The dough should be really springy and should stretch without ripping as long as you dont go hard on it

I see

Should mention should cut the dough up into fourths, and you can freeze what you dont use for later (freeze before flouring it

or store in fridge for like max a day

more than 4 days will make it too yeasty

Why freeze?

you can thaw letter

and use it

in cause you dont use all of it (you wont )

you can freeze a lot of doughs for later @NFK sinner

Why not just make less dough

you can

Unless you knew you’d make something else the next day

because sometimes you want fresh bread but you don't want to mix the dough and clean up

@Tea

make sure your toppings are cooked and drained of grease

Valid point

morning lads

@Hob congrats on the promotion

he got it a while ago mate

place pizza shapped thing on some sort of pizza peel (its the wooden thing they slide in) I used a wooden cutting board, just whatever you use flour it with cornbread flour, so it doesnt stick to the thing you use to put into the oven

while you are getting shit together, turn oven to 450-500, and leave the cast iron pan / cooking stone in there and let it also get hot as fuck

Cheers

Also it's been like a month

add topings, fold over, crimp it, cut some holes for steam, brush with a beaten egg, add to oven after about 30 mins of heating

ye

then cook until shes done

10-20ish

i could make bullet points but im lazy

Soup you should just make this a long ass paragraph and post it that way it’s not all broken up

Haven’t been able to take the time to notice. Sorry.

ye one second

nothing to say sorry for just pointed out hes been soy for a while

!np

!NP

!q

you alright

You know, I forgot I soy used to make me really sick when I was younger.

allergic to soy?

Probably, yeah

good its your body rejecting weakness

Alr im out