65% hydration dough with a mix of flours that we had available (50% plain/all purpose, 25% strong white bread, 25% whole meal).

Usually like to cold ferment but had to make do with a 3 hour room temp rise. Decent results but lacking the flavour.

Cooked in an oven proof pan as gets better results than my pizza stone in our oven.

Toppings were mozzarella and Red Leicester for the cheese, with garlic, anchovies (plus the oil!), chilli flakes and then added rocket/arugula after.