Pizza night is back.
Up first was a Ham, onion, & banana pepper Pizza.
Next I made a Canadian bacon and black olive pizza.
Finally a pepperoni offering.
You may notice these pizzas all have a rather large cornicione. This is due to the fact that my dough balls, which were were made to be used after a three day cold fermentation, didn't get used as planned. My cook was delayed for an extra two days which caused the dough to rise considerably more when baked.
No degradation in taste though. Just made for a lot of crust. I like crust.
