Last week we were feeling playful and decided to pour a bottle of Sprite into our pizza dough. A little science experiment, so to speak. We substituted sprite for the water, one for one. We were curious what would happen by adding all that sugar and carbonation into the pizza dough. The final answer? Not a heck, of a lot.
It's always a good strategy to frequent your local pizzerias and find out which ones sell their dough. Case in point, Dirty Water Dough Company not only offers pizza by the slice, they also sell their dough.
Simple is in. All you need to season this pork chop is salt and pepper. That's it! Sear away on your Baking Steel for 4-5 minutes, flip and repeat. We Griddled a peach or two to add some sweetness.
We upped the anti a bit with adding a little whole grain mustard and then buttered the heck out of the bread and used our Mini to cook it to perfection.
Soup hasn't always been at the forefront when t comes to summer time. This recipe will make you think twice!
The inspiration for today's pizza stems from a creation by one of our favorite students in pizza class last night.
Gently crush them by hand and toss in sea salt and shaved fresh mozzarella and that's all you will need to create a tomato pizza masterpiece.
This simple, classic pizza is a re-invented Greek Salad. The kalamata olives give it the perfect fruity almost wine like flavor. The only thing missing is the iceberg lettuce.
You'll go nuts for this extraordinarily delicious vegan pizza! Made with spelt dough, no-cook tomato sauce and a cashew-based "Parmesan", you'll be wondering why you didn't go animal-less sooner.
This broccoli and garlic pizza packs a mean vitamin punch, while the pepper flakes add a perfect bit of heat. The thin crust dough gives this pizza perfect and healthy crunch.
This recipe falls into the category of why didn't I think of this. This healthy breakfast inspiration came from Grow in Saugatuck, Michigan last week.
The Baking Steel Test Kitchen is a pretty great place to work! I love what I do and never get tired of "heading to the office." But, everyone needs a break now and then-a chance to see the world, recharge the batteries and find culinary inspiration.
Who doesn't love a good patty melt? Even vegetarian's will throw one back if no one's looking! To be honest, I think patty melts pass regular burgers on my list. There just that good! Think Smashburgers,
Fish and Chips are a staple up here in New England. You really can't go wrong when ordering it around here because you just know it's local and going to be fresh. It's also not the healthiest thing for you. Fried fish, potatoes and a mayonnaise based condiment to boot. To take a little bit of the fat away, we've breaded the fish in a potato based crust and then cooked quickly in little amounts of oil (not deep fry) as we did with the potatoes. You still get that great crunchy fish and chips to go with it. Fresh lemon and tartar sauce and you are all set for a summer night's dream dinner.
With a Baking Steel Griddle up your sleeve, your searing game can increased ten-fold. Get your steel, grab a delicious steak and your favorite pair of tongs, it's time to start searing steaks on your Baking Steel Griddle.