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.
Breakfast may or not be the most important meal of the day, but it is certainly one of the most beloved meals. Egg in the hole falls right into this category. It goes my many names, Egg in the hole, egg basket, egg toast to name just a few. It's undoubtedly the simplest of almost any recipe you will make. When it's early and you want something good, egg in the hole will satisfy just abut any breakfast craving. It is made in just a few simple steps. And today for the first time in history, we are making the egg in the hole on our Baking Steel Mini.
As soon as you are done reading this, you need to either make a pullman loaf or go and buy a loaf. Because french toast sticks are what all the cool kids are eating these days. French Toast Sticks couldn't be any easier to make, literally crack a few eggs into a bowl, toss in some heavy cream with vanilla and cinnamon and you are on your way to coolness...
Last week, I spent a couple of days at Little Ghent Farm near Hudson, New York. The proprietors of the farm are on a mission to create local, simple and responsible food-a mission that we strongly believe in at Baking Steel. Let's just say, they are doing an AMAZING job! The farm itself is mesmerizing and their business, Made in Ghent, is definitely one to watch.
Dorayaki was never a thought in my mind until last night when I watched the movie Sweet Bean on Netflix. Traditionally filled with a sweet red bean paste, I decided to make this a little more American and use a raspberry filling. A classic raspberry jam, seeds and all is a great acidic compliment to these sticky, sweet delights. Of course, our Griddle is the only way to get this even cooking.
The downside of a Sous Vide steak? After the bath, you end up with a perfectly cooked steak that is literally pink from corner to corner. This is where the Baking Steel comes in. The Baking Steel on your stove top or on the grill will get ripping hot in short time. We know it the steel transfers heat into pizza dough fast. But guess what? Steel distributes heat better than almost anything, meaning your Steak is going to have one hell of a crispy crust. We are calling this the Baking Steel Sear, simply the best tip after you Sous Vide your steak.
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.
It got really cold this past week and the leaves are already changing like crazy. This can only mean one thing: THANKSGIVING IS COMING!!!! Every fat kids favorite holiday for sure. While trying not to pack on the pounds, this simple vegan recipe is packed with flavor. From the flatbread cooked stove top on the Baking Steel Griddle to the sweet potato and garbanzo bean hash, this recipe is a true knock out.
Easy like Sunday Morning. I've been wanting to make this sausage, ricotta and egg breakfast pizza for months. I finally got around to it this week. This one is a play off the sporkie from Bertucci's. One of my favorites. I just always thought it was missing an egg. So I dropped an egg on mid-bake to transition it from pizza to breakfast pizza.
The leaves are starting to change, the crispness is back in the air and the local markets are loading up on apples, apples and more apples! So, time for us to pick up a few pounds of Macintosh and make some apple hand pies. I don't think it's even possible to make too many of these delicious treats, but we sure gave it a try!
Tough guys like pizza too and they aren't afraid to show it! One of our favorite New England "tough guys", UFC fighter, Joe Lauzon made a return appearance at the Baking Steel Test Kitchen today for the second annual Pizza-thon! Baking Steel Creator, Andris Lagsdin and Culinary Director, Fresh Chef Craig were slinging pies like there was no tomorrow, all in the name of raising money for The Jimmy Fund.
We made our 72 hour beer dough this week and now we want to show you how we used it. We got all the bases covered: bread sticks, pizza, and pretzels with a homemade cheese dip. While there are many things you can do with dough, we really think these are the best three for pairings with beer.
I was introduced to Ballast Point earlier this year. It's literally the most popular beer we serve in our pizza classes. It's a pretty amazing tasting beer. So today we decided to dump a bottle into our pizza dough. It's literally a 1 for 1 substitution for water. Instead of a cup and a half of water, substitute with your favorite beer. It's not going to suck, I promise...
The great thing about making biscuits is that they give you so many other ideas. Breakfast sandwiches, sausage and gravy or just by themselves! What would you make with them?
Cheddar Cheese Biscuits (about 10 depending on size)
In life, as with pizza, "classic" is always the best. Of all the traditional pizza's I make at home, pepperoni is definitely in my top five. I've made this one with my favorite new Baking Steel technique - the double steel. The "double steel" simply means, I load my oven with a Baking Steel on both the top and bottom racks.
The great thing about this basic brioche recipe is that it is SO VERSATILE! From burger and hot dog buns to cinnamon rolls and french toast. Turn this dough into anything savory or sweet! Just remember, throw your sheet tray, pan or dough straight onto the Baking Steel for an incredible bottom crust and oven spring on all of your breads and pastries.
Put away the sunscreen and get the pullovers out...It's FALL and that can only mean one thing...PIZZA SEASON! (although pizza any time of the year is awesome!) Fire up that Baking Steel and get your dough game on early this week, Friday will be here soon enough I promise. If you want to know how to make unbelievable pizza at home, get a Baking Steel and fall in love. Seriously, throw the stone away or give it your kids. Use your #bakingsteel whenever you post your pizza photos. Email us to if you'd like firstname.lastname@example.org.
Mr. Challenger uses a metal peel to remove a pizza from his home oven. With a Baking Steel in the oven, he broils the pizza for two minutes, then bakes it for two minutes at 500 degrees. PHOTO: TAYLOR GLASCOCK FOR THE WALL STREET JOURNAL
Well Labor Day is officially gone and it looks like Autumn is so upon us. You know what that means?!?! PIZZA TIME! Get back in the kitchen and fire up your ovens, make that 72 Hour dough today an invoice everyone over for Friday Night Pizza Night. Just in case you need some inspiration, look at what these people have been up to this past week and think about what you are going to top on your pizza. #bakingsteel your photos on any social media platform and you'll automatically be up for the weekly Best Of Baking Steel. #charrednotburnt