Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. For this lesson, we’re featuring a recipe for pizza with an obsession-worthy crust courtesy of Bob’s Red Mill Organic All-Purpose Flour and the fantastically elastic Bob’s Red Mill Semolina Flour. We bring on Andris Lagsdin, founder of Baking Steel, an epic alternative to the pizza stone, to talk about how to top your pizza, make a stellar crust, and bake it to perfection. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Heirloom Tomato Pizza recipe
• Purchase all-purpose-unbleached-white-flour.html">Bob’s Red Mill Organic All-Purpose Flour
• Purchase pasta-flour.html">Bob’s Red Mill Semolina Flour 

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