Sourdough Focaccia Pizza - Amy Bakes Bread (2024)

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How do you store leftover pizza?

Store any leftover pizza in an airtight container or ziplock bag in the refrigerator for 3-5 days.

Should I pre-bake the crust before putting on the toppings?

If you don’t like a very soft interior crust, you can pre-bake the focaccia pizza base for 5 minutes, then quickly pull the pizza out of the oven and top with sauce, cheese and toppings. Bake for 25 more minutes.

Do I need a special pan for this pizza?

Detroit-style pizza is usually baked in a square or rectangular pan. With that said, I am a big proponent of using what you have. Just make sure you use a dark pan so you get those crispy edges–no glass!

Levain (1:10:10, 12 hours/overnight)

• 5 grams sourdough starter
• 50 grams all purpose flour
• 50 grams water

Pizza Dough

• 80 grams levain
• 320 grams water
• 400 grams bread flour 12.5%-13% protein content
• 12 grams salt

Pizza Sauce

• 2 Tablespoons olive oil
• 3 cloves garlic, minced about 1 Tablespoon
• 2 teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• 28 oz can crushed tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar to taste
• salt to taste see recipe note

Pizza Toppings

• 114 grams mozzarella cheese shredded, about 4 oz
• 114 grams monterey jack cheese shredded, about 4 oz
• 114 grams havarti cheese shredded or sliced, about 4 oz
• pepperoni or other desired toppings

Levain (1:10:10, about 10-12 hours at 78 degrees F until ripe)

• Mix together 5 grams ripe sourdough starter with 50 grams water and 50 grams flour. Cover and let sit overnight at room temperature until bubbly and doubled in size.

Detroit Style Sourdough Focaccia Pizza

• Bulk Fermentation: To a bowl, mix together ripe levain, water and bread flour until combined. Cover and let sit for 30 minutes.

• Add Salt: After 30 minutes, add the salt. Use your fingers to pinch together the dough and mix with your hands until completely incorporated.

• Coil Folds: Get your hands wet and transfer the dough to a shallow container. Cover and rest for 30 minutes.

• Coil Fold #1: Open the container and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. I find it very helpful to watch this process before attempting it. You can watch a video of the coil foldhere. Cover and let rest for 30 minutes.

• Coil Fold # 2:Wet your hands. You will notice the dough is stronger than your first set of coil folds. Repeat the coil fold 4-6 times. Cover and rest for 30 minutes.

• Coil Fold # 3:Wet your hands. Repeat the coil fold 4-6 times. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.

• Coil Fold # 4:Repeat the coil fold 4-6 times. Cover and rest for 1 – 1.5 hours.

• End Bulk Fermentation: Look for the signs of the dough to end bulk fermentation. The dough will be puffed up, domed a little and scattered bubbles around the edges. This tells you the dough is ready for the next phase.

  Cold Ferment Option: At this point you can refrigerate the dough for 24-48 hours if desired. When you pull the dough out of the refrigerator you'll want to add an extra hour or two to the rise time to account for the cold dough.

• Prepare a Pan: Prepare a 12 inch baking pan (affiliate link) with 1/4-1/3 cup good quality oil. Pour the oil in the pan and tip the pan around to cover the entire bottom.

• Proof: Place the dough into the oiled pan. Gently stretch the dough from the middle out, but don't worry if it doesn't fill the pan yet. Cover the dough. Wait about 10 minutes for the dough to relax and stretch it again. Do your best to fill the pan with the dough. Repeat after another 10 minute rest if needed. Let the dough rise for about 2-3 hours at 78 degrees F until light, airy and bubbly.

• Prepare Sauce: Prepare the pizza sauce while the dough is rising. To a saucepan, add the olive oil, garlic, oregano and pepper. Turn the heat to medium-high and sauté about 30 seconds until fragrant. Add the crushed tomatoes and remaining ingredients (salt and sugar to taste). Simmer for about 30 minutes, stirring as needed. Let cool before using. The sauce can be refrigerated for 3-5 days.

• Prepare Toppings: Grate the cheeses and prepare the pepperoni and any other toppings.

• Preheat Oven: About fifteen minutes before the dough is ready to top, preheat the oven to 450 degrees F.

• Dimple and Top: Add a small drizzle of olive oil to the top of the dough. Dimple it by pressing your fingers into the dough, until it's dimpled all over and bubbly. Add about 1/3-1/2 of the pizza sauce over the top of the dough depending on your preference. Top with a combination of mozzarella, havarti and monterey jack cheeses and any other pizza toppings.

• Bake: Bake pizza for 30 minutes at 450 degrees F until bubbly and baked through. Wait 5-10 minutes before taking the pizza out of the pan. Enjoy!

This pizza is crispy on the outside and soft in the middle. If you prefer a chewier crust, bake the pizza dough for 5 minutes before topping with sauce and cheese. Then bake for the remaining 25 minutes.