When it comes to defining a genuine Neapolitan-style pizza, the Associazione Verace Pizza Napoletana presents a thorough set of rules and regulations.
With a little preparation, you can feed the entire family in less than 10 minutes. Smash burgers will be a permanent fixture on the menu this summer.
Experiment time again at Baking Steel-beet dough success! Stunning in both color and flavor, our beet dough pizza will blow your mind
This 72 hour beet pizza dough recipe goes through the same long and slow fermentation as our 72 hour dough, but we've added a little color.
The Lannie was introduced to the world last weekend when we hosted a birthday pizza party for two, “rock star” moms. Lindy and Annie threw together an epic pizza of chicken sausage, tomato sauce, red onion and jalapeños.
With our recipe, we struggled a bit with cook time and the resulting product. The English Muffins would cook for about 9 minutes per side or 18 minutes in total. They were good, but with all that cook time, they would come out a little hard and/or dry. Add an additional 3-4minutes in a toaster, and zip zap, any remaining "moisture" was gone! These muffins were moving in the right direction, but they were not ready for prime time.
Last week we were feeling playful and decided to pour a bottle of Sprite into our pizza dough. A little science experiment, so to speak. We substituted sprite for the water, one for one. We were curious what would happen by adding all that sugar and carbonation into the pizza dough. The final answer? Not a heck, of a lot.
It's always a good strategy to frequent your local pizzerias and find out which ones sell their dough. Case in point, Dirty Water Dough Company not only offers pizza by the slice, they also sell their dough.
Simple is in. All you need to season this pork chop is salt and pepper. That's it! Sear away on your Baking Steel for 4-5 minutes, flip and repeat. We Griddled a peach or two to add some sweetness.
We upped the anti a bit with adding a little whole grain mustard and then buttered the heck out of the bread and used our Mini to cook it to perfection.
Soup hasn't always been at the forefront when t comes to summer time. This recipe will make you think twice!
The inspiration for today's pizza stems from a creation by one of our favorite students in pizza class last night.
Gently crush them by hand and toss in sea salt and shaved fresh mozzarella and that's all you will need to create a tomato pizza masterpiece.