It's spring and that means soon we will be filling our pantry with lots of fresh vegetables from our local farm. I can not wait. Lately, i've been seeing a lot of asparagus stocking the shelves at wholefoods. It was time to bring some home and toss it on a pizza. I saw shaved asparagus pizza a few weeks back on Smitten Kitchen.
It's funny some times how the simplest things in life can get blown out of proportion. I remember when I was first taught how to make ricotta and was blown away by how easy it is. Really, it's quite simple. The same thing happens with making butter at home.
New York Style Pizza Dough is the epitome of delicious! Here's more good news-this style pizza cooks perfectly in your home oven on a Baking Steel. In place of sugar, we added a little Mike's Hot Honey to the dough. That's just how we roll. Enjoy!
A couple of weeks ago, I connected with a new Instagram friend, Tom McLean (@sharpandshinyshop). Tom is a passionate cook at home, as well as at the Firehouse. He creates some of the most beautiful kitchen "sharps" I've seen! You definitely need to check him out.
Looking for a little Wednesday inspiration? How about a portobello mushroom and caramelized onion, thin-crust? The meatiness of the roasted mushrooms, the sweetness of the golden onions and the salty-ness of the provolone cheese makes for one delicious combination!
So, we are going to use our new favorite toy, the Baking Steel Skinny. This baby has been rocking our kitchen world-it's so versatile and so fun! We're using our 72-hour dough, and stretching it cracker-thin. Pre-heat your skinny on the stovetop to about 400F.
Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. The short answer is yes, very much so! In fact, the BEST way to cook a frozen pizza, is on the Baking Steel.
I am on the Kale Bandwagon. I love kale chips, kale salad, kale smoothies, just about anything kale! It's a hardy vegetable that packs a lot of nutrients. But I'm also on a pizza bandwagon for obvious reasons.
A couple of weeks back Fresh Chef Craig and I were talking about how much we admired Blue Apron. Blue Apron has pioneered a model that delivers fresh food to your doorstep while cutting out the middle man. Think farm to table, at home. What's even better, each ingredient arrives proportioned exactly to the recipe, so there is literally no waste.
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.
Say "hello" to the Baking Steel Skinny! This 20”x 11.5”x 3/8” slab of steelfunctions exactly like the Original Baking Steel on one side, but sports an additional polished surface and grease channel on the flip side to convert it into a fully functional stovetop griddle. If you are not familiar with the traditional Baking Steel, Kenji Lopez-Alt of Serious Eats fame has hailed it “the most impressive home pizza product” he's ever tested.
Guacamole is a staple in our house. It's the best Taco Tuesday accompaniment as well as a great weekend snack watching the games. Not to mention it's healthy too! Living in San Diego for a few years, I learned a few tricks that I've adapted to make some pretty kick-ass guacamole. More importantly, how to keep your guacamole looking fresh for days
Typically at these get-togethers, beyond your basic cheese (which is always #1 with the kiddos), I get the most requests for an arugula and onion pizza. It's pretty simple, but the flavors are always spot-on!
When I used to work in an office, lunch was always an after-thought. Someone always ordered for me, so I never really had to think about it. Now that I'm at the Baking Steel Test Kitchen everyday, I've got killer tools and fresh ingredients at my finger tips, so lunch is an adventure!
Many are terrified of the dreaded failed pizza launch. We feel your pain. It is the hardest and most stressful part of the entire pizza making process. Once mastered, your days of disastrous pizza launches will be over for good. Let us be your guide to launching successfully.
It seems more and more often I am being asked about "gluten-free" pizza dough. Gluten is the protein in wheat, rye and barley, that can commonly occur in pasta, bread, beer and many other processed foods containing these grains.
One of my favorite lunches growing up was a meatball sub. Served on a sub roll with huge chunks of meatballs, tomato sauce and all that ooey-gooey, melted cheese, what's not to like?! I'll let you in on a little secret: I always added a special ingredient to these sandwiches. As a kid, I had a HUGE addiction to Vlasic Dill Pickles
During my journey with Baking Steel, I've come to learn that "over-planning" can kill a pizza. Meticulously planned ingredient lists create a lot of hype to live up to and put a lot of pressure on home cooks. My favorite pizzas are usually a result of spontaneity. I mean, you have your pizza dough and you know your making pizza, you just don't know what kind. So you open up your fridge and let what's there be your guide. Free your mind and the rest will follow, right?!
Well, I'm definitely starting things off on the right foot with this minimal mess BLT, made exclusively on my Baking Steel Mini. That's right, we're cooking our bacon and toasting our bread together on the same one piece of equipment. Boom what?! One griddle = less mess!
Kind words make a difference! Thank you to our friends at The Coastal Table who had more than a few kind words to share about our Baking Steel in their latest issue.
Motivated by the success of her 2013 cookbook, "The Coastal Table: Recipes Inspired by the Farmlands & Seaside of Southern New England," Karen Covey started the quarterly publication, The Coastal Table, to introduce readers to inspiring people and products that best represent our coastal communities.
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.
With Christmas just over a week away, the search has begun for the perfect cookie to leave out for Santa! Well, Baking Steel has got your back and hopefully a place on the "nice list" for this killer cookie tip.
The holidays are always a great way to spend time catching up with friends. So last week, I invited a couple of friends to join us for a dinner and "pizza politics" --you know, a profound discussion of what's good on top of pizza. We determined that for us, pretty much everything goes!
Wondering what to get that special someone this holiday? Well look no further than Baking Steel! Our Baking Steels and Griddles can really "up" your home cooking game! And bonus, you can feel good about buying "local" as all of our products are made right here in the USA!
After a late morning workout, my wife was hungry and looking for a snack. "Something hot," she said. Well, you don't need to ask me twice. Any reason to use my Mini Griddle is good enough for me-boom what? Time for lunch.
Sous vide eggs benedict pizza is a fresh twist on a breakfast classic. We're using the traditional components, such as Hollandaise Sauce, but instead of poached eggs, we are using eggs cooked in a sous vide bath. The Canadian Bacon was seared on the Mini, and our "english muffin" is actually a 250-gram size pizza dough. Take a break from the norm this weekend! Our sous vide eggs bendict pizza is perfect for any Sunday morning brunch. Happy Eating!