I’ve been experimenting with AP flour, bread flour, instant yeast, and “pizza” yeast. This one was bread flour with pizza yeast and, compared to the instant yeast balls I made, it was definitely more loose and concerning when I was trying to shape the pie.

What you can’t see since this was the last dough ball we had: after putting down the sauce and mozzarella/aged parm mixed cheese, we put bacon bits, THEN pepperoni, THEN grated parmesan reggiano on top. It was amazing 🤩

This is after drowning it with garlic butter, which is why the pan below it is so moist looking. I used this recipe for the pizzas:

https://youtu.be/OOeCLN9VHGY?si=M9yG1dMp5AjL8bsO

With the parts you peeled off for the look could you possibly make a broth? Or not enough material to work with?

For me I melt butter and minced garlic together in a shallow 10 inch pan until it gets fragrant and not burnt (important to watch). I sautee the fresh green beans in that, after the butter melts for a few minutes, then add 1/4 cup of water.

Get that to a low simmer and cover the top with a slight angle to the lid to let the steam out. After 10-15 minutes the outside of the beans are softened and most of the water is gone (whilst you make sure no green beans are on the bottom of the pan too long occasionally) and I add some onion and garlic powder, salt/pepper to taste, and (if wanted when most of the water is gone) a slice of butter for one last sautee with the final seasoning.

It’s a bit long in writing but I’ve never had complaints about my “steamed” green beans.