I had leftover salami, so I bought dough from a local store.

I've had disappointing results in the past, so I read up. The big takeaway was that there's never too much flour when manipulating the dough — if it's moist or sticky, just add flour. I was able to shape the pie exactly how I wanted, for the first time in my life!

I used fresh mozzarella too, but didn't notice a difference. Despite having a pizza stone, I also tried pre-baking just the pie and sauce, but that forced me to remove the pizza before the toppings were cooked to my taste.

It was good though, and pretty motivating too: I finally feel in control.