Make heart shaped Valentine’s Day pizzas but every time I make a mistake I do ten jumping jacks

Recipe developing two lovey pizza recipes! Heart shaped pepperoni pizza and heart shaped dessert pizza for valentines or galantines day. With a slight twist: for every mistake I make I have to do ten jumping jacks. You can book this class in person at www.corpuschristicookingclub.com Recipe: 2 teaspoons active dry yeast or instant yeast 7/8 to 1 1/8 cups (198g to 255g) lukewarm water* 2 tablespoons (25g) olive oil 3 cups (360g) King Arthur Unbleached All-Purpose Flour (or Double 00 or Bread Floou) 1 1/4 teaspoons (8g) table salt If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together —by hand, mixer or bread machine set on the dough cycle — till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. To make pizza up to 24 hours later, skip to step 5. To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time. To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator. Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices: Two 1/2"-thick 14" round pizzas (pictured); Two 3/4"-thick 12" round pizzas; One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured); One 1 1/2"-thick 9" x 13" rectangular pizza; One 1"-thick 14" round pizza. Divide the dough in half, for two pizzas; or leave it whole for one pizza. If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.