Continuing on with our support of local businesses and agriculture, Baking Steel has sunk our steel into a great farm in North Easton, MA called Langwater Farm. What's better than farm fresh pizza off the Baking Steel? Langwater Farm is certified USDA Organic which is awesome, and pretty tough to do in these climates. Anywho, they have insane produce that we are so very happy to be throwing around the test kitchen and enjoying every day.
We will be getting a new box of goodies from them every week up until early November with the latest and greatest goods from Mother Nature. Stay tuned for recipes and posts with what we do each week with our box. We won't let any go to waste, then again, why would you?
With the upcoming Baking Steel Griddle, our menu has grown exponentially and we are excited to show you all the amazing things it can do! But when our first load of organic produce arrived...we had to go back to our roots. We made a pizza topped with fresh pesto, radish and ricotta cheese....
The Pesto Recipe
0.5 oz basil
2 oz green onion
2 oz arugula
2 oz parsley
2 oz cilantro
4 oz grapeseed (or canola) oil
2 oz cider vinegar
2 clove garlic
pinch red chili flakes
1. Put all dry ingredients into food processor. (stems are fine)
2. Add vinegar and start pulsing.
3. Slowly add in oil and puree until just before smooth point.
4. Use right away or freeze up to 6 months. (Great for using summers produce and bringing it out in the winter)
Farm Fresh Pizza Ingredients
1 pizza dough
3 oz fresh pesto
3 oz. ricotta cheese
a few arugula leafs
1 oz sliced radish
1. Preheat oven to 500 F with Baking Steel on top rack.
2. stretch one pizza dough by hand into a 12 inch cylinder
3. place stretched dough on pizza peel, distribute a little olive oil and salt on top. Add ricotta and launch into oven.
4. Bake for 4 minutes, open oven and give it a 180 degree spin. Turn on Broiler and broil for remaining 2 minutes or until desired brownness. Remove.
5.Generously add pesto, arugula and sliced radish.
6. Take a photo for Instagram. Natural light is best.
7. slice and take another picture.
No Knead Dough
adapted by Jim Lahey's no knead pizza dough
500 Grams or 3 1/3 cup of bread flour
16 grams or 2 teaspoons of fine sea salt
1 gram active dry yeast
350 Grams or 1 1/2 cups of water
1. Combine your flour, salt and yeast in your mixing bowl and whisk.
2. Pour in 350 grams (1 1/2 cups) of water.
3. Next, slowly add water and mix with a wooden spoon. Continue to mix until all ingredients are bonded. Move to a clean bowl and cover with a kitchen towel or plastic wrap. 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- 24 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.
10. Meanwhile, oil some round containers and place each dough ball inside. Refrigerate for up to 5 days.
You are all done. It really is that simple