My suggestion is for you to look at the video to see what is the ideal consistency of the dough and follow that. We made this pizza dough recipe yesterday to go with homemade pizza sauce and it was just PERFECT!! Hi Dave! one more question. Do you turn the broiler off after the 10 min preheat before putting the pizza indoesnt say. Pizza is the best with Wings and if you like food extra saucy make this Pizza Sauce Recipe for dipping! Is it good or is it bed if it is over-rested? All you need is a little practice and soon youll be a pro. More gluten means a higher rise and lighter texture in yeast breads. Italian pizza dough is typically made with type 0 or 00 tender wheat flour. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. you ever get a chance to try freezing the dough to see if it would work? Nutrition data for this recipe only includes the crust ingredients. Dotdash Meredith Food Studios To Bake the Dough: Preheat the oven to 375 degrees C (190 degrees C). Mix another 5 minutes. Just 8 minutes and they come out sissling and crispy! Thank you so much for your comment. Thank you so much for stopping by (all the way from China!) Also, make sure you dont handle the dough too much before stretching it. But you could get away with letting the pizzas sit for 5 to 10 minutes. Pat and stretch dough onto a large pizza pan. Regular bread flour is totally fine to use in this recipe. I own the Pizza Bible cookbook and it's the foundation of the book. Make a well in center; add yeast mixture and oil. Sprinkle the yeast over the hot water in a small bowl. Good luck and let me know how it turns out! World's Best Vegetarian Enchilada Recipe Vegetarian Christmas Party Recipes Stuffed Acorn Squash Recipes Vegetarian . I made your recipe for pizza dough and it came out very good. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes). Tangzhong is the secret to the super-soft, pillowy dough that encases a brown buttercinnamon sugar filling and gets topped with a tart cream cheese frosting. Good luck and have fun making your pizza dough! I always thought that the salt will kill the yeast, is it correct? Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Resting time is essential to make easy work with dough. Your daily values may be higher or lower depending on your calorie needs. It will take making this recipe a few times before you feel comfortable making this dough. Once the pizza dough has been baked with the toppings it can sit out for several hours before being refrigerated. (-) Information is not currently available for this nutrient. Thank you a lot in advance! It works pretty well although my pizza shape is more like a ciabatta Testing your pizza dough recipe tonight. I have frozen half of the dough for next week as Friday night is always pizza night. Do let me know how your pizzas turn out! Im going to try again tomorrow. Many New York pizza shops elect to use General Mills' All Trumps flour which is made from hard red spring wheat that has a 14.2% protein content. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes Test final dough temperature, which should ideally be between high 70s to low 80s Diving the dough and letting it rise My family and I are new to making our own pizzas and have been wanting to try it since we planted our tomato plants this spring. Let me know how your frozen dough works out for you. One of the most popular Neapolitan Pizza is the Margherita pizza, which is simply this pizza dough with basil and salt-infused tomato sauce (using San Marzano Italian tomatoes), Mozzarella di Bufala, fresh basil, and a drizzle of extra virgin olive oil. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. ), make sure you get one that is non-cracking. Roll dough in flour until well dusted and place in a large bowl. Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. . Make a well in center; add yeast mixture and oil. When I try the recipe Ill let you know; God bless! My Pampered Chef stone cracked on one edge during the second pizza! Stir with a wooden spoon until a shaggy dough forms. Thank you for all the explanations and tips. Mix and let stand until creamy, about 10 minutes. Basil pesto one that will stay bright green! I followed your instructions exactly. Yes it freezes well as I made a double batch and froze two. Hi Chris, I shared the link to the Pizza man who shared this 50lb recipe by bakers percentages on the top part of this post. ", "This crust is fast, easy, and good! expensive these days. Mix in warm water and oil until dough comes together. This is because it contains more protein, which helps produce lots of gluten. If it doesn't and the yeast. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. And Food is love. Other than that it was fabulous! KAF is only unbromated. Simply preheat the oven or toaster oven to 350F and bake as many slices as you need for up to 7-8 minutes! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. What was I doing wrong? For just two of us the second ball of dough will usually go to waste. Thanks before.
ALL TRUMPS is a high quality, high-gluten flour milled from a select Both of my pizza stones ( pampered chef and an emile henry) both caution against a temperature of over 425 degrees. Everything went great all the way up to the stretching part. Bring to room temperature before using. I used mine on a cooking steel.
All Trumps Flour General Mills : Top Picked from our Experts Add the flour and stir with a wooden spoon until the dough comes together. There are typically 8 slices in a medium pizza and around 10 slices in a large pizza. Hello Olga, the European measurements are in the recipe Take a look at the ingredient list. Pour the yeast mixture into the well and add the olive oil. Here is an overview of the whole pizza process from start to finish. Preheat broiler for 10 minutes. Transfer the dough to an oiled bowl, turning to coat. Can you give further instruction on what to do next? Pizza is an Italian dish made from basic bread dough and then topped with tomato sauce, cheese, and sometimes added meat or vegetables. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ** Nutrient information is not available for all ingredients. Freeze for about three months. Coat the inside of a large bowl with 2 1/2 . ", Editorial contributions by Corey Williams, 1 cup warm water (110 degrees F/45 degrees C). My dough was a little too wet at first; which can happen due to humidity levels and other factors. If you use warm enough water the yeast would activate either way and rise. More soon, I promise . A heartfelt thank you for your comment! This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. So I will have to wait until then to see if freezing it is ok. Greetings from Denmark. Yes! And anyway, your hands will warm that dough up pretty fast!
Inspite of several attempts to make pizza dough via youtube and attending bread making I let it knead and rise in the machine then I let it knead again and then I took it out and follow your refrigeration instructions but I baked them as I normally do. I was wondering which type of dry yeast should be used active or instant? I used Caputo Pizzeria 00 Flour, Caputo Active Dry Yeast, and KitchenAid Mixer. Olive OilOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. Let the dough balls rest at room temperature for 4-6 hours or transfer them into a 2.5-gallon size freezer bag for an additional day. I do have Thank you so much for your comment and for taking the time to tell me how your dough turned out. It makes me feel connected to it and in that way, my pizzas turn out the way I want them too. The video made all the difference for a successful first try. My pevious comment that I had followed your receipe and the pizza dough turned out to be 2) Dough hard to stretch properly because did not rest it in the fridge Hi Michele, Thank you for your note. Get the unbromated All Trumps. Your recipe is totally amazing and allows very clumsy bakers like myself to succeed in making a perfect pizza like a pro ! Discovery, Inc. or its subsidiaries and affiliates. Thank you! My motto: Flavor first! You can make flatbread, Costco Chicken Bakes, Calzones, Stromboli, and so much more! These are the dry measuring cups I use: http://www.chefcentral.com/cuispro-measuring-cups.html I would say to you, go with the measurements (not the cups), as measurements are always more accurate. "The first pizza crust I've ever made and I was surprised at how well it turned out! Hi David! Great instructional video Viviane! It does not include any sauces or toppings you may choose to use. Do you think the hand kneading, produces superior results over a Kitchen Aid with a dough hook? Rest dough balls for 4-6 hours before making them into pizzas or refrigerate for an additional day. How many pizza slices will depend on the size of the pizza. | The Plan, Pingback: Feeding Five Under Twenty-Five $ : Easy Flatbread Skillet Recipe Allegory PR Services. Invest in a pizza-proofing box if you eat pizza weekly, this can keep multiple balls of dough at once without drying out the dough. Divide dough into desired size dough pieces, round, and place in oiled dough trays. Standard Dough Making Procedure: Put water into the mixing bowl, add the yeast, sugar and flour, mix at slow speed and gradually add half of the flour. We use all-purpose flour because double zero is hard to find. I am thrilled this recipe worked for you. Perfect Every Time Pizza or Calzone Dough. Enjoy making your next round! I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. Happy pizza making! I know you will be amazed at the results. Its basically an open-faced pie topped with pizza toppings of choice. The link to the New-York Style Pizza dough video is under that subheading below the second image. Thank you for your comment. Hi, I need to be gluten free. This pizza dough is best for Margherita pizza or your favorite pizza toppings and its all made in a home oven! Let me know how it turns out and happy pizza making! The yeast should dissolve in the water and the mixture should foam. Add the salt and mix on the lowest speed for 1 minute to combine. I do have one suggestion though. I agree with everything in your recipe and the proportions except one important thing. Thanks soooo much!! Our elevation is at 65 feet). Add remaining oil. Lightly grease a pizza pan. This is it! Have a great day. Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface. ), and I must say that I am extremely excited to finally publish it.
All-Purpose Pizza Dough Recipe - Food Network Kitchen Trying this recipe currently!! Remove from the oven and let cool for 5 minutes before serving. My family raved that this delicious thin crust pizza was as as good as we get in Bostons North End! It was the best pizza I had ever made. Dotdash Meredith Food Studios. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. I made this dough. I found this recipe yesterday and made the pizza today. Scale and round into desired size doughballs, cover skin slightly with oil. I have searched high and low on the internet for a comprehensive easy to follow pizza dough recipe. , Hi Viviane my name is Jill and I am finally able to find the time to try your Let me know how your dough turns out and have a fun time making it! Cant wait to make it again.
Pizza Dough Recipe Pizza is so Recently I went to a pizza restaurant that claimed they use double zero pizza flour with a free notation process that brings the flour from 75,000ppm down to 12ppm. Do not Sell or Share My Personal Information, 1 teaspoon each dried basil, oregano and marjoram, optional. So instead of freezing the dough, I simply make pizza two nights in a row. What kind of measuring cup did you used? I am sorry your stone cracked probably due to improper manufacturing or quality. Hi Sandra! Please let me know before I try this recipe; thank you so much and do have a lovely day. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together. Hello Ms Viviane, thank you for your reply. Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approx 1 minute). Im simply going to say this, I rarely post comments unless Im wowd. SaltA little bit of salt goes a long way. for your response. For now, you can make the recipe without freezing it. I would recommend 500F for 8 to 10 minutes until your pizza is browned on the edges. Like an earlier commenter I too was concerned I wouldnt get 2 16 pizzas out of this. * Percent Daily Values are based on a 2,000 calorie diet.
Homemade Pizza Dough - New York Pizza - Sip and Feast Hello Cimoka, You do not need a bottom broiler to bake the pizza, only a top one. To get accurate results every time it is best to weigh the flour and use precise measurements. A pizza stone is also a great way to bake pizza at home however, that can be a costly and heavy piece of bakeware for the everyday home cook. Or simply click on the highlighted link in my comment. . Mushroom pizza with ricotta and garlic confit spread, My Son's Wheat Allergy Is GONE! When purchasing a new stone, make sure theyre meant to take high temperatures. All Trumps offers this bright creamy white bread flour. I am really thrilled to hear this recipe is working for you. Add flour, oil, and salt to the yeast mixture; beat until smooth. The first questions are related to the Yeast On the Caputo yeast container, it says that the yeast is Active Dry yeast, and it should be mixed directly into the flour. Although the thawing went okay, it made the dough very stiff (crispy) once baked not at all desirable. This can be easily done with a kitchen scale and a metric measuring cup for liquid. Thank you for this great recipe! Just Warm ) 40gr Salt 40gr Sugar 10gr Oil 10gr Yeast Previous Next Directions: 01 - Put the Hot Water in a pan. Perfection. Hello,
Master Dough with Starter Recipe | Epicurious All-purpose flour is an easy choice for this recipe; but if you're willing to go the extra mile and use 00 flour (usually imported from Italy), the dough will have a noticeably silkier texture. I made this video because I wanted people like yourself to be able to make a dough thats as good as what youd find in a great restaurant. Spread crust with sauce and toppings of your choice. Im looking forward to trying the recipe either way. Stop the mixer, pull the dough off the hook, and add the oil. This is my one and only. I hope this is helpful and I hope you have LOTS of fun making your pizzas! Thank you for giving me a way to have (almost) brick oven pizza! Happy pizza making! Your recipe for the dough has more stretch than the one I usually use so its a keeper! This is the finest grind of flour you can buy, and it creates a dough that's chewy and not like chewing on a piece of rubber. Thank you so, so much for your comment (all the way from Denmark hooray! All Trump Hi-Gluten Flour - 50lbs | Stover & Co. | Stover & Co. All Trump Hi-Gluten Flour - 50lbs The premium hard red spring wheat flour, All Trumps is a true legend in the baking industry and continues to be the standard against which all high gluten flours are measured. When the dough is stretched into a 16 circle, place on the prepared pizza peel. I do not recommend freezing the dough, as it totally ruins its texture. Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. Ive been cooking for my family for over 10 years and now in a busy house of eight people, meals have become in more demand! Some people cover the dough with Oil, but yours is with flour, what difference does it make? Hi Angelo! KingGooseMan3881 3 hours ago . Or the process is to add more to the end so the outer surface will be not so sticky? Hi Viviane, It takes a little practice, but it's as easy as pie (pun intended). What am I missing because All Trumps is designed to make thin pizzas and mine come out pretty thin using 500 grams sometimes 480 grams.
No-Rise Pizza Dough Recipe Dont worry if you have to add a bit more flour to get the dough as it is shown. Whether its Breakfast Pizza, Dominos Pizza Dough, Homemade Pepperoni Hot pockets(pizza rolls), Pizza Hut Stuffed Crust Pizza Copycat, or Healthy Cauliflower pizza crust we love it all! Good luck and let me know how your next round goes! Unfortunately, plastic wrap can dry out the dough if its not clinging tightly over the tray. We decided to make our own pizza from now on. I have made this dough with a stand mixer and by hand with outstanding results. You gave me a fright!!! Save my name, email, and website in this browser for the next time I comment. Good luck, and make pizza soon again so you can practice! Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . How would I modify the baking time and method with a pizza stone? When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Hello Sandra! And if so, should you freeze it before its risen or after? Thanks! PS: I would recommend your pizza dough to all my friends. Thank you in advance for your answer, and also As you get more comfortable with kneading, you will use less flour. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga. I am busy testing it now. Itll then be an easy technique! !Thanks a lot. As for freezing the dough, I finally had the time to test it last week. Although using two pizza stones attempts to replicate a brick oven, you really dont get enough heat to bake your pizza, especially at 450F. Hi Janice! The premium, high gluten spring wheat flour, All Trumps is a true legend in the baking industry and continues to be the standard against which all high g Gold Medal All Trumps High Gluten Flour Enriched/ Unbleached/ Unbromated 50 lb If you ever decide to buy another stone (and I hope you do! Dont add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff.
Pizza Dough New York Style Recipe | American Recipes | Uncut Recipes I thought mine was too sticky at first, too, but i just kept kneading and adding flour as necessary. In the beginning, the dough will be sticky. I use them on a regular basis at 550F and theyve never cracked. do have one question for you. Hi Rita, Not too long otherwise the dough might start to stick to your peel. Add instant yeast to center of mixture and continue mixing to full development (8-10 minutes).5. I am testing freezing the dough now and will be able to give you an answer next week Stay tuned! Hello! Hi Shana, you can bake your pizza on a pizza pan, but the results will not be the same though as long as you know that. My advice is for you to follow the recipe exactly as I have written it and make your dough as shown in the video (by hand). Refrigerate for 18-24 hours. This stone can withstand temperatures up to 2000F. I didnt have unbleached bread flour so I used regular bread flour..
New York Style Pizza dough - Traditional - ChucksFood Thank you and God bless. See here: http://amzn.to/1GAKzUA Ive had this pizza stone for years. Ive used it numerous times as described in the recipe here and I have never had any problems. Directions Dissolve yeast and sugar in warm water in a large bowl. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. I do need to look for a better mozzarella cheese, so if you have some ideas please share. Add 1 cup of flour to make a milky mixture. King Arthur's brand is more widely available to retail consumers, and all their flours are unbromated. Cover with desired toppings. Only add more flour (very little) if your dough becomes too sticky when you kneed it. This way you can add more when you knead and get a soft dough (plus, remember that everyone measures a but differently). You can update your privacy settings to enable this content.
The Best Pizza Dough Recipe: How to Make It - Taste of Home The gluten content in 00 flour is optimal: 12 1/2%. I have 2 pizza stones that I use whenever Im making pizzas. Chef, farmer & photographer. Have fun! There was not a single leftover piece of pizza from even my pickiest eaters! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Grilled kale pizza with smoked Gruyre, sweet corn and chipotle chili oil, Pizza with mushrooms, ricotta and garlic confit spread, Pizza with shaved Brussels sprouts, burrata and dried lemon zest, 1 cup (24 cl) warm spring water (temperature between 105F and 115F) (41C and 46C), 1 tablespoon (15 ml) extra virgin olive oil, 2 1/4 cups (11 oz) (310 g) unbleached bread flour or 00 flour for pizza, extra flour for the work surface and for shaping the dough, fine cornmeal or bread flour to dust the pizza peel.
My first dopnyc easy recipe test using All Trumps flour : Pizza - reddit If you add to much flour in the beginning, your dough will be too stiff. Use a pizza screen or pizza pan with holes so the heat circulates and browns the dough evenly. Most of the recipes I see make two to four pizzas. Both flours yield superb crusts that are almost identical in texture and flavor, with the 00 flour delivering a slightly more refined pizza. My roommate told me it reminded him of a great, local mom and pop pizza shop from growing up in NJ. Seriously, I made one last night with figs, parma ham and blue cheese and it was sooo good. An authentic NY pizza dough recipe is typically baked in a commercial pizza oven or brick oven that reaches a very high cooking temperature. Hi Karen! This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. So thank you very much for your easy to follow pizza tutorial. Price and stock may change after publish date, and we may make money off Home Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. How would you rate Master Dough with Starter? This oily barrier prevents sogginess. Its a very high quality flour that makes extra-soft dough. Take a look at Step #2, for the instructions. But Im sure your kitchen Aid would do a good job too. Hi Paul, Ive always kneaded my dough by hand. With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. 1 3/4 cups all-purpose flour, plus more for kneading, 2 tablespoons extra-virgin olive oil, plus more for the bowl, Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return, KitchenAids 2023 Color of the Year Is Hibiscus, Subway Will Now Be Slicing Meat Fresh at Each of Its Locations, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. Just made my day! I followed the exact measurement of your video, but the dough was a little more sticky, so I added a little more flour like in your video, in order to be able to work with it, and make a ball. Thanks again, have a great day, Hi again, Jill! Thank you for sharing!
Pizza Dough Recipe (Authentic New York Pizza) - Alyona's Cooking See the last sentence in Step 3. I compiled my kitchen essentials for baking pizza at home like a pro: Pizza recipes shouldnt be the only way to use up that pizza dough! and good luck! Moving the stone a bit closer to the broiler might help, but youll have to experiment. Place warm water in a bowl; add yeast and sugar. Preheat oven to 450 degrees F (230 degrees C). Punch down dough and scrape it off the bowl. Let the dough balls rest at room temperature for 4-6 hours or transfer them into a 2.5-gallon size freezer bag for an additional day. A large pizza dough ball is 14 inches round and weighing at 14-16 oz. To make a restaurant-style thin-crust pizza, the dough needs to have the right consistency (that is, slightly sticky) and the oven needs to deliver tons of heat. You Can Freeze Pizza Dough, But Should You? I let it sit in the fridge 36 hrs. I adjusted the amount of flour to just under 2 and 1/2 cups of flour for the second batch and it was perfect. Pour the warm water over it and whisk until the yeast dissolves. I always make pizzas, breads and cakes etc but I like to try different recipes. After 3 minutes I pulled out the parchment and let cook for another 3.5 mins. Hi Sue! All rights reserved. One 1"-thick 14" round pizza. Love your elegant style and presentation. This pizza dough recipe is made from basic ingredients. This Pizza dough should be kept an in airtight food container before dividing into balls. A true Neapolitan pizza is made in a brick oven reaching a temperature of 842F! Thank you so much for your note and happy pizza making! Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. 1 piece: 144 calories, 5g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. Add flour and mix 5 minutes. I just, this very moment, re-measured the flour for this recipe and it is 11 ounces, as the recipe states. YeastActive dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise. Mine has survived several years of use. This is a great option for people who make pizza often. Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. You can still make pizza dough using all-purpose flour however, youll just need a little extra kneading time to work out the gluten. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Learn how your comment data is processed. Yes, the dough will continue rising in the fridge. It was easy to stretch, was nice and thin crust, and produced as great a pizza crust as I have ever made. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Thank you so much for choosing my recipe over so many others on the infinite web! Amount is based on available nutrient data. Let rest for 5 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Allow dough to come to room temperature, about 30 minutes, before rolling. However, I found an article that might shed some light on why you may not have had adverse effects to the pizza you were served: https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues It seems that the sourdough process drastically reduces gluten something that needs further investigation, for sure. That means Im usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet! Itll be more crisp. (If the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.). Now to learn the technique with a pizza peel, its one hard technique!