This was a pizza dough, made via the Jim Lahey My Pizza (eG-friendly Amazon.com link) method. Except I think I added a little too much water, which is what happens when your team wins a huge football game, and you start making dough after the game. So basically a no-knead dough, fermented overnight (12+ hours, actually), portioned and shaped and baked soon after...I let the focaccia rise in its pan for 45 minutes to an hour. The pizza I had trouble with only in stretching it, probably because I didn't let it rest long enough after shaping.
Focaccia - I did a little pizza rossa on about 1/3 of it.
It was really good. The pizza was tasty too...
If just a little too thick, cause I couldn't stretch the darn thing enough.
