Focaccia Pizza Recipe
billyparisi.com · 2025 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: shredded mozzarella cheese.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
286g
Water
474g
Hydration
n/a
Salt
4.2%
Yeast
1.40%
Oil
28.6%
Sauce
490g
Cheese
113g
Dough weight
857g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourbread flour2 1/4 cup · 286g
- water+ 1 teaspoon filtered lukewarm water1 1/3 cup · 316g
- yeastactive dry yeast1 tsp · 3g
- saltcoarse salt + ½ teaspoon2 tsp · 12g
- oilolive oil6 tbsp · 81.6g
- sauce tomatocrushed tomatoes or tomato puree2 cup · 490g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake10-15 fresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.