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 ⭐🔥

If you lost a pie to the peel this weekend, you are in good company. Here’s what’s usually going on and how to fix it. Why it sticks: - The dough sat on the peel too long and the moisture wicked through your flour. - You used regular flour on the peel instead of something with more glide. - The dough is too wet or too slack for a bare-peel launch. Three fixes, in order of how fast they’ll save your night: 1. Switch to semolina or a 50/50 semolina-flour mix on the peel. It acts like ball bearings under the dough. 2. Shape, top, launch — fast. Don’t build a pie on the peel and walk away. Top it and go. If you need build time, build on parchment. 3. Use parchment as a training tool. Launch the pizza on parchment for the first 2 minutes, then slide the parchment out. You still get the steel kiss without the heartbreak. Bonus: every 30 seconds the pie sits on the peel, give it a small shake to make sure it’s still moving. If it sticks, you fix it before it bakes onto the peel. 🍕

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 ⭐🔥

We just pulled the last of the English muffins off the rack, so we're switching gears. This weekend the Saturday Bake-Along is pizza, and there's a lane for every one of you. 🙌 𝐇𝐞𝐫𝐞'𝐬 𝐡𝐨𝐰 𝐢𝐭 𝐛𝐫𝐞𝐚𝐤𝐬 𝐝𝐨𝐰𝐧. 🗽 New York Style is our anchor bake. Beginner-friendly, foldable, chewy, and it bakes in a regular home oven. No pizza steel required, no 900-degree wood oven. If you've never made pizza from scratch, this is your loaf. Mix the dough Friday, ball it, let it cold ferment in the fridge, and bake Saturday. You can also go same-day with a 2-hour rise if Friday gets away from you. 👉 https://skoo.ly/ny-style-pizza 🔥 Sourdough Neapolitan is the stretch track for anyone who wants the blistered, leopard-spotted crust and wants to put Vitale to work. Heads up: this one runs about 3 days. Build your levain now, today or tomorrow, so you're ready by Saturday. 20% inoculation, a long cold ferment, the works. This is the one that rewards patience. ⏳ 👉 https://skoo.ly/sd-neapolitan 👧 Kids Can Bake Personal Pan Pizza is for the family table. One 10-inch pizza per kid, they make their own sauce, shape their own crust, pick their own toppings. Same-day, no starter, done in an afternoon. If you've got little ones, pull up a chair and let them run the show. 🧒 👉 https://skoo.ly/kids-personal-pan 🍞 Two loaves, or in this case two pies, is the house standard. Pick your track, post your progress in the thread, and don't wait until Saturday to ask questions. The information is in the dough. 📸 Post your bakes. I want to see the crust, the crumb, the char, the kid-built chaos pizzas, all of it. Perfection is not required. Progress is. Henry ⭐🔥

@Henry Hunter OMG, your Neapolitan pizza dough is amazing. Far better than the recipe that I have been using. Thank you so much!