Haven't made pizza for a while so I thought "why not try to make one with the NY Times no knead bread dough?" It turns out good, a little bread-y but light and tender still. For the sauce I just drained some chopped canned tomato with salt, crushed pepper, oregano, chopped garlic and black pepper. Toppings are Parmigiano Reggiano, mozzarella, maple smoked bacon and onion. I have never made pizza with bacon before so the result is a little unusual to me. It feel more like a Flammekueche then pizza to me, strange.
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