I made a pizza last night, first one in a long time. I started late, so I made the dough in the bread machine and stretched it into the pan as soon as it was ready. (I usually make the dough the day before; don't even knead it and put it in the fridge overnight to ripen.) Salami, fresh Roma tomato slices, whole-milk mozzarella, and some sauce my wife bought at a local New York style pizzeria. Sprinkled all over with parmesan cheese and oregano. It tasted good (but not great) and looked good, but the crust was really tough. The dogs thoroughly enjoyed the "pizza bones" from the outside crusts. I need to plan ahead and go back to my old method.