Here I come. I’m trying out a new dough recipe today. Last time I made pizza the dough was too biscuity for me though hubby reckoned it was quite good. It was one by Gennaro’s 

Today I’m trying out this recipe from hubpages. 

https://hubpages.com/food/The-Perfect-Pizza-Dough-Recipe-with-pictures


I substituted garlic flakes as I had no garlic powder.

It’s resting at the moment on the oven door. It’s not too warm today so I turned the oven on to 180C . Turned it off and left the dough on the door. 

Here is hoping I haven’t killed the yeast šŸ˜‚