Oil is an extra, but can help condition the dough and make it last a bit longer. My pitas and sourdough also get a bit of oil. If you can make pitas, you can definitely make pizza dough.

vhy am I drippings wiss goo…?

Pizza dough is risen like bread, preferably longer than most breads. I do mine in the fridge for a couple of days. It is bread, just with stronger (gluteny) flour, pulled flat, and cooked very hot. It also usually has a little more oil than a typical loaf bread. Most bready products are variations of those ingredients with different techniques and 1-2 additions/subtractions.

And yeast! One extra I always do is tiny pinch of gluten to make the crust pizzeria-chewy.

George tells me he’s clean and sober in prison, but I’m positive I saw a man (his ‘connection’) smuggling in at least a few bottles of beer from George’s beer wall in this massive yellow hat.

AITA for going no contact with Mama after she narced me, my friends, and my siblings out to the evil doctor in a phone call? Her response was wholly disproportionate to the situation. We were sent right to sleep in the same bed, but it was too crowded, and George fell off when we all rolled over. He’s now doing a stretch in Attica from the shame of it all setting him on a dark path of strong drink, nanners, and lord knows what else - he was always too curious :(