So I made the Sourdough Neapolitan today and I wanna walk you through what I learned, because the recipe gets you 80 percent of the way there, but the last 20 percent is where home pizza usually falls apart. Here’s what nobody tells you. Less sauce than you think. I spread mine in a thin layer with the back of a spoon, leaving a good half-inch of bare dough at the rim. You should still see flecks of dough through the sauce in places. Too much sauce is the number one reason a home pizza comes out soggy in the middle. Light is the word. Order matters. This is the part most folks get wrong. Sauce, then cheese (a moderate layer, not a snowdrift), then your heaviest toppings, then your lightest. Mine went: sauce, mozzarella, sausage, mushrooms sliced thin, pepperoni on top, a few rings of red onion to finish. Pepperoni on top is the move. It crisps at the edges and the oil renders down through everything below it. That’s the flavor you’ve been missing. Don’t crowd it. I stopped myself twice from adding more. Every topping needs a little space around it. Crowded pizza means soggy pizza, every time. You should see cheese peeking through. Mushrooms thin, and not too many. They put off water. A modest scatter of thin slices is plenty. Pile them on and you’ll have puddles. Basil goes on AFTER. Not before. Fresh basil burns to black in a hot oven and turns bitter. Bake the pizza, pull it out, then tear the leaves by hand and scatter them on the hot top. The residual heat wakes them up and you get that bright green color and real basil flavor. That’s how the good places do it. Now the move that took mine over the top. Before launching, I painted the bare rim with olive oil using my fingers, then gave it a pinch of flaky salt. That’s it. Three seconds of work. But that’s the difference between a pale, bland crust people leave on the plate and a rim that browns, blisters, and tastes like something. Salt on the rim makes you eat the whole slice. And the bake. Oven cranked as high as it’ll go, 500 or higher, with the stone or steel saturated for a full 45 minutes minimum. Not 10 minutes. The stone needs to be storing heat, not just warm on top. Pizza bakes from the bottom up.

☀️ Good morning, bakers. It's bake day. 🥖🔥 Drop in here all day. This is the working thread. 📸 Photos ❓ Questions 📈 Progress shots 😅 Panics 🏆 Wins 🥣 Anything you've got I'll be in and out of the kitchen and in and out of this thread until the last loaf is out of the oven. ━━━━━━━━━━━━━━━ 📍 Here's where I am right now: [Drop photo of your levain or current dough state] My levain is ready and I'm mixing the sourdough version with toasted black sesame this morning. If you want to follow my pace, here's roughly when I'll hit each stage: 🥣 Fermentolyse: 8:00 AM 🧂 Add salt: 9:00 AM 🔄 First coil + seeds: 9:30 AM 🔄 Second coil: 10:00 AM 🔄 Third coil: 10:30 AM 🌡️ Bulk finish: 11:00 AM to 1:00 PM ✂️ Pre-shape: 1:00 PM 🪢 Final shape: 1:30 PM ❄️ Cold retard: 1:30 PM to 5:00 PM 🔥 Bake: 6:00 PM ━━━━━━━━━━━━━━━ ⚠️ Your timeline may run faster or slower depending on your kitchen temperature. Don't chase mine. Watch your dough. ━━━━━━━━━━━━━━━ 📌 A Few Quick Reminders For Today 🧂 The dough is going to look like it's falling apart after the salt. That's normal. Keep working it. It'll come back together. 💧 At 80% hydration, wet hands are your friend. Floured hands work against you. Keep a bowl of water nearby. 🌻 If you're using sesame, sunflower, pepitas, or any seed besides poppy... Toast it first if you haven't already. Cool completely before folding it in. ━━━━━━━━━━━━━━━ 📖 The Recipes Are Here 🥖 Sourdough:https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted:https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf ━━━━━━━━━━━━━━━ 🧡 For The New Bakers In The Room Welcome. You picked a good week to jump in. There's no wrong answer today. Bake what excites you.Ask whatever you need to ask.And don't apologize for being new. We were all new once. ━━━━━━━━━━━━━━━ 👇 Drop in below and tell us: 🥖 What you're baking

While the rest of us were toasting seeds and fussing over hydration, Betsy was baking through a knee replacement she called “worse than childbirth.” She still got in the working thread. She still ran her own bake. And she caught a mistake I made on the recipe PDFs before anyone else did. Two files, both the same, sourdough version missing. Betsy spotted it. I corrected it. The room kept moving. That’s a baker. That’s a teammate. That’s the kind of presence this community runs on, and it usually doesn’t get a trophy because it doesn’t ask for one. Today it gets one. @Betsy Carey, thank you. For the catch. For the bake. For showing up when most people would have called it a rest day. The dough was lucky to have you this week, and so were we. Heal up. We’ve got you. Henry ⭐🔥

Here’s my second attempt at the Pretzel Sourdough Bake. My first go did not get the classic crust. Better this go around.

His name is @David Smith . We crossed the line today, bakers. One thousand members. And the seat we'd been holding for that milestone moment now belongs to David, out of Bothell, Washington. David found us through a friend, joined quietly, and is already showing up. He loves fishing, cooking, and learning Greek. The kind of person who appreciates a process that takes time and rewards attention. That tracks with bread, doesn't it. David, welcome. You picked a good crew. Jump into the feed when you're ready and introduce yourself. Tell us what you're hoping to bake, what you've already tried, or what's been giving you trouble. Whatever you bring, this room will meet you where you are. To the rest of you: this milestone belongs to all of us. Every conversation, every Saturday bake-along, every loaf you posted whether it worked or didn't. Every time you answered another baker's question before I got there. That's what one thousand looks like. Shannon at 800. Amanda at 900. David at 1,000. And we're just getting started. Perfection is not required. Progress is. Henry ⭐🔥