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Detroit Style Sourdough Focaccia Pizza Recipe

★★★★★

4.8 from 162 reviews
  • Author: Elara
  • Total Time: Approximately 13-16 hours including levain rise, dough fermentation, proofing, and baking
  • Yield: 1 twelve-inch focaccia-style pizza (serves 4) 1x

Description

This Detroit Style Sourdough Focaccia Pizza combines the rustic tang of sourdough with the crispy, airy texture of focaccia bread, topped with a rich homemade tomato sauce and a blend of mozzarella, havarti, and monterey jack cheeses. The dough undergoes a slow fermentation with coil folds for strength and structure, then is baked in a well-oiled pan to achieve its characteristic crispy edges and soft, pillowy interior. Perfect for a flavorful homemade pizza that impresses with both taste and texture.

Ingredients

Scale

Dough Ingredients

  • 5 grams sourdough starter (about 1 teaspoon)
  • 45 grams all purpose flour (1/3 cup)
  • 45 grams water (about 3 Tablespoons)
  • 80 grams levain (about 1/3 cup)
  • 320 grams water (about 1 1/3 cup)
  • 400 grams bread flour (12.5%-13% protein content, about 3 cups)
  • 12 grams salt (about 2 teaspoons)
  • 2 Tablespoons olive oil (for dough and pan)

Sauce Ingredients

  • 3 cloves garlic, minced (about 1 Tablespoon)
  • 2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • 28 oz can crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar (to taste)
  • Salt to taste
  • 2 Tablespoons olive oil (for sautéing)

Toppings

  • 114 grams mozzarella cheese, shredded (about 4 oz)
  • 114 grams monterey jack cheese, shredded (about 4 oz)
  • 114 grams havarti cheese, shredded or sliced (about 4 oz)
  • Pepperoni or other desired toppings

Instructions

  1. Make Levain: Mix 5 grams of ripe sourdough starter with 45 grams water and 45 grams all-purpose flour. Cover and let sit overnight at room temperature (78-80ºF) for 10-12 hours until bubbly and doubled in size.
  2. Fermentolyse: In a large bowl, combine 80 grams levain, 320 grams water, and 400 grams bread flour. Mix until just combined. Cover and let sit for 30 minutes. (Optional to skip this step and add salt directly.)
  3. Add Salt: Sprinkle 12 grams salt over the dough. Use your fingers to pinch and mix the salt thoroughly into the dough until fully incorporated.
  4. Coil Folds and Bulk Fermentation: Wet your hands and transfer the sticky dough to a shallow container. Cover and rest for 30 minutes. Perform 4-6 coil folds by pulling the dough from underneath and letting it fold over itself. Repeat coil folds every 30 minutes for 4 rounds, with a final rest of 1 to 1.5 hours. The dough will become stronger and more elastic, developing bubbles and a domed shape indicating fermentation is complete. Optionally refrigerate for 24-48 hours for cold fermentation, adding extra rise time when removed.
  5. Prepare Baking Pan: Generously oil a 12-inch baking pan with 1/4 to 1/3 cup good quality olive oil, tilting to coat the bottom completely. Use parchment paper if needed to prevent sticking.
  6. Proof Dough in Pan: Gently place and stretch the dough into the oiled pan, covering the surface as much as possible. Cover and let rest for 10 minutes to relax the dough. Repeat stretching and resting to fill the pan evenly. Let the dough proof for 2-3 hours at 78ºF until airy and bubbly.
  7. Prepare Sauce: While the dough proofs, heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add minced garlic, oregano, and red pepper flakes; sauté for 30 seconds until fragrant. Add crushed tomatoes, garlic powder, onion powder, sugar, and salt to taste. Simmer for about 30 minutes, stirring occasionally. Cool before using.
  8. Preheat Oven: Fifteen minutes before topping, preheat the oven to 450ºF (232ºC).
  9. Dimple and Top Dough: Drizzle a small amount of olive oil over the surface of the proofed dough. Dimple the dough evenly using your fingers to create characteristic focaccia bubbles. Spread 1/3 to 1/2 of the pizza sauce over the dough, according to preference. Evenly distribute shredded mozzarella, monterey jack, and havarti cheeses. Add pepperoni or other desired toppings.
  10. Bake Pizza: Bake the pizza in the preheated oven for about 30 minutes, until the crust is golden and crispy, and the cheese is melted and bubbly. Allow the pizza to rest in the pan for 5-10 minutes before slicing and serving.

Notes

  • Use a shallow container for coil folds to make the process easier and to prevent mess.
  • If short on time, you can skip the fermentolyse step and add salt directly during mixing.
  • Cold fermentation for 24-48 hours enhances flavor but requires additional rise time at room temperature before baking.
  • Use good quality olive oil both in the dough and for the pan to achieve the signature crispy focaccia crust.
  • The sauce can be stored refrigerated for 3-5 days and used on other pizzas or dishes.
  • Watch videos on coil folding technique to master handling the sticky dough without tearing.
  • Prep Time: 20 minutes (plus 10-12 hours overnight for levain and 2-3 hours proofing time, plus folding and resting periods)
  • Cook Time: 30 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Sourdough Focaccia Pizza, Detroit style pizza, Sourdough pizza dough, Homemade pizza, Focaccia crust, Levain pizza, Cheese pizza, Pepperoni pizza

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Find it online: https://kitchenflavorspot.com/detroit-style-sourdough-focaccia-pizza-recipe/