Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
Luigi from Pizza Essentials walks through the complete process for using their sourdough doughballs — storage options, knowing when the dough is ready, getting it cleanly out of the tray, and stretching it into a base. Two ways to proof, one proper result.
One dough ball, a lower temperature, and the right cheese. Adam Atkins of Peddling Pizza shows you how to get a genuine New York style bake with golden bubbling cheese, crispy base, that floppy slice. Adam uses the Latteria Sorrentina Fior de Latte American Cut and Greci Pizza Sauce. No separate dough needed.
Pizza Essentials is the brainchild of a group of professional pizza chefs with decades of experience in some of the best pizza restaurants in the world.
Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
Luigi from Pizza Essentials walks through the complete process for using their sourdough doughballs — storage options, knowing when the dough is ready, getting it cleanly out of the tray, and stretching it into a base. Two ways to proof, one proper result.
One dough ball, a lower temperature, and the right cheese. Adam Atkins of Peddling Pizza shows you how to get a genuine New York style bake with golden bubbling cheese, crispy base, that floppy slice. Adam uses the Latteria Sorrentina Fior de Latte American Cut and Greci Pizza Sauce. No separate dough needed.
Pizza Essentials is the brainchild of a group of professional pizza chefs with decades of experience in some of the best pizza restaurants in the world.
