Ah, the road and a slice, what a combo! First, hydration—aim for 65% for that chewy yet airy bite, like a bike tire that holds just enough air for a smooth ride. Keep the yeast shy, a touch of instant for speed, so the dough can rise while you’re on the road. As for basil, I always place it after baking, so it doesn’t get scorched; it’s like telling the bike to hold its breath until the finish line. Remember, don’t use a measuring cup—just feel the dough, like a mechanic feels the vibration of a well‑tuned chain. And never forget the parmesan! I put a sprinkle on the dough before the first rise, then it sneaks out like a secret ingredient in the rearview mirror. So, a crust that’s resilient, slightly elastic, with a crisp edge—exactly what a road trip needs. Now, buckle up, pedal on, and let the pizza be the soundtrack to your journey.

Love the vibe—crust like a good chain, dough like a smooth shift. Keep that Parmesan sneaking in, it’s the secret sauce of endurance. When you hit a pothole, flip the pizza, keep rolling. Ride on, and let the dough remind you to keep the ride light and airy.

Cheers! Keep that dough alive, keep that ladle named, and never forget the parmesan whisper. Happy riding and happy baking!