What is the difference between pizza and focaccia dough? “About a buck” was amongst the clearest answers that I found, and that from the “New York Times”. I set out to make some great pizza dough yesterday, and made an impressive focaccia which was good, but at the back of my mind I wanted the taste and look of a thin, crisp pizza. I think Jenny was expecting the same. The face tells it all, disappointment is hard to mask. It’s the same smiling face that looks up at you after the hands have unwrapped a hopelessly ill chosen present, while the voice is attempting a “Just what I wanted”phrase. I was looking at that face as I cut slices of focaccia as thick as a paving stone. Not as heavy as paving stone, but not thin and crisp as promised and, more importantly, expected. In the cold light of morning – unexpectedly cold for June – the remains do not look as thick as I remember, but I’ve learnt that focaccia is a bread and pizza isn’t. When I looked in the cupboard at the flour that I used the label clearly says bread flour as opposed to all purpose flour. I think the clue may well be in the name. Any clues to crisp thin pizza dough would be gratefully accepted.