It's Monday, so it's best of Baking Steel time! There is no better way to start off the week with some of our customer's wonderful creations! As always, when you tag #BakingSteel on Instagram, you automatically enter yourself for a chance to get featured on our Blog! Hope you have a good week and keep on cooking!
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.
Every year when the seasons change, the dinner menus at the Lagsdin house change right along with them. In the spring/summer months, we lean towards simpler ingredients and lighter textures.
I absolutely love waffles. Ever since I picked up a new waffle maker, my game has elevated to a new level. Generally, I make a standard vegan pancake mix and toss on syrup for the kids. But yesterday, I wanted a savory waffle.
We have been fixating over this pizza from Prince St Pizza that Kenji posted a week ago while in NYC. It's just a beautiful looking pie and we kept saying how badly we wanted it. Well instead of driving to NY to get some, we gave it a whirl ourselves. We slapped a much larger version of our 72 hour dough together, about 1300 grams at that (about 5 of our normalize dough balls). Then came our no cook tomato sauce, a serious helping of fresh mozzarella and our favorite fontina cheese. With a little help form this spicy pepperoni, we were on our way to flavor town.
Monday is here...you know what that means. Best of Baking Steel time! A quick recap of some of our favorite posts from our amazing customers creations. Anyone who tags #bakingsteel automatically enters themselves to get a spot on our Best Of blog weekly. There certainly is some stiff competition out there so make it count! But of course, we love seeing them all and not just pizza but any of your creations. Follow us as we follow you! Cheers!
Focaccia must be one of my favorite breads of all time. I didn't know too much about it until I went to culinary school at the CIA and took fondly to Italian Cuisine. It is such a simple bread yet so versatile. It can be used simply as just great bread for the table, to slap a sandwich or panini together, to even great pizza.
Back on our game after an EPIC week. Thank you too all of our fans and to all of the our new Baking Steel owners...WELCOME! Share your #bakingsteel creations and tag us for a chance to be featured on our BEST OF BAKING STEEL blog. We are so grateful for all of our customers and are continually impressed on a daily basis by all of your creations. Very inspirational guys! Keep up the good work!
Come join Baking Steel creator Andris Lagsdin and Fresh Chef Craig Hastings in Boston on Friday...We will be slinging pizza and demonstrating the Baking Steel Griddle....Going to be an epic day...
This is not going to be your average Baking Steel Blog Post for the week. The sun is coming out. The warmth is here (kinda) and we are all happy and giddy inside. This can only mean one thing. ICE CREAM! But not just any type of ice cream. Ice cream made on a Baking Steel Griddle.
Well we have been seeing lots and lots of this wonderful deli called Katz's in Brooklyn, NY. If you haven't heard of it, you've probably been living under a rock or grew up in a coconut. The staple of the Lower East Side since 1888 (yes! 1888), Katz's has been doing their deli thing the right way for some time now. Generations of family through, some of the best deli sandwiches are pumped out on a daily basis out of this old school shop.
WEEK 54!!!! How exciting! It's getting warm out there now and we are very excited. All of the fresh produce for our pizzas and firing up or grills outside to cook them on. You guys keep blowing us away with your pizzas. Practice makes perfect. Keep up the good work everyone and don't forget to use #bakingsteel to get featured on our weekly Best of Baking Steel Blog!
Last week we were looking for a little breakfast sandwich inspiration for our Baking Steel Mini giveaway. We asked for you to give us some ideas to complete a delicious breakfast. The response from everyone was not normal - it was just amazing. Thank you.
I need to continue to remind myself that not every pizza needs to have cheese. I am not proud, but i likely eat more pizza than any other human on earth. Fresh chef craig may be a close second. Just because it’s pizza, doesn’t mean it needs cheese.
Well the first week of the second year on our Best of Baking Steel blog and there were so many to choose from. Thank you so much for sharing all of your yummy treats that you make. For those who missed out, no need to fret! Use #bakingsteel whenever posting to social media for a chance to grab a piece of the spotlight. And for fun, sign up for our mailing list to stay up to date with new products and special offers. Cheers!
Today I am going to share a homemade tomato sauce secret. Its perfect on top of a pizza and likely the easiest thing you will ever do in preparation for pizza night. If you are like me, you want to bite into your pizza and taste the freshness of tomatoes. Let's not over think this. The secret in creating that robust tomato flavor is to do absolutely nothing.
Let me set the scene....Baking Steel Test Kitchen, early morning breakfast time after one too many glasses of wine the night before. I'm searching the fridge to build a "pick me up" breakfast sandwich. I've got eggs frying and Food for Life 7 Sprouted Grains toasting on my Baking Steel Mini-good start, right?!
Well, we made it. One year of the Best of Baking Steel Blog! Feeling very humbled today. There are 8,000 #bakingsteel's out in the world and everyone is beautiful in there own way. We can't wait to get more and more love from our customers and are quite excited at that! Stay tuned for what's ahead from the guys at Baking Steel.