Focaccia Pizza

SERVES 4

Calories: 630

Carbs: 87 g

Fiber: 2.5 g

Protein: 28 g

1. SPONGE (BUBBLE 12-hours)

   1. 1. • 10 g starter

         • 30 g water

         • 30 g Double Bubble

10"- CAST IRON PAN

1. 1. 1. • 40 g starter

         • 250 g water

         • 10 g honey

         • 375 g pizza flour/Double Bubble (AP flour)

         • 8 g instant yeast

         • 15 g olive oil

         • *9 g salt: OFFSET 

12x9 DETROIT PAN

1. 1. 1. • 50 g starter

         • 325 g water

         • 13 g honey

         • 485 g AP flour

         • 3/4 t instant yeast

         • 20 g olive oil

         • 12 g salt (OFFSET)

   2. BENCH REST 12 hours (2 hours)

   3. REFRIGERATE for at least 4 hours (12-hours) 

   4. BENCH REST 1 hour (2-hours)

   5. STRETCH into GREASED CAST IRON SKILLET (⅓ cup olive oil)

   6. PROOF-BOX RISE 1 hours then DRESS

   7. FIRE pan on stove for about 2-minutes

   8. BAKE in a 425-degree oven for about 18-20 minutes

1. 1. • 150 g mozzarella

      • 50 g pepperoni

      • Pizza sauce, drained

FINISH with:

• 100 g mushrooms, 35 g peppers, and 35 g onion, sauteed

• 15 olives, sliced

• Pizza sauce