Pizza Dough - Roman Focaccia

This dough pulls double duty. Use it as a base for pizza with whatever toppings you like, or press it into sheet pans and finish it as a Roman-style focaccia with garlic oil, rosemary, and kosher salt. Either way, the double rise is what gives it that open, airy crumb with good chew.

The dough starts by whipping the first three cups of flour into the wet ingredients for about ten minutes. That extended mixing develops the gluten before you even start kneading, which is why the finished dough comes together so smoothly. The remaining flour gets worked in by hand or dough hook until the surface is satiny.

Two full rises and two punch-downs build flavor and structure. After the second rise, the dough splits between two large sheet pans and gets pressed out to the edges with your fingertips. Those finger dimples aren’t just decorative. They hold pools of the garlic olive oil topping and give the surface its signature cratered look.

Pro Tips

• Use tepid water around 90°F (32°C). Too hot kills the yeast; too cold slows it down to a crawl.
• Don’t skip the full ten minutes of whipping. This builds gluten strength that hand kneading alone can’t match.
• Oil the sheet pans generously. The bottom of the focaccia should fry slightly in the oil, creating a crispy, golden underside.
• Let the dough rest 30 minutes after pressing into the pans. If you bake immediately, the crumb will be dense rather than open.

Variations

• Top with thinly sliced tomatoes, olives, and fresh basil after baking for a quick Roman pizza bianca.
• Sprinkle flaky sea salt and dried oregano instead of rosemary for a more pizza-flavored focaccia.
• Fold shredded Parmesan into the dough during the second kneading for a cheesy crumb throughout.