An irregularly-shaped, chunky-topped pizza on a wooden peel — this one breaks from the round-pizza-on-a-rack formula that dominates the rest of the archive. The shape alone suggests some kind of free-form, no-pan, straight-onto-the-stone technique being attempted for the first time.
I’ll invent that this was an early attempt at a more “artisan” style, stone-baked and stretched by hand rather than rolled. Ambitious, a little uneven, entirely respectable.