Pizza tonight.
Started a 500g batch of dough early this morning and left it out on the counter all day.
Was ready to use by the time I got home from work just before 5:30.
Divided into two pieces, one at 500g for Matt who baked a 17" pizza on a stone in a 550°F oven.
The smaller piece about 350g was a Margherita pizza for Moe and I baked in the OONI.
