"I recommend Lloyd pans for Sicilian or focaccia-style pizzas. Coat the pan with Crisco, which grips the dough better than olive oil, preventing it from sliding back."
"Stretch and dimple the dough into the corners, ensuring even thickness, then drizzle extra-virgin olive oil on top. Allow the dough to rise for several hours."
"add more olive oil, rosemary, and sea salt, then bake in a 500 [degrees Fahrenheit] oven until golden brown."
"High-hydration doughs paired with high-gluten, high-protein flours work best."
Use a deep, Lloyd-style pan coated with Crisco to parbake focaccia dough so it grips better than olive oil and prevents sliding. Stretch and dimple dough into corners for even thickness, then drizzle extra-virgin olive oil and allow the dough to rise for several hours. Check readiness by pressing a finger: the dough should feel soft but slightly firm and spring back halfway. After rise, add more olive oil, rosemary, and sea salt, then bake at 500°F until golden brown. Place a baking steel beneath the pan to crisp and brown the bottom. High-hydration doughs with high-gluten, high-protein flours produce an airy, chewy crumb ideal for focaccia-based pizza.
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