Sourdough Focaccia Pizza

Transform your sourdough starter into a spectacular focaccia pizza that combines the best of both worlds - a thick, pillowy crust with crispy edges, topped with melty cheese and your favorite pizza toppings. The natural tang of sourdough adds depth to every bite, creating a pizza experience that's truly memorable.

The first time I made this pizza, my kitchen filled with the most incredible aroma of fresh bread and melting cheese. Now it's become our Friday night tradition, with everyone gathering to help choose toppings.

Essential Ingredients and Selection Tips

• Sourdough Starter: Active or recently fed discard works best - the fresher, the better
• Bread Flour: Higher protein content creates that perfect chewy texture
• Olive Oil: Use good quality for drizzling - you'll taste the difference
• Mozzarella: Fresh shredded melts much better than pre-shredded
• Pizza Sauce: Homemade or your favorite jarred variety

Detailed Cooking Instructions

Dough Mixing:

Combine ingredients until just incorporated - no need to overwork

Stretch and Fold:

Use wet hands for easy handling during the six folding sessions

First Rise:

Let the dough develop flavor during its 4-hour bulk fermentation

Pan Preparation:

Oil generously for that signature crispy bottom

Spreading Technique:

Use fingertips to gently dimple and stretch the dough

Second Rise:

Allow time for the dough to become puffy and light

Topping Application:

Start with a thin layer of sauce, then add cheese and toppings

Baking Watch:

Look for golden edges and bubbly cheese

My Italian grandmother always said good bread needs time to develop character. This focaccia pizza proves her right - the long fermentation creates flavors you just can't rush.

Make-Ahead Magic

Prepare the dough the night before and let it slowly develop flavor in the refrigerator. The cold fermentation makes it even more delicious.

Save for Later

After countless pizzas, I've learned that this recipe is more than just dinner - it's an experience that brings people together. Whether you're feeding a family or hosting friends, this sourdough focaccia pizza creates the kind of meal that makes everyone linger at the table just a little longer.

Working with the Dough

Each time you check your dough during fermentation, you'll notice it becoming more alive and elastic. That's the magic of sourdough at work! I love watching how it transforms from a shaggy mass into a smooth, bubbly dough that's full of promise.

Topping Variations

While classic pizza toppings work beautifully, this focaccia-style base can handle heartier combinations. I love adding:

• Caramelized onions with fresh rosemary and goat cheese
• Thinly sliced potatoes with fresh thyme and garlic oil
• Wild mushrooms with truffle oil and fontina cheese

Serving Suggestions

Cut into larger squares for a main course or smaller pieces for appetizers. I often serve it alongside a simple arugula salad dressed with lemon and olive oil - the peppery greens complement the rich pizza perfectly.

Troubleshooting Common Issues

If your dough seems too wet, resist the urge to add more flour. Instead, use wet hands during folding and trust the process. The high hydration is what creates those beautiful air pockets in the finished crust.

Temperature Matters

The ideal room temperature for fermentation is around 75°F. In winter months, I place my dough near (not on) the preheating oven for warmth. In summer, I reduce fermentation time slightly as the warmer temperature speeds things up.

A Note on Pans

While any baking pan works, I've found that aluminum conducts heat more evenly than glass or ceramic. My favorite is a well-seasoned 9x13 aluminum pan that's developed its own non-stick properties over time.

Save for Later

After years of making this recipe, I've come to appreciate how forgiving and adaptable it is. Whether you're new to sourdough or an experienced baker, this focaccia pizza provides a delicious way to explore the wonderful world of naturally fermented breads.

The best part? Even if it doesn't look perfect, it always tastes amazing. That's the beauty of homemade pizza - each one tells its own story through its unique bubbles, crispy edges, and the love that went into making it.

Recipe Tips & FAQs

→ Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter if you prefer. It will work just as well in this recipe.

→ What if I don’t have a kitchen scale?

While a kitchen scale is recommended for accuracy, you can use measuring cups. Just be mindful of the dough’s consistency.

→ Can I make this pizza gluten-free?

This recipe uses bread flour, which contains gluten. For a gluten-free version, try a gluten-free flour blend, but the texture may vary.

→ How do I store leftover pizza?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best results.

→ Can I freeze the dough?

Yes, you can freeze the dough after the first rise. Thaw it in the fridge overnight and let it come to room temperature before shaping and baking.