Technique
3 guides tagged Technique
Explainer
How to Stretch Pizza Dough (2026): A Pizza-Oven Owner's Guide
Stretching dough is the one skill that decides whether your pizza oven earns its keep. A well-stretched base (thin, even, with a puffy rim) is exactly what a ~900°F floor is built to cook in 60 to 90 seconds. Too thick or uneven and the middle gums up while the edge chars. This is the honest, practical walkthrough: the dough to start with, how to press and stretch without a rolling pin, the mistakes that wreck a launch, and how to get a round, even disk onto the peel and into the fire.
Read the guide →~11 min read
Explainer
What Can You Cook in a Pizza Oven? (Besides Pizza)
A pizza oven is, underneath the name, a screaming-hot live-fire convection oven that hits a floor most kitchens can only dream about. That same heat that blisters a 60-second Neapolitan also sears steak, chars vegetables, roasts a chicken, bakes bread, and finishes a skillet cookie. The trick isn't more heat, it's learning to cook DOWN from the peak, using each cooling zone for the food it suits. Here's the honest, technique-first guide to everything else a pizza oven does, and how to manage the heat to do it well.
Read the guide →~12 min read
Explainer
How to Launch a Pizza (2026): The No-Stick Launch, Step by Step
The launch is the one skill that intimidates every beginner, sliding a raw, topped pizza off a peel into a 900°F oven without it folding into a calzone. The secret is that the launch is won at the bench, not at the oven mouth: the right peel, semolina under the dough, working fast, light toppings, and one shake test that catches every disaster before it happens. Master those, and the launch itself is a single confident motion.
Read the guide →~9 min read