- 2 cups warm water, about 110 degrees F
- 2 1/2 ounces extra-virgin olive oil, plus 4 tablespoons for greasing the baking pan
- 1/2-ounce dry yeast
- 1/2-ounce honey
- 1 3/4 pounds all-purpose flour, plus extra for rolling dough
- 3/4-ounce kosher salt
- 1/2 cup cornmeal, to dust baking pan
- 18 Roma or Italian plum tomatoes, thinly sliced
- 1 cup packed basil leaves, chiffonade
- 6 cups grated mozzarella
- Salt and white pepper
Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.