Now here is an odd pizza.
It was started the night before but by the time the dough was ready that night I was over it so the dough sat on the counter and over-proofed. For like half a day. I wasn't sure it would start back up.
See, the yeast goes far as it goes then peters out and stops. It needs to be moved around. The yeast cells did what they could but now they can no longer reach, they need to be redistributed. It collapses dramatically and it kneads fairly instantly. The dough is no problem. It has a very strong aroma of alcohol.
This is the first time in decades that I didn't use parchment paper to transfer the pizza to the oven. I use a cookie tray. I sprinkled it with flour but that was not useful. The pizza stuck to the work surface and it stuck to the tray and it wouldn't release onto the preheated stone. It bunched up. That turned out a major problem.
No tomato sauce. Olive oil instead.
It tastes very good.
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