Norma,
Wow, that sure is different. That open crumb looks incredible. What do you think was responsible for the difference?
Jimmy,
I had thought the pizza made the regular way would be different than the focaccia, but not this much different. The oven spring, crumb and taste of the pizza made this way was very different.
I really can’t say all what went into the differences, but do know this is a higher hydration dough made with fresh yeast. The higher hydration probably had to do with the oven spring and the crumb texture. I also didn’t open the dough ball really thin, so that might have helped with the oven spring and crumb structure. I haven’t worked a lot with fresh yeast either (because sometimes I can find it in my area), so that could have made some difference too. Also, probably baking the pizza right on the deck had something to do with the differences. All I know is I would like to try to make a regular pizza from this same recipe again, but don’t know if I want to make three dough balls to try it out to see if I would get the same results. My mother wants me to make the focaccia again, because she really liked it. I saved a slice of the Nancy Silverton’s pizza made the regular way for her to taste.
Norma
