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

How To Keep Your Guacamole Fresh For Days

How To Keep Your Guacamole Fresh For Days

Guacamole is a staple in our house. It's the best Taco Tuesday accompaniment as well as a great weekend snack watching the games. Not to mention it's healthy too! Living in San Diego for a few years, I learned a few tricks that I've adapted to make some pretty kick-ass guacamole. More importantly, how to keep your guacamole looking fresh for days

Print Friendly and PDF

Arugula and Caramelized Onion Pizza Recipe

Arugula and Caramelized Onion Pizza Recipe

Typically at these get-togethers, beyond your basic cheese (which is always #1 with the kiddos), I get the most requests for an arugula and onion pizza.  It's pretty simple, but the flavors are always spot-on!  

Print Friendly and PDF

The Power of the Baking Steel

The Power of the Baking Steel

2-Minutes and Baking Steel is all you need to make AMAZING pizza at home!

 

Print Friendly and PDF

Grilled Chicken Sandwich Recipe

Grilled Chicken Sandwich Recipe

When I used to work in an office, lunch was always an after-thought.  Someone always ordered for me, so I never really had to think about it.  Now that I'm at the Baking Steel Test Kitchen everyday, I've got killer tools and fresh ingredients at my finger tips, so lunch is an adventure! 

Print Friendly and PDF

How To Successfully Launch A Pizza Into Your Home Oven

How To Successfully Launch A Pizza Into Your Home Oven

Many are terrified of the dreaded failed pizza launch. We feel your pain. It is the hardest and most stressful part of the entire pizza making process.  Once mastered, your days of disastrous pizza launches will be over for good. Let us be your guide to launching successfully.

Print Friendly and PDF

A Perfect Loaf of Bread Recipe

A Perfect Loaf of Bread Recipe

A few weeks back King Arthur Flour posted one of the nine recipes from Sam Fromartz’s, “In Search of the Perfect Loaf,”

Print Friendly and PDF

A Spin On Gluten Free Pizza Dough

A Spin On Gluten Free Pizza Dough

It seems more and more often I am being asked about "gluten-free" pizza dough.  Gluten is the protein in wheat, rye and barley, that can commonly occur in pasta, bread, beer and many other processed foods containing these grains. 

Print Friendly and PDF

Super Easy Meatball and Cheese Calzone

Super Easy Meatball and Cheese Calzone

One of my favorite lunches growing up was a meatball sub.  Served on a sub roll with huge chunks of meatballs, tomato sauce and all that ooey-gooey, melted cheese, what's not to like?! I'll let you in on a little secret:  I always added a special ingredient to these sandwiches.  As a kid, I had a HUGE addiction to Vlasic Dill Pickles

Print Friendly and PDF

Classic White Pizza Recipe

Classic White Pizza Recipe

During my journey with Baking Steel, I've come to learn that "over-planning" can kill a pizza.  Meticulously planned ingredient lists create a lot of hype to live up to and put a lot of pressure on home cooks.  My favorite pizzas are usually a result of spontaneity.  I mean, you have your pizza dough and you know your making pizza, you just don't know what kind. So you open up your fridge and let what's there be your guide.  Free your mind and the rest will follow, right?! 

Print Friendly and PDF

Badass BLT Recipe

Badass BLT Recipe

Well, I'm definitely starting things off on the right foot with this minimal mess BLT, made exclusively on my Baking Steel Mini.  That's right, we're cooking our bacon and toasting our bread together on the same one piece of equipment.  Boom what?! One griddle = less mess! 

Print Friendly and PDF

Bring Home The Coastal Table

Kind words make a difference! Thank you to our friends at The Coastal Table who had more than a few kind words to share about our Baking Steel in their latest issue.   

Motivated by the success of her 2013 cookbook, "The Coastal Table: Recipes Inspired by the Farmlands & Seaside of Southern New England," Karen Covey started the quarterly publication, The Coastal Table, to introduce readers to inspiring people and products that best represent our coastal communities.

Print Friendly and PDF

The Easiest Way to Make Kick-Ass Ciabatta Bread

The Easiest Way to Make Kick-Ass Ciabatta Bread

Let me explain...I've made pizza dough a minimum of two times per week over the past four years. Most of it is used for, you guessed it - pizza!  But often times I have leftover dough, which sits in my fridge for literally days.  Even though I haven't officially labeled an expiration date on the dough, it does "lose" its vigor after day 7.  

Print Friendly and PDF