cheftastic

just like I predicted, I ended up making a pizza on Friday night. Stopped by Monoprix on my way home where I bought some pizzalicious ingredients, even some shredded mozzarella, which I'd never seen in France. And the end result still wasn't worthy of the stuff I loved in NY, but I'm getting better at it. My issue is how to make the toppings (cheese, tomate sauce and whatever else I've added) and the dough feel "as one". As it is they separate too easily. Maybe more olive oil ?