I didn’t think to get a photo before I’d eaten a good chunk of it:
But here is last night’s pizza — one of three that I made. Fiona’s was topped with olives and anchovies, Jonno’s with BBQ chicken. For my own, I planned to go 100% traditional and use only tomato sauce, mozzarella and a few basil leaves, but I chickened out at the last minute and added sliced chorizo.
I think this is a big step up from the first time I did this a few weeks ago. I am starting to get a feel for the dough, and to be better at stretching it. Also, the mozzarella melts well and for longer, past the point where cheddar starts to toast. In some ways I still prefer the more distinct taste of a good cheddar, but there’s no doubt that mozarella brings something distinct to the table.