ham and cheese pizza

With pineapple, jalapeño and mushrooms.

I almost added black olives for black dots, but I don't care for those things very much.

The dough made previously two days ago was enough for two pizzas. This is the second half. It's been sitting in the refrigerator getting better and better with each passing day. But there is a limit to that.

What is the limit? I don't know. Let's say, five days.

No! Six days.

I saw a contest one time on t.v. Two well known pizza places in a city vied for supremacy. Everything they did was the same except one place aged their dough for three days. That place won and aging the dough was the deciding factor. The judges said so. And that reaffirms my pizza related experience.

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