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!
Pro-tip: Place your pie plate directly on top of your Baking Steel. The heat from the Steel will blast into the pie plate resulting in an amazing bottom crust.
When it comes to defining a genuine Neapolitan-style pizza, the Associazione Verace Pizza Napoletana presents a thorough set of rules and regulations.
Experiment time again at Baking Steel-beet dough success! Stunning in both color and flavor, our beet dough pizza will blow your mind
This 72 hour beet pizza dough recipe goes through the same long and slow fermentation as our 72 hour dough, but we've added a little color.
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.
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.
Simple is in. All you need to season this pork chop is salt and pepper. That's it! Sear away on your Baking Steel for 4-5 minutes, flip and repeat. We Griddled a peach or two to add some sweetness.
Soup hasn't always been at the forefront when t comes to summer time. This recipe will make you think twice!
The inspiration for today's pizza stems from a creation by one of our favorite students in pizza class last night.
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.
This simple, classic pizza is a re-invented Greek Salad. The kalamata olives give it the perfect fruity almost wine like flavor. The only thing missing is the iceberg lettuce.