Pomo Pizzeria in Scottsdale AZ offers Northern Italy Style Extremely THIN DOUGH Focaccia Di Recco pictured below.

and also Pizza Rimini, also a Northern Italy specialty in four or more varieties (one extra special flavor on my visit).

The Parmigiana Pizza Rimini is pictured below.

Today I decided to ask a few questions about the pizza and focaccia…..Are they the same?

NO……

One is a focaccia and the other is a pizza.

They start out the same with the same dough……….

Both get stretched out paper thin but the focaccia gets stretched out EVEN THINNER because it’s sandwiches cheese. It’s stuffed. There is a top layer and a bottom layer.

The Pizza goes in the certified Italian Wood Oven at over 900 degrees F for a very short time.

The Focaccia goes in a regular oven in the kitchen at a much lower temperature for a much longer time.

The TASTE……YES the crust come out  tasting  VERY DIFFERENT!

The Focaccia almost taste like it was fried……I’m thinking that some of the oil from the Stracchino Cheese flavors both sides of the crust and the cheese is still all melty inside. It’s just really delicious! It’s so flavorful with almost cheese sauce inside the two tissue thin crusts.

You might feel different than me………..

I do think the Pizza Rimini is good…..i’d eat it anytime.

What I like about it is that is is so light…..It’s like pizza made for angels. It’s like the best diet pizza ever. You have the taste of pizza without the heaviness. You can eat half a pizza and feel like you can eat more no problem….It must be low in calories………….. The only thing I didn’t like about the Pizza Rimini was the outer ring of crust. To me it taste like burnt matzoh….. but I note the parts with cheese and sauce are yummy and don’t taste burnt.

While I enjoyed the Pizza Rimini…….it just isn’t as tasty as the Focaccia Di Recco….( TO ME!!!!!!! maybe not you?) That thing is just off the charts! It was just CRAZY YUMMY! Way more flavors that were more enjoyable to me. OH and I forgot to mention that you can add on local honey to embellish the Focaccia even a little more. A small amount of warm honey applied just adds another level to the Focaccia.

Both were good but for me (and my husband) we both preferred the Focaccia Di Recco.

www.PomoPizzeria.com

You know The Forking Truth is that EVERYTHING is subject to change and your experience may indeed DIFFER! Just remember that!