Can We Officially Call This the 7–4 Version of My Half-sheet

Ingredienti

Because after so many of you told me, “I want to make this, but I’m not home during the day to babysit dough,” I had to see if we could make it work.

And apparently…we can.

COMMENT “RECIPE” and I’ll send you the full original recipe. You’ll follow it exactly as written, with ONE change:

The night before, make your shaggy dough and complete all four sets of folds. But instead of leaving it on the counter to rise, cover it and put it straight into the refrigerator overnight.

That’s it. Do it while you’re making dinner, cleaning up the kitchen, after the kids go to bed—whenever you have a few minutes.

The next morning:

Prepare your half-sheet pan with the parchment sling and plenty of olive oil.

Take your cold dough straight from the refrigerator. It may have barely risen—that’s okay! Gently stretch it a little, place it in the oiled pan, and flip it over so both sides get coated in that olive oil.

Cover the pan with a lid, another sheet pan, or plastic wrap.

And then…leave. it. alone.

No warm oven. No sunny window. No special warm spot. We actually WANT a nice, slow rise here.

Mine sat on the counter from 7:00 AM until 4:45 PM.

When I came back? Big. Bubbly. Beautiful.

From there, pick right back up with the original recipe: olive oil, dimple, toppings, bake.

So yes—you can prep focaccia the night before, leave the house all day, walk back in at dinnertime, add your toppings in a few minutes, and get pizza into the oven.

I’m becoming convinced this is the most forgiving recipe ever.

Comment RECIPE and I’ll send you the full half-sheet pan focaccia pizza recipe + these 7–4 instructions.

And then tell me your next limitation. Apparently we’re workshopping this recipe until it works for everyone.