Real Italian focaccia and pizza in just 5 minutes
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Real Italian Focaccia and pizza in 5 minutes: a recipe to prepare pizza dough in 5 minutes flat that even your son can do with a wooden spoon
Serves: 4
for the dough
  • 580 g warm water + 100 g
  • 12 g dry yeast or 36g fresh yeast
  • 15 g fine salt
  • 10 g sugar
  • 55 g extra virgin olive oil
  • 1100 g flour
for the brine (salamoia)
  • 2 Tbsp really good extra virgin olive oil
  • 1 tsp coarse salt
  • 1 Tbsp warm water
the dough
  1. Mix in the 580g of water the sugar, salt and oil.
  2. Add the flour without mixing, if needed add the extra 100g of water a little at the time.
  3. Let it rise at room temperature for about 2 hrs in a big enough container (it is going to double or even triple the size). Keep the container closed with plastic wrap or a loose lid.
  4. Let it rise until in the middle you see it start to give in a bit.
  5. You can use it now (but better for you to wait), or punch it down and put it in the fridge, in the same container, for up to 10/12 days. Or at least 12 hrs.
for the brine to spread on top if you make focaccia
  1. Mix the ingredients for the brine and spread on the dough once ready. Make sure to live deep indents on the dough so that the oil can sit in them.
how to use the dough
  1. When you feel like pizza or focaccia, just remove a chunk of dough from the fridge, spread it with your fingers in a pan and let it rise covered with a towel for a couple of hours. The time depends really on the temperature you have in your kitchen. The warmer the quicker.
  2. Basically the dough has to go back to room temperature to begin a proper raising. This is why we roll it out before, to make process faster. We need the raising process to kick in again and to finish in the oven, so to get those wonderful bubbles.
  3. If you are making focaccia spread the brine
  4. If you are making pizza: for a quick pizza margherita spread some tomato sauce, some mozzarella cheese, some dried oregano, some oil and done
  5. Put into a hot over 230° C for 25 minutes, or less if you rolled it out really thin or your oven is really much hotter (as it should be for a great pizza or focaccia)
  6. Ciao
Flour notes: I suggest to use an all purpose flour or ⅓ bread or Manitoba flour and ⅔ pastry flour, technically speaking in Italy we call it a W260 with medium proteins about 12/14%, but this is stuff for a technical article.
A little tip: make some extra brine and brush it on top the focaccia while it is still hot from the oven. It will give the focaccia a super shine and some extra flavour. Sometimes I use just extra virgin olive oil.
Recipe by Foodies' Place at