Last night I packed up my pizza gear and some dough I’d made and took it all to our friends’ house for dinner! I had two different batches of Bill’s traditional (with 1T sugar for browning) - one was retarded for 24 hours, the other for 48 hours. Both were a bit difficult to stretch - somehow the glutens got activated while the dough was in our cooler. I kept the pies fairly small because of this, but I baked three pizzas with a variety of toppings (pepperoni, Italian sausage, mushrooms).

The pies were very tasty and I could tell the difference between the two batches, which I thought was interesting. I couldn’t tell which one I liked better. The coolest thing about these pizzas was being able to do them in someone else’s oven!