This dough is used in recipes for several focacce with toppings, one with a filling, and for a thick-crusted home-style pizza. New York food writer Molly O’Neill once defined the difference between pizza and focaccia very simply in an article in the New York Times food section about pizza: A focaccia is usually eaten at room temperature, whereas a pizza, whether thick or thin-crusted, is usually eaten right after it comes out of the oven. I would add one more point—focacce have less topping than pizzas do, and real Italian pizzas have much less topping than their American-style cousins, especially when it comes to the use of cheese. I’ve been served pizzas in New York that had so much melted cheese on them I thought I was eating fondue. Use this dough for the focaccia and pizza recipes in this chapter. See the variations at the end of the recipe for plainer focacce. The dough is very simple to prepare—you just stir all the ingredients together and let it rise once before pressing it into the pan, and briefly again as you prepare the toppings.