House Pizza

If you're using a pizza stone or a baking tray, heat it along with the oven so the base gets crispier.

Season the sauce sparingly – the bacon will add salt and extra flavor later.

Leave a small border free so the crust can rise nicely all around.

If the mozzarella is very wet, drain it briefly so the pizza doesn't become soggy.

Make sure to drain canned mushrooms very well so the topping doesn't release too much moisture.

The bottom browns most strongly there – ideal if you like a crispy base.

It's best to crack the egg into a small bowl first and then slide it onto the pizza so the yolk stays intact.