Pre Dawn Pizza

What to do when you had some extra cheese and sauce left over from the last time you made pizza but the dough that didn’t rise and was left for dead on the counter over night surprisingly rose from the dead then next morning? Pre-dawn pizza of course.

I’ve been using wetter and wetter doughs… it’s definite the trick to get crisp-on-the-outside, chewy-on-the-inside crusts.