Focaccia Dough/Sicilian style pizza

[Bryan S]

Lastnight I made up the Focaccia dough from American Pie and placed it into a rectangle container. I bought this container just for Focaccia. Trust me, it's esier to work out rectangle shape dough in a rectangle pan verses trying to work out a ball of round dough in a rectangle pan. I let it come up to room temp for about 1.5 hrs in the container. Dump it out so it's centered in the pan that has a even coat of crisco shortening all over the bottom and up the sides of the pan. Using your finger tips gently push it out in a pan. Do this gently so you keep as much rise in the dough as possible. Normaly after doing this I would let it rise till the dough almost reached the top of the pan if I was making Focaccia. I just wanted a pan pizza so I didn't let it rise at all. Preheated the oven to 425 and began to sauce the dough, grated the cheese, asiago, mozz, provalone, and parm and top it with a few roni.
Placed the pan on one notch below center of oven and cooked for 12 min. After 12 min pull it out, spin it 180 and put it on the middle rack for another 10 min. At this point check for doneness and spin again if putting the pizza back in the oven. I usually have to cook it for a toatal of 25-26 min. Todays pie was cooked for 25 min. Link to pics shows the dough right before going into the pan, sauced skin, cheeses on board and some roni. Last couple are right out of the oven let sit for 1 min and slide it out on to cookie cooling racks so it doesn't get soggy. and a pic of a slice. It was fantastic. 
http://www.villagephotos.com/pubbrowse.asp?folder_id=2003074

[sourdough girl]

Holy Crickey!!  That looks good, Bryan!!

I like your phraseology... a "few" roni!  Glad to see you posting pizza pics...  I need some inspiration!   

~sd

[Bryan S]

Thanks Girl. Yeah It's been a long time since I made a pizza.   I choose the Focaccia dough because it's so easy to do and so tasty. IIRC you make the other Focaccia recipe by Reinhart. This focaccia recipe also works well for Pizza Hut Pan pizzas.

[sourdough girl]

YW, Bryan!
Yeah, I use his recipe that was published in Fine Cooking Magazine a few years ago... I have the book "American Pie" but have not really looked at the focaccia recipe because I really like the one in FC.  I've had great success with it as focaccia for panini sandwiches, but haven't tried it as a pizza dough.  Maybe I should check it out, 'cause the one in FC calls for about 10 TBSP of EVOO...  and your crust looks really nice! 

~sd

[pizzajoan]

What size pan did you use?  I am definitely going to give this a try.