xSound the alarm - it’s new product alert time! Obviously I’m a HUGE fan of the Baking Steel - I LOVE it dearly and use it daily. But one thing I haven’t been able to do in my home oven, is make a LARGE cheese pizza. Until now….introducing the 16-inch, round, 3/8” thick Baking Steel “Pizza Pro.”
They are cooking in their diner or on a flat top griddle surface. Those ovens where the heat permeates the sandwich inside and out, allowing for perfect browning of the bread while leaving the inside of the sandwich gooey, cheesy and just perfect.
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.
Summer has taken its sweet time getting here this year, but now that it's just around the corner say hello to grilling season! For us at Baking Steel, that includes grilling pizza.
You got to take a close look at these hot dogs. Give them a good inspection and you will notice that they are hot, but they are not dogs.
Making our 72-hour dough is relatively easy, simple in fact. The most challenging part comes after the 24 hour bulk ferment and that's when we ball it up.
But the best way to finish a steak - that’s where Baking Steel comes in! There's a reason we’ve been called the “world’s best consumer cooking surface.”
The two things in life I know best are steel and pizza.
My dad’s a steel man. My brother’s a steel man. And I suppose somewhere deep inside I’m a steel man, too. My family owns the Stoughton Steel Company in the South Shore of Boston, where we’ve made industrial steel products for over 40 years.
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 1/10 of 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.
Hey, we know that many of you still love your familiar pizza stone. Have you ever felt the horror of having it crack while you're cooking up your latest pie? You're not alone. Here's the answer.
Our house pizza sauce recipe consists of just 5 ingredients and no cooking! My preferred technique is to simply pour all the ingredients straight into the tomato can and mix.
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.
Many people love bagels, but few have ever learned how to make them at home. This is truly tragic, because there is nothing like a freshly boiled-then-baked bagel. Perhaps you’ve had a taste of this perfection if you’ve ever been the first customer on line in a NYC bagel shop, but even that experience won’t give you the inimitable sense of pride that comes from making your own.
My grandpa always believed that all-American was the best and only way to go. He drank Mug root beer and had a mandatory channel change override policy whenever John Wayne was on TV. He always drove American cars, too. Chevys (called “Shivees,”) Dodge, and Chryslers were all he knew.
So-called “Hawaiian” pizza was actually an idea conceived by Sam Panopoulos, a proud Canadian with no particular ties to the Aloha State, in 1962. Its ingredients have a distinct Hawaiian flair, though: pineapple and ham are generously used to top a standard tomato sauce and cheese base.
Breakfast may or not be the most important meal of the day, but it is certainly one of the most beloved meals. Egg in the hole falls right into this category. It goes my many names, Egg in the hole, egg basket, egg toast to name just a few. It's undoubtedly the simplest of almost any recipe you will make. When it's early and you want something good, egg in the hole will satisfy just abut any breakfast craving. It is made in just a few simple steps. And today for the first time in history, we are making the egg in the hole on our Baking Steel Mini.
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.
I’ve been wanting to make pizza rolls for about as long as I can remember. The technique is super simple, roll or stretch out your dough into a rectangle form and coat it with tomato sauce and cheese.