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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Baking steel for superior heat transfer — pizza, artisan bread
Artisan bread baking with natural fermentation
Non-contact surface temperature for wok hei, pizza ovens, griddles
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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Baking steel for superior heat transfer — pizza, artisan bread
Artisan bread baking with natural fermentation
Non-contact surface temperature for wok hei, pizza ovens, griddles
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Preheat oven to 400 degrees. Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings. While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside. To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce. Bake 400 degrees for 10 minutes.