Then shape them into disks, stretching them as you roll them out on a floured surface. In the home setting I would be tempted to use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone. If you're using a metal baking pan you should bake the pizza towards the bottom of the oven. In a recent post to Rec. Cooking Karen suggested baking on the bottom rack for about 4 minutes, or until the pizza is firm enough to slide off the pan, and then slide it from the pan straight onto the rack to finish cooking.
Focaccia toppings are generally quite simple.
The color combination is quite pretty, and the flavors meld very well. Other common toppings include straight prosciutto, just tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the diner can drizzle some to taste. There's a bit more variety to calzone fillings. Sprinkle the shredded ham and cheese over half the disk, fold it over to cover the topping, and crimp the edges.