3 Minutes:
Something completely different in taste, though delicious. Strong taste of different fish aromes, little to nothing that reminds of typical Italian pizza. Flour was Caputo Pizzeria Rosso, almost 3 days time in the works.
Problem: the topping is wet and thick, and heavy. You need a strong dough, therefore, but even then do not expect the dough to rise as high as you see with normal, "dry" pizza Neapolitana. It goes up and rises, it bakes, and is not wet or slimey, but more than the dough properly baking through you should not expect with such heavy "ordnance", the air bubbles will remain very small and compact, necessarily. I expected this and anticipated this by choice of dough and flour. The bottom of the disc nevertheless was crispy again. And the dough did mnot stay wat and greasy, that is what counts with such heavy, wet topping.