4tablespoonunsalted butterplus more to grease the pan
12-16oz.mozarelladepends on if you choose a 9x13 or half baking sheet.
other toppingslike jalapeño, mushrooms, basil, garlic, etc.
Mix together the 1 ¼ oz. yeast, 2 teaspoons honey, and 2 ½ cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn't foamy, check the expiration of your yeast and start over.
Add the 625 grams flour and 1 tablespoon sea salt. Mix until no dry streaks remain.
Pour 4 tablespoons of olive oil into a large or container bowl that you can fit in your refrigerator. Transfer the dough to this bowl and toss with your hands or a rubber spatula to cover in the olive oil. Let it rise for 3-4 hours until doubled in size.
Take the dough and fold the outsides into the center four times. You can use two forks, one in each hand.
Butter your baking dish or baking sheet. Pour 1 tablespoon of oil in the center. Then, pour the dough into the center of the pan. Let it rise 1.5 to 4 hours, until doubled in size.
With the rack in the center of the oven, preheat to 450F.
Oil your hands and dimple the dough all over with the tips of your fingers. See photos in post.
Drizzle with 1 tablespoon of olive oil sprinkle with sea salt, and bake until puffed and golden brown, 18-25 minutes.
Remove from the oven, add the pizza sauce, toppings, and mozzarella. Bake for an additional 10 minutes until the cheese bubbles and begins to brown.
Let cool for 10 minutes before slicing and serving.
This recipe uses the Bon Appetit Magazine No-Knead Focaccia recipe which has been made successfully thousands of times. It's a great recipe, and all we are doing here is converting it into a pizza.