Testing out the oven in my new flat with some pizza

Dough was 200g AP flour, 150(ish)g water – 48hr fermentation.

I think it was ~7g salt but the battery in my scale crapped out so I just eyeballed the yeast and sugar.

I just moved into this new place recently, so getting used to the oven is always a little bit tricky, but it gives me an excuse to enjoy some pizza.

The sauce was a can of Mutti 'polpa' tomatoes with some crushed garlic, chili flakes, a pinch of sea salt, and sugar.

Toppings were diced pickled jalepeños, onions, and Pizza Delight (Canadian brand) pepperoni with Black Diamond mozza.