Focaccia Pizza

Make the Dough

1. Gather the focaccia dough ingredients.

2. In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.

3. Add 2 1/4 cups of the flour, salt and 2 tablespoons of olive oil—mix to create a shaggy dough, scraping down the bowl occasionally.

4. Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.

5. Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.

6. Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.

7. Place the dough in the pan and let it rest for 15 minutes—this will relax the dough, making it easier to stretch and form to the pan.

8. Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F.

Bake the Pizza

1. Gather the toppings and the risen dough.

2. Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.

3. Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.

4. Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.

5. Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.

6. Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.