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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dissolve the yeast in large bowl with 1/2 cup warm water. Stir the dry milk and salt together with rest of the water until dissolved, then pour over the yeast. Add olive oil and flour, stirring to mix. Turn out on a floured surface and let rest (while you wash out and oil the bowl). Knead the dough until smooth, adding more flour if necessary, about 6 to 8 minutes. Return to bowl; cover with plastic wrap and let rise until doubled the volume.