Blocked and reported.
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Butternut squash, pecorino, almond slivers, parm on top of EVOO and a sprinkle of thyme.
Topped on tj’s plain dough that justa little over proofed in my oven.
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Did you pre-cook the butternut squash or put it on the pizza raw and just let it cook in the pizza oven?
Precooked all the way. I cube it, about 1/2” cut then season amd bake for about 15-20 minutes in the air fryer.
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Pizza oven?
No sir, the place where we are living has the original Wedgewood stove and there’s a pilot light on 24/7. So it’s nice a warm in there - great for letting dough rest and proof. The pizza is cooked in a pizza oven though…this was my second bake of the night and the stone was probably 650-700 f. Took a few minutes to cook.
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I agree. I think a home made pizza is delicious and excellent nutrition if you put plenty of veggies etc on the top.
I think when people say it is a bad choice they may be refering to your average Pizza Hut or Dominos pizzas, which have too much crust and too much cheese.
I like the cheese but put much less on my home made pizza. I also make a beetroot or tomato salad to go with it. You could also make some nice sweet potato steam air fried chips which are super tasty .(I have a Ninja cooker so no deep fat frying)
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Nice 
Eat whatever you want, just go to the store and buy the whole ingredients to make it yourself.
We bought an Ooni wood pellet pizza oven and life is more joyful now. Homemade dough, fresh toppings, in the summer we grow basil…. It’s just so good.
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We’ve been doing this 
on Friday nights at home. Homemade whole food ingredients goodness. Sets up Saturday threshold so well!
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We have a double oven wedge wood with griddle in the middle, great for bread and pizza makin
Yeah, I make pizza at home too! The only problem is I probably overeat it, since we buy those little pre-made bases, and my husband has to have a whole one to himself, which means I have to have a whole one for myself, but it’s ever so slightly too big and it feels silly to save a tiny piece of it for later. 
Ah, pizza woes.
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That looks amazeballs, which is not a term I throw around lightly.
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Bumping this up since we’ve been trying to get our starter going again after our move, struggling with water I think. RO water from co-op no go, tap water no go go, and store bought spring not working but was the closest. Of course we threw out our brita pitcher right before we started again (got too close to toaster oven/melted) and what is what we using before for water.
My parents were visiting this weekend and they had recently bought an ooni pizza oven and were loving it so they ran out and bought us one.
I had planned to leave it in the box until we had some dough but the tot insisted I assemble it yesterday. Then immediately brought me pizza to cook, so I did.
Hopefully this motivates me to get an undersink filter setup sorted sooner than later.
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We follow this person and have never had issues
https://ultimatefoodgeek.com/2024/03/18/the-easiest-way-to-create-sourdough-starter/
That reminds me, I’ve been making homemade Bar Pizzas. Massachusetts, specifically South Shore, local recipe.
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The only valid answer to this question should be “NOTHING”
Except burnt pizza haha
We never had a problem at our old house got starters going from scratch, in a few days we’d have crazy exploding bubbly starter. When we accidentally left it at my parents once I didn’t even care knew it would just take a few days to get going again. With the tap water at our new house it would get bubbly but not grow and was super watery. With the RO water it would actually go to alcohol in about 2 days (fed both days) and never recover. With the spring water it would bubble but not grow but at least stayed normal texture/density.
My dad mentioned that it took him 2 weeks to get something good going last time he tried, meanwhile i get asked why the bread isn’t ready yet after 3 days. So between that link and my dad guess I’ll accept it might take weeks. The consistent system going forward is going to be filtered tap water so sticking with getting that sorted before I try again.
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