Share a little about the ingredients and techniques used to create this dish/item. This is the classic Naples-style or Napoletana pizza dough. Instead of tradition Italian toppings, I took this one across the sea to Greece. It is topped with olive oil, finely diced lamb, feta cheese and baked. When it came out of the oven, I dolloped my homemade tzatziki over it along with freshly chopped oregano and dill. It was sooooo good! What are you most proud of? By taking this class, I have over come my fear of trying to make pizza dough. Even when I don't make the skin perfectly, the pizzas come out tasting great. What advice would you give someone starting this project? Don't worry if the dough isn't perfectly shaped or the exact same thickness when it goes on the peel. When it is baked, it tastes better than anything you will ever get from your local market!