Made a half pizza margarita and half pepperoni. It came out delicious!
Focaccia recipe: https://www.theperfectloaf.com/a-simple-focaccia/
I cold retarded the dough overnight after bulk ferment, and used it the next day. After spreading the dough in a large baking tray and proofing at room temperature covered until risen and bubbly (about three hours out of the fridge), I added the pizza toppings.
Pizza toppings: Rao’s marinara for sauce, Italian herbs, 1/2 with fresh mozzarella and fresh basil, the other half with shredded low moisture mozzarella and pepperoni. Baked at 450 F for 30 minutes. Rested in pain for 10, transferred to baking rack to cool. It is a very thick pizza so I used kitchen scissors to cut.
by Ok-Drag-1645