Technique
4 guides tagged Technique
Explainer
How to Reheat Pizza in the Oven (2026): Every Method, Ranked
Leftover pizza deserves better than the microwave, and the fix costs nothing you do not already own. This is the definitive reheat guide: the skillet-then-broiler trick that wins for a slice or two, the 275°F low-and-slow oven method that revives a whole pie without drying it out, the 450°F stone-or-steel method that gets closest to fresh, and where the air fryer honestly fits. Exact temperatures and times for each, drawn from the broad consensus of home cooks who have argued this question to death, plus the two mistakes that ruin more leftover slices than anything else.
Read the guide →~10 min read
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