and so here we go and you see a little bit of but it's it's stand and the reason it's doing that is this is a little cold as i feel it now and i'm going to wow you got oil in that dough yeah here's the other technique oh my gosh i have to go fairly quickly today because it's a little crazy sorry everyone and last thing i do before i put it down is get a little more flour oh down it goes you've done that before resist the temptation to work it while it's down if i look at that and say you know i think i want it to be a little bit bigger i'm going to pick it up again i'll do some of this and if your dough is reluctant yes why is that why don't you want to work it on the peel because it tends to make it stick to the peel and because as soon as it goes down on the peel the clock's ticking so in my mind it's like okay don't dawdle i'm gonna put the sauce here's the technique right in the center and then i'm going to use the bottom of the spoon to spread it around and i don't let the spoon this here's the key this is the trick don't i don't let the spoon go outside the sauce do you see what i mean okay so i'm going to take the sauce out near the edge but not over you're living on the edge there and let's put i'm just going to put a little fresh herbs a little oregano on it and any time we put on fresh herbs it's nice to have a little olive oil because it'll sizzle in the oil i make sure you see it's still sliding oh that's it wow and somebody got a stopwatch and it goes what do you want let's time it sorry i'm in your way so what's your temperature in there right now mike no idea i'll give you i'll give you a little bit more detailed answer in just a moment but now what we're watching is we're watching the side that's towards the fire the side that starts the fire will cook first now this is the first pizza going in and the bottom of this one is probably going to burn a bit because the oven's super hot on the floor after we've cooked a couple every one of them being six or seven hundred degrees colder than the floor then the floor will cool down a little bit but i see see it's already do you see it's browning here yeah i don't know if you can see that come in but just stay out of my triangle here so i'm going to get underneath i'm going to make sure that it's loose and i'm going to give it a wander about that do you stop the edges no no no if there's toppings that don't dock it that's one minute what does that mean something's burning there we are so then we're going to take i like these longer blades um but you can cut with a roller as well i'll smell it and um and this is a cooking class it's not an eating class which means if we cook more pizza than we eat that's fine so we're certainly going to eat pizza but don't feel that we have to wait until we've eaten the pizza before we cook another one now should i do another pizza or is somebody ready to cook one i'm ready you