Basically $3 per person and most of that is cheese.
Pizza 1: honey ham, home grown bell pepper, mushroom.
Pizza 2: pepperoni, mushroom, olive, banana pepper.
Cutting board: made from poplar. Made from passive aggressive spite. You should never frame a board like this one is. The normal swelling of wood as it absorbs and sheds humidity will cause it to snap itself apart. It was made in 2019 to test if a thin enough board could survive. I have only ever used it for cutting pizza because poplar is soft for a hard wood and every knife and pizza cutter leaves a mark. It’s great for end grain boards but not face or edge grain.
Anyway, the board refuses to break despite more than 200 pizzas.
The pizza looks delicious! Please share your dough recipe.
It’s that standard “5 minute no kneed artisan bread” recipe that lets you keep the dough in the fridge for 2 weeks. Towards the end of the clock it makes a better pizza dough than bread loaf. I’ll mix up a four unit batch and use it for whatever over a week or two.