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.
When you think Sous Vide, I bet the first thing to come to mind is not pizza dough, right?! If pizza dough in a water bath sounds kind of nerdy, you’re right! It is-and we love it!
In the case of pretzels, rather than boiling them, they are poached in a solution of water and baking soda. Though it might sound strange, the alkaline water makes the dough slightly gummy; once baked, it helps to ensure a chewy interior with an outer "crust" browned to perfection.
We made our 72 hour beer dough this week and now we want to show you how we used it. We got all the bases covered: bread sticks, pizza, and pretzels with a homemade cheese dip. While there are many things you can do with dough, we really think these are the best three for pairings with beer.
I was introduced to Ballast Point earlier this year. It's literally the most popular beer we serve in our pizza classes. It's a pretty amazing tasting beer. So today we decided to dump a bottle into our pizza dough. It's literally a 1 for 1 substitution for water. Instead of a cup and a half of water, substitute with your favorite beer. It's not going to suck, I promise...
If you’re avoiding carbs, do yourself a favor and keep flipping for another recipe. Carb lovers only need apply for this pie, which is inspired by the house specialty at New York City’s Prince Street Pizza. This recipe is adapted from a version developed by my friend and cooking hero Kenji Lopez-Alt, perhaps better known as the guru behind The Food Lab.
This homemade Steak Sandwich tastes as good as it looks! Whether for lunch or dinner, this sandwich is a show stopper. Not only did we take a cheaper cut of beef (tri-tip) and make it taste like a Steakhouse Prime Cut,
One of our favorite issues of Food and Wine Magazine had the coolest pizza shot on the cover. They reversed engineered a pasta classic, cacio e pepe,
Seafood on pizza isn’t a new phenomenon. At Pepe's in Connecticut, clam pizza has been a regional specialty for years. In the 1980s, fancy restaurants began jumping on the bandwagon,
I’m going to make a bold statement: this is simply the best burger you will ever make or eat at home.
Today we're making a 3-cheese pizza of gargantuan proportions! I mean BIG! To produce a homemade pizza this large, I used my 16-Round Baking Steel in the oven.
Summer has taken its sweet time getting here this year, but now that it's just around the corner say hello to grilling season! For us at Baking Steel, that includes grilling pizza.
On any given Thursday night, peak in the windows of our Baking Steel test kitchen; the lights, ovens and aprons will be on. You will find Andris and Chef Craig will be at the head of the room, hosting an educational evening of pizza making.
I was born in raised in Hanover, Massachusetts, a very small community south of Boston. If you’re not familiar with the area, you may be unaware that it is a high density region for a pizza phenomenon known as bar pizza.
Bar pizza is a Massachusetts creation of delicious proportions. It’s not the type of thing you’d see in a high-end restaurant or even a by-the-slice joint. It feels most at home in dimly lit dive bars.