Chocolate Chip Cookies on the Baking Steel

Chocolate Chip Cookies on the Baking Steel

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

Print Friendly and PDF

Thin Crust Pizza Dough Recipe

Thin Crust Pizza Dough Recipe

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...

Print Friendly and PDF

Potatoes Rösti: The Original Potato Pancake

Potatoes Rösti: The Original Potato Pancake

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.

Print Friendly and PDF

Facebook Live Under 4 minute Pizza

Facebook Live Under 4 minute Pizza

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!  

Print Friendly and PDF

Breakfast Tacos with Corn Salsa

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!

Print Friendly and PDF

The Secret to Making Round Pizza

The secret to round pizza.
The secret to round pizza.

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.

secret to round pizza.
secret to round pizza.
Getting ready to shape.
Getting ready to shape.

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.

pressing the dough
pressing the dough
lightly press down the dough, careful with the air bubbles.
lightly press down the dough, careful with the air bubbles.
Be careful not to knock out the air bubbles.
Be careful not to knock out the air bubbles.
Pressing the dough softly.
Pressing the dough softly.
Get ready for lift off.
Get ready for lift off.

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.

dough on the knuckles
dough on the knuckles
Grab the dough and place it on the back of your knuckles.
Grab the dough and place it on the back of your knuckles.
continue rotating.
continue rotating.
Using the back of your knuckles, begin stretching.
Using the back of your knuckles, begin stretching.
Gently begin rotating and stretching the dough with the back of your knuckles.
Gently begin rotating and stretching the dough with the back of your knuckles.
continue stretching, ever so lightly
continue stretching, ever so lightly
continue rotating and stretching
continue rotating and stretching
just about ready for the pizza peel
just about ready for the pizza peel

Now take a lubricated peel, flour, semolina will do the trick and gently place your dough on top.   Your pizza is ready for topping.

-Andris

Follow Baking Steel on PinterestTwitter and Facebook. (And you can follow me on Twitter here.)

Ready to top. I love these tiny air bubbles.
Ready to top. I love these tiny air bubbles.
Print Friendly and PDF

Perfectly Crispy Fries Without The Fryer.

Perfectly Crispy Fries Without The Fryer.

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.

Print Friendly and PDF

Three Onion Pizza Recipe

Three Onion Pizza Recipe

I always have pizza dough ready to rock and roll in the fridge.  And after a pizza class, we always have left over caramelized onions and sliced red onions leftover from our Stromboli the night before.

Print Friendly and PDF

Homemade Spring Asparagus and Egg Pizza

Homemade Spring Asparagus and Egg Pizza

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.  

Print Friendly and PDF

I Can't Believe That's How You Make Butter

I Can't Believe That's How You Make Butter

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. 

Print Friendly and PDF

New York Style Dough Recipe With Some Heat

New York Style Pizza Dough is the epitome of delicious! Here's more good news-this style pizza cooks perfectly in your home oven on a Baking Steel.  In place of sugar, we added a little Mike's Hot Honey to the dough.  That's just how we roll.  Enjoy!

Print Friendly and PDF

Baked on Steel Polenta Fries

Baked on Steel Polenta Fries

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.  

Print Friendly and PDF

Portobello Twice Cooked Pizza

Portobello Twice Cooked Pizza

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! 

Print Friendly and PDF

Stovetop Avocado Flatbread Recipe

Stovetop Avocado Flatbread Recipe

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. 

Print Friendly and PDF

The Best Way to Cook a Frozen Pizza

The Best Way to Cook a Frozen Pizza

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

Print Friendly and PDF

Simple Kale Pizza Recipe

Simple Kale Pizza Recipe

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.

Print Friendly and PDF

How To Make A Healthy Breakfast

How To Make A Healthy Breakfast

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! 

Print Friendly and PDF

We Made Blue Apron Vegetable Fritters and Loved Them

We Made Blue Apron Vegetable Fritters and Loved Them

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.  

Print Friendly and PDF

Fool Proof Caramelized Onion Recipe

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. 

Print Friendly and PDF

Say "Hello" To The Baking Steel Skinny

Say "Hello" To The Baking Steel Skinny

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.

Print Friendly and PDF