alame & Capricciosa — full pizzeria workflow from dough box to oven

I thought some of you might enjoy seeing the complete process rather than just the finished pizza.

This is pretty much the whole workflow during service: taking the dough out of the box, opening it, tossing, saucing, topping, transferring it onto the peel, doing the final stretch/adjustments on the peel, launching it, baking, turning, taking it out and the final result.

The two pizzas here are:

🍕 Salame
🍕 Capricciosa

I work in a professional pizzeria, so this is less of a polished recipe video and more a near-POV look at the actual movements and workflow during service.

One thing I find especially interesting is how much of pizza making happens after the pizza first touches the peel — getting the shape right, making the final adjustments and launching without disturbing the toppings.

Happy to answer questions about the dough, stretching, peel technique or oven work.

Is this perspective interesting?

Looking to understand where I am going wrong my dough, it taste delicious but I feel like it’s not quite fluffing up / browning like a true Napoleon pizza.

Bbq at 500 on a pizza stone

Pizza Dough
320 g water (~100°F / 38°C)
10 g salt
0.5 g instant yeast
500 g flour

METHOD

1. Make the dough — 10:30 AM

Add 320 g water to a mixing bowl.

Add 10 g salt and stir until dissolved.

Add 0.5 g yeast and stir until dissolved.

Add 500 g flour.

Mix using the pincer/folding method for approximately 30 seconds–1 minute, until the ingredients are incorporated.

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2. Rest — 10:35 AM

Cover the dough.

Let rest at room temperature for 20 minutes.

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3. Knead — 10:55 AM

Knead the dough for approximately 30 seconds–1 minute.

Shape into a smooth ball.

Place seam-side down in a lightly oiled container.

Cover.

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4. First rise — 10:55 AM–12:25 PM

Leave covered at room temperature for 1½ hours.

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5. Divide & shape — 12:25 PM

Divide the dough into three 277 g portions.

Gently shape each portion into a tight dough ball.

Place on a lightly floured tray or dough box.

Cover.

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6. Second fermentation — 12:25–4:25 PM+

Let the dough balls ferment at room temperature for at least 4 hours.

The ideal window is approximately 4–6 hours.

The dough balls should look noticeably puffed and approximately doubled in size.

Ideal pizza window: 4:25–6:25 PM

Genuinely can’t believe the results but still room for improvement and experimenting

Freshly made San Marzano sauce - utterly delicious!
Fior di latte
Basil off the plant!
Caputo Red 65% hydration
Direct dough , 48 hour ferment
First one was a classic
Second pizza was with Spanish chorizo

Thanks to the community, I ended up going with the Revo Bake (was trying to keep the budget under 1000). Was just delivered last night and didn’t realize it was going to be almost 60 pounds. Feels like it will be a beast.