I smocked another ribbon while riding on the metro, but did not finish it, so that will be a project for another day.
I started pizza dough in the morning because it needs time to rise. After it rises you punch it down (pizza dough likes the rough stuff) and knead. Then you let it rise again. It’s a really fascinating process. All in all it doesn’t take more than a half hour, there’s just a lot of time in between steps. The first photo is the dough awaiting sauce and toppings. I used the recipe from Vegan With a Vengeance, which always comes out great. We then topped it with sauce, basil-walnut pesto (VWaV), tofu ricotta (VWaV), red onions, and maitake mushrooms. The second photo is the baked pizza, moments before it was completely devoured. Thanks to Abby & Rocky for the awesome pizza stone! We love it. Can you tell? P.S. I was too tired to actually post this on day 18.
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