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2d •
🍕 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 ⭐🔥
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2d •
🗽 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 ⭐🔥
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1d •
🍕 Pizza dough is just bread dough that learned to relax
Here's the thing most people get wrong about pizza. They treat it like a different animal from a loaf. It's not. Same flour, same water, same salt, same yeast or starter. If you can make bread, you can already make pizza. You just don't know it yet. So what's actually different? Two things. Hydration and relaxation. Hydration is how wet the dough is, and pizza usually runs a little drier than a high-hydration artisan loaf so you can stretch it thin without it tearing into lace. That's it. Same ingredients, different ratio. Relaxation is the one that trips people up. You go to stretch your dough and it fights you. It springs back, it won't hold the shape, it tears. That's not a bad dough. That's a tight dough. The gluten hasn't relaxed yet. Here's the fix, and it's the whole secret. Stop fighting it. Cover it, walk away, give it ten or fifteen minutes. Come back and it'll open like it wanted to all along. A rested dough stretches. A rushed dough resists. Watch the dough, not the clock. That's the lesson. Pizza isn't a new skill. It's bread that learned to relax, and your job is to let it. 🔥 Sourdough Neapolitan crew: today's your day to build the levain. That bake needs about three days of runway and Saturday's coming fast. Build it now and you're right on schedule. 👉 https://skoo.ly/sd-neapolitan ~ Henry ⭐🔥 All of our recipes can be found at: https://recipepantry.app/
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21h •
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⭐🔥
2d •
FOTM (From Oven to Market) Assignment 1.2 Customer Profile
So I'm working hard on this course, because we want to improve and maximize sales to get to our goal. A lot of the early modules cover things I already know, but they are helping me fine tune and analyze what we are doing for improvement. 1.2 covers Who You Serve, and had a Customer Profile Worksheet to complete. The worksheet helped develop one sentence to define the ideal customer and is the foundation for the rest of the course. So here is my One Sentence: We make artisan croissants for people who want upscale traditional items with a unique twist at a reasonable price. This still needs work, but we were having trouble putting things into words, especially since we're not specializing in bread, but bread will be in the line-up. I've learned that if I stop to marinate on it and come back later, that I never come back. My name is Kim and I'm a perfectionist. I've found I can get in my own way sometimes, so I've learned to accept ok, continue learning, and I can come back and refine later. I'm proud to be a founding member of this wonderful course! The downfall is that I don't have any classmates to work with yet, so I hope any of you that are now actively selling or working on selling will join me with your advice and questions so we can work together. I'm kind of going fast through this course, so I'll me sending out my next assignment post soon. I love all you guys - your continued support is felt and quite appreciated!
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