Write something
Pinned
⭐
8h •
🍕 PIZZA BAKE-ALONG IS LIVE. Drop Your Pies Below.
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 ⭐🔥
Pinned
⭐
4d •
🍕 This Saturday We're Making Pizza 🍕
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 ⭐🔥
Pinned
⭐
4d •
🗽 How New York Built the Fold
We're baking pizza this week, and before you stretch a single dough ball, I want to tell you where that foldable New York slice actually came from. Here's the short version: it wasn't built that way on purpose. Pizza showed up in New York as immigrant food, baked in coal ovens that were really bread ovens. Soft pies, eaten right there at the table. Then the gas deck oven came along, dried the crust out just enough, and the city did the rest. Rent, workers, lunch breaks on the move. The slice had to travel. The fold became the handle. That history is sitting right inside the dough we're making this week. Strong flour for structure, the right hydration so it bends without breaking, and an overnight cold rest for flavor. When you stretch your dough this Saturday, you're making a piece of that story. Watch the deck, then come bake it with us. You can find all our recipes at: https://recipepantry.app/ 🍕 New York Style recipe: https://skoo.ly/ny-style-pizza Henry ⭐🔥
⭐
3d •
Something worth knowing about the community this week
A few of you may start seeing posts from members who have enrolled in From Oven to Market, my flagship course on selling what you bake. Kim has already posted her first assignment, and more students will be joining her in the coming weeks as they work through the modules. If you see those posts, please show up for them the way this community always does. Read what they're working through. Give them honest feedback. Cheer the wins. These bakers have made a real commitment. They're not just baking for the family table anymore. They're stepping out to turn the thing they love into a business that pays them back, and that takes guts. For those of you who haven't heard about the course yet, From Oven to Market officially launched this week. It's nine modules built on twenty years of selling at farmers markets and the lessons in my book of the same name. Pricing, packaging, booth setup, customer connection, insurance, the legal side of cottage food law, the AI-powered storefront, and how to scale without burning out. Every module has a teaching video, a digital worksheet you can fill out and save, and a real example from a working market baker. It's not theory. It's the system I wish someone had handed me before my first Saturday morning at the booth. Here's the 8-minute walkthrough if you want to see what's inside: https://youtu.be/y759LCNDE1k And the landing page is here: https://from-oven-to-market.lovable.app/ If you're already selling and want to do it right, or you've been thinking about it and don't know where to start, this is the answer. There are two ways in, a Self-Paced track and a Coached track with live group calls and direct feedback from me on your pricing, packaging, and booth photos. And whether you're enrolled or not, keep an eye out for the FOTM members posting their assignments. The work they're doing in public is the kind of thing that lifts everybody. Let's bake. — Henry⭐🔥
⭐
1d •
🍕 What’s Going on Your Pizza This Weekend?
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 ⭐🔥
1-30 of 1,870
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by