Name: Thin Focaccia Pizza
Yield: 1 large focaccia pizza
Ingredients: 90 g active sourdough starter; 360 g warm water; 450 g bread flour; 9 g fine salt; 22–23 g olive oil in dough; Extra olive oil for the pan; Pizza sauce, as needed; Mozzarella cheese, as needed; Pizza toppings, as desired

Method

Mix

Mix the active sourdough starter, warm water and bread flour until combined. Cover and rest 30 minutes.

Time: 30 min

Add salt and oil

Add the 9 g salt and 22–23 g olive oil. Pinch and squeeze them into the dough until incorporated, then rest another 30 minutes.

Time: 30 min

Build strength

Complete 3 stretch-and-fold sets, spaced 30 minutes apart.

Time: 30 min

Bulk ferment

Continue bulk fermentation until the dough is visibly airy, puffy, bubbly and noticeably jiggly. Watch the dough rather than only the clock.

Pan the dough

Generously oil one large pan, approximately 14.8 × 9.6 inches. Transfer the dough to the pan and rest 20–30 minutes, then gently stretch it toward the edges. If it pulls back, rest another 15–20 minutes and stretch again.

Time: 20–30 min

Final proof

Cover and final-proof until the dough is puffy and bubbly, usually 45–90 minutes depending on room temperature and starter activity.

Time: 45–90 min

Top the pizza

Oil your fingertips and lightly dimple the dough. Add a thin layer of pizza sauce, mozzarella and your preferred toppings. Keep the toppings reasonably light so the thinner focaccia base stays crisp.

Bake

Bake at 425°F / 218°C until the bottom and edges are crisp and the dough is cooked through, generally 22–30 minutes.

Time: 22–30 min

Cool briefly and slice

Let the pizza rest in the pan for about 5 minutes, then transfer it to a rack or cutting board before slicing.

Time: 5 min