Thin crusted focaccia pizza with fresh tomato, basil and mozzarella

  • Preparation Time40 mins
  • Cooking Time10 mins
  • DifficultyMedium

For the dough

480ml warm water, about 45 degrees C
75ml extra-virgin olive oil, plus 4 tbsp for greasing the baking pan
15g dry yeast
15g honey
785g plain flour, plus extra for rolling dough
20g kosher salt
100g polenta, to dust baking pan

For the pizza

18 Roma or Italian plum tomatoes, thinly sliced
45g basil leaves, chiffonade
720g grated mozzarella
Salt and white pepper
1) Preheat a convection oven to 170C/Gas Mark 3 or a regular oven to 180C/Gas Mark 4.

2) To make the dough: In the bowl of a standing mixer, combine the water, 75ml of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with cling film, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.

3) Brush the remaining olive oil on a rimmed baking sheet about 45-by-66-cm and dust with the polenta. Roll out the dough on a lightly floured surface to about 1-cm thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.

4) When the dough has cooled, evenly top the focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly coloured. Cool the pizza slightly and cut into 2-bite triangles.

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