Virtual Crafting the Perfect Pizza

Wednesday, August 26th, 2026 3:00 pm to 4:00 pm, MST

Learn the techniques behind creating restaurant-quality pizza with confidence in your own kitchen through this online class focused on dough development, flavor balance, and baking precision. You will learn how to develop flavorful dough, build balanced sauces, select complementary toppings, and achieve the ideal crust texture through proper baking techniques and temperature control. Featuring the precision and performance of Wolf appliances alongside the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports exceptional pizza making and elevated entertaining at home.

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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PDFs
Pizza Style Chart

Recipes from this event

Neapolitan Pizza

by: Chef Gil Binol

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 Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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