Today I made Pizza Pork Pie (the pie part comes from it being cooked in the pan rather than stone-baked or other traditional pizza cooking methods), and here are the results. The dough is made using strong bread flour, yeast with tepid water and extra virgin olive oil to mix. The sauce has a tin of chopped tomatoes, 2 sliced garlic cloves and a teaspoon of dried Oregano blitzed together in a blender and the toppings are 1 red onion, 6 Cumberland sausages and 4 rashers of smoked bacon. Mature cheddar and fruity Somerset Ploughman's cheddar combine for the two cheeses on top. Fennel seeds and smoked paprika combined in a mortar and pestle are also sprinkled on top for a slight tang to the taste of the meat. The amount of dough used was enough for more than 3 pizzas, so I've cooked two and stuck one in the freezer to keep for a bit. The other cooked one is leftovers for tomorrow (though I'd gladly share with you if I could ). This is the first time I've tried making my own pizza, and I have to say I was very pleased with the results. The dough is soft and slightly chewy, but has a nice firm grip on the crust. Here, the dough rose -quite- a lot during cooking, so the dough not being too dry was very beneficial. Would love to try again with other toppings - and would love to hear of any recommendations you might have for my next attempt. Had I thought of posting this topic, I'd have taken a few more photos to show the process - so if people are interested in seeing what I try out next, I'll be glad to do so that time.