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One thing that comes up time and again in Alton’s cookbooks and Good Eats episodes is that patience is rewarded. In a world that emphasizes speed and compromises quality, it is reassuring to hear the voice of patience. For example, I had tried to make foccacia many times over the years with various recipes, all of them finished in at most a few hours.

Then I found a recipe (I’ll make it again and blog about it soon) that used a biga and took the better part of a day to make. That patience was rewarded with foccacia that tasted like that in some of our favorite restaurants.

Late the next morning as lunchtime approached, I bench proofed the blobs for about an hour. I heated an oven and pizza stone to 500 degrees, the highest temperature, and set out to working the dough into pizza shapes. While not nearly as adept as the professionals, I do enjoy spinning dough into the air. As AB points out, this is not just for show but does help stretch out the dough and helps to make a nice, circular pizza.

The pizza dough recipe yielded enough to make four pizza crusts. I constructed one pizza for lunch and followed his recommendation to parbake the three remaining dough blobs into pizza crusts and stashed them in the freezer. I baked them for three minutes which gave them a little crust and made them easy to handle. He suggests letting them thaw to room temperature before topping and baking them through, probably just long enough to let the toppings reach the desired gooeyness.

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