Focaccia Pizza

We love a good pizza, and I love an easy meal. This fits the bill for both. It takes a bit of time and planning, but it's mostly hands-off time that results in an amazing and delicious pizza. Thanks to Joy the Baker for this great recipe!

Focaccia Pizza
4 3/4 cup flour (570 grams)
1 Tbsp. sea salt (10 grams)
2 1/4 tsp. active yeast (7 grams)
2 cups warm water (452 grams)
1/4 cup olive oil (60 grams)
1 Tbsp. honey (21 grams)
Pizza
12 oz. pizza sauce
2 cups shredded mozarella
Thick-sliced pepperoni
1 cup ricotta cheese, seasoned with salt, red pepper flakes, and dried oregano

Plan ahead by making the dough 12 to 28 hours before you want to bake your pizza. Stir together flour, salt and yeast, and then mix in water, olive oil and honey. Stir until combined, about 2 minutes. It will be wet and sticky. Cover, and let rise 30 minutes at room temperature. 

With damp hands, fold the dough onto itself 4 to 5 times, rotating the bowl to fold the entire dough. Cover and chill at least 12 hours and up to 48 hours. 

When you're ready to make the pizza, bring the dough to room temperature for about 30 minutes. Grease a 9 x 13 pan generously with olive oil. Add the dough to the pan, and gently turn it over to coat both sides with oil. Don't worry about spreading out the dough, just cover and let it rest about 30 to 45 minutes until double in size. 

Once it has nearly doubled, use your fingertips to stipple or dot the dough to even out the thickness and spread it across the pan. At this point, I suggest baking for 15 minutes in an oven at 425°F. 

Then sprinkle dough with half the mozzarella, and dollop and spread sauce over the top. Tuck pepperoni into the sauce, and dollop with ricotta. Top with remaining mozzarella. Bake another 15-20 minutes until deeply golden brown and bubbling. 

Cool at least 10 minutes before cutting. Serve warm. It's like a cross between deep dish and focaccia. So good!