This week's pizza dough making session was an absolute blast! We dove into the art of crafting our signature 72-hour pizza dough using the finest farm2flour organic bread flour. After allowing it to ferment for a full day at room temperature, we transferred it to the fridge for a couple more days of flavor development. Once it was perfectly ripe, we demonstrated our foolproof technique for shaping the dough into flawless balls every time. And that's not all – we delved into the magic of using a Baking Steel in your home oven, sharing tips and tricks, and addressing all your burning questions along the way.


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