When it’s a gazillion degrees out on Father’s Day and your house has no AC but you own a world class oven in a nice cool, empty bakery, whatcha gonna do? #makepizza ! . . . . And for the educational part of our show, a bit on using our pizza dough: we make this dough using mostly a wonderful organic Type 00 flour from Quebec. It is a yeasted dough, but it also contains sourdough. When we make it, we don’t let it ferment very long before cutting and bagging it, so it doesn’t blow out on the way from the bakery to your home. Kept refrigerated it will last up to three days (you can also freeze and thaw it for longer keeping). This short primary ferment means the dough still wants to warm up on your counter a while before using. I advise bringing it out two hours or more before use, dumping it on a lightly floured board, working it into a tight ball and covering with plastic or a Tupperware container. When ready, it will stretch wonderfully in any shape you wish. If you find the dough tight or uncooperative, it needs a longer rest at room temp. For reference one ball is one medium pan pizza; our family of four uses three balls and has leftovers for breakfast and lunch! Bon appetit! And Happy Father’s Day! 🍕🍕🍕