Decided to just make two big jars of a bunch of things that I enjoy eating pickled. This has:
Only thing I'd change next time is rinsing the okra next time - the brine has a bit of slime to it. Not noticeable when you eat it luckily.
Pizza 1 - goat cheese & prosciutto
Pizza 2 - ricotta, parmesan, and chanterelles that I found in my yard.
Trying to take a more thorough approach to pizza than I do to my cooking in general. Slowly refining my dough recipe to account for the heat and humidity, and playing with the oven temp/time.
My stretching and launch technique could use some work certainly - one day I'll have actually circular pizzas
First pizza is goat cheese and prosciutto
Second is ricotta, parmesan, and chanterelles that I found in my backyard
My general approach to cooking is very vibes-based and going by intuition, but making pizza has required me to be more observant and thorough! Slowly refining my dough recipe, learning how to account for the heat and humidity, and playing with temp on the oven itself.