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).

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Recipes from this event

Neapolitan Pizza

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
14
Servings
Prep Time
24
hours
Cook Time
6-8
minutes

Modes

Stone

Ingredients

Dough

  • 750 grams (6 cups) double zero 00 flour

  • 487 grams (2 cups) water

  • 3 Teaspoons salt

  • 1½ Teaspoons instant yeast (or ⅜ Teaspoon active dry yeast)

  • 1½ Tablespoons olive oil (optional, for extra tenderness)

Pizza

  • 3 cups San Marzano tomato sauce

  • 20 ounces fresh mozzarella

  • 1 bunch fresh basil leaves

  • extra virgin olive oil

  • 1 cup fine cornmeal

Instructions

Dough

In a large bowl, mix the flour and salt. In a separate bowl, dissolve the yeast in warm water.

Gradually add the water to the flour while mixing. Knead for 6-8 minutes until the dough is smooth and elastic. Cover and let rest at room temperature for 30-45 minutes.

Divide into 4-5 equal dough balls, place them in an oiled container, and refrigerate for 24-48 hours for the best flavor.

When ready to bake, bring the dough to room temperature for 1 hour, then stretch and top.

Pizza

Preheat Wolf Oven to 500°F on Stone Mode with a baking stone on the bottom rack.

Put light coating of flour onto counter top. Take one dough ball and stretch it into a 12-inch circle, keeping the edges slightly thicker.

Spread cornmeal onto pizza peal.

Spread ¾ cup of tomato sauce evenly over the dough, leaving about a ½-inch border. Light drizzle of olive oil.

Tear 4-5 ounces of fresh mozzarella into chunks and distribute them evenly across the pizza.

Transfer the pizza to the hot stone and bake for 6-8 minutes, until the crust is blistered and the cheese is bubbling.

Remove from the oven, add 4-5 fresh basil leaves, and drizzle with olive oil.

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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.

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