`; // ✅ Insert element as first in body document.body.insertAdjacentElement('afterbegin', script1); -->
Autoplay
Autocomplete
Previous Lesson
Complete and Continue
Mastering the Pizza Oven
Class Prep
Welcome! (4:06)
Recipes & Ingredients (Doughs) (3:00)
Recipes & Ingredients (Sauces and Specialty Toppings) (2:04)
Pizza (and Focaccia) Toppings (2:14)
Tools You Might Need (4:30)
All About Pizza Ovens
Pizza Oven Benefits (2:17)
Pizza Oven Selection (4:40)
Oven Use & Maintenance (6:52)
Gozney Store Discount
Pizza Sauces & Toppings
Garlic Confit (1:30)
Crema di Zucca Sauce (4:27)
Lemon Cream Sauce (6:43)
Lightly Roasted Fingerling Potatoes (4:19)
Colorful Neapolitan Pizza
Introduction (1:21)
Make Beet-Dyed water (3:58)
Autolyse Flour (2:55)
Mix Dough (2:19)
Bulk Ferment + Cold Proof (1:21)
Shape + Final Proof (3:15)
Stretch & Top (5:36)
Bake (0:55)
Finish (3:16)
Crispy Thin Pizza
Introduction (2:03)
Feed Sourdough Starter (2:55)
Mix Dough (6:54)
Bulk Ferment (1:03)
Shape + Proof (3:22)
Stretch & Top (6:45)
Bake (2:58)
Finish (2:01)
No-Fuss Focaccia
Introduction (1:05)
Mix Dough (2:10)
Bulk Ferment (2:07)
Shape (2:03)
Dimple, Top & Bake (5:51)
Finish (3:11)
Class Conclusion
Farewell! (1:21)
Stretch & Top
Complete and Continue
Discussion
2
comments
Load more
2 comments