Treat season is on. Discover recipes, launch tips, and our Countertop Bundle. ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Six treats for your Halloween table, tips to banish pizza disasters, and an indoor cooking upgrade.
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Six treats for your Halloween table, tips to banish pizza disasters, and an indoor cooking upgrade.
The Halloween Prep Edition:
Treat season is on | | | From cinnamon rolls to mini Detroits and smashburger pizzas, pick your favorites for a Halloween feast worth staying in for. Tap a card to watch on Instagram. | | | | | | | | | No more pizza horror stories | | Every pizza maker has a horror story, but a little knowledge goes a long way. Banish these three prep calamities with the expert tips below. | | 01 | | The pizza stuck on the peel | | | | Start with a clean, dry peel and a light dusting of flour or semolina. Keep toppings light, and give your pizza a gentle shuffle before launching to check it moves freely. | | Stuck in one spot? Lift that edge and dust a little more flour underneath. Once topped, get it into the oven stat. | | | | 02 | | The top that cooked faster than the bottom | | | | Always check the stone temperature with an infrared thermometer before launching. If the stone is hot enough but toppings are cooking too quickly, lower the flame and let the stone do the work. | | Cooking for a crowd? Give the stone time to heat back up between pizzas. | | | | 03 | | The hole that appears out of nowhere | | | | Stretch gently and check your base before adding sauce. Pinch small holes closed so sauce can’t seep through and stick the dough to your peel. | | Dough keeps springing back? Let it rest before trying again. | | | | | | | YOUR NIGHT IN STARTS HERE | Feed all
who come knocking | | Halloween hosting. Friday pizza. Sunday baking. Find an indoor setup for all the good food to come, with bundle savings built in. |  | | Meet your partners in prep | | Bring mixing and baking together with the Ooni Halo Core and Volt 2 Countertop Bundle. From your first batch of dough to the last slice, make staying in taste like dining out. | | | | |
