Easy Focaccia-Style Tomato Pizza with Fresh Mozzarella
A straightforward no-knead tomato pizza with a crispy, dimpled crust and fresh toppings. The dough rises slowly for 4-5 hours, developing flavor without active work, then gets topped with drained Campari tomatoes, melted mozzarella, and oregano before a quick bake. Perfect for casual weeknight dinners or feeding a crowd with minimal hands-on time. The long fermentation creates an airy, flavorful base while the high oven heat crisps the bottom to golden perfection.
Ingredients
- 3 ¼ cups bread flour
- 2 teaspoons sugar
- 4 ½ teaspoons instant yeast
- 1 ½ cups water
- 4 ½ teaspoons kosher salt, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 pound Campari tomatoes, quarteredroma tomatoes1:1
similar acidity and structure when quartered and drained
- 6 ounces whole milk shredded mozzarella cheese
- 1 teaspoon dried oreganodairy-free mozzarella alternative+basilvariesvegan
neutral cashew mozzarella works; fresh basil added at end
Full guide → - freshly ground black pepper, to taste(optional)
- coarse sea salt, to taste(optional)
Instructions
- 1
Mix flour, sugar, and yeast on medium speed for 5 minutes, scraping bowl halfway through.
- 2
Rest dough in bowl for 10 minutes.
- 3
Add salt and mix on medium speed for another 5 minutes.
- 4
Oil a large bowl, add dough, cover, and let rise 4 to 5 hours in a warm spot.
- 5
While dough rises, place tomato quarters in a colander and lightly mash with a potato masher. Sprinkle with salt, stir, and let drain.
- 6
Heat oven to 500F with rack in lowest position. Spray a half sheet pan with oil and pour olive oil into the pan.
- 7
Scrape dough onto pan and let rest uncovered for 20 minutes.
- 8
Oil your hands and gently push dough toward edges, dimpling as you would focaccia.
- 9
Toss drained tomatoes with olive oil and arrange over dough. Let rest 30 minutes.
- 10
Sprinkle cheese and oregano over top. Season with pepper and salt if desired.
- 11
Bake on lowest rack for 18 to 20 minutes until bottom is crispy and golden. Remove to cutting board and slice.
Tips
Drain tomato quarters thoroughly to prevent a soggy crust. The colander-draining step is essential and shouldn't be skipped.
Use your stand mixer for the first two mixing stages to avoid overworking by hand. The dough will be shaggy after the first mix.
A half sheet pan conducts heat well for crispy bottoms. If using a different pan, bake times may adjust.
Good to Know
Cool completely before wrapping in foil or storing in an airtight container at room temperature for up to 2 days. Reheat in a 375F oven for 5-7 minutes.
Dough can be mixed and placed in the refrigerator after the first rise for up to 12 hours. Bring to room temperature before shaping and second rise.
Slice warm or at room temperature. Serve with fresh basil, a drizzle of olive oil, or a simple arugula salad on the side.
Common Mistakes
Over-knead after adding salt to avoid a tough crust; 5 minutes is sufficient.
Skip draining tomatoes to prevent a soggy, wet base.
Use cold water instead of warm (100-110F) to prevent yeast from dying.
Substitutions
Dairy-Free Swaps
for less moisture; use low-moisture to prevent extra liquid
Vegan Options
neutral cashew mozzarella works; fresh basil added at end
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of yeast?
Active dry yeast works but may need 5-10 minutes extra rising time. Avoid rapid-rise yeast unless you reduce fermentation to 2-3 hours. Instant yeast is most predictable for this recipe.
What if my dough doesn't rise enough in 4-5 hours?
Dough rise depends on room temperature. In a cooler kitchen, it may take 6-8 hours. Cover and check periodically. The dough should roughly double and feel puffy when poked gently.
How long can I keep leftover pizza?
Store cooled pizza in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. Reheat in a 375F oven for 5-7 minutes to restore crispness.