I made pizza again. This time a cold ferment in the fridge over the course of three days. What a massive improvement to the quality of the dough. Probably not going to number every post. At least not when I can actually reliably succeed at this!

I had another go at making some pizza. Tried a different dough recipe and it seemed to make a huge difference. I also watched a tonne of videos on how to make and stretch dough. It is possible to learn things just by watching...?