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

St. Louis Style Pizza

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
10
Servings
Prep Time
20
minutes
Cook Time
7-9
minutes

Modes

Stone

Ingredients

Dough

  • 2 cups (250g) all-purpose flour

  • 2 Tablespoons cornstarch, for crispiness

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 Tablespoons olive oil

  • ½ cup (120ml) warm water

Toppings

  • 1½ cups pizza sauce

  • 4 cups provel or mozzarella cheese

  • 1 cup Italian sausage, cooked and crumbled

  • 1 cup green bell pepper, diced small

  • ½ cup onion, diced small

  • 1 cup mushrooms, thinly sliced

Instructions

Preheat the oven to 500°F on Stone Mode, placing a pizza stone or baking sheet inside.

Preheating to 500°F will take around 25 minutes.

In a bowl, mix the flour, cornstarch, baking powder, and salt. Stir in the olive oil and warm water until a rough dough forms.

Knead for 1–2 minutes until smooth, then divide into two pieces. Let the dough rest at room temperature for 20 minutes.

Sprinkle flour on the countertop. Roll each piece very thin—about ⅛ inch. Transfer to parchment paper and continue rolling to the desired thinness.

Spread ½ cup of sauce evenly over each crust, covering the entire surface.

Sprinkle 2 cups of provel or mozzarella cheese per pizza.

Evenly distribute the sausage, green bell pepper, onion, and mushrooms.

Slide the pizzas onto the hot stone and bake for 7–9 minutes, until crispy and bubbly.

Cut into squares (St. Louis-style is traditionally “party cut” into squares).

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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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