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.
This easy pie dough recipe makes 2 portions, think a top and a bottom crust. This is a great recipe for two reasons. First, make it once and you will absolutely want to make it again. You can use the leftover dough to make hand pies or small individual pies and you won't have to tell anyone.
After reading and testing and eating lots of Kenji’s: Best Crispy Roast Potatoes Ever Recipe, I wanted to try and get a similar result without the use of oil. The use of oil is almost a staple in every facet of cooking, but more and more information is coming out about lowering your intake of oils.
So I just came back from a trip to Paris that I'll never forget. My wife and I would walk the city every day on new adventures. The one constant of our trip was the fresh smell of the local boulangerie or bakery.
I consider this the midway-point of my life. Of all the birthdays I’ve ever had, this just might be the most impactful one. It has triggered a lot of thoughts about my life so far. About the mistakes I’ve made, the goals I’ve set for myself and my ability to fulfill my own dreams.
“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,