Homemade pizza has been a long term favourite taking me back to college days. Now Jodi and Elliott have made it a regular event with the kitchen buzzing with activity, flour, and toppings galore. I went for an anchovy and black olive variant for this one. The dough making technique is certainly superior to my early attempts producing light and crispy bases. It always turns out to be sociable and creative experience always assisted with laughs and wine!