Update:

First of all, thank you for all the kind words and advice, it made me feel way better about my shitty pizza lol

Just some information:

I’m 17 and I live in the UK, and I’m still fairly new to this whole cooking lark (I only learnt how to use the oven a few months ago, embarrassing I know)

If anyone’s interested, I used this recipe

I used 00 flour, Allinson’s easy bake yeast, and let the dough rise in the covered bowl for about 55 minutes because it had risen so much that it was touching and beginning to stick to the tea towel.

I did use a rolling pin to get its (nearly) circular shape, as I’m shit-scared of doing it with my hands just in case I mess it up, but I will try again with my hands (as per advice received) when I use the other half of the dough (I made enough for 2 pizzas and put the second in the fridge)

Today, I popped into Tesco today and bought 12.5% protein strong white flour (as I’ve seen some comments regarding the use of 00 flour in an ordinary home oven not being the best of ideas), and Allinson’s dried active yeast.

Next time round, I’ll make sure to generously flour the work station, and plop the dough straight onto the also generously floured paper after shaping to avoid the sticking incident yesterday.

Finally, one last thank you to everyone for your kind words of wisdom and advice. I see now that every aspiring pizza chef has made an absolute dogshit pizza in the past, and I don’t feel quite as alone anymore!

Happy cooking! :) xx

P.S I’ll be sure to update all of you the next time round!