Immediate confession: the only thing Scottish about this pizza is me, which should be a relief to anyone who has tried real Scottish pizza, which is typically deep-fried. This instead is a recipe for a pure Neapolitan Margherita.
By some bizarre and amusing set of circumstances, on Amazon I'm somehow considered a world-class expert on pizza-making, though I've only made perhaps a hundred. The evidence is in my review of pizza flour:
The first thing you need is a supply of "00" flour. King Arthur makes an expensive clone they call "Italian-Style", but if you want to get serious, best to source yourself a 25Kg bag of the real stuff, from Antimo Caputo, which you can find by asking any really good pizza shop where they get theirs.
(This is my first time at starting a new thread, so please forgive any flubs. To be safe, I'll try posting it in sections.