Pizzas Craft: how we work

Pizzas Craft — Cornicione height is tension and timing—not a flex pose for the camera.

Red line: Stretching cold dough because you’re impatient.

Cornicione is tension and timing—not a pose for the camera.

Scenario: proud rim, pale base—usually the wrong half of the oven problem, not ‘bad flour’.

Contact before crown

Base needs stone/steel and time on the surface—without contact it stays pale no matter how tall the rim.

Rim comes from tension and timing—if the base is still raw, the rim is often decoration.

If the top finishes before the bottom, you’re fixing the wrong half.

Typical tension and heat mistakes

Over-topping to hide uneven shape—weight kills spring.

Comparing your third pie to someone’s hundredth on video.

Two levers you can see in the bake

Press gas to the edge deliberately—random poking makes random ovenspring.

Launch in one motion; hesitation folds the tip.

Tension before optics

The camera wants a rim; the oven wants contact and timing—if one shines and the other doesn’t, only the camera is happy.

If the cornicione is random, your edge tension is random—read shaping order we use and what camera-ready isn’t.

How we work

Small edits are normal; material corrections get noted. Sponsorship cannot buy conclusions—when in doubt, we cut the sentence.