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At that trendy pizzeria where you order your favorite wood-fired pies, the beardy cooks likely dust their work areas with raw flour and then use it to keep dough from sticking to any surfaces. It doesn’t matter much that the dusting flour is raw, since it’s going to toast up real nice in that blazing-hot dome they call an oven. At home, however, our ovens are considerably less hot. This is not an impediment to making pro-level pies, <a href="https://www.chefsteps.com/activities/how-to-make-pro-pizza-at-home-with-joe-heffernan-of-independent-pizzeria">as we have discussed</a>. But to really upgrade them ’zas, we suggest you use your oven to toast up your dusting flour before you roll out the dough. It’s a simple step that will mimic the roasty, browned goodness you get in a pizza oven and make your guests think their dinner was cooked by a Roman god. Or Neapolitan god? Take your pick.WHAT YOU’LL NEED:
Flour
<a href="http://www.amazon.com/dp/B000G0KJG4/?tag=chefsteps02-20">Baking sheet</a>
Oven
<a href="https://www.chefsteps.com/activities/how-to-make-pro-pizza-at-home-with-joe-heffernan-of-independent-pizzeria">Pizza-making plan</a>