[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-569421-105":59,"doc-detail-569421-en":129},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":122,"head_meta":124,"extra_data":126,"updated_unix":128},105,"en","0zza-focaccia-pizza-or-focaccia","0ZZa - focaccia - Pizza or focaccia?","","A culinary introduction contrasts pizza and focaccia, explaining how regional Italian interpretations and language borrowing blur the distinction. It describes historical evolution toward tomato-topped variations and emphasizes technique and taste when preparing pizza at home. The book then presents methods for making basic pizza dough, including quick and slow-rising approaches, with guidance on dough quantities, rising times, oven temperatures, and transferring/using a pizza stone for consistent baking.",{"@graph":69,"@context":121},[70,84,104],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/0zza-focaccia-pizza-or-focaccia/569421/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":98,"encodingFormat":97,"isAccessibleForFree":99,"interactionStatistic":100},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/0zza-focaccia-pizza-or-focaccia/569421.png","ImageObject",300,407,{"name":92,"@type":93},"Ivy","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-13",true,{"@type":101,"interactionType":102,"userInteractionCount":4},"InteractionCounter",{"@type":103},"ViewAction",{"@type":105,"mainEntity":106},"FAQPage",[107,113,117],{"name":108,"@type":109,"acceptedAnswer":110},"Why is the difference between pizza and focaccia not always clear?","Question",{"text":111,"@type":112},"Regional Italian cuisines use their own interpretations and linguistic overlap, so what is called pizza in one place can resemble focaccia in another.","Answer",{"name":114,"@type":109,"acceptedAnswer":115},"What is the key advantage of using a pizza stone?",{"text":116,"@type":112},"A pizza stone helps guarantee even cooking and consistent results.",{"name":118,"@type":109,"acceptedAnswer":119},"What determines how you choose between quick and slow-rising dough?",{"text":120,"@type":112},"Your available time and personal taste, since the recipes differ in rising duration and handling.","https://schema.org",{"og:url":83,"og:type":123,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":125,"canonical":83},"index,follow",{"doc_id":127,"site_id":62},569421,1791875708,{"code":4,"msg":5,"data":130},{"doc_id":127,"user_id":131,"nickname":92,"user_avatar":132,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":133,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":4,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":138,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":128,"read_time":143},549758252649,"https://ap-avatar.wpscdn.com/avatar/8000253669c5317157?_k=1778319167496531819","Alessandra AvalloneCARTOLINAPizzaDALLACUCINA&focaccia■  \nEmile Henry  \nwww.emilehenry.com  \nAll rights reserved  \nThis work is protected under copyright law and international conventions for the protecuon of copyright No part of thispublication may be reproduced,stored in a retrieval stystem or transmited in any form or by any means,mechanical,photo-copying or otherwise,without the prior written permission of the Publisher.Legal action will be taken against any unauthor-ised reproduction.  \nPhotography:Francesca Moscheni  \nGraphic design:Carlotta Medas/Milano  \n◎Bibliotheca Culinaria S.r.l.  \nViale Genova 2/B-26900 Lodi (LO)info@bibliothecaculinaria.itwww.bibliothecaculinaria.it  \nFirst edition:May 2011  \nISBN-978-88-95056-80-7  \n.  \nAlessandra Avallone  \n0ZZa&focaccia  \nPhotography Francesca Moscheni  \n# Pizza or focaccia?\n\nThe cifference between the two is not entirely clear,even for Italians.Each regional cuisine has itsown interpretations in addition to the inevitable linguistic borrowings and overiapping.For exam-ple,what is known as\"pizza\"in Bari,turns out to be\"focaccia wih tomatoes\"in Milan.In simple(but not absolute)terms,one could say that a focaccia has no tomato-sauce.Without a doubt thefirst pizza was similariy sauceless,if you like,the result of its evolutionary\"Big Bang\"was a focac-cia,probably topped only with extra virgin olive oil and salt.Bakers created this product to test thetemperature of their wood-fired ovens before beginning to bake bread.The more elaborate top-pings came later,evolving according to the seasonal availibility of produce,the bakers'imaginationor their customers'tastes.  \nMaking pizza at home means you may choose the best ingredients and apply your ownpersonal touch.From the dough to the final topping,give your imagination free rein and youwon't find yourself alone in the kitchen.Bear in mind,however,that you shouldn't overdo it:two or three\"important\"flavours are more than enough to create a balanced taste.Given thatpizza loves company,both children and guests will be happy to try their luck at putting togethera signature pizza.You will aiso discover that the-aroma-of pizza cooking in the oven (or on abarbeque)has a wonderful power to bring friends together.  \n# Preparing basic pizza dough\n\nThe pizzas and focaccias presented in this book may be prepared with any of the following basicdough recipes.Your choice will depend on the amount of time at your disposal and on personaltaste.The quantities given will make two or three thin crusted pizzas,one thick focaccia or filledpizza or eight pizza strips or mini pizzas.  \nUsing a pizza stone willguarantee even cooking and consistent results(see page 7).There aretwo ways to organize preparation:you can preheat the pizza stone,as indicated in the recipes,or assemble your pizza directly on the cold pizza stone,in which case,you willneed to add 5-10minutes to the overall cooking time.Do remember to preheat the oven and position the rack inthe lower portion.The temperature should always be quite high:220℃(430 F)for the thick-est focaccias (30-40 minutes baking time)and 240-250℃(460-480 F)for thin and crisp pizzaswhich cook quickly(10 minutes baking time)You will find precise cooking times within eachindividual recipe that foliows.  \n# Quick basic pizza dough\n\nYieids approximately 800 g(13/4 Ibs)of dough:  \n500 g(1/4 Ib)plain flour+flour for your work surface8 g(/4 oz)dried brewer's yeastor 20 g(3/4 oz)fresh brewer's yeast250 ml(1 cup)warm water1 tsp coarse sea salt1 tbsp extra virgin olive oil  \nSprinkle 1 teaspoon ofcoarse sea salt over theflour.*Add 1 tbsp of extra virginolive oil and the remaining water.Knead the dough until it forms asmooth and firm ball,coat it witha little oil and cover with a dampcloth or with an overturned bowl.  \n2  \nMake a mound with 500 g(1 /4 Ib)of flour in a bowl oron your work surface.Create asmall well in the centre and addthe yeast (8g/1/4 oz dry or 20 g/3/4 oz fresh).Pour in 100 ml(alittle less than 1/2 cup)lukewarm","cbCaikazD8cmCbFB","https://ap.wps.com/l/cbCaikazD8cmCbFB","pdf",4093766,72,"English","# Pizza or focaccia?\n## Preparing basic pizza dough\n## Quick basic pizza dough\n## Slow-rising basic pizza dough","[{\"question\":\"Why is the difference between pizza and focaccia not always clear?\",\"answer\":\"Regional Italian cuisines use their own interpretations and linguistic overlap, so what is called pizza in one place can resemble focaccia in another.\"},{\"question\":\"What is the key advantage of using a pizza stone?\",\"answer\":\"A pizza stone helps guarantee even cooking and consistent results.\"},{\"question\":\"What determines how you choose between quick and slow-rising dough?\",\"answer\":\"Your available time and personal taste, since the recipes differ in rising duration and handling.\"}]","0ZZa - focaccia - Pizza or focaccia? | PDF",111]