I MADE PIZZA USING MY EASIEST FOCACCIA RECIPE + MIND-BLOWING PRO-LEVEL ITALIAN TOPPINGS

I’m going to show you how I turned my easiest focaccia recipe into an incredible homemade pizza. We’ll make a few tweaks along the way, but don’t worry—those signature airy bubbles are still in the mix. I’ll guide you step by step through every detail, showing you exactly how and when to prep your toppings, and how to mix and match flavors to create the most mind-blowing combos. By the end, you’ll be serving up the authentic taste of an Italian pizzeria right in your own kitchen—gourmet vibes guaranteed!

What’s your take on this experiment? Is it pizza or still focaccia? Let me know in the comments!

INGREDIENTS
for a 30x40 cm (approx. 12x16 in.) baking tray.
Thickness of pizza 2-3 cm (1 in.)

500 g medium strength pizza flour (12 g protein, W260-270)
370 g lukewarm water
12 g fresh yeast or 4 g active dry yeast *
2 tbsp extra virgin olive oil
2 tsp salt

To maintain consistency with the recipe for the easiest focaccia, I used the same amount of yeast as shown in the video and kept the same rising time. However, I suggest using less yeast to extend the fermentation process, which will result in a lighter and more digestible dough. Keep in mind that rising times can vary depending on the season and the temperature of your kitchen, so I would recommend using less yeast during the summer months.
_______________________________________________________

ITALIAN ZUCCHINI CREAM
   • FABULOUS ITALIAN ZUCCHINI CREAM | MULTIPUR...  

ITALIAN BASIL CREAM
   • ITALIAN BASIL CREAM | Better than store-bo...  

_______________________________________________________

CHAPTERS

00:00 Intro
01:06 Making the dough
03:11 Topping prep: phase 1
04:32 Back to the dough
05:29 Topping prep: phase 2
06:35 Shaping the pizza
09:17 Topping prep: phase 3
09:50 Toppings
13:53 Outro


#pizza #focaccia #vegetarian