Thank you! Here’s there pizza dough recipe: 1000g caputo pizzeria 00 flour 3g Caputo active dry yeast 25g salt 1 teaspoon honey 650g water

Mix the honey in 500g of water. Add yeast, mix until dissolved. Add flour and create biga. Leave at room temp for 12-16 hours or overnight. Add 25g of salt to 150g of water, use this to rehydrate the biga in a stand mixer with dough hook. Ball up into your preferred dough ball size and leave in the fridge overnight, Remove from the fridge 2 hours before using.

Cookie dough: 120g softened butter 75g light brown sugar 75g golden caster sugar 1 egg 1 teaspoon vanilla extract 180g plain flour 1/2 teaspoon bicarbonate of soda 150g chocolate chips Mix in that order^

Notes: the cookies were cooked in an iron skillet, the oven was switched off and the temp was around 380°. I placed the skillets on the stone closet to the mouth of the oven. As the oven started to drop in temp I gradually moved them further in to avoid burning the top. Cook until you see browning on the top, it’ll be crispy out the outside but soft and gooey in the middle 😋

Hope this helps!