Egg pizza and baby breads made with a little help from my friends...Rebecca told me that pizza and bread doughs should be wet, high moisture=light chewy dough...(she learned that from America's Test Kitchen)..Carol told me to break an egg on my pizza...(gooey yolky deliciousness)...and Linda Dannenberg told me to fold and roll my simple dough forming a classic Baguette Parisienne...(Paris Boulangerie Pâtisserie.) Breakfast is served.