I’ve found when making bread that it makes no difference to the final product whether you use milk or not, so I avoid it as unnecessary extra work. I also like to use molasses instead of sugar although not everybody likes the flavor of that; it also darkens the bread a little bit which prevents it from being so shockingly white.

A good way to handle baking times (and variable ovens) is to buy a thermometer and check the bread’s internal temperature. When it hits 190°F, it’s ready to come out of the oven.

Parchment paper really helps if you’re making multiple pizzas, too. You can roll out each crust and assemble the toppings and then keep them all on a table (without a bunch of flour) ready to go into the oven.

This is like real porn vs. AI porn.

“Broken apart fluffy pancake” certainly describes Kaiser Wilhelm II in the post-WWI era. Excellent naming, Austria.

Parmesan? Surely that would just melt, wouldn’t it?

I heat my oven to 550°F (the highest it will go) before cooking my pizza, and that’s definitely more than enough Fahrenheits to burn parchment paper, but I turn the pizza around after 3 minutes and pull the paper out at the same time and that seems to be enough to keep the burned paper from becoming part of the flavor profile.

The best pizza I ever made was in an apartment I rented that had one of those really narrow, small gas ovens. I decided one day to use an oven thermometer to find out how hot it was actually getting on the high setting: over 700°F as it turned out. Great for pizza, maybe not so great for life expectancy.

Ha ha I had one disaster like that and I had to turn it into a calzone.

Looks like perhaps you’re having trouble sliding the prepared pizza off your paddle onto the preheated stone in the oven. One solution is to put a bunch of cornmeal on the paddle before putting the dough on it, but this leads to a crust with a bunch of cornmeal on the underside. I prep my pizzas on a big sheet of parchment paper, which will easily slide on or off the paddle. When the pizza is halfway cooked, I spin it around 180° for even cooking and remove the piece of parchment paper at the same time.

My only critique is too much sauce

Are you from Delco (Delaware County PA) by some chance? All the pizza places around here put like a half-thimbleful of sauce on a large. I have to order extra sauce just to get an actual observable quantity of sauce on a pie.

Sounds very similar to Johnny Marzetti, an Ohio-area dish.