Nothing like a challenge…
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The point about building a focaccia while the oven warms up is a smart way to keep people fed during the wait, and having two people split the making and cooking seems like the real secret to steady pies. Letting guests top their own is a nice idea too, though I can see why supervision matters. I’ve never tried Detroit or New Haven style myself, so reading how strongly people defend their local version is half the fun of a thread like this.
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