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Topic: Pizza with foccaccia dough  (Read 1834 times)
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« on: June 11, 2010 08:48:46 PM »

I absolutely love 'The Bread Baker's Apprentice' and have been using the foccaccia recipe as pizza dough, with a bit of modification.  I add fresh rosemary & garlic to the dough in the beginning, then leave the dough to rise over night in an oil coated plastic bag. 

The next day I let it come to room temperature on the counter, then roll it out on a floured board (no idea how to toss it), letting it rest a few times during the shaping.  Then I transfer it to a baking stone (let it rest again while chopping veggies/shredding the cheese) & prebake it for like 10 minutes before quickly adding the toppings & finishing it in the oven.

YUM!  I had to eat a few pieces before taking a picture. Wink

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« Reply #1 on: June 11, 2010 09:04:12 PM »

mmmm yum!! I've just started to use focacia for m pizza dough... Makes a pizza that much better!  I'm going to have to find that cook book.. I could use more variation in my bread making!

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« Reply #2 on: June 12, 2010 12:53:38 AM »

Yum! Smiley
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« Reply #3 on: June 12, 2010 01:00:48 AM »

Total yum.
« Reply #4 on: June 16, 2010 11:00:33 PM »

Wow its looking so yummy... This sounds like my type of recipe. I love Pizzas and this one looks so easy. I'm planning on using focaccia dough to make thick crust pizza. I am going to try it this week.

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