Baking Steel: East Meets West Pizza


We had a great pick from our farmer friends over at Langwater Farms the past few weeks. This week, we used early summer vegetables to top our spin on an east meets west pizza. These vegetables are gems, gorgeous in color and in taste. 

So we headed to the Test Kitchen and fired up our secret weapon, the Baking Steel.

We used our No-Knead Pizza dough recipe for this guy. A little olive oil on the dough after its been stretched and then comes the vegetables. Napa cabbage, red onions, baby carrots, hakurei turnips, cremini mushrooms, scallions. We used our broiler technique for a lovely, quick bake. Pizza out, sesame seeds and sweet soy on top, done. And boy, those colors pop on this east meets west pizza.  

mis en place
pre launch

East Meets West Pizza

1 No-Knead Dough Ball Recipe Below

1 oz olive oil

0.5 oz napa cabbage, julienned

0.5 oz mushrooms, sliced,

0.5 oz red onion, sliced rounds

0.5 oz mixed baby carrots, half moons

2 ea Hakurei turnips, cut into small wedges

pinch sesame seeds

1 ea scallions, green tops sliced thin

1 oz sweet soy sauce


1. Pre-heat oven at 500 F with Baking Steel on top rack.

2. Stretched dough ball and put onto pizza peel.

3. Drizzle with olive oil, sprinkle with salt and pepper.

4. Randomly disperse medley of vegetables.

5. Launch and bake under broiler for 3 minutes, rotating halfway through cooking process.

6. Garnish with toasted sesame seeds, scallion greens, and sweet soy sauce. Take an shot for Instagram. Slice and eat.

east meets west pizza

No Knead Dough

adapted by Jim Lahey's no knead pizza dough


500 Grams or 3 1/3 cup of bread flour

16 grams or 2 teaspoons of fine sea salt

1 gram active dry yeast

350 Grams or 1 1/2 cups of water


1. Combine your flour, salt and yeast in your mixing bowl and whisk.

2. Pour in 350 grams (1 1/2 cups) of water.

3. Next, slowly add water and mix with a wooden spoon.  Continue to mix until all ingredients are bonded.  Move to a clean bowl and cover with a kitchen towel or plastic wrap. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.

8. Let the dough sit at room temperature for 18- 24 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.

9.Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into  equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

10. Meanwhile, oil some round containers and place each dough ball inside. Refrigerate for up to 5 days. 

You are all done. It really is that simple

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