A killer pizza sauce is the backbone of a stellar pizza. It can make or break your pie and is often way over thought. At Baking Steel, we use a very simple, quick-process sauce. It literally takes about 2 minutes to make and the only equipment required is a blender/food processor. No more bubbling pots simmering in your kitchen for hours. Keep this in mind, the pizza sauce is going to cook in the oven on the pizza, which is just enough time to get some heat while not losing any tomato freshness.
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!
With a perfect texture, you need a flavor that is just as special. These cookies deliver. They contain what might sound like an unusual-sounding melange of mix-ins, including oats, chocolate and peanut butter chips, potato chips, and pretzels.
The Lannie was introduced to the world last weekend when we hosted a birthday pizza party for two, “rock star” moms. Lindy and Annie threw together an epic pizza of chicken sausage, tomato sauce, red onion and jalapeños.
With our recipe, we struggled a bit with cook time and the resulting product. The English Muffins would cook for about 9 minutes per side or 18 minutes in total. They were good, but with all that cook time, they would come out a little hard and/or dry. Add an additional 3-4minutes in a toaster, and zip zap, any remaining "moisture" was gone! These muffins were moving in the right direction, but they were not ready for prime time.
I've said it before and I'm going to say it again, pizza put the Baking Steel on the map. Ok, maybe Kenji over at Serious Eats helped too. But breakfast is going to make us famous. Especially when you throw down these carrot cake pancakes.
Experiment time again at the Baking Steel Test Kitchen! This time we’re making a play on Dr. Suess’ Green Eggs and Ham,with our Green Dough, Eggs and Ham pizza. Our green dough is derived from one of the healthiest foods on the planet, spinach.
This spinach pizza dough is not only colorful, it's packed with nutrients. We used our same 72 hour fermentation formula, but we added the juice from about 5 oz. of fresh spinach. I think this spinach dough would make Popeye proud....
Last week we were feeling playful and decided to pour a bottle of Sprite into our pizza dough. A little science experiment, so to speak. We substituted sprite for the water, one for one. We were curious what would happen by adding all that sugar and carbonation into the pizza dough. The final answer? Not a heck, of a lot.
It's always a good strategy to frequent your local pizzerias and find out which ones sell their dough. Case in point, Dirty Water Dough Company not only offers pizza by the slice, they also sell their dough.
No doubt you've heard of Chef Chris Bianco. His pizzas are: one of the best on the planet; definitely worth a jaunt to Arizona; and should be on everyone's bucket list. So, when his book, Bianco, was released I raced to get my hands on a copy.