Sourdough Focaccia Pizza with Freshly Milled Flour

Whole Wheat Sourdough focaccia pizza has a thicker crust and a rectangular shape similar to Sicilian or Chicago-style pizza. This recipe is a staple for pizza night; with a soft and crispy crust, it'll quickly become a family favorite! It's so simple and wholesome. Using 100% freshly ground wheat, bake it the same day or refrigerate until needed. This is seriously the best pizza crust!

📝 Ingredients

• 116 grams active sourdough starter
• 360 grams warm water
• 400 grams hard white wheat berries
• 12 grams salt
• 2 Tbsp olive oil
• 4-5 cloves garlic
• 2 oz tomato paste
• 28 oz crushed tomatoes
• 1/2 tsp red pepper flakes
• 2 1/2 tsp dried oregano
• 2 1/2 Tbsp granulated sugar
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 2 dashes cayenne pepper
• 14 oz mozzarella cheese
• 4 oz pepperoni slices

👨‍🍳 Instructions

1. 1--- Directions: ---
2. 2Combine the active starter, water, and freshly milled flour in a medium mixing bowl. Cover and let it sit for 30 minutes.
3. 3Add the salt and mix it well with your hands. Cover the dough and let it rest for another 30 minutes.
4. 4Do four stretch-and-folds every 30 minutes.
5. 5Allow the dough to rest for 2-3 hours to bulk ferment, or refrigerate it if you are baking it for another day.
6. 6Grease an 18x13 sheet pan with 1/2 cup of oil. Place the dough on the pan and allow it to rest for 30 minutes. Then, stretch out and dimple the dough. Allow it to rise for up to 1-2 hours.
7. 7Meanwhile, make the tomato sauce. Top the crust with 2 cups of sauce, 14 oz of cheese, and 4 oz of pepperoni.
8. 8Bake in a preheated 400°F for 25-30 minutes. Cut into squares and serve.