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Same dough as yesterday, just 36 hours instead of 12.
Supermarket brand pizza flour, 58% water, mashed canned tomatos, gouda, bit of fresh mozza, hot peppers and oregano.
I was scared to stretch the dough further, been a really hot day and it seemed easy to rip. Oh my god so delicious.
So yesterday i made a pizza with thin sliced pepperoncini, better coverage. It was yummy, but it feels very much like a different pizza. I think my "hot magherita" title would fit the thin sliced one better though, the one on the picture i should have called maybe pepperoncini pizza or something. I will keep doing both types, thin sliced was not bad at all for some spice.