Deep-Dish Sourdough Focaccia Pizza

Soft, airy, and packed with flavor, this deep-dish sourdough pizza uses marinara in the dough for a rich, savory taste. Baked in a 9x13 Pyrex, it’s the perfect mix of crispy edges and a pillowy interior—without the tangy sourdough bite!

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Recipe

Servings: 6-8

Calories per serving: ~320 kcal

Total time: ~7 hours

Deep-Dish Sourdough Focaccia Pizza

Ingredients

For the Dough:

• 3 ½ cups (440g) bread flour

• 1 cup (240g) marinara sauce (instead of water)

• ½ cup (120g) active sourdough starter (100% hydration)

• ¼ cup (50g) olive oil (plus extra for greasing)

• 1 ½ tsp salt

• 1 tsp honey (optional, balances acidity)

For the Toppings:

• 1 ½ cups shredded mozzarella

• ½ cup marinara sauce (for topping)

• ½ cup cooked sausage, pepperoni, or favorite toppings (optional)

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

Instructions

1. Mix the Dough

In a large bowl, combine bread flour, marinara sauce, sourdough starter, olive oil, salt, and honey. Mix until well combined, then knead briefly until smooth. Cover and let rest for 30 minutes.

2. Stretch and Fold (Optional, for Better Texture)

Perform 2-3 sets of stretch-and-folds every 30 minutes during the first 1.5 hours of bulk fermentation.

3. Bulk Fermentation

Cover and let rise at a warm temperature (75-80°F) for 4-5 hours, until puffy and nearly doubled but not overly expanded.

4. Prepare the Pyrex & Second Rise

Grease a 9x13-inch Pyrex generously with olive oil. Transfer the dough to the dish, gently stretching it to fit. Cover and let it rise again for 1.5-2 hours, until puffy.

5. Preheat the Oven

Set the oven to 425°F (218°C).

6. Top & Bake

Dimple the dough lightly with your fingers. Add cheese first (to prevent sogginess), then spoon marinara on top, followed by any other toppings and seasonings.Bake for 35-40 minutes, checking at 25-30 minutes—if the top is browning too quickly, tent with foil and continue baking.

7. Rest & Serve

Let cool for 5-10 minutes before slicing. Enjoy!

Nutritional Value (Per Serving, Based on 8 Servings)

• Calories: ~320 kcal

• Carbohydrates: 45g

• Protein: 9g

• Fat: 11g

• Sodium: ~600mg

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat: Warm in a 350°F oven for 10 minutes or in a skillet over medium heat until crispy.

• Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Reheat straight from frozen at 375°F for 15-20 minutes.

Ingredients For the Dough

Mix the Dough

Mix the Dough

Stretch and Fold (Optional, for Better Texture)

Stretch and Fold (Optional, for Better Texture)

Stretch and Fold (Optional, for Better Texture)

Bulk Fermentation

Prepare the Pyrex & Second Rise

Prepare the Pyrex & Second Rise

Prepare the Pyrex & Second Rise

Ingredients For the Toppings

Top & Bake

Top & Bake

Top & Bake

Rest & Serve

Rest & Serve

Rest & Serve

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Prompt

I saw this sourdough focaccia recipe video on Facebook, using marinara sauce instead of water, so I had to try! Went to ChatGPT and asked the following:

Deep dish sourdough focaccia pizza recipe. Marinara in the dough instead of water

It said the idea is interesting:

That’s an interesting idea! Using marinara in the dough will add flavor and some acidity, which might affect gluten development, but we can adjust for that. Here’s a Deep Dish Sourdough Focaccia Pizza recipe with marinara in the dough:

Ingredients

For the Dough:

• 3 ½ cups (440g) bread flour

• 1 cup (240g) marinara sauce (instead of water)

• ½ cup (120g) active sourdough starter (100% hydration)

• ¼ cup (50g) olive oil (plus extra for the pan)

• 1 ½ tsp salt

• 1 tsp honey (optional, to balance acidity)

For the Toppings:

• 1 ½ cups shredded mozzarella (or cheese of choice)

• ½ cup cooked crumbled sausage or pepperoni (optional)

• ½ cup additional marinara sauce

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

Instructions

1. Mix the Dough: In a large bowl, combine bread flour, marinara sauce, sourdough starter, olive oil, salt, and honey. Mix until a shaggy dough forms. Let rest for 30 minutes.

2. Stretch & Fold: Perform 3 sets of stretch-and-folds every 30 minutes over the next 1.5 hours to develop gluten.

3. Bulk Fermentation: Cover and let the dough rise at room temperature for 8-12 hours, until doubled.

4. Prepare the Pan: Coat a deep-dish pan (or cast iron skillet) generously with olive oil. Gently stretch the dough to fit the pan. Let rest for 30-60 minutes until puffy.

5. Preheat & Top: Preheat oven to 450°F (232°C). Dimple the dough slightly with your fingers, then layer cheese first (to prevent sogginess), followed by additional marinara, sausage/pepperoni, and seasonings.

6. Bake: Bake for 20-25 minutes until the crust is golden and crisp on the edges.

7. Cool & Serve: Let it rest for 5 minutes before slicing. Enjoy!

Let me know if you want any tweaks!

I wasn't sure about the stretch and fold for gluten development, as focaccia has soft crust:

Focaccia needs stretching and folding?

It responded:

Not necessarily! Traditional focaccia doesn’t require stretch-and-folds, but since you're using sourdough and marinara in the dough, I suggested it to help with gluten development. The acidity in marinara can slightly weaken gluten, and sourdough benefits from extra structure-building.

If you want a simpler method, you can just mix the dough until smooth, do a few stretch-and-folds in the bowl to build strength, and let it ferment without the extra handling. It will still turn out soft and airy, just with a slightly different texture.

Do you prefer a more hands-off approach, or do you want to maximize structure and chew?

I still wasn't convinced so I asked:

I'm expecting softness so thought gluten not that important but I may be wrong

It suggested overnight:

You're right that focaccia should be soft, so gluten strength isn’t as critical as it is for something like a baguette. Since you want softness, we can skip the stretch-and-folds and just focus on hydration and fermentation to get a light, airy texture.

The marinara introduces extra sugar and acidity, which can slightly weaken gluten, but because focaccia is enriched with olive oil and has a long fermentation, it will still develop enough structure on its own.

So, here’s a more relaxed method:

1. Mix the dough until smooth, let it rest 30 minutes.

2. Bulk ferment overnight, then gently transfer to the pan.

3. Final proof in the pan until puffy.

4. Bake and enjoy.

This keeps it easy and ensures a soft, airy texture without overworking the dough. Sound good?

I wanted to make it for dinner today, so overnight won't work for me:

Nah no overnight, was going to start early morning

It gave me the new schedule:

Got it! If you're starting in the morning and want to bake the same day, here’s a streamlined same-day deep-dish sourdough focaccia pizza method:

Schedule Guide (Approx. 6-8 Hours Total)

1. Mix & Rest (8:00 AM) – Mix ingredients, let rest 30 minutes.

2. Bulk Ferment (8:30 AM - 12:30 PM) – Let it rise 4 hours.

3. Pan Proof (12:30 PM - 2:00 PM) – Spread in pan, proof 1.5 hours.

4. Bake (2:00 PM - 2:30 PM) – Bake at 450°F (232°C).

Ingredients

• 3 ½ cups (440g) bread flour

• 1 cup (240g) marinara sauce (instead of water)

• ½ cup (120g) active sourdough starter (100% hydration)

• ¼ cup (50g) olive oil (plus extra for pan)

• 1 ½ tsp salt

• 1 tsp honey (optional, to balance acidity)

Method

1. Mix Dough (8:00 AM): In a bowl, mix all ingredients until combined. Knead briefly until smooth. Let rest for 30 minutes.

2. Bulk Ferment (8:30 AM - 12:30 PM): Cover and let rise in a warm place (75-80°F is ideal) until doubled.

3. Prepare Pan & Second Rise (12:30 PM): Coat a deep-dish pan or cast iron skillet with olive oil. Transfer dough, gently stretch to fit, and let it rise until puffy (about 1.5 hours).

4. Preheat Oven (1:45 PM): Set oven to 450°F (232°C).

5. Top & Bake (2:00 PM): Dimple dough lightly, add cheese, more marinara, and toppings. Bake for 25-30 minutes until golden and crisp.

6. Rest & Serve (2:30 PM): Let it cool 5 minutes before slicing.

This method keeps it soft, avoids an overnight rise, and still gives you a nice airy texture. What do you think?

I hate scrolling so asked for the recipe again:

Cool can you please rewrite the recipe?

It did:

Same-Day Deep-Dish Sourdough Focaccia Pizza

A fluffy, flavor-packed focaccia-style pizza with marinara in the dough for a deep, savory taste—all in one day!

Ingredients

For the Dough:

• 3 ½ cups (440g) bread flour

• 1 cup (240g) marinara sauce (instead of water)

• ½ cup (120g) active sourdough starter (100% hydration)

• ¼ cup (50g) olive oil (plus extra for greasing)

• 1 ½ tsp salt

• 1 tsp honey (optional, balances acidity)

For the Toppings:

• 1 ½ cups shredded mozzarella

• ½ cup marinara sauce (for topping)

• ½ cup cooked sausage, pepperoni, or favorite toppings (optional)

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

Instructions

1. Mix the Dough (8:00 AM)

In a large bowl, combine bread flour, marinara sauce, sourdough starter, olive oil, salt, and honey. Mix until a rough dough forms. Knead briefly until smooth. Cover and let rest for 30 minutes.

2. Bulk Fermentation (8:30 AM - 12:30 PM)

Cover and let the dough rise in a warm spot (75-80°F) until doubled in size, about 4 hours.

3. Prepare the Pan & Second Rise (12:30 PM - 2:00 PM)

Generously grease a deep-dish pan or cast iron skillet with olive oil. Transfer the dough to the pan, gently stretching it to fit. Cover and let it rise until puffy, about 1.5 hours.

4. Preheat the Oven (1:45 PM)

Set the oven to 450°F (232°C).

5. Top & Bake (2:00 PM - 2:30 PM)

Dimple the dough lightly with your fingers. Add cheese first (to prevent sogginess), then spoon marinara on top, followed by any other toppings and seasonings. Bake for 25-30 minutes until golden brown and crisp at the edges.

6. Rest & Serve (2:30 PM)

Let cool for 5 minutes before slicing. Enjoy!

Let me know if you want any tweaks!

I wanted to make sure the quantities fit the dish I plan to use:

Actually was going to use a large Pyrex. Do I need to adjust quantity of ingredients?

It gave me options:

If you're using a large Pyrex dish (around 9x13 inches), the dough amount should still work, but it depends on how thick you want it.

• For a thicker focaccia-style crust (about 1 to 1.5 inches thick), keep the recipe as is.

• For a thinner crust (closer to ¾ inch), reduce all ingredients by about 20%:

  • 2 ¾ cups (350g) bread flour

  • ¾ cup (180g) marinara sauce

  • ⅓ cup (90g) sourdough starter

  • 3 tbsp (38g) olive oil

  • 1 ¼ tsp salt

  • ¾ tsp honey

Would you rather go thick and fluffy or slightly thinner?

And I decided fluffy:

Fluffy

So it gave me fluffy:

Perfect! Stick with the original recipe, and your large Pyrex (9x13) will give you a nice fluffy, focaccia-style deep-dish pizza.

Just make sure to grease the Pyrex well with olive oil to prevent sticking and get a crispy bottom. You might also need to bake slightly longer (closer to 30 minutes) since glass retains heat differently than metal.

Deep-Dish Sourdough Focaccia Pizza (Large Pyrex Version)

This soft and fluffy deep-dish pizza is made with sourdough and marinara in the dough for extra flavor—all baked in a 9x13-inch Pyrex!

Ingredients

For the Dough:

• 3 ½ cups (440g) bread flour

• 1 cup (240g) marinara sauce (instead of water)

• ½ cup (120g) active sourdough starter (100% hydration)

• ¼ cup (50g) olive oil (plus extra for greasing)

• 1 ½ tsp salt

• 1 tsp honey (optional, balances acidity)

For the Toppings:

• 1 ½ cups shredded mozzarella

• ½ cup marinara sauce (for topping)

• ½ cup cooked sausage, pepperoni, or favorite toppings (optional)

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

Instructions

1. Mix the Dough (8:00 AM)

In a large bowl, combine bread flour, marinara sauce, sourdough starter, olive oil, salt, and honey. Mix until a rough dough forms, then knead briefly until smooth. Cover and let rest for 30 minutes.

2. Bulk Fermentation (8:30 AM - 12:30 PM)

Cover and let the dough rise in a warm spot (75-80°F) until doubled in size, about 4 hours.

3. Prepare the Pyrex & Second Rise (12:30 PM - 2:00 PM)

Generously grease a 9x13-inch Pyrex with olive oil. Transfer the dough to the dish, gently stretching it to fit. Cover and let it rise until puffy, about 1.5 hours.

4. Preheat the Oven (1:45 PM)

Set the oven to 450°F (232°C).

5. Top & Bake (2:00 PM - 2:30 PM)

Dimple the dough lightly with your fingers. Add cheese first (to prevent sogginess), then spoon marinara on top, followed by any other toppings and seasonings.Bake for 30-35 minutes until golden brown and crisp around the edges.

6. Rest & Serve (2:30 PM)

Let cool for 5-10 minutes before slicing. Enjoy!

Since glass holds heat differently, keep an eye on it near the end—if the top browns too quickly, you can tent it with foil. Let me know how it goes!

Now I was curious about timing, so I asked:

I'm starting at 8, dinner is at 6:30. How long should I bulk ferment (and or stretch and fold) for best results? Since my audience is picky eaters, I'm not looking for tangy. So perhaps update/rewrite the recipe with above adjustments. Hours/times not required

And it gave me updated instructions:

To keep the sourdough mild and not too tangy, a shorter bulk fermentation (4-5 hours at a warm temperature) works best. You can also do a few stretch-and-folds early on to help structure without needing a long rise. Here’s the updated recipe:

Deep-Dish Sourdough Focaccia Pizza (Large Pyrex Version)

A fluffy, flavorful deep-dish pizza baked in a 9x13-inch Pyrex, with a soft interior and crispy edges.

Ingredients

For the Dough:

• 3 ½ cups (440g) bread flour

• 1 cup (240g) marinara sauce (instead of water)

• ½ cup (120g) active sourdough starter (100% hydration)

• ¼ cup (50g) olive oil (plus extra for greasing)

• 1 ½ tsp salt

• 1 tsp honey (optional, balances acidity)

For the Toppings:

• 1 ½ cups shredded mozzarella

• ½ cup marinara sauce (for topping)

• ½ cup cooked sausage, pepperoni, or favorite toppings (optional)

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

Instructions

1. Mix the Dough

In a large bowl, combine bread flour, marinara sauce, sourdough starter, olive oil, salt, and honey. Mix until combined, then knead briefly until smooth. Cover and let rest for 30 minutes.

2. Stretch and Fold (Optional, for Better Texture)

Perform 2-3 sets of stretch-and-folds every 30 minutes during the first 1.5 hours of bulk fermentation.

3. Bulk Fermentation

Cover and let rise at a warm temperature (75-80°F) for 4-5 hours, until puffy and almost doubled but not overly expanded.

4. Prepare the Pyrex & Second Rise

Generously grease a 9x13-inch Pyrex with olive oil. Transfer the dough, gently stretching it to fit. Cover and let it rise until puffy again, about 1.5-2 hours.

5. Preheat the Oven

Set the oven to 450°F (232°C).

6. Top & Bake

Dimple the dough lightly with your fingers. Add cheese first (to prevent sogginess), then spoon marinara on top, followed by any other toppings and seasonings.Bake for 30-35 minutes, until golden brown and crisp around the edges.

7. Rest & Serve

Let cool for 5-10 minutes before slicing. Enjoy!

This method keeps the flavor mild, avoids an overnight rise, and ensures a fluffy, airy texture. Let me know if you want any final tweaks!

As the dough finished 2nd rise, I noticed it being really thick, so I asked about temps:

So the dough is about an inch and a half before going into the oven. I am a bit afraid that 450° is a little too hot, what do you think? Be honest please

And it agreed I should be more careful:

You're right to question that. 450°F works well for thinner focaccia or pizzas, but since this dough is about 1.5 inches thick, a slightly lower temp (like 425°F) will help it bake more evenly without over-browning the top too fast.

Here’s what I’d suggest:

• Start at 425°F and bake for 35-40 minutes.

• Check at 25-30 minutes—if the top is browning too fast but the center isn’t fully baked, tent it with foil and continue baking.

This should give you a nicely golden crust while making sure the inside is fully cooked without drying out. What do you think?

Check the final recipe by scrolling to the top of this page or clicking the link below.

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