Shocked at how well this came out. I’ve never worked with high hydration dough before, thought it was going to be a disaster when I made the dough but trusted the process and it came out great.

Followed a dough recipe from the book Loui Loui’s on Amazon, using a mix of bread flour and semolina flour.

Pepperoni, leftover slow smoked pulled pork from the weekend, hot honey. Homemade tomato sauce and a grating of Parmesan on top. For the cheese, I used half low moisture mozzarella and half mild cheddar. Even bought myself a 10 x 14 Lloyds pan from the US - not cheap to import to the UK! Base came out super crispy as were the edges.

Managed 3 slices before I thought I was going to die.