Made pizza again on Wednesday. Middling results. The crust consistently turned out a little undercooked--just kind of wet and gummy in some areas--or overcooked and crackery. I imagine that has something to do with the oven and how I'm making the dough. On the bright side, it was the easiest dough to stretch that I've made yet. There was virtually no pull back at all, which was awesome. It seems I just may need to mix and knead the dough for a longer period. I did get to eat some good pepperoni on pizza for the first time since my last meal at Lombardi's before leaving New York.
Thanks to Brendan and his flatmates for the use of their kitchen and being my guinea pigs.