I always make my own dough when it comes to pizza, but this recipe is my absolute favorite!! It takes more time because the dough has to rest in the fridge overnight, but believe me.. It's well worth the wait.. Just plan ahead.
Focaccia Dough:
Tomato Pizza Sauce Ingredients:
For the Pizza:
Focaccia Dough Instructions:
Place all dough ingredients in bread machine. Place on dough cycle. For best dough, spread olive oil in a bowl, and place dough in the bowl. Turn the dough to coat with olive oil on both sides. Cover and let set in fridge over night.
In the morning: Spread a light layer of olive oil in a baking pan (deep dish pizza pan), and place the dough in the pan. Remember, the dough should be soft and runny, but not watery. Turn to coat both sides with oil. Let set for 4 hours without touching.
After 4 hours, dough should have spread around the pan. Punch with fingers to make several holes. Make sure dough goes to sides of pan.
Brush dough with garlic butter and bake on 375* for 5-7 minutes. * Dough will NOT be done, but will have a slight crust beginning to form.
Tomato Pizza Sauce Instructions:
Pour drained tomatoes into a bowl along with olive oil, garlic, and balsamic. Tear basil leaves into pieces, adding to bowl, and using your hands, crush tomatoes into small bite-sized pieces. This can be done a few days ahead of time, if needed as tomatoes will marinate for extra flavor. You’ll likely have a bit of sauce leftover, but it will store in an airtight container for up to a week.
For the Pizza:
In a small bowl, mix together grated mozzarella, Romano, and Parmesan for pizza assembly, set aside. Roast some tomatoes and onions by placing them in a pan with olive oil on medium heat. Let them sear nicely on one side before turning over.
ASSEMBLY of the Pizza:
After the dough comes out of the oven, sprinkle with Salt flakes and herbs. Begin layering with pizza ingredients. Continue layering with sauce and grated cheeses. Bake for 15-20 minutes until golden and bubbly, checking halfway through and turning once.
Garnish with fresh torn basil. Cool slightly before slicing and serving hot.
** Recipe credit to Gordon Ramsay
- 1 cup Lukewarm Water
- 1 TBSP Honey
- 1 TBSP Olive Oil
- 2 tsp Salt
- 2 tsp Yeast
- 1-1/2 cups Bread Flour
- 1 cup All Purpose Flour
Tomato Pizza Sauce Ingredients:
- 28-ounce can of whole, fire-roasted tomatoes, drained
- 2 TBSP extra-virgin olive oil
- 3 garlic cloves, minced
- 1/4 cup fresh basil leaves
- 2 tsp balsamic vinegar
- ¾ tsp kosher sea salt
- Freshly cracked black pepper
For the Pizza:
- 1 cup grated mozzarella
- 1 cup grated Asiago or Romano cheese
- ⅓ cup Parmigiano Reggiano
- 1 cup cherry tomatoes
- 1 cup onions, sliced or chopped as desired.
- 4 oz fresh mozzarella pearls
- Salt Flakes (I use Himalayan Salt Flakes, or you can just use whatever you have. The courser the better)
Focaccia Dough Instructions:
Place all dough ingredients in bread machine. Place on dough cycle. For best dough, spread olive oil in a bowl, and place dough in the bowl. Turn the dough to coat with olive oil on both sides. Cover and let set in fridge over night.
In the morning: Spread a light layer of olive oil in a baking pan (deep dish pizza pan), and place the dough in the pan. Remember, the dough should be soft and runny, but not watery. Turn to coat both sides with oil. Let set for 4 hours without touching.
After 4 hours, dough should have spread around the pan. Punch with fingers to make several holes. Make sure dough goes to sides of pan.
Brush dough with garlic butter and bake on 375* for 5-7 minutes. * Dough will NOT be done, but will have a slight crust beginning to form.
Tomato Pizza Sauce Instructions:
Pour drained tomatoes into a bowl along with olive oil, garlic, and balsamic. Tear basil leaves into pieces, adding to bowl, and using your hands, crush tomatoes into small bite-sized pieces. This can be done a few days ahead of time, if needed as tomatoes will marinate for extra flavor. You’ll likely have a bit of sauce leftover, but it will store in an airtight container for up to a week.
For the Pizza:
In a small bowl, mix together grated mozzarella, Romano, and Parmesan for pizza assembly, set aside. Roast some tomatoes and onions by placing them in a pan with olive oil on medium heat. Let them sear nicely on one side before turning over.
ASSEMBLY of the Pizza:
After the dough comes out of the oven, sprinkle with Salt flakes and herbs. Begin layering with pizza ingredients. Continue layering with sauce and grated cheeses. Bake for 15-20 minutes until golden and bubbly, checking halfway through and turning once.
Garnish with fresh torn basil. Cool slightly before slicing and serving hot.
** Recipe credit to Gordon Ramsay
