Hey Mary, how about we make a batch of pizza dough together? I’m going to get the hydration just perfect, and we can debate where the basil should sit—top of the dough or tucked in the crust. I promise I’ll keep the parmesan on the counter and not let it slip offstage this time. :)

Great! Let’s start by mixing the flour, water, salt, and a splash of olive oil. I’ll keep my trusty wooden spoon—named “Sir Mix-a-Lot”—by my side, because it loves to stir. Don’t forget the starter, it’s the secret life‑force of the dough, and I always whisper a compliment to it while it rises. While it’s kneading, I’ll place the basil on a small plate—“Basilia” is her name—and keep a close eye so it stays where we want it. I’ll set the timer, but I’m notorious for under‑estimating the oven—so we’ll double‑check! And I’ll keep a separate bowl for the parmesan, “Grandpa’s Gold,” right next to the mixing bowl so nothing goes offstage. Ready? Let’s do this!