“We can just turn it into a calzone,” my friend told me as his yet-to-be-baked, beautifully decorated pizza turned into a tragic mess. The crust had gotten stuck to the pizza peel, and there was no way to get it off the peel and still have it be recognizable as a pizza.
We get asked about cornmeal every week in pizza class. Is it ok to use cornmeal on my pizza peel for the launch? The short answer is yes, it will help accomplish the goal of getting the pizza into the oven and onto your steel.
You know summer has arrived when a regular cheese slice at your favorite pizzeria all of a sudden seems too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked.
Yesterday morning I was hanging in the Baking Steel test kitchen with my oldest son. I could tell he was on a mission, fishing for something good to eat....turns out, he wanted cookies. So, we took to the Internet in search of a cookie that would satisfy his sweet tooth. It seemed that peanut butter cookies would fit the bill. We found a recipe that looked like a winner on Sally's Bake Blog-it promised soft, classic peanut butter cookies with minimal effort on our part. Done!
If cared for properly, your Baking Steel is going to last you a lifetime! One of the most incredible attributes of the Baking Steel, is that it cleans easily. It does require some effort, but the reward of it being a lifelong kitchen staple, makes it worth the small investment of your time. Contrary to popular belief, DO NOT be afraid of using mild soap and water.
Why Baking Steel? It’s a valid question. It may be tempting to think of the Baking Steel as a novelty gadget for kitchen geeks. But this is far from a foodie fad. The Baking Steel is a culinary powerhouse: a kitchen tool that is accessible to chefs of all levels and can revolutionize the way you cook and bake.
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.
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...
If you’re avoiding carbs, do yourself a favor and keep flipping for another recipe. Carb lovers only need apply for this pie, which is inspired by the house specialty at New York City’s Prince Street Pizza. This recipe is adapted from a version developed by my friend and cooking hero Kenji Lopez-Alt, perhaps better known as the guru behind The Food Lab.
This homemade Steak Sandwich tastes as good as it looks! Whether for lunch or dinner, this sandwich is a show stopper. Not only did we take a cheaper cut of beef (tri-tip) and make it taste like a Steakhouse Prime Cut,
On any given Thursday night, peak in the windows of our Baking Steel test kitchen; the lights, ovens and aprons will be on. You will find Andris and Chef Craig will be at the head of the room, hosting an educational evening of pizza making.
I was born in raised in Hanover, Massachusetts, a very small community south of Boston. If you’re not familiar with the area, you may be unaware that it is a high density region for a pizza phenomenon known as bar pizza.
Bar pizza is a Massachusetts creation of delicious proportions. It’s not the type of thing you’d see in a high-end restaurant or even a by-the-slice joint. It feels most at home in dimly lit dive bars.
While chicken parmesan is often relegated to the “things that I buy” versus “things that I make” category, it’s surprisingly easy and quick to make at home. Butterflied chicken breasts are given an SBP (Standard Breading Procedure) then thrown on the griddle. The heat absorbed by the inner core of the Baking Steel Griddle
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.
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.
This 72 hour pizza dough is going to change your home pizza game, forever. The end result is a pizza dough that compares to some of the top pizzeria's in the country. Don’t let the name intimidate you, the active time for this dough is only 15 minutes-and that includes clean up.
Garlic Knots have been around for years and years and frankly, we still love 'em! Invented back in the day in New York, scraps of pizza dough were ripped apart and wrapped around a couple fingers and thrown into the ovens.
Margherita is not a “plain” or “cheese” pizza but rather a simple pie made with tomato sauce, mozzarella, basil, olive oil, salt, and pepper. Each flavor works in harmony to make the ultimate pizza experience.