Lazy 3-day weekend poll ~ open thread, late-March 2026 :: Now Smell This

Happy Saturday!
I’m wearing a spritz of N°5 Eau Premiére.

Update on my first made-from-scratch pizza…
It was a hit! Not nearly as complicated a process as I’d imagined, and definitely worth the effort. Thanks for all the encouragement from you lovely folks.

Some admittedly mundane details: As a complete novice, I had trouble stretching the 24-hour-proofed dough into a 12-inch pie; it wasn’t very cooperative, and I need to learn better coaxing techniques. I’ll try again tonight, and I’ll make sure the dough has warmed up a bit more (from the fridge,) which might help. I’ll also note if there are any differences with a 48-hour proofing.

So my first attempt was a smaller pie than I had hoped, and though it was quite round before I put it in the oven, it lost some shape when I somewhat awkwardly transferred it to the steel. That said, the crust bubbled nicely, as a good Neapolitan pizza should. I baked it at 550℉ for four minutes, then moved it under the broiler for two minutes.

I kept the sauce simple: San Marzano tomatoes blended with olive oil and a 1/4 teaspoon of garlic powder, topped with fresh mozzarella, and finished with a generous sprinkling of torn basil. Very light and delicious.

Hope everyone has a great weekend!