Instructions

1. Set up the YS640 with the pizza oven accessory installed. Turn the YS640 on and set the temperature to 600F. Close the lid and let it heat up for at least 30 minutes.
2. When you’re ready to make the pizza, take the temperature of the pizza stone to ensure that it’s up to temp.
3. Shape the dough leaving the rim or cornicione untouched. You will start from the middle of the dough and push towards the edge, pressing down and around. By doing this you’re pushing the air to the crust but still, keeping it in the pizza dough. Don’t stretch your dough super thin either. It will be thin and light will shine through (called the windowpane effect) but the dough is still strong.
4. Once you have your 10-12″ shape, place it on a pizza peel coated with your bench flour.  If need be, you can adjust the shape.
5. Add the pizza sauce, cheese, cooked Philly steak, crispy bacon, and red onions. In one quick jerking motion, launch the pizza onto the hot pizza stone.
6. While the pizza starts to bake, hold the turning peel near the flames for a few seconds to warm up.
7. After about 15-30 seconds, you’ll see one side of your pizza dough start to puff up (it’s developing the cornicione). Stick your warm peel under the pizza dough going in a circle (GENTLY) to help loosen it from the stone. Pull the peel partially out on one side lifting up on an angle and turning the pizza in a circular motion. Give the pizza a good quarter to half turn. Let it cook for another 30 seconds and turn the pizza again. Towards the end of the cook, you’ll find that you’re turning your pizza pretty frequently.
8. This pizza should take roughly 2 minutes. When the pizza crust is puffed and cooked, remove the pizza from the oven, plate and enjoy!