And it was good! Yum.

It was a rainy day (subtropical storm Alberto going through) and so a perfect day to make this particular pizza since it requires hanging around at home for at least three hours (to do the stretching and folding).

After it rose for three hours, I split it in two (I was only using half the recipe)....one pizza and one loaf of bread. The only thing I found surprising was that the dough was not very relaxed after it rose for three hours and sat for another half hour.

The pizza had Bechamel sauce, Pecorino cheese, Mozzarella, Bacon, Caramelized Onions, and Spinach.

The dough has a nice loft to it, had the holes and crisped up very nicely in a 550 degree oven for about 10 minutes (3 of those minutes were for parbaking).

So thanks Ann T. - it was a great success!