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

Sausage and Morel Pizza

by: Chef Gil Binol

Compatible Wolf Appliances:

Introduction

Homemade pizzas are now within reach with the Stone Mode featured on the Wolf Convection Oven. The Stone Mode ensures a perfectly crispy crust that prepares professional-grade pizza within the confines of your home. This rendition includes mushrooms, sausage, and mozzarella, but do not be afraid to experiment with different vegetables, meats, sauces, and even fruits.

YIELDS
2-4
Servings
Prep Time
20
minutes
Cook Time
5-7
minutes

Modes

Stone

Ingredients

Pizza Dough

  • 4 1/2 cups bread or high-gluten flour

  • 2 teaspoons Kosher salt

  • 1 teaspoon instant yeast

  • 1 3/4 cups cool water (14 fluid ounces)

Pizza Toppings

  • 2 cups pizza sauce

  • 1 pound fresh mozzarella cheese, sliced thin

  • 1/2 pound fresh morel mushrooms, or 1 cup dried, re-hydrated mushrooms

  • 1 pound bulk fresh Italian sausage, cooked, then cooled

Instructions

Pizza Dough

Mix all ingredients together in a mixing bowl with the dough hook attachment and knead for 4 minutes. If using dry active yeast, hydrate the yeast first.

Scrape dough from the bowl and portion into desired size pieces. Six to eight ounces is good for an 8-10 inch pizza. This recipe makes 36 ounces.

Roll the portions into dough balls, and place them on a parchment lined baking sheet misted with cooking spray. Mist the tops of the dough with cooking spray, cover, and refrigerate for at least 4 hours and up to overnight to relax the dough.

Remove the dough from the refrigerator 2 hours before cooking.

Making the Pizzas

Remove the upper racks from the Wolf Convection Oven and place the Wolf Bake Stone in the bottom oven position. If using a thinner bakestone, place it in the center of the oven. Preheat the oven on Stone Mode to 550°F. It will take about 45 minutes to preheat.

Dip dough in flour and gently hand stretch, starting in the center and work outward. Dust the pizza peel with cornmeal or rice flour and place the dough on it. Add sauce and toppings about 1 inch from the edge.

Open the Wolf Convection Oven and lean the pizza peel so that the pizza slides onto the stone. Bake for 5-6 minutes or to the desired doneness.

Place pizza on a cooling rack for 2 minutes before moving to a cutting board to slice and serve.

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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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