Foccacia Thick Crust Pizza

If you like a Sicilian-style pizza then this crust with an airy, chewy crumb is the one for you!

4 cups flour

2 tsp salt

2 tsp instant yeast

2 cups lukewarm water (1/2 cup boiling/ 1 1/2 cups cold)

4-6 tbsps olive oil (divided)

1/3 - 1/2 cup pizza sauce 

2 cups shredded mozzarella

Toppings: pepperoni, chopped onion, sliced red pepper, black olives, diced roasted red pepper, fresh greens like spinach or arugula

To start the dough whisk the flour, salt and yeast together. Add the water and mix until it forms a nice, sticky ball. Roll the ball in olive oil and place in an oiled bowl. Cover the bowl with a damp dishtowel and place the bowl in a big plastic bag and seal. Refrigerate for 12 hours or up to 3 days. 

When ready take the ball of dough and fold it over itself 2 times, then stretch it out to form a rectangle in a parchment lined 12 X 9" baking pan that has been brushed with olive oil. Make sure there is a good overhang of parchment. Brush the entire thing with olive oil and place the pan in that plastic bag you already had in the fridge.

Bring the extra sides of the parchment up so the bag does not touch the dough. Leave this out at room temperature for 3-4 hours.

Once the dough has become pillowy soft, poke your fingertips into it all over like a regular foccacia. Spoon or brush the sauce over top. I like it light on the sauce so only used 1/3 cup but use what you like. Top with most, but not all, of the cheese and add your favourite toppings. Then finish with the remaining cheese and maybe a drizzle of olive oil.

Into a 450°F oven for 50-60 minutes or until golden and delicious! Sprinkle the fresh greens on top and cut into squares.

Look at that crumb!!! 😍

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