Sheet Pan Focaccia Pizza With Crushed San Marzanos and Mozzarella
Craving a pizza that’s bursting with flavor? This Sheet Pan Focaccia Pizza With Crushed San Marzanos and Mozzarella is your ticket to a delicious homemade meal. With a crispy, airy crust topped with rich San Marzano tomatoes and gooey mozzarella, you’ll impress everyone at the dinner table. Let’s get into the details of how to make this mouthwatering dish!
Dylan’s Story + The Ramsay Technique
The First Time I Ruined This Dish
When I first attempted to make focaccia pizza, I thought I could wing it. Spoiler alert: I ended up with a soggy mess. But that’s when I discovered Gordon Ramsay’s technique for dough-making, which changed everything. Ramsay emphasizes the importance of kneading and letting the dough rise properly. I took that advice to heart and simplified it for my home kitchen.
The One Ramsay Technique That Changed Everything
Ramsay’s method of using a mix of bread and all-purpose flour gives the dough that perfect chewiness. I’ve adapted his approach to make it more accessible for home cooks. By using a sheet pan, you can create a focaccia that’s easy to manage and bake, without the fuss of traditional methods. Trust me, this technique will elevate your pizza game!
Ingredients + Prep
The Must-Have Ingredients (and My Smart Swaps)
- 1 cup (250g) bread flour
- 1 cup (250g) all-purpose flour
- 1 tbsp coarse semolina (optional)
- 3½ tsp kosher salt
- 1 tbsp (14g) active dry yeast
- 1⅓ cup (320ml) lukewarm water
- 2 tsp honey
- 3 tbsp (50ml) extra-virgin olive oil
- Flaky Maldon sea salt (for topping)
- Fresh rosemary or thyme (optional)
- 28 oz can whole San Marzano tomatoes, drained
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup fresh basil leaves
- 2 tsp balsamic vinegar
- ¾ tsp kosher salt
- Freshly cracked black pepper
- 1 cup grated low-moisture mozzarella
- 1 cup grated Asiago or Romano cheese
- ⅓ cup grated Parmigiano Reggiano
- 1 cup cherry tomatoes
- 4 oz fresh mozzarella ciliegine or burrata pearls, torn
Each ingredient plays a crucial role in building flavor. If you can’t find San Marzano tomatoes, any high-quality canned tomatoes will do. I also love adding a splash of balsamic vinegar to the sauce for a touch of sweetness. And don’t skip the fresh herbs—they make a world of difference!
Cooking Instructions
My Ramsay-Style Cooking Walkthrough
| Step | Tip |
|---|---|
| Make the Dough: | In a large bowl, mix bread flour, all-purpose flour, semolina (if using), and kosher salt. In a cup, stir yeast into lukewarm water with honey. Let it foam for 5 minutes. Stir in olive oil. Pour liquid into dry ingredients. Mix and knead for 8–10 minutes until smooth. Cover and rise for 3–4 hours until doubled. |
| Make the Sauce: | Hand-crush drained San Marzano tomatoes into a bowl. Stir in olive oil, garlic, basil, balsamic vinegar, salt, and pepper. Let it sit to deepen flavor. |
| Preheat Oven: | Preheat your oven to 220°C (428°F). Grease a sheet pan generously with olive oil or garlic butter. |
| Shape the Dough: | Stretch dough into the pan with oiled hands, pressing out to edges. Dimple the surface with fingers. Brush with more olive oil or garlic butter. Sprinkle with flaky salt and herbs. |
| Add the Toppings: | Press cherry tomatoes into the dough. Spoon a light layer of sauce across. Sprinkle with mozzarella, Asiago, and Parmesan. Tear and scatter the burrata or ciliegine. |
| Bake: | Bake for 20–25 minutes until golden brown and bubbling. If cheese browns too fast, lower the oven to 200°C (392°F). |
| Finish and Serve: | Optional: brush with more garlic butter. Top with fresh basil. Let cool slightly before slicing and serving. |
The 3 Most Common Mistakes (And My Fixes)
1. Not letting the dough rise enough. Give it time to double in size for that airy texture.
2. Overloading on toppings. Less is more—let the dough shine!
3. Skipping the preheating. A hot oven is key for that perfect crust.
Serving + Leftovers
Serve This Like You’re Hosting Hell’s Kitchen
Slice your focaccia pizza into squares and serve it on a wooden board for that rustic feel. Drizzle with a bit of extra-virgin olive oil and a sprinkle of flaky salt right before serving. Pair it with a fresh salad or a side of garlic dipping sauce for an extra kick.
Leftovers That Actually Get Better the Next Day
Store any leftovers in an airtight container in the fridge. To reheat, pop it in the oven at 180°C (350°F) for about 10 minutes. You can also turn leftover pizza into a breakfast treat by topping it with eggs and baking it again!
FAQ
Can I use regular tomatoes instead of San Marzano?
Absolutely! While San Marzano tomatoes are sweeter and less acidic, any good-quality canned tomatoes will work just fine in this Sheet Pan Focaccia Pizza With Crushed San Marzanos and Mozzarella.
How do I make the dough rise faster?
To speed up the rising process, place the dough in a warm, draft-free area. You can also preheat your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
Can I freeze the focaccia pizza?
Yes! You can freeze the baked pizza. Just wrap it tightly in plastic wrap and foil. When you’re ready to eat, thaw it in the fridge and reheat in the oven.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Reheat in the oven for the best texture.
Conclusion
Cooking should be fun and rewarding, and this Sheet Pan Focaccia Pizza With Crushed San Marzanos and Mozzarella is a perfect way to bring that joy into your kitchen. Don’t hesitate to tweak the toppings or add your favorite ingredients. Remember, cooking bold like Ramsay is all about making it your own!
Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella
Ingredients
Method
- Mix flours, semolina, and salt. Activate yeast with water and honey, then combine with dry ingredients. Knead until smooth, let rise 3-4 hours.
- Crush tomatoes, mix with olive oil, garlic, basil, balsamic, salt, and pepper to make sauce. Let sit.
- Preheat oven to 220°C (428°F). Grease sheet pan.
- Stretch dough into pan, dimple surface, brush with oil, sprinkle salt and herbs.
- Press cherry tomatoes into dough, spread sauce, add cheeses, and torn burrata.
- Bake 20-25 minutes until golden and bubbling. Lower temp if cheese browns too fast.
- Optional: brush with garlic butter, top with basil, cool slightly, then slice and serve.
