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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.
I think i like it better that way, at least when i make it myself. I will cut through them when slicing the pizza, so there's some hot pepper on all the slices. And i'm not mad if i have a bite that has no hot pepper in between. I guess i like it to be not all that even.
Thinking about it, even when eating out they usually have some very fine cut peppers, but drop it with a spoon and it also basically gives the "spotty" spice sensation more than an even layer. I don't know, i like it like this, never really thought about it.