Here are some photos of tray-baked pizzas I made for Bed Stuy Fresh and Local, a new grocery store on Patchen and Macon in the Bed Stuy section of Brooklyn. They’re going to have a couple pizzas available every day featuring mostly local and organic produce. The pizzas in the photo were made with a method I learned from Gabrielle Bonci in which the toppings are first spread in the tray and a stretched dough is laid on top. The pizza bakes upside-down and is only flipped into serving position once it’s done. This keeps the crust super light and fluffy with just a bit of crunch at the ridge!

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