One dough. Two ways. Endless possibilities. You need: — 500g pizza flour (type 00) — 380ml lukewarm water — half a cube of fresh yeast — 3 tsp salt — 2–3 tbsp olive oil Put the flour in a bowl and add the salt. Dissolve the yeast and olive oil in the lukewarm water, then pour into the flour. Mix well and knead until you have a smooth dough that is not too dry but still holds its shape. If it's too sticky — add a little more flour. If it's too dry — add a little more water. Trust your hands. You'll feel when it's right. Cover and let it rest for at least 4 hours. Longer is always better. Daisy's tip: focaccia dough should stay a little sticky — don't be tempted to add too much flour. It firms up beautifully as it rises and gives you that perfect soft and airy texture inside. Pizza dough should be smooth and easy to knead — a little more structured than the focaccia. Same dough. Different attitude. Both perfect. 🍕🌿