Level: Scoolinary Team

Thank you for sharing your photos and pizza-making experience it looks delicious!

A small tip that might help is to spread the cheese a bit more evenly, so when it melts it covers the surface better and leaves space for the basil leaves to avoid burning too much in the oven. You could also try adding a few fresh leaves towards the end of baking to keep their vibrant color and aroma.

By the way, if you haven’t checked them out yet, I highly recommend the pizza courses by Chef Luigi Di Domenico on Scoolinary , he shares amazing tips on dough, fermentation, and ovens that could be super helpful for your coffee shop:
https://www.scoolinary.com/?s=Luigui&tab=courses

What kind of oven are you thinking of getting? Electric, gas, or maybe a wood-fired one? It would be great to hear more about your idea and if you’d like, we’d be happy to suggest a few options for you!

Thanks again for sharing, and keep showing us your progress — we all learn and grow together in this community! ❤️

Level: Scoolinary Team

Your pizza already looks great for your first rounds of testing! 🍕✨ I love the slight charring on the edges and the vibrant color of the sauce. The mozzarella seems to be nicely melted, and those fresh basil leaves are always a beautiful touch.

Since you’re getting to know your oven, it might help to experiment with the temperature and timing. Have you tried preheating your stone or baking surface for at least 30 minutes? That helps get a crispier bottom. Also, rotating the pizza halfway through can help balance the browning on all sides.

What style of pizza are you aiming for in your coffee shop? Let me know what challenges you’re running into, and I’d be happy to share some tips to refine your technique! 🍕💪