Bread, Pizza & Pretzels 2016 — photo 25 of 32: The first step in putting together my homemade artisan white pizza: a half-​batch of focaccia dough made with the White Bread With Poolish recipe in Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. After applying a light coating of olive oil to my 14-​inch cast-​iron pizza pan, I spread the dough out to cover the entire pan. Because I was making a pizza crust and not a regular focaccia, I didn’t put extra-​virgin olive oil, rosemary and salt on the top like I normally would. May 2016.

For details about — and photos of — other pizzas I have made on focaccia dough (with traditional tomato sauce), see this article from July 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article A Homemade Artisan White Pizza.
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