Nick Malgieri

Dough for Thick-Crusted Pizza & for Focaccia

Preparation info
  • Makes

    1

    crust for a 12 × 18 inch 30 × 45 cm ) or 11 × 17 inch 28 × 43 cm ) focaccia or pizza
    • Difficulty

      Medium

Appears in
The Modern Baker
The Modern Baker

By Nick Malgieri

Published 2008

  • About

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 ri

Ingredients

Method