Pepperoni and Anchovy Pizzas

Have been experimenting with making my own pizza dough in recent weeks and think I'm getting close to nailing it. This time I left the dough to rise for 10 hours, despite being worried about it over-rising and collapsing into a gooey mess. But it came out great - makes such a difference to the taste. The longer it rises the longer it has to develop deep, bready flavours.

Next time I'll measure the quantities (rather than just busking them by eye) and post the recipe here.