Description
Detroit-style sourdough focaccia pizza baked in olive oil, topped with rich homemade tomato sauce, melted mozzarella, Monterey Jack, Havarti cheeses, and pepperoni for a bubbly, golden, crispy pizza everyone will love.
Ingredients
Levain (1:10:10, overnight at 78-80ºF)
5 grams sourdough starter, about 1 teaspoon
45 grams all purpose flour, 1/3 cup
45 grams water, about 3 Tablespoons
Focaccia Pizza Dough
80 grams levain, about 1/3 cup
320 grams water, about 1 1/3 cup
400 grams bread flour, 12.5%-13% protein, about 3 cups
12 grams salt, about 2 teaspoons
Pizza Sauce
2 Tablespoons olive oil
3 cloves garlic, minced, about 1 Tablespoon
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar, to taste
Salt to taste
Pizza Toppings
114 grams mozzarella cheese, shredded, about 4 oz
114 grams Monterey Jack cheese, shredded, about 4 oz
114 grams Havarti cheese, shredded or sliced, about 4 oz
Pepperoni or other toppings
Instructions
1. Mix levain ingredients and let sit overnight until bubbly and doubled.
2. In a bowl, combine ripe levain, water, and bread flour. Cover and rest 30 minutes.
3. Add salt and pinch into dough until incorporated.
4. Transfer dough to shallow container. Rest 30 minutes.
5. Perform coil fold #1 (4-6 folds). Cover and rest 30 minutes.
6. Perform coil fold #2 (4-6 folds). Cover and rest 30 minutes.
7. Perform coil fold #3 (4-6 folds). Cover and rest 30 minutes.
8. Perform coil fold #4 (4-6 folds). Cover and rest 1-1.5 hours until dough is puffy with bubbles.
9. Optional: Refrigerate dough for 24-48 hours for deeper flavor.
10. Prepare 12-inch pan with 1/4-1/3 cup olive oil. Place dough in pan and gently stretch towards edges.
11. Cover, let rest 10 minutes, then stretch again. Repeat until dough fills pan. Proof 2-3 hours until bubbly.
12. Prepare sauce by heating olive oil with garlic, oregano, pepper flakes. Add crushed tomatoes, garlic powder, onion powder, sugar, and salt. Simmer 30 minutes until thick.
13. Preheat oven to 450ºF.
14. Drizzle olive oil over dough, dimple surface with fingertips.
15. Spread 1/3-1/2 of sauce over dough. Top with cheeses and pepperoni.
16. Bake for 30 minutes until golden, bubbly, and edges are crisp.
17. Let rest 5-10 minutes before slicing and serving.
Notes
For chewier crust, bake dough 5 minutes before adding toppings, then bake remaining 25 minutes.
Substitute levain with 80 grams active 100% hydration sourdough starter if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pizza
- Method: Bake
- Cuisine: Italian-American