Yeah, I like this dough/bread for its texture, and the fact I don’t have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don’t ask me to dust flour on my work surface, I don’t want to clean the crannies on the cabinet doors from flour, it’s always manages to get everywhere, lol no

Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.

On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.