It wasn't a total distaster — not a resounding success either.

I made three little pizzas. One for me, one for the kiddo, and one for my friend who was in town on a visit. I think Dillon's looked the tastiest. Of course, his was loaded with salami and Italian sausage:

Mine turned out pretty nicely as well, topped with artichoke hearts, yellow tomatoes, a wee bit of Italian sausage, and easy on the cheese. I also opted for a roasted garlic, herbs, and olive oil base, instead of red sauce:

My main issue was that the dough was so elastic, by the time I was done adding the toppings, it had snapped back to a small, thick, disk. I'd appreciate any bakers chiming in to tell me why this happened and how to prevent it.

Also, it was very difficult to get them on and off my pizza stone. I had to flop them on with my hands, and scrape them off with a spatula. That left a lot of cheese and toppings on the stone, which in turn smoked and burned. Yuck.

Note to self: buy a pizza peel!