Many times we have this plain, but, if you like, you could coarsely grate up 250 g (9 oz) of mozzarella and strew it here and there over the pizza about 10 minutes before the end of the cooking time. Often I do half red and the other half with mozzarella. You could also scatter a few thin slices of ham or Vienna sausages over the top. The dough must be sticky (this is what gives a nice texture to the cooked pizza), so don’t feel you’ve done something wrong or be tempted to add any more flour. Mine is impossible to knead on the table, so I just punch it around and bash it in the bowl until it is smooth. It takes about 5 minutes to get the dough unstuck from my hands and find my ring. It gets a bit easier to work with after the rising. There should be quite an abundant amount of tomato sauce, which is the way I like it. If you prefer, you can set a few spoonfuls aside to dress pasta later or use for eggs in tomato.