to each. Use a pastry brush or wax paper to cover all the areas. This recipe makes 2 pizzas.
Make Two Pizza Doughs - Divide The Dough
Once the dough has doubled, with a spatula tap to release air of dough - DON'T KNEAD, DON'T ADD FLOUR - with hands, pick up the dough, and gently stretch the dough in one direction, do this 2 -3 times; and NOW, divide for two dough balls- one for each pizza pan.
The dough is sticky - that's good. Don't add any flour to it.
Put the dough balls to each pizza designated pan- put each dough ball in the center of each pizza pan, and flatten it best you can; and then, with your hands work the dough outwards towards edges of the pizza pan(cookie sheet)- finger tips only, (cold water dish handy for dipping fingers - cuz sticky dough) gently ease dough to edges of pizza pans(this will take a few minutes to do for each pizza dough, as the dough is elastic). Don't worry about the oil on the pan bottoms, it will still adhere to the pizza dough.
Next, add the sesame oil(olive or canola good also)to the top of the pizza doughs, by dabbing it around the dough with a pastry brush(you don't have to cover all areas of the dough surface), and then add the oregano, and garlic salt. Now your ready to add the pizza sauce, and toppings.
Get Oven Ready - Add Pizza Toppings
Set the Oven temp so it has lots of time to pre heat at temperature - 415.Set Oven Rack to middle of oven.
Add Toppings and Sauce:
Once you have dabbed the pizza doughs with oil, and sprinkled on the oregano, and garlic salt, it's time to add the sauce, and pizza ingredients. First, add the pizza sauce, add three tablespoons each pizza, and then cover all areas from those - cover the sauce out to edges also.
Next, a light sprinkle of the mozza(about 2 tablespoons per pizza) with hands, over the sauce. Then, start adding the hamburg, crumble it over each pizza, cover areas and to the edges. Pepperoni gets added next, then the green pepper thin slices, and lastly, the mozzarella cheese to cover all the ingredients. Lastly, add a few green pepper slices over the mozzarella cheese.
Bake The Pizza- Check The Crust
This Focaccia style pizza can bake from 11-14 mins, depending on oven. Ideally, you would check the pizza at 9 mins, if you use the middle rack in the oven.Check for Doneness:
You want the cheese on top to bake till it slightly browns, edges of pizza are slightly browned, and the pizza crust to be slight crispy texture with light brown areas.
You can remove one pizza from oven to check the crust bottom. If crust is good, but cheese not slightly browned, you can use Broil, to brown it quickly. Broil only takes a minute. WATCH CAREFULLY, as broil can overcook the cheese rather quickly.
Note: We want a slightly crispy crust bottom, and nice airy soft dough throughout, but, without over cooking the bottom of crust, because that would give us a too-crunchy bottom crust which we don't want.
If cheese on top is not slightly browned or to your liking; then use the 'quick broil' step, to add a nice light brown to the cheese; this does make the pizza look nicer, and somehow taste better!
To Bake To Perfection; Oven at 415: position the oven rack to middle of the oven:
If you prefer a crunchier bottom crust, then do give it more bake time. When pizza is done, remove the baked pizza from the oven; Cool a tad, cut, serve Enjoy!
Nutrition
With this pizza recipe, Focaccia Style Pizza, we can get some good nutrition from all the ingredients. For protein, we have lean hamburg - zinc, selenium, iron, and has essential B vitamins, including B12 for a healthy immune system. Protein from hamburg helps to contribute to build muscle, skin, bone, cartilage, and DNA synthesis from the selenium.Pepperoni also contains some protein and vitamin K, an important nutrient we must get from food. You an also get vitamin K from brocolli and spinach.
And for some carbs, the flour in our pizza recipe. Flour also gives us good amounts of selenium, riboflavin, niacin, thiamin, along with fiber and protein.
Tomatoes, a healthy ingredient in most pizza tomato sauces, are a good source of vitamin C, and low in fat. They also have a good amount of potassium.
Green Pepper, another good source of vitamin C, and also containing potassium, and, fiber.
Lastly, mozzarella cheese, an excellent source of protein and calcium - with low fat content. Just one ounce of mozzarella cheese has 6 grams of protein. Mozzarella cheese is popular because it is low fat, and lower sodium than many other cheese choices.
Eaten in moderation, pizza can provide lots of good nutrition that our body requires daily.
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