Name: Cross-Crusting: Using One Dough for Multiple Styles of Pizza
Start: 2026-07-24T13:30:00-0400
End: 2026-07-24T16:00:00-0400

We envision a world where local grain economies that are
good for people and good for the planet can thrive.

Cross-Crusting: Using One Dough for Multiple Styles of Pizza

Friday July 24, 2026 1:30pm - 4:00pm EDT

The Maine Meal

Using a high-hydration dough to create Detroit, Grandma, NY Squares, Focaccia and more!

We will apply different methods after mixing and bulk fermenting the dough to create a variety of pizza styles from dividing, shaping, proofing and baking instructions that fit each style plus the sauce & toppings that compliment it. Learn how to make the dough and apply the principles to perfect your favorite pizza style. We will discuss the characteristics of each style and how you can build your favorite combinations of dough, sauce and toppings to achieve your favorite pie.

Following the mixing and bulk fermentation of the dough, various techniques will be employed to produce an array of pizza styles. This includes tailored instructions for dividing, shaping, proofing, and baking, as well as pairing each style with appropriate sauces and toppings. Participants will be guided through the process of dough preparation and taught fundamental principles to refine their preferred pizza style. The session will examine distinguishing characteristics of each type and demonstrate how to combine dough, sauce, and toppings to create optimal results.

After mixing and bulk fermenting the dough, we will employ various techniques to create distinct pizza styles, including detailed instructions for dividing, shaping, proofing, and baking. Appropriate sauce and toppings will be recommended to complement each style. You will learn how to prepare the dough and utilize these principles to refine your preferred pizza style. We will examine the defining features of each style and guide you in assembling optimal combinations of dough, sauce, and toppings to achieve your ideal pizza.

Speakers

Stephanie Swane

Modernist Cuisine

Stephanie Swane is the publisher of Modernist Cuisine and their in-house publishing department, The Cooking Lab for over 10 years. She develops and leads new publishing projects and partnership opportunities. She brings over 30 years of experience working on book publishing, global sales & distribution, brand management, foreign rights... Read More →

Friday July 24, 2026 1:30pm - 4:00pm EDT
The Maine Meal 4 Madison Ave, Skowhegan, ME 04976, USA

Success you have shared X tickets.

Kneading Conference 2026

Stephanie Swane

Attendees (22)

Get help with the event

Success you have shared X tickets.

Kneading Conference 2026

Stephanie Swane

Attendees (22)

Sign up or log in to save this to your schedule, view media, leave feedback and see who's attending!

Get help with the event