Thick & Crispy Focaccia Pizza

Vegan, Vegetarian, Raw, fermented and probiotic scholar

This homemade focaccia pizza has a simple, fluffy focaccia dough base and bakes up with an ultra cheesy top and extra crispy bottom. Whether you're looking for a filling weeknight meal or a fun dinner party option, this focaccia pizza is sure to impress.

450 grams all-purpose flour

11 grams sugar

8 grams diamond crystal kosher salt

2 grams instant yeast (⅔ teaspoon)

364 grams warm water (75°F if your kitchen is hot, 90°F if your kitchen is cold)

40 grams extra virgin olive oil (or regular olive oil)

subheading: Pizza Sauce:

6 ounces unsalted tomato sauce

1 teaspoon diamond crystal kosher salt (use half as much of any other brand)

½ teaspoon dried basil

½ teaspoon dried oregano

1 garlic clove (finely grated)

subheading: Pizza Toppings:

6 ounces low-moisture, whole milk mozzarella cheese

22 slices pepperoni

2 tablespoons pecorino romano (Locatelli preferred, parmesan will also work)

4 leaves fresh basil

Directions at thepracticalkitchen.com

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