It is a natural inclination to want to pizza-fi something. Do it is Garlic bread, Japanese milk breadOr BagelsPretty much everything gets an upgrade with the addition of tomato sauce and melted cheese. So when we developed Great and bobly focaxiaOur 2025 recipe of the year we knew it would be a Prime candidate to turn also into pizza.
But while it may seem simple – just piles of dough with sauce, cheese and toppings and bake, right? – It can actually be tricky to turn a Focaxia recipe in pizza. Due to the high hydration of bread, excessive liquid of sauce and other toppings can lead to underbacked portions – the opposite of what you wish when you crave a crispy, golden pizza. After some careful testing, our test kitchen cracked the code. With these tips, you will be able to turn just about fokaccia in pizza (but we recommend starting with large and bubbles focaxia!).
Photography by Rical Holbrook; Food stealing by Caitlin Wayne
Use a larger pan
While we call for a 9 “square pan To make a high, bibbly focaxia, we recommend a 9 “x 13” Bread If you will turn the dough into pizza. In this way, the dough will be thinner (closer to 1 “compared to 2”) and bake more evenly.
Add a protective layer of cheese
We recommend to catch the unexed dough with cheese first before you add any sauce. The Edition creates a layer between the dough and sauce, preventing excess moisture from seeing through a result, the top crust can fully bake and reach a crispy texture, rather than becoming gummy. Once you add a generous layer of cheese, you can proceed with pizza sauce, then a last thin layer of cheese. (You may recognize the technique of other pan pizza recipes, like Crispy cheesy pan pizza And Detroit-Style Pizza.)
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Go lighter on the toppings
You may want to load your pizza, but we recommend that you are sparing with your toppings. Toppings (especially raw toppings) can add moisture, which is the enemy of a flesh of a crisp pizza, and overloading the pie will also make it to bake. More: You just need to slice 1/4 of aion to put on top, for example, or reach a handful of cherry tomatoes, rather than the entire pint. If you want to add special wet toppings (think mushrooms, peppers or spinach) considering pricoccing the ingredients before adding them to your pizza.
How to turn large and bubbles focaxia in pizza
You will need:
- 1 1/2 cups (170 g or 6 ounce) shredded mozzarella cheese
- 3/4 cup (171 g) Pizza sauce or marinara sauce
- Grated Parmesan, for sprinkling
Prepare the Great and bobly focaxia Prescription by step 11 (letting the dough rise in the pan), but use a 9 “x13” pan rather than a 9 “square. Preheat the oven to 500 ° F with rocks in the upper and lower And lower and lower and lower and lower and lower and lower and lower and lower steel, put it on the lower rack to preheat.
Once the dough has risen (the dough will not fill the pan completely), sprinkle about three quarters of the shredded mozzarella cheese over top. (It is good if some get into the pan.) Lightly oil your fingers, the Allot the dough as informed, pressing the cheese. Spoon the pizza sauce over the cheese in three or four long lines, lengthwise, and sprinkle over the remaining mozzarella cheese. If you use toppings, add on top of the cheese.
Put the pan on the lower rack of the oven, directly on the steel if you use, and immediately lower the temperature to 450 ° F. Bake for 15 to 18 minutes and no visible dough is golden.
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Remove from the oven and use the parchment sling to lift the pizza of the pan and onto a wire rack. Remove the parchment, and place the rack on a baking sheet. Return to the oven for 5 to 7 minutes until the sides are brown; If necessary, move the baking sheet to the top rack to brown the surface of the pizza. (This step ensures an extra-crispy crust!)
Remove the pizza from the oven and top with grated Parmesan. Allow to cool on the wire rack for 5 to 10 minutes before slicing with a serrated knife.
Cover photo by Patrick Marinello; Foods stealing by Yekaterina Boytsova.