Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella

THE FIRST TIME I SCREWED THIS UP…

The first time I made focaccia pizza, I treated it like any basic flatbread: rushed the dough, threw sauce on top, and shoved it in the oven.
Result? Dense, flat, soggy. Not pizza, not focaccia—just a sad slab.

What changed everything was understanding what makes Gordon’s method different: treat the dough like royalty and respect layering.
This version gives you crispy edges, pillowy middle, and rich, real Italian flavor—without the flop.

You’re about to learn how to actually control this, not just copy it.

WHY THIS WORKS (AND WHERE MOST GO WRONG)

• Most Home Cooks Rush the Dough – They don’t give it time to develop air pockets. If you skip a 3–4 hour rise, you kill the texture.
• They Smother It – Too much sauce, too wet tomatoes = soggy disaster.
• Wrong Heat – Baking below 220°C (428°F) leaves the bottom raw while burning the top.

Gordon’s method hits perfect airiness, crispness, and flavor by:

• Long rise
• High heat bake
• Simple layering without drowning the crust

It’s about letting each component shine without fighting each other.

INGREDIENTS THAT ACTUALLY MATTER

Bread Flour + All-Purpose Flour
Mixing these gives you chew (bread flour) and tenderness (AP flour).

Semolina (optional)
Adds a slight golden crispness to the bottom if you have it. Not critical but a nice upgrade.

San Marzano Tomatoes
You can’t fake this. Regular canned tomatoes are too acidic or watery. Crush them by hand and drain them well.

Burrata or Fresh Mozzarella
Adds rich pockets of creamy cheese—way better than only shredded mozz.

Basil and Garlic Butter
These finish the pizza, punching the final flavor. Don’t skip the fresh herbs at the end.

HOW TO MAKE GORDON RAMSAY’S SHEET PAN FOCACCIA PIZZA

1. Make the Dough
In a big bowl, mix bread flour, AP flour, salt, semolina (if using).
Stir yeast into warm water and honey—let it foam for 5 minutes. Add olive oil.
Mix liquid into dry ingredients, stir with a fork, then knead 8–10 minutes by hand until elastic.
Cover and rise at room temp until doubled (3–4 hours).

2. Make the San Marzano Sauce
Hand-crush drained tomatoes into a bowl. Stir in olive oil, garlic, balsamic vinegar, torn basil, salt, and black pepper.
Let it sit. (The flavor deepens if made ahead.)

3. Preheat Oven to 220°C (428°F)
Grease your sheet pan generously with olive oil or garlic butter.

4. Shape the Dough
Turn dough into the pan. Use oiled fingers to stretch it gently to the edges.
Press to make dimples. Brush with more oil or garlic butter. Sprinkle flaky salt and herbs if you want.

5. Top It
Press cherry tomatoes into the dough. Spoon sauce across the top lightly—don’t flood it.
Sprinkle mozzarella, Asiago, Parmesan. Tear over the burrata or ciliegine mozzarella.

6. Bake
Into the oven for 20–25 minutes.
If cheese browns too fast, drop to 200°C (392°F) halfway.

7. Finish and Serve
Optional: Brush with more garlic butter. Top with fresh basil. Let it cool a few minutes before slicing so you don’t tear the base.

WHAT GORDON SAYS ABOUT THIS

• “Good focaccia should sing back at you with a crispy bottom.”
  → Translation: If your focaccia sounds dull when you tap it, you underbaked or under-heated.
• “Simple ingredients, but massive attention to timing.”
  → If you rush even one stage (proof, bake, resting), you kill the final product.
• “Taste every layer individually before assembling.”
  → The sauce, the cheese, the dough—taste and season them separately.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Rushing the Proof: Dough didn’t rise enough = tough, heavy base.
  ➔ Solution: 3–4 hours minimum at room temp, or overnight in fridge.
• Too Much Sauce: Sauce leaked under the crust and made it soggy.
  ➔ Solution: LIGHT hand with sauce. Think spoonfuls, not pools.
• Using a Cold Sheet Pan: Didn’t pre-grease hot enough = stuck pizza.
  ➔ Solution: Grease WELL, and stretch dough into an already slightly warm pan if possible.

VARIATIONS THAT ACTUALLY HOLD UP

• Swap Mozzarella: Try smoked scamorza cheese for a smoky version.
• Change Herbs: Add thyme or oregano for a rustic twist.
• Add Meat: A few slices of prosciutto or spicy salami can turn this into a full meal.

PRO TIPS THAT CHANGE THE GAME

• Oil Your Hands, Not the Dough: Makes stretching easier without over-saturating the dough.
• Use a Metal Pan, Not Glass: Metal gives a better, crisper bottom.
• Top AFTER Baking for Freshness: Fresh basil goes on after baking, never before—it turns black otherwise.

STORAGE + LEFTOVER MOVES

• Refrigerate: Store slices in an airtight container for up to 3 days.
• Freeze: Wrap individually and freeze for 2 months. Best reheated from frozen!
• Reheat: Air fryer at 160°C for 3–4 minutes = perfect crispness again.

FAQ

Q: Can I use dry mozzarella instead of fresh?
A: Yes, but fresh mozzarella or burrata gives way more richness.

Q: Why is my focaccia dough sticking to the pan?
A: Not enough oil or the dough overproofed too long.

Q: Do I have to use semolina?
A: Nope, optional. Just adds a tiny bit more crunch.

Q: How do I know when it’s fully baked?
A: Tap the bottom—if it sounds hollow and the top is golden, you’re good.

Try More Recipes:

• Gordon Ramsay Pizza Sauce Recipe 
• Gordon Ramsay’s Pineapple Pizza Brought Me Back to the Joy of Cooking
• Gordon Ramsay’s Deep Fried Pizza Was the Ridiculous Joy I Needed This Week