No-Knead Focaccia Pizza

Ingredients

• 3.5 cup All-purpose flour (Bread flour can be used.)
• 2 tsp Kosher salt
• 2 tsp Instant yeast
• 2 tbsp Extra-virgin olive oil (Mixed into the dough.)
• 1.5 cup Lukewarm water
• Extra olive oil (For drizzling over the dough and the pan; amount not specified.)
• 1 tbsp Butter (For greasing the 9 x 13-inch baking tray or sheet pan.)
• 0.25 cup Extra-virgin olive oil (For oiling the baking tray and drizzling over the dough before dimpling.)
• 1 cup Marinara sauce
• 1.5 cup Shredded mozzarella
• 0.25 cup Grated Parmesan
• 0.5 cup Pepperoni slices (Use ½–1 cup, according to preference.)
• Basil leaves (Optional garnish.)
• Hot honey (Optional garnish or finishing drizzle.)
• Red pepper flakes (Optional garnish.)
• Flaky salt (Optional garnish; sprinkle at the end.)

Steps

1. 1

   Add the flour, kosher salt, instant yeast, 2 tablespoons olive oil, and lukewarm water to a large bowl. Mix with a wooden spoon until all the flour is hydrated. The dough should be shaggy but not sloppy.

2. 2

   Drizzle some olive oil over the top of the dough. Cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight for at least 18 hours.

3. 3

   Two hours before baking, remove the bowl from the refrigerator and uncover it. Use your hands to deflate the dough slightly.

4. 4

   Transfer the dough to a buttered and oiled 9 x 13-inch baking tray or sheet pan.

5. 5

   Shape the dough loosely by grabbing each end and folding it over like a letter. Flip the dough so the seams are on the bottom.

6. 6

   Cover the tray with a tea towel and set it aside in a warm place for 1½–2 hours.

7. 7

   Preheat the oven to 425°F (220°C). The dough should have spread across the surface of the tray. If it has not reached the edges, carefully ease it toward the corners.

8. 8

   Drizzle more olive oil over the dough. Press your fingers across the entire surface to dimple it, creating valleys and mountains; air bubbles should form as you work.

9. 9

   Spread the marinara sauce over the dough, then add the shredded mozzarella, grated Parmesan, and pepperoni slices.

10. 10

    Bake in the preheated oven for 20–25 minutes, until golden brown.

11. 11

    If desired, finish with flaky salt, more Parmesan, basil leaves, red pepper flakes, and a drizzle of hot honey.

Notes

The structured recipe lists 12 slices and an overnight refrigeration period of at least 18 hours. Toppings are customizable. Nutrition is estimated from the listed ingredients and may vary with the amount of pepperoni, oil, and garnishes used.

Nutrition per serving

• main
• pizza
• baked
• vegetarian-base
• overnight
• no-knead
• Italian-inspired
• customizable