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.
Pancakes? Sausage? Why decide? This clever and inventive recipe, dreamed up by Jenn Louis (the culinary genius who brought you the stromboli in the pizza chapter), allows you to enjoy them in one fluffy, sweet-and-savory form.
Did you know that in the state of Indiana, it’s illegal to attend a public event or use public transportation within four hours of eating onions or garlic? If you’re in the Hoosier state, prepare to hunker down for the next few hours, because this allium (the fancy-pants term for onions and aromatics)
We have exciting news coming out of the test kitchen for our gluten-free friends, today. We have simplified our cauliflower pizza dough recipe-mic drop! We’ve made it so simple, that this cauliflower dough is almost too easy to make.
Vegetarians, avert your eyes: this pizza is unabashedly a meat lover’s delight. A basic cheese pizza is transformed into a carnivorous canvas, topped with mixture of beef, pepperoni, bacon, and chorizo.
I met Jenn Louis, a Food and Wine Magazine's Best New Chef of 2012, in a most modern way: Instagram. She had bartering on her mind: she was willing to share some of her outstanding recipes if I would send her a Baking Steel for her to "test drive." I thought about that for all of two seconds, then asked, "where do I send it?"
They’re incredibly easy to make: simply roll ‘em and cut ‘em and bake them on your Baking Steel; within minutes, you’ll have an addictive snack. If you happen to find yourself with a leftover portion of dough that is advancing in age, give it new life with this recipe.
Then, with one simple action--folding the dough to encapsulate the fillings--it becomes something entirely different , a sort of supersized pizza roll with a gooey, cheesy-saucy filling that can’t be beat.
Picture perfect Pita bread is always great to eat, but it’s utter magic to make. For real food geeks, it’s all about attaining the perfect balloon-like puff while you bake. This not only looks awesome, but ensures that your pita bread will have a perfectly formed “pocket” once it cools.
This Italian country loaf is inspired by the ubiquitous loaves we made at Figs and kept always at the ready for hungry customers. I have fond memories of poaching portions of fresh loaves and making the most incredible sandwiches in the restaurant kitchen.
“Put an egg on it” has become something of a culinary cliche. But cliches exist for a reason, and I am telling you, putting an egg on your pizza is worth your time and anyone else’s you want to share pizza with.
"If you bought a Baking Steel to create restaurant-quality, Neapolitan pizza in your oven, you might wonder what else to do with the hulking 16-by-14-inch steel sheet that weighs 15 pounds. It heats up to temperatures past 700 degrees, turning out pizza in minutes with a perfectly charred, crackly crust as if it were baked in a wood-fired oven
I grew up devouring English muffins; I have in no shame in confessing that at a certain time in my life, I could eat an entire package over the weekend. But as my palate has become refined, the commercial varieties have seemed floppy, flavorless, and overall uninviting. Not the type of stuff I want my kids eating. So we went to work developing a legendary English muffin recipe.
Let me explain...I've made pizza dough a minimum of two times per week over the past four years. Most of it is used for, you guessed it - pizza! But often times I have leftover dough, which sits in my fridge for literally days. Even though I haven't officially labeled an expiration date on the dough, it does "lose" its vigor after day 7.
Alton Brown's pizza dough recipe has been on my radar for about 3 years. His recipe is a 65% hydration level, which is pretty close to what we have been doing at the Baking Steel Test Kitchen, though we are closer to 70% hydration. He adds a little bit of sugar, I'm guessing to help with the browning, and a heap of yeast, 9 grams to be exact. Currently, we are using about 1/10of the amount of yeast in our dough, so this was going to be a very cool test! After mixing the ingredients, the dough goes straight into the refrigerator for 24 hours.
Whether you are prepared with your homemade dough in the fridge, or on an urge you want pizza tonight. Which to me is almost a daily craving. The challenge for making our 72 Hour Fermented pizza dough is preparation. So many of you have asked if there is an alternative. So today we are sharing our "you want to make homemade pizza tonight" dough recipe.