Nothing says "summer eats" quite like a burger! I'm trying to eat a little leaner and cleaner this summer, but I still have to get my burger fix. This classic burger recipe by Rich Roll's plant power meal planner, is flavorful and packs a "meaty" punch, while skipping the fat and cholesterol found in meat-based burgers.
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.
Granola isn't the first thing that pops into your head when you hear Baking Steel, I get it. But here's what's cool. Granola is awesome. Also, it's REALLY EASY TO MAKE.
Today we're talking plant-based pizza in the Baking Steel test kitchen. Plant-based is a diet based on foods derived from plants. Think vegetables, grains, legumes, nuts, fruit...you get the picture. So pizza fits right into this mix!
This was Mandy's first time baking Challah on a Baking Steel. While it may not be a necessary tool, the Steel truly helped give this loaf a phatter rise and a faster bake than her traditional way of making it. Score!
If you are anything like me, you know that adopting a healthier lifestyle is not always easy. However, I think I've found just what I've been looking for in Rich Roll's Plantpower Meal Planner. The database of recipes is amazing-everything is well thought out and so far, extremely tasty! For a minimal cost, it has made my quest to eat better, very easy.
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!