We put collectively this beautiful complete lengthy model video to stroll you guys via the steps of creating a legendary pizza at house. Recent Chef Craig and I begin with the fundamentals of dough making, and progress as much as hand stretching and topping a pizza utilizing our Baking Steel Pro Steel. We stroll you thru each step alongside the best way, together with the all essential “launch”. Whether or not you’re utilizing a Baking Metal or pizza stone, there are many little methods we use that may prevent from potential pizza catastrophe (the unintentional calzone) amongst others. Get able to up your private home pizza recreation and and naturally, please keep in mind to all the time use us as a useful resource for something pizza.
Any questions, please electronic mail us at data@bakingsteel.com
The Pizza made on this video
16” Giant Cheese
Elements
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. contemporary mozzarella
contemporary oregano
shredded parmesan reggiano
contemporary basil
Instructions
1. Preheat your oven at 500 F for one hour together with your Baking Steel on the highest rack.
2. Stretch or roll out your dough right into a spherical. Place in your calmly dusted pizza peel. We like to make use of a mix of sem0lina flour and bread flour. Give the dough a little bit “shake” to be assured the dough is unfastened on high.
3. Distribute the sauce everywhere in the high, subsequent add the oregano. Then add each cheeses, in no specific order. Give that dough one other “shake” utilizing a from side to side movement to guarantee it’s “unfastened”. Your able to launch.
4. Bake for 4 minutes after which rotate the pizza 180 levels. Shut oven and bake for 3-4 extra minutes, till that backside crust is agency and has some leopard recognizing. Take away and high with contemporary basil. Slice and serve.
