Three styles, one kitchen, a thousand bakers, and thirteen hundred comments before the ovens cooled. New York, sourdough Neapolitan, Detroit, grandma pies, breakfast pizza at dawn. Your week, in print. Full recap: https://www.perplexity.ai/computer/a/90917fe8-b7d3-4650-94db-acd32cf10a21 If you baked, posted, cheered, or troubleshooted someone's soggy bottom this week, you're in here. Go find your name. @Colleen Vergara @Sandy Chong @Ann Snow @Deborah Karaban @Cheryl Odden @JoAnn Amato @Robert Caldas @Heather Lattanzio @Terri Pevsner @Ehsan Omara @Stacey Avraham @Maria Kajka @Linda Gregory @Mauvette Bailey @Candy Barnes @Gareth Parkes @Maureen Kilbride @Mary Nunaley @Judy Lyle @Linda Glantz @Candi Brown-McGriff @Jill Hart @Susie Kendall @Kelli Howard @Kathee Judd @Donna Angelo @Michele Nilson @Patt Stanaway @Sue Giaccone @Jayla Weaver @Anne Pletcher @Dianne Givens @Noah Trent @Briana Rodulfo @Stephanie Noble @Leigh Skowronski @Matt Davies @Angela Sides-McKay @Dennis Blevins @Jana Hassett @Michel Jodoin

I’m still buzzing from it. The photos, the saves, the way you all showed up for each other in the threads. That’s the whole point of this place right there. The full recap is in the oven right now. I gave myself a 3 o’clock deadline, so keep an eye out this afternoon. You’ll want to see who showed up swinging. While I’ve got you, I’m building out this month’s bake-along agenda and I want your voice in it. Here’s the question: What bread do you want to learn? Not the loaf you already pull off in your sleep. I mean the one that’s been staring you down. The bake you keep scrolling past because it looks like more than you’re ready for. That’s the one I want to hear about. This calendar is built to stretch you, not keep you comfortable. I’ll announce this week’s bread tomorrow. But the rest of the month is still wet clay, so tell me what you want to see on it. Drop it in the comments. Be specific. If three of you name the same loaf, it’s going on the calendar. ~ Henry ⭐🔥

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 ⭐🔥

I am making Henry’s cinnamon rolls today and I still don’t understand percentage rise. ☹️ Am I at 60% yet?! Pic one was just after dumping dough and placing into cambro, pic 2 is now! Do you need better pics? Should I wait a little longer? It’s been 90 mins.

This came up a bunch on Saturday so I’m pulling it out into its own post. If a 3 or 4-pizza batch is more than your family can eat, don’t skip the bake — freeze the extras. Cold-fermented dough freezes beautifully. Here’s the method: 1. After bulk and ball-up, take the dough balls you don’t plan to use. 2. Lightly oil each ball all the way around. This is the step people skip and regret. 3. Drop each one in its own freezer bag (quart size is perfect). Press out the air. 4. Freeze flat on a sheet pan so they don’t deform. Once solid, you can stack them. 5. To use: move to the fridge 24 hours before you want to bake. Then pull to the counter 1–2 hours before shaping, like any cold-ferment ball. Label the bag with the date and the hydration.🍕