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@miro_o
Much better than I expected. Better results with the 2nd one – stretching the dough out in the hot pan. I fully love the pan method. Crispy bottom every time!
Cheese news...
I used cubed Taleggio on the 1st pizza. It's a washed-rind (with brine, so stinky) full flavoured cheese. It's got a mozz-like texture once heated. It's used in italian cooking but I'd not tried it on a pizza before - truly recommended! The Laverstoke mozzarella is tastier than most mozz and good value, but not amazing IMO. Apparently they make an unpasturised version (I'd like to try that).
For mozzarella the big 250g cheeses from Cantile are still king for me, although there are other Campana DOP cheeses I've not tried. Wobbly, milky, smooth, hints of sour. Just great.
Couldn't find a pic of their mozz, but this is their logo...