Dough is Kenji's same day dough from this video: https://www.youtube.com/watch?v=uXkT8LbCPOY&t=1 Ive found it to be the best same day dough for NY style pizza.
Pesto was homemade, just a bunch of basil, garlic, pinenuts, salt, and oil in the food processor.
Cooked for 8ish minutes at 550° in my home oven on a steel that had been preheated for about an hour
I found a recipe from the '50s a while back that I tried once for a Claret Cobbler which was actually quite delicious.
"Fill tumbler 1/2 full cracked ice. Add 1 dash maraschino, 1 teaspoon each sugar and lemon juice. Fill with Claret. Stir and add fruit"./
I used rich symple syrup in place of the sugar and subbed in triple sec for the maraschino since it was what I had for fruity flavors and then just served with an orange wedge instead of with fruit in it but it basically tasted like souped up wine. Im not a big fan of wine in the first place but the bit of sugar and extra fruitiness made it something I could definitely sip all night