In the case of pretzels, rather than boiling them, they are poached in a solution of water and baking soda. Though it might sound strange, the alkaline water makes the dough slightly gummy; once baked, it helps to ensure a chewy interior with an outer "crust" browned to perfection.
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.
Baking Steel is proud to support local business, farms and other practices. One farm that we have recently fell in love with is Four Star Farms out of Northfield, Massachusetts. The farm is sustainable and produces some really great products...
For me, I just say I love breakfast. It's so simple and tasty. It's all about the ingredients, nothing over the top, just good ole breakfast food. So that's where we get to the biscuit.
There are a lot of schools of thought on a whole wheat pizza crust. I've messed around with 100% whole wheat dough, and I wouldn't really call it pizza. An all wheat crust will have prevalent nutty flavors but the crust itself will become very dry and hard.
An Irish Breakfast pizza, made on the Baking Steel!
Today is National Pizza Day! Unfortunately, I just learned this yesterday. I had to get in the game, but there was one problem-I hadn’t prepared a fresh batch of dough. I took a peek in my fridge and found a dough that was dated, 1/24/15. Doing the math, this was a 15 day old pizza dough.
For the Krug champagne dough, I swapped out water for the champagne. After making the first batch, I realized it was a little dry. My thoughts of enjoying a glass of bubbly vanished. Instead I made a second batch using 420 Grams of Champagne, to account for the carbonation.
Beer dough recipe to use for your next pizza night
A two ingredient pizza dough recipe
I get asked almost every day for a gluten free pizza recipe. Isn't that an oxymoron, gluten free pizza. I've scoured the web for gluten free dough recipes and they all have one thing in common. A lot of ingredients. We're talking about xanthium gum, tapioca flour, rice flour, chickpea flour, to name a few. It's an arduous task to say the least.
A few weeks back I found a pre-made gluten free pizza crust mix available off the shelf. For a novice gluten free guy, this was my answer. When I noticed that Food and Wine magazine ranked the Cup 4 Cup founder, Chef Lena Kwak, in their October issue as one of the, "Most Innovative Women in Food and Drink", I figured it was worth a shot. Cup 4 Cup gluten free pizza mix is available at some Wholefoods locations as well as William Sonoma. I haven't tested any other products, but I can confidently say if you follow a gluten free diet, definitely give this product a shot. And we did have our secret weapon, the Baking Steel. Just omit the pizza stone and bake the gluten free dough directly on the Baking Steel, it's going to cook beautifully. Gluten free pizza is not going to replace traditional pizza anytime soon, but if you have dietary restrictions it is a nice substitute.
Please follow up with us if you have used this or any other gluten free product. I would love to learn more.
Create Some Love,
Just follow the directions and you get this mildly springy dough creation. Literally just add 1 cup of water, 1 egg. Mix by hand until you get this formation. It's ready to roll..Your going to need a rolling pin.
I didn't like this shape for pizza, so I took a round plate and made a round dough, see below.
Using a round plate enabled us to make a round pizza.
Coat both sides with olive oil and poke some breathing holes with a fork. Ready to bake.
The instructions say to pre-bake for 8 minutes, we had our secret weapon the Baking Steel. This job was done in 4 minutes. We are ready to top this baby...
Our first gluten free pizza would be a simple tomato sauce with a few cheeses. This one with baby fontina, shredded low moisture mozzarella with a few specs of fresh mozzarella.
Boom! Our gorgeous and pretty flavorful gluten free cheese pizza.
We had one more dough, this one has tomato sauce, fresh mozzarella and we topped with fresh arugula. Let the imagination run wild and create your favorite toppings on a gluten free dough.
Slice and enjoy,
The bottom crust cooks beautifully on the Baking Steel.
Jim Lahey's no knead dough is one of my all time favorite pizza dough recipes. Not only is it simple but it doesn't require equipment. His dough jumps off of the Baking Steel and delivers incredible results. Before we get into the recipe, I want to stress the importance of using a scale to measure your ingredients. If you are serious about baking, dough making especially, measuring your ingredients by weight is a must (stop guessing and get your self a digital scale). A cup of flour can weigh anywhere between 4-6 ounces, depending on how it is packed or fluffed. With a scale, you are guaranteeing accuracy and consistency. Which translates into the same dough every time.
Create Some Love,
To start, the ingredients you will need: flour, salt, water, yeast (and my secret ingredient: Bob's Red Mill gluten vital wheat protein).
500 Grams bread flour
16 grams fine sea salt
1 gram active dry yeast
350 grams water
15 grams Bob's Vital Wheat Gluten
1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.
2. Next, add 1 gram (1/4 teaspoon) of active dry yeast
3. Pour in 16 grams (2 teaspoons) of fine sea salt.
4. This next step is not part of Jim Lahey's recipe but it is something I learned from Modernist Cuisine. I add 1 tablespoon of Bob's Red Mill vital wheat gluten. This dough is delicate, the Bob's wheat gluten gives the dough more texture and elasticity.
5. Whisk all of the dry ingredients together in your mixing bowl.
6. Pour in 350 grams (1 1/2 cups) of water.
7. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded and your dough looks similar to the pictures above, cover the bowl with a kitchen towel. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.
8. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.
9.Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
You are all done. It really is that simple.
*If I am not ready to use my dough, I separate it into equal parts and store them in my fridge in these round cylinders (pro-tip: round pizza starts with round dough). When I am finally ready to make my pizzas, I pull the dough out of the fridge about an hour before hand and let it sit at room temperature.
For more on storing your dough and creating round pizzas check out my post on simple pizza dough balls: http://bakingsteel.com/pizza-dough-balls/