Picture perfect Pita bread is always great to eat, but it’s utter magic to make. For real food geeks, it’s all about attaining the perfect balloon-like puff while you bake. This not only looks awesome, but ensures that your pita bread will have a perfectly formed “pocket” once it cools.
This Italian country loaf is inspired by the ubiquitous loaves we made at Figs and kept always at the ready for hungry customers. I have fond memories of poaching portions of fresh loaves and making the most incredible sandwiches in the restaurant kitchen.
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin with Jessie Oleson Moore: You don’t necessarily need Lagsdin’s product, the Baking Steel, to get a lot out of this book, but it doesn’t hurt to have one. Your home pizza-making skills will immediately skyrocket if you do.
This 72 hour pizza dough is going to change your home pizza game, forever. The end result is a pizza dough that compares to some of the top pizzeria's in the country. Don’t let the name intimidate you, the active time for this dough is only 15 minutes-and that includes clean up.
“Put an egg on it” has become something of a culinary cliche. But cliches exist for a reason, and I am telling you, putting an egg on your pizza is worth your time and anyone else’s you want to share pizza with.
"If you bought a Baking Steel to create restaurant-quality, Neapolitan pizza in your oven, you might wonder what else to do with the hulking 16-by-14-inch steel sheet that weighs 15 pounds. It heats up to temperatures past 700 degrees, turning out pizza in minutes with a perfectly charred, crackly crust as if it were baked in a wood-fired oven
I grew up devouring English muffins; I have in no shame in confessing that at a certain time in my life, I could eat an entire package over the weekend. But as my palate has become refined, the commercial varieties have seemed floppy, flavorless, and overall uninviting. Not the type of stuff I want my kids eating. So we went to work developing a legendary English muffin recipe.
Let me explain...I've made pizza dough a minimum of two times per week over the past four years. Most of it is used for, you guessed it - pizza! But often times I have leftover dough, which sits in my fridge for literally days. Even though I haven't officially labeled an expiration date on the dough, it does "lose" its vigor after day 7.
Alton Brown's pizza dough recipe has been on my radar for about 3 years. His recipe is a 65% hydration level, which is pretty close to what we have been doing at the Baking Steel Test Kitchen, though we are closer to 70% hydration. He adds a little bit of sugar, I'm guessing to help with the browning, and a heap of yeast, 9 grams to be exact. Currently, we are using about 1/10 of the amount of yeast in our dough, so this was going to be a very cool test! After mixing the ingredients, the dough goes straight into the refrigerator for 24 hours.
Whether you are prepared with your homemade dough in the fridge, or on an urge you want pizza tonight. Which to me is almost a daily craving. The challenge for making our 72 Hour Fermented pizza dough is preparation. So many of you have asked if there is an alternative. So today we are sharing our "you want to make homemade pizza tonight" dough recipe.
Hey, we know that many of you still love your familiar pizza stone. Have you ever felt the horror of having it crack while you're cooking up your latest pie? You're not alone. Here's the answer.
A killer pizza sauce is the backbone of a stellar pizza. It can make or break your pie and is often way over thought. At Baking Steel, we use a very simple, quick-process sauce. It literally takes about 2 minutes to make and the only equipment required is a blender/food processor. No more bubbling pots simmering in your kitchen for hours. Keep this in mind, the pizza sauce is going to cook in the oven on the pizza, which is just enough time to get some heat while not losing any tomato freshness.
Pizza and burgers, together at long and delicious last. This pizza packs a one-two punch of party food flavor by combining cheeseburger fixings on a perfectly cooked pizza.
Sous vide eggs benedict pizza is a fresh twist on a breakfast classic. We're using the traditional components, such as Hollandaise Sauce, but instead of poached eggs, we are using eggs cooked in a sous vide bath. The Canadian Bacon was seared on the Mini, and our "english muffin" is actually a 250-gram size pizza dough. Take a break from the norm this weekend! Our sous vide eggs bendict pizza is perfect for any Sunday morning brunch. Happy Eating!
With a perfect texture, you need a flavor that is just as special. These cookies deliver. They contain what might sound like an unusual-sounding melange of mix-ins, including oats, chocolate and peanut butter chips, potato chips, and pretzels.
Pro-tip: Place your pie plate directly on top of your Baking Steel. The heat from the Steel will blast into the pie plate resulting in an amazing bottom crust.
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