I actually used the pizza dough for this recipe. In the introduction, he says that focaccia dough is very much like pizza dough, except wetter, and after I had thawed my frozen dough, it seemed very wet indeed. I liked the method of dimpling and stretching the dough; it worked very well, and since I had all afternoon, I didn't have to bother with the oven. The dough did not rise up as much as I would like (probably because it was frozen), but it was chewy and full of bubbles, which is what I associate with focaccia. I topped it with some tomatoes, basil and mozzarella cheese, so it was almost pizza-like anyway, but definitely a different texture. We enjoyed it very much.

I had a very different experience from the other reviewers. My biscuits did not rise well and indeed resembled little hockey pucks. I rescued the second batch by piling several cut biscuits on top of one another to create layered biscuits.

These biscuits are indeed flaky, but they are not fluffy like I want biscuits to be. This is the second recipe I have made from this well-reviewed book that has not turned out for me. At first, I was blaming myself, but in truth, I have made biscuits many times from many recipes and they always turn out great. I also have a reliable buttermilk biscuit recipe I can turn out in less than 1/2 hour, without freezing the butter or resting the dough, and they always bake up high and fluffy. I really think the dough is worked too much with all the folding, as I have always been taught to handle biscuit dough as little as possible.

I am more than a little disappointed that I am not getting the same results from these recipes as the other reviewers, since I was so excited to get this book. Perhaps this book is just not a good fit for my baking style, but I will try one or two more recipes from it before making up my mind.