Same pizza dough, 24 hrs in the fridge. Tipped the dough onto well floured surface carefully keeping rectangular shape. Cut off half and divided half in two to form two pizzas.
Floured the other half, carefully divided into eight with floured scraper (no weighing, no shaping). Baked immediately in hot oven about 12/13 minutes:
Not bad, eh? But the pizza was the best I have ever eaten. Layer of grated mozzarella, layer of fried tomato slices sprinkled with chopped coriander and jalapenos, topped with a chicken mixure (onions and mushrooms fried plus leftover chicken plus creme fraiche & cream cheese) and slices of avocado with a final sprinkling of mozzarella.