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 ⭐🔥

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 ⭐🔥

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/