Lesson 4 of 4
Learn your oven’s heat
A repeatable loading and baking routine helps the base and top finish together.
Ingredients for this learning path
- A complete sourdough pizza or flatbread formula
- Flour for the bench
- Modest portions of sauce, cheese and toppings
Equipment
- Baking sheet, stone or steel rated for your oven
- Bench scraper
- Rolling pin, optional
- Oven mitts
The lesson
- Preheat the chosen surface according to its instructions. Never exceed cookware, parchment or appliance limits.
- Bake on a stable tray or transfer with a suitable peel. Keep hands clear of the hot surface and watch the first trial closely.
- Compare top and underside color. Change rack position or topping moisture on the next bake one at a time.
The baker’s note
Do not add water to hot stones or improvise a steam setup for pizza.
Practice
Record oven setting, rack position and the point when the base and top are both ready.
Technique lessons may require a separate complete formula. Read the full path before mixing.
LESSON 4 OF 4 · 6 min read
Learn your oven’s heat
A repeatable loading and baking routine helps the base and top finish together.
Go to guided practice & lesson checkLet’s work through it
- Preheat the chosen surface according to its instructions. Never exceed cookware, parchment or appliance limits.
- Bake on a stable tray or transfer with a suitable peel. Keep hands clear of the hot surface and watch the first trial closely.
- Compare top and underside color. Change rack position or topping moisture on the next bake one at a time.
LEARN IT. TRY IT. MAKE IT YOURS.
Your practice bench
Read the whole lesson first, then work at your own pace. Check a step when you’ve practiced or reviewed it.
STEP 1 OF 3
Preheat the chosen surface according to its instructions. Never exceed cookware, parchment or appliance limits.
MAKE THE BAKER’S CALL
TAKE IT TO YOUR OWN KITCHEN
Your next small experiment
Record oven setting, rack position and the point when the base and top are both ready.
Record what happened in my journalMake it part of your practice
Record oven setting, rack position and the point when the base and top are both ready.
YOUR BAKING JOURNAL
Remember what the dough taught you.
Record your temperatures, timing, observations and one thing to try next.
Sign in to keep a journal