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Spicy Sopressata and Fennel Pizza

Spicy Sopressata and Fennel Pizza

Every Friday Night is pizza night at our house.  If it's Friday, we are making pizza!  Typically, we are throwing down traditional pies like Margherita, or pepperoni, but we like to mix it up-you never know when you'll find a new favorite combo!  

When friends decide to join us for these Friday feasts, we almost always start with a Stromboli. Inside the Stromboli, we always use sopressata. This spicy dried salami is loaded with flavors!  

Best of Baking Steel: Week 44

Best of Baking Steel: Week 44

Back again with El Nino tearing up the west coast! Hope everyone is ok! We know what a lot of you guys did. You made a BUNCH Of pizzas. We love it. Keep on sharing with your #bakingsteel and we will keep posting. We love ti when our customers are eating happy, sharing their love of pizza with their family and friends. There's nothing more social then being in the kitchen with some pizza dough, a glass of wine and you closest pals. Keep it up!

Best of Baking Steel: Week 43

Best of Baking Steel: Week 43

Well 7 days and 40" of snow later, we are back and better than ever. Sorry for all you snow birds who are missing out on all of this snowy mess. The good thing is that a lot of you stayed in from the cold and made some awesome looking pizzas. When in doubt, throw it on the Baking Steel. Remember to use the #bakingsteel when on social media. We love seeing our customers work!

Fingerling Potatoes and Eggs

Fingerling Potatoes and Eggs

Today, I want to share with you a breakfast to brag about: fingerling potatoes and eggs. Potatoes are high up on the list of foods I love to make…and eat. You might remember, a few weeks back, we smashed some patriot potatoes; they ended up being the crispiest spuds I had ever encountered.

Best of Baking Steel: Week 42

Best of Baking Steel: Week 42

Not gunna lie, we are getting a little nervous over here in the Baking Steel Test Kitchen. All of your pizzas are looking' mighty fine. We had some anniversary pizzas, some left-over pizzas and even some the crust pizzas. Remember to use #bakingsteel when sharing with your friends on social media. Stay warm, make pizza! 

Farm Fresh Arugula and Vine Tomato Pizza

Farm Fresh Arugula and Vine Tomato Pizza

We're kicking off 2016 with a fresh arugula and vine tomato pizza.  This is the year of the healthy pizza.  Let's face it, pizza gets a bad rap.  We're here to change that. If you are making your own dough, and hand selecting your toppings, then you should have no guilt while indulging.  I'm in favor of combining a cold salad on top of a scorching hot Baking Steel pizza.  It's the best of both worlds. 

Cauliflower Steaks a la Caponata

Cauliflower Steaks a la Caponata

2016 is here and with the New Year, we sometimes find ourselves feeling like we should start eating healthier, as hard as that may be. I saw some beautiful heads of cauliflower sitting in Whole Foods and thought to myself, Cauliflower Steaks a la Caponata, let's do this. I love the meaty characteristic of cauliflower and how well it takes on other flavor components...

Best of Baking Steel: Weeks 38-40

Best of Baking Steel: Weeks 38-40

Well there sure is a lot to talk about over the last few weeks. Santa came, we rang in a New Year, but most of all, we made a BUNCH of pizzas and other foods and loved every second of it. Thanks for using the #bakingsteel on your posts and to a ll of you newbies that just got the best Christmas Gift yet, let the pizza battles begin.

Sous Vide Egg, Arugula and Prosciutto Pizza

Sous Vide Egg, Arugula and Prosciutto Pizza

It's hard to believe another year has come and gone (well, almost).  Reflecting back, over the last 12 months, I've got so many things to be grateful for.  We're planning a family-friendly New Year's Eve soiree, to celebrate the blessings of 2015 with our friends and indulge in a little Baking Steel pizza love!

Crispiest Smashed Potato Recipe In The World

Crispiest Smashed Potato Recipe In The World

My new Instagram friend @cloudsandcoffee has one of the most eclectic and beautiful feeds on the planet.  A couple of weeks ago she posted her new favorite potatoes ever!  They were devine-smashed potatoes with paprika and salt. If you could eat a photo, this was the one.  It got me to thinking, what if we smashed the potatoes on a hot Baking Steel Griddle?