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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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On a lightly floured surface, roll crust into a 12x9-in. rectangle; brush with barbecue sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning if desired. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a coated with cooking spray. Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400° for 15-20 minutes or until lightly browned. Cool for 10 minutes before slicing.