Name: Dough for Thick-Crusted Pizza & for Focaccia
Yield: Makes 1 crust for a 12 × 18-inch (30 × 45-cm) or 11 × 17-inch (28 × 43-cm) focaccia or pizza
Cuisine: United States
Ingredients: One 12 × 18-inch (30 × 45-cm) or an 11 × 17-inch (28 × 43-cm) jelly-roll pan, generously oiled; Olive oil for the pan; 4 cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); 2 teaspoons salt; 3 tablespoons olive oil; 2½ teaspoons (1 envelope) active dry yeast; 1⅔ cups warm water, about 110°F (45°C)

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

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

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Ingredients

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