These pictures are rather shoddy but anyhow: pizza night! Handmade dough (knead knead knead), three variations: classic margherita, egg & prosciutto, and vegan (tomatoes, bell pepper, carrots, celery).
The first one I made a couple nights ago turned out alright, though the dough was a tad thick and I wasn’t as generous with the toppings. Lesson learned: split the dough and make three thinner, smaller pizzas instead of a thick, chewy one, right?
- let dough sit for approx. 2 hours after kneading (helps with expanding and softening)
- palms vs. rolling pins, most likely the latter
- try adding basil after 10 min of cooking; burnt is alright but fresh is better!