Fixings 

1 formula pizza mixture for each focaccia (Nonna Guilia's Pizza Dough, formula takes after) *

Additional virgin olive, for sprinkling and lubing

Salt

RADICCHIO FOCACCIA: 

Radicchio, cut in 1/8 cuts

Smoked scamorza cheddar, cut ( mozzarella can be substituted)

 POTATO FOCACCIA: 

Potatoes, meagerly cut

Onions, cut

Crisp rosemary

ZUCCHINI FOCACCIA:

Zucchinis, meagerly cut

Onions, cut

SCHIACCIATA ALLA FIORENTINA: 

Red wine grapes, divided

Chianti wine, for sprinkling

2 tablespoons of sugar, for sprinkling

NONNA GUILIA'S PIZZA DOUGH: 

4 mugs generally useful flour

1 tablespoon crisp yeast, disintegrated

3/4 container white wine

2 tablespoons additional virgin olive oil

1 teaspoon salt

2 mugs tepid water

Bearings

Preheat the stove at 450 degrees F. Oil the base of a pizza skillet and stretch out the batter until the pizza covers the entire dish. Include as meager or as quite a bit of your most loved garnishes before preparing it until the outside layer is brilliant chestnut and the fixings are percolating, brilliant, or cooked through (contingent upon your fixings), around 20 minutes.

*for Schiacciata alla Fiorentina, include 2 tablespoons of sugar when making Nonna Giulia's pizza batter

To make the mixture: 

Hill the flour on a smooth work surface, and make a well amidst the flour. Separate the solid shapes of yeast with your hands and add it to the well, alongside the white wine, olive oil and a segment of salted tepid water. Work the flour gradually, including whatever remains of the salted tepid water as required until it transforms into a uniform batter.

Spread the mixture and let rest to ascend for around 20 to 30 minutes at room temperature.