It’s taken me a few tries to get pizzas right at home, but I think I’ve finally cracked it. Even though the dough I made was too wet, it turned out beautifully. I don’t own a pizza peel and my oven struggles to get over 200C at the best of times, so instead of topping the raw dough and then precariously trying to slide the wobbly mess onto the baking stone, I pre-baked just the rolled out discs of dough for five minutes each, then topped and returned the much easier to handle pies to the oven for a further eight-to-ten minutes.
Wish I had the energy to take better pictures. I made four pies in all, a mushroom-pepper-olive one, one ‘white’ pie with a cream-cheese sauce, one with the cheese sauce mixed with some of the tomato (it looked like Pepto Bismol), and one very wet, saucy pie with all the ingredients that were left and also some sausage.
It was all pretty damn delicious, and one hell of a confidence booster after several failed attempts at making pizza.