Scones have a bad reputation, largely owing to those triangle shaped atrocities that you’re afraid to break your teeth on at sub-par chain coffee shops.
Thinking our beloved Baking Steel baking is for no other purpose than creating the ideal pizza?
Caramelized onions are hands-down, one of my favorite pizza toppings. And, I'm not alone. Every week in our pizza class, these sweet, yet savory morsels are the first ingredient our "students" reach for. Elevating all of our pies to culinary legitness, these onions are the bomb! Lucky for you, they are easy to recreate at home and today we're telling you how to make fool proof caramalized onions.
To give our cinnamon buns an extra kick, we decided to use our coffee pizza dough recipe as the base. We wanted the taste to rival that of IKEA. I think we nailed it.
With the master dough in mind, today we are going to try an alternative liquid. We are going to substitute the water for Starbucks coffee.
This easy pie dough recipe makes 2 portions, think a top and a bottom crust. This is a great recipe for two reasons. First, make it once and you will absolutely want to make it again. You can use the leftover dough to make hand pies or small individual pies and you won't have to tell anyone.
We ditched the pie plate for this slab. Frankly, we always had issues with those glass pyrex dishes anyways.
“Healthy pizza” might sound like an oxymoron, or like something you’d find in the freezer aisle of your local grocery store. But this avocado and tomato pizza delivers on the promise.
I am just diving into Marc Vetri's new book, Mastering Pizza. They say don't judge a book by its cover. This one may convince you otherwise.
So I just came back from a trip to Paris that I'll never forget. My wife and I would walk the city every day on new adventures. The one constant of our trip was the fresh smell of the local boulangerie or bakery.
Today is a big one: I’m turning 50 years old.
I consider this the midway-point of my life. Of all the birthdays I’ve ever had, this just might be the most impactful one. It has triggered a lot of thoughts about my life so far. About the mistakes I’ve made, the goals I’ve set for myself and my ability to fulfill my own dreams.
“We can just turn it into a calzone,” my friend told me as his yet-to-be-baked, beautifully decorated pizza turned into a tragic mess. The crust had gotten stuck to the pizza peel, and there was no way to get it off the peel and still have it be recognizable as a pizza.
We get asked about cornmeal every week in pizza class. Is it ok to use cornmeal on my pizza peel for the launch? The short answer is yes, it will help accomplish the goal of getting the pizza into the oven and onto your steel.
You know summer has arrived when a regular cheese slice at your favorite pizzeria all of a sudden seems too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked.
Yesterday morning I was hanging in the Baking Steel test kitchen with my oldest son. I could tell he was on a mission, fishing for something good to eat....turns out, he wanted cookies. So, we took to the Internet in search of a cookie that would satisfy his sweet tooth. It seemed that peanut butter cookies would fit the bill. We found a recipe that looked like a winner on Sally's Bake Blog-it promised soft, classic peanut butter cookies with minimal effort on our part. Done!
If cared for properly, your Baking Steel is going to last you a lifetime! One of the most incredible attributes of the Baking Steel, is that it cleans easily. It does require some effort, but the reward of it being a lifelong kitchen staple, makes it worth the small investment of your time. Contrary to popular belief, DO NOT be afraid of using mild soap and water.
It’s hard to resist the sweet siren call of ice cream. Kids, adults, and foodies alike will love this unique recipe, which combines everyone’s favorite dessert with a little mad science.
Why Baking Steel? It’s a valid question. It may be tempting to think of the Baking Steel as a novelty gadget for kitchen geeks. But this is far from a foodie fad. The Baking Steel is a culinary powerhouse: a kitchen tool that is accessible to chefs of all levels and can revolutionize the way you cook and bake.