With the master dough in mind, today we are going to try an alternative liquid. We are going to substitute the water for Starbucks coffee.

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.

Baking Steel fans know that we’re all about the 72-hour pizza dough.

This is because the 72-hour approach is what ensures the amazing texture and richness of flavor – and both parameters are crucial to our idea of what good pizza is really about.

So, naturally, changing up our dough recipe is not something we take lightly. Far from it.

Nevertheless, we have done exactly that.

My youngest son has egg and tree nut allergies. So we are always on the lookout for allergy friendly cookies. Wholefoods bakes some fresh every day.

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.

Tomatoes are abundant this time of year and I can’t think of a better plan than to slice them thin and cook them on top of a 72 hour dough.

Yesterday morning I was hanging in the Baking Steel test kitchen with my oldest son.  I could tell he was on a mission, fishing for something good to eat....turns out, he wanted cookies.  So, we took to the Internet in search of a cookie that would satisfy his sweet tooth.  It seemed that peanut butter cookies would fit the bill.  We found a recipe that looked like a winner on Sally's Bake Blog-it promised soft, classic peanut butter cookies with minimal effort on our part. Done!

I hope you made some pizza dough this week, because this cheese calzone is going to make you and everyone who snags a slice, very proud.

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.

In the test kitchen this week, we had an extraordinary guest.  We pulled out all the stops to shower him with a vegan “feast” that rivaled his favorite meals back home in Switzerland.  He enjoyed our 72-hour dough so much, we decided to name a pizza after him - “The Seba.”  Topped with vegan,

The mission of Beyond Meat is to create the future of protein made directly from plants. Even if you are meat-eater, you will be pleasantly surprised at how much flavor is packed into each and every plant based burger.

Gently crush them by hand and toss in sea salt and shaved fresh mozzarella and that's all you will need to create a tomato pizza masterpiece. 

Store bought dough is a thing.  Generally packaged in 1-pound plastic bag portions, it’s sold at almost every grocery store in the United States.  Buyer beware though, when you try to remove it from the bag, the dough sticks to the plastic and your hands, and you end up with quite a mess! Beyond that, if you don’t let the dough rest,

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.

We had an amazing guest in our test kitchen last week. Nick Digiovanni, a contestant on Master Chef Season 10, stopped by to throw down with us in the kitchen. I met Nick a few months ago when he reached out to procure a Baking Steel for the Harvard College Culinary Club.

“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.