Pepperoni Focaccia Pizza with Vodka Sauce
This Pepperoni Focaccia Pizza with Vodka Sauce delivers everything you love about pizza night, with fluffy dough, crispy edges, rich sauce, and lots of gooey cheese. It is quick enough for weeknights but impressive enough for entertaining.
Servings: 6
Ingredients
For the Focaccia~
- 25 grams of olive oil + 2 tbsp more for the pan
- 10 grams of salt
- 5 grams of instant dry yeast
- 400 grams of warm water 90 degrees F
- 500 grams of bread flour
For the Vodka Sauce~
- 1 tbsp of olive oil
- 1/2 of an onion diced
- 4 cloves of garlic minced
- 6 oz of tomato paste
- 1/4 cup of vodka
- 1/2 cup of heavy cream
- 2 tbsp of grated parmesan cheese
For the Pizza~
- 1 1/2 cups of shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- Fresh basil and red pepper flakes for garnish
Instructions
- Make the Dough: In a large mixing bowl, combine the warm water, yeast, and olive oil. Stir in the bread flour and salt until a sticky, shaggy dough forms. Cover the bowl with a towel and let the dough rest for 20 minutes. Then, perform your first set of stretches and folds by lifting one section of the dough, gently stretching it upward, and folding it over itself. Rotate the bowl and repeat this process until you’ve worked your way around the dough twice. Cover and rest for another 20 minutes. Repeat the stretch and fold technique two more times, with 20-minute rests between each round. After the final fold, let the dough rest for 20 more minutes before proceeding.25 grams of olive oil + 2 tbsp more for the pan, 10 grams of salt, 5 grams of instant dry yeast, 400 grams of warm water, 500 grams of bread flour
- Make the Vodka Sauce: While the dough is proofing. In a saucepan over medium heat add olive oil and sauté onion until soft about 6 minutes. Add garlic and tomato paste, cooking until darkened slightly. Stir in vodka and let it cook off for 2 minutes. Lower heat and stir in cream and parmesan. Season to taste and remove from heat.1 tbsp of olive oil, 1/2 of an onion, 4 cloves of garlic, 6 oz of tomato paste, 1/4 cup of vodka, 1/2 cup of heavy cream, 2 tbsp of grated parmesan cheese
- Prepare the Pan: Generously oil a sheet pan with 2 tablespoons of olive oil. Transfer the dough into the pan and gently stretch to the corners. Cover and let rise for 1 hour.
- Bake the Pizza: Preheat oven to 425 degrees Fahrenheit. Use your fingers to dimple the focaccia dough. Bake for 10 minutes and pull out to add toppings
- Assemble the Pizza: Spread vodka sauce over the top, then sprinkle with mozzarella cheese and layer with pepperoni slices. Bake for another to 25 minutes or until the crust is golden and the cheese is bubbly. Let rest for 5 minutes before slicing. Garnish with basil and red pepper flakes.1 1/2 cups of shredded mozzarella cheese, 1/2 cup sliced pepperoni, Fresh basil and red pepper flakes for garnish
Notes
✔️ Use warm water to help activate the yeast and get a nice rise
✔️ Oil the sheet pan generously to ensure a crispy bottom crust
✔️ Dimpling the dough gives focaccia its signature texture
✔️ Cook the tomato paste until deep red to build extra flavor in the sauce
✔️ Add more mozzarella for an extra cheesy finish or swap in fontina for a richer melt
✔️ Oil the sheet pan generously to ensure a crispy bottom crust
✔️ Dimpling the dough gives focaccia its signature texture
✔️ Cook the tomato paste until deep red to build extra flavor in the sauce
✔️ Add more mozzarella for an extra cheesy finish or swap in fontina for a richer melt
