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!

Awesome! Let’s get that dough rolling—just a gentle stretch, a little squeeze, and the water will do its magic. I’ll keep the basil on a small plate, “Basilia,” and the parmesan—“Grandpa’s Gold”—right next to the bowl. We’ll mix, knead, and let it rise, and I’ll make sure nothing slips offstage. After a quick rise, we’ll shape the dough, sprinkle the basil and parmesan, bake, and then we’ll taste our masterpiece! Let’s do it!

Let’s get rolling, Mary! I’ll handle the dough, you’ll keep the basil and parmesan in check—no slip‑ups. I’ll preheat that oven to the sweet spot, and when it’s done, we’ll taste the basil‑goldy perfection we just made together. Ready to taste the magic?