Double Steel Technique Class

Hey there, folks! Today, we're diving into the world of pizza, and not just any pizza – we're talking about making dual pizzas, so you can feed the whole family. 

First start with the right set up: dual baking steels – one on top, one at the bottom – both preheated at a toasty 450 degrees Fahrenheit for about an hour and a half. Why 450 instead of 500? Well, that's the magic number to outsmart the oven and get the broiler to kick in when I want it to – when it's time to launch these bad boys. 

Now, take this dough  that’s been fermenting for a couple of days, a combo of old dough mixed in. These dough balls are ready to be stretched into pizza magic. Stretching is an art form, like sculpting a cloud; soft and pliable.

Now, I'm gonna work my pizza-making magic in cycles. First pizza goes in, broiler blazing, while I start crafting the next one. After a couple of minutes,  switch the top steel to the bottom, slide a fresh pie on top. Four minutes later, that bottom pie's done, ready for its debut.

Alright, it’s time to dive back in. I've got my secret cheese combo – Fontina, mozzarella, and more mozzarella, because you can never have too much cheese. Toppings? We're talking mushrooms, pepperoni – the works. 

Now, back into the oven with the  broiler on high. The oven is working its magic. The pies are crispy, bubbly, and downright mouthwatering. 

Boom! Two pies ready for slicing. The crusts are golden, cheese is melty – it's pizza perfection, my friends. This dual-pizza technique is a game-changer for cooking for family and friends.. Stay saucy, pizza lovers!