Pizza Saturday is almost here and I need to hear from you. If I know anything about this room, it’s that y’all are creative. So before Saturday rolls around, drop your toppings below. What’s going on your pie? Classic pepperoni? Pineapple (no judgment)? Something weird your grandmother used to make? I want to see it. Might steal an idea or two for my own. Henry ⭐🔥

I’m still buzzing from it. The photos, the saves, the way you all showed up for each other in the threads. That’s the whole point of this place right there. The full recap is in the oven right now. I gave myself a 3 o’clock deadline, so keep an eye out this afternoon. You’ll want to see who showed up swinging. While I’ve got you, I’m building out this month’s bake-along agenda and I want your voice in it. Here’s the question: What bread do you want to learn? Not the loaf you already pull off in your sleep. I mean the one that’s been staring you down. The bake you keep scrolling past because it looks like more than you’re ready for. That’s the one I want to hear about. This calendar is built to stretch you, not keep you comfortable. I’ll announce this week’s bread tomorrow. But the rest of the month is still wet clay, so tell me what you want to see on it. Drop it in the comments. Be specific. If three of you name the same loaf, it’s going on the calendar. ~ Henry ⭐🔥

Today's the day. Three pizzas going across our kitchen, every skill level represented, and this is the thread where it all happens. Here's how it works. As you mix, stretch, top, and bake, post your photos and your questions right here in this thread. I'll be in the kitchen with you all day. Ask anything. Show me your dough fighting you. Show me your beautiful disaster. Show me your kid's dinosaur-shaped pizza. The information is in the dough, and the answers are in this thread. 🗽 New York Style | https://skoo.ly/ny-style-pizza Beginner-friendly, foldable, bakes in a regular home oven. The classic. 🔥 Sourdough Neapolitan | https://skoo.ly/sd-neapolitan The stretch track. Blistered crust, Vitale doing the work, three days of patience paying off. 👧 Kids Can Bake Personal Pan | https://skoo.ly/kids-pan-pizza One dough ball, one little baker. Bring a kid to the counter. Quick reminders before you launch: Crank your oven to max with the stone or steel inside for a full 45 minutes. No stone? Inverted heavy sheet pan works great, or grandma-style in a metal pan on the bottom rack. Sauce light. Cheese moderate. Toppings spread out, not piled. Paint the bare rim with olive oil and a pinch of flaky salt before launching. Three seconds, big payoff. Hold the basil until after the bake. Burns to a brown spot if it goes in raw. Let it rest two minutes before slicing. Drop your tracks below. Tell me which one you're baking and show me your dough. I want pictures all day long. The crust, the crumb, the char, the chaos. The mistakes too, those are where the learning lives. Let's bake. Henry ⭐🔥

I took one of my leftover dough balls and I am making a calzone this afternoon. Remember the added lesson is More? I forgot all about that. Sauce, mozzarella, Italian sausage, bacon, mushrooms, onions, basil, more sauce, Parmesan and red pepper flakes.

Eight hundred. That's where we are this morning, and I'm still letting it sink in. Eight hundred home bakers who decided they wanted to get better at this craft and chose to do it here with us. Our 800th member is @Shannon Switzer from Boulder, Colorado. A behavioral-science coach and the founder of SAMIYAA x LABS. Shannon, welcome home. You picked a good one. To every baker who's been here from the early days, the ones who built this culture loaf by loaf, question by question, bake-along by bake-along. You know who you are. This milestone belongs to you as much as it does to me. Bakers don't come here to get likes. They come here to get better. That's the whole thing, right there. Thank you for making this the kind of place I always hoped it could be. Perfection is not required. Progress is. Henry ⭐🔥