White sauce and a lesson learned

Made a Garlic Parmesan white sauce. Added fresh thyme after adding the sauce. Then topped with Mozzarella and Fontina cheese, hen of the woods mushrooms, pancetta, and broccolini. Topped with extra fresh thyme, lemon zest, and lemon juice after removing from the oven. Put some black truffle olive oil on one slice, but was too potent. But solid combo of ingredients otherwise!

Had an issue with the dough when stretching and tore a hole in the middle. Decided to ball it back up and let it rest for 30 minutes. It was much harder to stretch second time around because I kneaded it too much and didn’t have time to let it properly rest.

Overall came out great though. The crust was notably less puffy than my first two pizzas, which I suppose has to do with reworking it. And had a notable burn ring around the bottom of the crust, the rest of the under carriage was great and it had the least flop of my three attempts. Not sure what to chalk that up to other than the steel preheating for an additional 30 minutes (1.5 hours total).