This Pizza Started as a Bag of Mix

That pizza came from a bag of mix. No starter. No scale. No experience required.

Baking Steel 72 Hour Pizza Dough Mix → bakingsteel.com

Mix it in 5 minutes. Cold ferment for 72 hours. Bake on a Baking Steel at 550°F with the broiler on. That’s it.

The 72 hours does the work, developing flavor, building structure, creating that leopard char on the crust you can’t get any other way.

🔗 Shop the Dough Mix: bakingsteel.com

🔗 Shop the Baking Steel: bakingsteel.com

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