Virtual Crafting The Perfect Pizza

Wednesday, June 3rd, 2026 3:00 pm to 4:00 pm, MST

Learn how to create exceptional pizza from dough to final bake through this interactive online class focused on crust texture, flavor balance, and baking precision. You will learn techniques for achieving a crisp yet tender crust, balanced sauce, and perfectly melted toppings with confidence and precision. Designed for kitchens featuring Wolf appliances and Sub-Zero refrigeration, this experience ensures powerful heat performance and optimal ingredient freshness for truly elevated results.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

Request Culinary Scene Activation Code

Recipes from this event

Detroit Style Pizza

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
3
hours
Cook Time
12-15
minutes

Modes

Stone

Ingredients

Dough

  • 3⅓ cups bread flour

  • 1¼ cups warm water

  • 1 teaspoon salt

  • 1 teaspoon instant yeast

  • 1 Tablespoon olive oil, for dough

  • 2 Tablespoons olive oil, for greasing pan

Toppings

  • 12–15 pepperoni slices

  • 1 cup brick cheese

  • 1 cup cheddar cheese

  • 2 cups pizza sauce

  • Optional: 4 Tablespoons ricotta cheese

Instructions

Preheat

Preheat the Wolf E Series Oven to 475°F on Stone Mode, placing a pizza stone or baking sheet inside.

Dough

Mix water and yeast. In your mixer add flour, salt, and olive oil. Add water and yeast mixture to mixing bowl. Mix dough for 5 minutes. Add water if dough is too dry.

Coat a Detroit-style pan with olive oil and press the dough into the pan. Cover and let rise at room temperature for 2–3 hours, until doubled in size.

Toppings

Top with Wisconsin brick cheese or a blend of mozzarella and cheddar, pressing the cheese to the edges.

Add pepperonis, sauce, and ricotta.

Bake

Bake at 475°F for 12–15 minutes. For an authentic finish, add more sauce after baking. (Optional: spoon ricotta cheese on top.)

90 Day Trial Registration

Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

Read More