We put together this pretty comprehensive long version video to walk you guys through the steps of making a legendary pizza at home. Fresh Chef Craig and I start with the basics of dough making, and progress up to hand stretching and topping a pizza using our Baking Steel Pro Steel. We walk you through each and every step along the way, including the all important “launch”. Whether you are using a Baking Steel or pizza stone, there are lots of little techniques we use that will save you from potential pizza disaster (the unintentional calzone) amongst others. Get ready to up your home pizza game and and of course, please remember to always use us as a resource for anything pizza.
Any questions, please email us at email@example.com
The Pizza made in this video
16” Large Cheese
1 - 72 hour pizza dough (16 inches = 400 grams of dough
4 oz. no cook tomato sauce
3 oz. shredded low moisture mozzarella cheese
3 oz. fresh mozzarella
shredded parmesan reggiano
1. Preheat your oven at 500 F for one hour with your Baking Steel on the top rack.
2. Stretch or roll out your dough into a round. Place on your lightly dusted pizza peel. We like to use a combination of sem0lina flour and bread flour. Give the dough a little “shake” to be confident the dough is loose on top.
3. Distribute the sauce all over the top, next add the oregano. Then add both cheeses, in no particular order. Give that dough another “shake” using a backward and forward motion to assure it’s “loose”. Your ready to launch.
4. Bake for 4 minutes and then rotate the pizza 180 degrees. Close oven and bake for 3-4 more minutes, until that bottom crust is firm and has some leopard spotting. Remove and top with fresh basil. Slice and serve.