We make pizza every Friday and usually make our fresh dough in an automatic bread maker. I cook it in regular oven at 550 sitting, on parchment paper, on a pizza steel. We try different toppings each week, but I really think the dough needs some improvement. It’s great, but getting boring. I’m thinking about trying one of the multi-day recipes I’ve been seeing recently.
Anywho – 19 year cake day. Woo.
by jeremymightbe