We adapt a Bari, Italy, high-hydration focaccia recipe to make a pour-in-the-pan pizza.
Knowing that pesto is more than basil and Parmesan, our Spaghetti With Parsley Pesto has a surprising addition.
When it's ready to use, this dough has the consistency of a thin batter.
The dough will double in size, then collapse, and finally double again.
Our rendition of the light, open-crust focaccia we had in Bari, Italy, was based on the dough from the Milk Street recipe.
See below for instructions on how to make two 12-inch pizzas instead
of one giant one using low-lipped, disk-shaped pizza pans like those used in American-style pizzerias.