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.
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.