It is a natural tendency to want to pizza-fy everything. If it is garlic bread, Japanese milk breadOR bagelsAlmost everything gets an update with the addition of tomato sauce and molten cheese. So when we developed Great and bubble focusOur 2025 recipe of the year, we knew it would be a major candidate to return to pizza.
But while it may seem simple – just stack the dough with sauce, cheese and toppings, and bake, right? – It can actually be complicated to turn a pizza focus recipe. Due to high bread hydration, excess juice from sauces and other toppings can lead to underestimated parts – the opposite of what you want when you want a fresh, golden pizza. After some careful testing, our test kitchen hit the code. With these tips, you will be able to return almost any focus on pizza (but we recommend you start with large and bubble focus!).
Photographs by Rick Holbrook; Food styling by Kaitlin Wayne
Use a larger pan
As we call for a Square pan 9 ” To make a long focus, bubble, we recommend a Bread 9 “x 13” If you are going to turn that dough into pizza. In this way, the dough will be thinner (closer 1 “compared to 2”) and baked more evenly.
Add a protective layer of cheese
We recommend toping the immature dough with cheese first, before adding any sauce. This addition creates a layer between the dough and the sauce, preventing excess moisture from penetration. As a result, the high crust can be fully baked and reach a fresh structure, rather than gummy. After adding a generous layer of cheese, you can proceed with pizza sauce, then a thin layer of cheese. (You can recognize this technique from other pizza recipes like Fresh cheese pizza AND Detroit style pizza.)
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Go more easily on toppings
You may want to upload your pizza, but we advise you to save with your pellets. Toppings (especially raw toppings) can add moisture, which is the enemy of a fresh pizza, and overloading the pie will also make it take more time to mature. Less is more: you just need to cut a quarter onion to place on top, for example, or reach a piece of cherry tomatoes, rather than all pints. If you want to add particularly wet toppings (think mushrooms, peppers or spinach) consider to precoat those ingredients before adding them to your pizza.
How to turn into large and bubble focus in pizza
You need:
- 1 1/2 cups (170g or 6 ounces) chopped mozzarella cheese
- 3/4 cup (171g) pizza sauce or sauce sauce
- Minced parmesan, for spraying
Prepare Great and bubble focus recipe through step 11 (letting the dough grow in the pan), but use a pan 9 “x13” than a 9 square “. Heat the oven to 500 ° F with shelves in the upper and lower thirds. If you have a baking Steleliku, place it on the bottom rack to heat.
Once the dough is raised (the dough will not completely fill the pan), sprinkle about three -quarters of the chopped mozzarella cheese above. (Okay if some are inserted into the pan.) Lightly oil your fingers, then dim the dough as guided, by pressing the cheese in it. Sprinkle the pizza sauce on top of the cheese in three or four long lines, length, then sprinkle on the remaining mozzarella cheese. If you use toppings, add to the top of the cheese.
Place the pan on the bottom rack of the oven, directly in steel if you use, and immediately lower the temperature to 450 ° F. Bake for 15-18 minutes, until the cheese is golden and any visible dough is golden.
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Remove from the oven and use parchment sling to raise the pizza from the pan and over a wire rack. Remove the parchment, then place the shelf on a baking sheet. Return to the oven for 5 to 7 minutes, until the sides are brown; If necessary, move the baking sheet to the upper shelf to fry the surface of the pizza. (This step provides an extra-fresh crust!)
Remove the pizza from the oven and topped with minced parmesan. Allow to cool to the wire shelf for 5 to 10 minutes before cutting with a toothed knife.
Photo covered by Patrick Marinello; Food styling by Yekaterina Bysova.
