After a few experiments, we had our conclusion. The first thing Deanna said was, “This is what they should taste like.” Score! The final bake time was right around 22 minutes, our oven was heated to 300 degrees F and the internal temperature of the Baking Steel was 275 degrees F
Pair this thin crust pizza dough with a scorching hot Baking Steel and you will be making pizza that rivals the best pizzerias on the planet. All from your home kitchen. Thin is in...
Rösti Potatoes have been around forever. A classic Swiss-German side dish, Potatoes Rösti have morphed into the modern American eateries as delicious Potato Pancakes. We like to keep it classic. Fry in butter, beautifully shredded/grated potatoes and crisp them up on our secret weapon, the Baking Steel Griddle.
Today we made our first pizza live on Facebook. It was pretty epic! Our goal was to show you how we make a pizza in under 4 minutes. Mission accomplished!
Taco Tuesday is a weekly thing at my house, sometimes even Taco Thursday if things get a little crazy! Come to find out, Breakfast Tacos are equally as awesome! Throw a fresh Corn Salsa on top and you'll be singing!
You already know my secret weapon for homemade pizzas is my Baking Steel. Well, I have another little secret to share. There is a trick to making round pizza and I am going to share it with you. And you don't need to say abracadabra or tap your magic wand. You may think it requires years of practice, it doesn't. Here is the secret, if you want a round pizza start with a round dough. It's that simple. Why round? Circles are graceful, they suggest community and perfection.
After my dough has fermented on the counter for 18 hours and I'm not going to use it, I store it in a round plastic cylinder. Divide and ball your dough into rounds, be sure to pinch the seem and give it a tight seal. In this case, the pizza dough has been fermenting for 2 days in the fridge. You can find these cylinders in virtually any super market. I have a stash of these in my cabinets from Glad. Let me show you my stretching technique, and I would love for you to chime in and let me know if you have a secret to round pizza.
Shaping the Dough
The dough should be removed from the refrigerator at least one hour before shaping. You want to let it rest and come to room temperature.
Take one ball of dough and generously flour it and your hands. Start by pressing down on the dough and gently pressing this dough out evenly keeping the cylinder shape. Continue this until the dough is about 6 inches in diameter. Just be careful not to knock all the gas bubbles out. We like bubbles.
Next we're going to lift the dough off the work surface and place it on our knuckles. Once in position, continue to rotate and stretch the dough on the back of your knuckles in one direction. Pull it wider and wider with each rotation until you reach your desired diameter. With this size dough (213 grams) that's about 10-11 inches.
Have you ever met someone who doesn't like French Fries? Me neither. Crispy potatoes with salt and ketchup. Let's be honest, not much better than that. Most people don't have a countertop fryer at home and thats a good thing for most! No need to fret, we're going to use our secret weapon, the Baking Steel.
It's spring and that means soon we will be filling our pantry with lots of fresh vegetables from our local farm. I can not wait. Lately, i've been seeing a lot of asparagus stocking the shelves at wholefoods. It was time to bring some home and toss it on a pizza. I saw shaved asparagus pizza a few weeks back on Smitten Kitchen.
It's funny some times how the simplest things in life can get blown out of proportion. I remember when I was first taught how to make ricotta and was blown away by how easy it is. Really, it's quite simple. The same thing happens with making butter at home.
A couple of weeks ago, I connected with a new Instagram friend, Tom McLean (@sharpandshinyshop). Tom is a passionate cook at home, as well as at the Firehouse. He creates some of the most beautiful kitchen "sharps" I've seen! You definitely need to check him out.
Looking for a little Wednesday inspiration? How about a portobello mushroom and caramelized onion, thin-crust? The meatiness of the roasted mushrooms, the sweetness of the golden onions and the salty-ness of the provolone cheese makes for one delicious combination!
So, we are going to use our new favorite toy, the Baking Steel Skinny. This baby has been rocking our kitchen world-it's so versatile and so fun! We're using our 72-hour dough, and stretching it cracker-thin. Pre-heat your skinny on the stovetop to about 400F.
Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. The short answer is yes, very much so! In fact, the BEST way to cook a frozen pizza, is on the Baking Steel.
I am on the Kale Bandwagon. I love kale chips, kale salad, kale smoothies, just about anything kale! It's a hardy vegetable that packs a lot of nutrients. But I'm also on a pizza bandwagon for obvious reasons.
I've got a new addiction...it's the Baking Steel Skinny! I love, love, love the smaller surface area and how quickly/evenly this baby heats up. Five minutes and boom what?! Breakfast a la Skinny!
A couple of weeks back Fresh Chef Craig and I were talking about how much we admired Blue Apron. Blue Apron has pioneered a model that delivers fresh food to your doorstep while cutting out the middle man. Think farm to table, at home. What's even better, each ingredient arrives proportioned exactly to the recipe, so there is literally no waste.
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.
Say "hello" to the Baking Steel Skinny! This 20”x 11.5”x 3/8” slab of steelfunctions exactly like the Original Baking Steel on one side, but sports an additional polished surface and grease channel on the flip side to convert it into a fully functional stovetop griddle. If you are not familiar with the traditional Baking Steel, Kenji Lopez-Alt of Serious Eats fame has hailed it “the most impressive home pizza product” he's ever tested.