Joe Anderson A traditional Foccacia inspired Sicilian pizza with cheese and onion.
This 48-hour fermented dough is topped with cheese and onion, tomato sauce and creamy Fior di Latte mozzarella. Finished with fresh basil. It is simple, but delicious.
The light, airy crumb from the long fermentation balances perfectly with the flavours. Love it.
The dough recipe uses:
800g flour
600g water
30g Extra Virgin Olive Oil
10g salt
3g dry yeast
After a 48-hour fridge fermentation, the dough is divided between two 10x10x2-inch pans, part baked for ten minutes, topped, and baked until golden brown with a crispy base and soft, airy crumb.
If you’re looking for an easy homemade pizza recipe with great flavour and texture, this method delivers amazing results using basic ingredients and standard kitchen equipment.
Let me know in the comments how your pan pizza turned out and what toppings you’d choose.
Enjoy!
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