After a few experiments, we had our conclusion. The first thing Deanna said was, “This is what they should taste like.” Score! The final bake time was right around 22 minutes, our oven was heated to 300 degrees F and the internal temperature of the Baking Steel was 275 degrees F
First of the season strawberries are upon us and I could not be any happier. These little fruits came from our friends over at Langwater Farm in North Easton
Blueberry crustata…is it breakfast, lunch, dinner or dessert? It’s so good and so simple to make, I would eat it all day if I could.
Focaccia di Recco recipe, made on the Baking Steel!
Seattle Seahawks running back Marshawn Lynch eats Skittles on the sideline. Now you can watch the Super Bowl and enjoy a Skittles Pizza.
Apple slab pie recipe
A few months back we showed you how to make some incredible donuts derived from leftover pizza dough, where we used the Baking Steel in the place of a pizza stone or sheet tray. My youngest son, has an egg allergy and store bought donuts are virtually impossible to find without eggs, so needless to say these were a big hit, devoured in minutes!
So when we recently had some friends for dinner, I thought, why not apply the same principle/flavor profile to a stretched pizza dough and create an easy, group dessert that was also allergy-safe. Think elephant ear, fried dough....donut pizza! Crazy as it sounds, I gave it a shot and the results were stunning! I know this because "the thing" was devoured in less time than it takes to say donut pizza. The kids loved it and the adults had to draw straws for the last slice! So go ahead and create some dessert pizza love! And maybe help us give "the thing" a name.
Create Some Love,
1 pizza dough
2 oz. melted butter
2 oz. demerara sugar
1 oz. ground cinnamon
1 oz. powdered sugar
1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hr).
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Paint the melted butter on top of your pizza dough
4. Generously spread the demerara sugar on top, next add ground cinnamon
5. Launch onto the Baking Steel, bake until you've reached your desired brownness.
6. Remove from oven, and coat the top with powdered sugar
7. Snap a shot for Instagram, (use the hashtag #BakingSteel to share with us)
Slice and serve and be sure to share...
When I think of summer, a few of my favorite things instantly come to mind: lazy days at the beach, ice cream dripping down the cone and fresh berries! Berry cobblers, crisps and pies-you name it, I love it!
Since I first started Baking Steel, I've been searching for the perfect way to utilize the steel to create one of my favorite summer desserts: blueberry pie. Enter Yossy Arefi's (Food52/Apt.2B Baking Co.) tantalizing blueberry slab pie!
What first caught my attention of course was the idea of baking the pie without a plate. This is what I had been searching for! I could finally create a pie directly on top of the Baking Steel and in turn, achieve (fingers crossed) the best bottom crust yet!
After a few attempts at the larger size slab, I decided to use Yossy's recipe to create personal size pies (think oversized pop-tart). Still big enough to share (if so inclined), this size eliminated the unavoidable scuffles over the corners. Yes kids, they are all corner pieces-all pieces are created equal!
Having made these blueberry slab pie beauties three times in the last week, I've created much more than blueberry love. It's more like blueberry slab obsession!
Adapted by Yossy Arefi's recipe from Food52
1 Pie Dough
1 Pint fresh Blueberries
1/2 cup sugar
1 Tablespoon Flour
1 Pinch of Salt
Zest of one lemon
1 tsp vanilla
1 egg for egg wash
Demerara Sugar for finishing 1, Preheat oven to 400 with a Baking Steel near the top rack.
2. Gently toss the wet and rinsed blueberries, sugar, flour, salt, lemon zest, and vanilla in a bowl until and thoroughly blend mixture. Set aside.
3. On a lightly floured surface, roll out one piece of the dough into a rectangle, 1/4 to 1/8 inch thick. Cut out 6 x 4 inch triangles. Gently move the triangles to parchment and place in fridge.
4. Roll out the other piece of dough to roughly the same size, and set it aside for a moment.
5. Remove the dough from the fridge and pour the blueberry mixture on top, leaving a generous border of at least 1/2 of an inch around the edges.
6. To make a lattice top. Evenly slice dough into strips. Place 3 strips horizontally and 4 vertically. Interweave each strip, over under, over under. Be sure each strip follows.
7. Put the parchment paper with the blueberry slabs in the fridge until crust is firm.
8.Remove from fridge and coat the tops with an egg wash and demerara sugar, be generous. Bake for 30 minutes or until desired brownness.
9. Allow to cool and set. Slice and serve. Drop a dollop of whip cream or vanilla ice cream.
I scream! You scream! We all scream for ice cream-right?! Well, I have a son with both nut and egg allergies, so enjoying ice cream on the go, can sometimes be a bit of a challenge. Wanting him to experience a flavor beyond basic vanilla, it was time to get our Baking Steel cold. Baking Steel is a dream for "mix-in" ice cream!
How to make ice cream. First, place your clean steel inside the freezer. With your steel safely "tucked away", take a quick trip to the grocer for your favorite ice cream mix-in ingredients (Remember, the sky's the limit on this one! Mix-ins are personal, so go crazy!). I decided to make mint chocolate chip so I grabbed Breyer's Natural Vanilla as our base (we'll experiment with making our own this summer), some fresh mint and Enjoy Life's Mega Chocolate Chunks.
After a few hours rest in the freezer, your steel has become an instant cold plate! Remember, our ultra-conductive Baking Steel stores energy. We know it stores heat energy but surprise, it stores the cold as well!
When you are ready to roll, remove the steel from the freezer and place it on the counter (with a towel beneath-cold plates are slippery). Voila-an instant ice-creamery at home! Now, lets create some mix-in love!
Apple pie is a timeless dessert. It also happens to be one of my very favorites! The tartness of the apples combined with the buttery flakiness of the crust, makes this one delicious treat.
Finding a "negative" attribute of this dessert is hard to come by. However, one drawback I have encountered over the years is the dreaded soggy crust. I've put the Baking Steel through the paces, and I'm excited to say - problem solved!! Placing the pie plate directly on top of the Baking Steel will create a perfectly cooked bottom crust. If you own a Baking Steel, do yourself and your friends a favor-bake a pie today. You wont get the same results from a regular pizza stone. The only problem you'll have is deciding who gets the last piece!
Create some love!
It's been a while since I have made an apple pie, so i'm referring to a couple of my favorite peeps to give me some help. For this basic apple pie, i'm adapting a recipe from Alexandra Stafford from Alexandracooks.com fame...
2 rounds pie dough 8 apples, whatever you like, I used Granny Smiths 3/4 cup to 1 cup sugar 1 teaspoon cinnamon juice of one lemon
2 tablespoons butter (cold or room temperature) 1 egg mixed with 1 tablespoon cream for the egg wash (use whatever egg wash you like)
1. Place your Baking Steel on the middle rack and preheat your oven to 400ºF . We're going to use parchment paper on the steel to allow for spillage. *original temp called for 425 F, I reduced 25 degrees for the heat retention of the steel. Preheat for 30 minutes.
2. Peel the apples and cut into large chunks. Place in a large bowl and toss with the 3/4 cup of sugar, the cinnamon, and the juice from one lemon. Set aside
3. On a lightly floured work surface, place one pie dough round in the center. Roll it out into a circle two inches larger in diameter than your pie plate. Fold the circle in half and in half again. Place in your pie plate and unfold. Press down gently so that the dough fits into the corners. Place pie plate in the fridge while you roll out the second round. Roll the second round out in the same fashion, making it a touch larger in diameter than the first round if possible.
4. Dump the apples into the center of your pie plate, distribute evenly. Take some butter and cube, scatter over the apples . For the top layer, cut out some interesting shapes (I made little circles, let the creative juices flow). Lay the second round of pie dough over top. Using scissors, trim the overhanging dough and set aside.
5. Time to crimp, this can be a little tricky. I practiced with my kids play dough. Basically, we trying to merge the top and bottom layer together by pressing them together. The fancy pants pie experts do this beautifully, it just takes a bit of practice.
6. Brush the surface of the pie dough with an egg wash, paint the entire top layer.
7. Launch into the oven onto a parchment lined Baking Steel and bake for 20 minutes at 400ºF. Reduce the temperature to 350ºF and continue baking until golden all over, anywhere from 30 minutes to an hour longer depending on your oven. I finished mine off with 2 minutes under the broiler to give it a nice brown lid.
* I wish I stuffed more apples inside
Adapted from Kenji at Serious Eats.com
One thing I learned from both Alexandra and Kenji is that our pie ingredients need to be cold, cold, cold. I threw all the ingredients into the freezer for a good 30 minutes after I had cut and measured them.
12.5 ounces all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
6 tablespoons cold water
1 Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2 Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking
Last week, I was reading a blog post from Modernist Cuisine about their Neapolitan pizza dough recipe. Toward the bottom of the article, I spotted a picture of doughnut holes. Of course! Pizza dough would make excellent doughnut holes. It was time to experiment! Luckily, I had one 5-day old pizza dough sitting in my fridge. To conduct this experiment, I needed expert judges. My two sons, self-proclaimed doughnut connoisseurs were up to the task.
The experiment was quite simple. All I needed was a little canola oil, pizza dough, butter, cinnamon and sugar. Ten minutes later the doughnut holes were served! The verdict? The boys loved them! Boom! Double and triple thumbs up...
If you have an extra dough sitting around, give these a shot for an extra special treat!
1 Pizza Dough
1 Make 1 inch rounds with the pizza dough and leave aside
2 heat up canola oil in a sauté pan. cover the bottom of the pan.
3 when the oil is hot, lightly brown all sides of the dough and set aside
4 melt butter
5 combine sugar with cinnamon and whisk together
6 submerge donuts in the melted butter
7 dip into the sugar mixture
Thanksgiving is upon us, but this year is going to be different—I'm going to bake a pie. I've been scouring food blogs for the past few weeks and one common theme I continue to see are beautiful pies. This got me thinking... why not use the Baking Steel beneath a pie plate to improve the crust? The Steel is going to improve the cooking process on just about anything, and my most recent mission has been to show the versatility of the Baking Steel. On this attempt, I'm going to use blueberries—easily my favorite fruit inside of a crispy simple blueberry pie. I'm particularly fond of a recipe I found on Food52, by Rose Levy Beranbaum. Please be sure to check out her website. She offers some clever ideas to get a huge bang of flavors! Before we get into the recipe, I want to emphasize a few things I have learned about making pies. First and foremost, the ingredients need to be cold—and I'm talking about throwing the flour, butter, salt in the freezer. I was reading a recent post by Alexandra Stafford who says her aunt is a pie master—she even tosses her rolling pin in the igloo while gathering her ingredients. So keep it cold!
The Pie Crust
I'm all about keeping it simple in the kitchen, and sometimes I find technology to be helpful. This can be done by hand, or in this case, I'm going to use a food processor. A few pulses with this instrument and our dough is ready to chill. This pie crust recipe is adapted from Alexandra Stafford at alexandracooks.com.
Ingredients 2 1/2 cups all purpose flour (320 Grams)
2 tablespoons sugar (28 Grams)
1/2 teaspoons fine salt (2.5 Grams)
8 oz. butter unsalted (227 Grams)
1/2 cup ice water (114 Grams)
Get all your ingredients measured and place in the freezer for 30 minutes. Using your food processor, combine flour, salt and sugar, then pulse for 10 seconds. Add frozen butter and continue to pulse until it is the size of peas. Next add ice water a little at a time until mixture starts to form. About 15 seconds or pulses later, mixture is ready. Pour out mixture onto a lightly floured work surface and divide in two. Shape into hockey pucks and surround it with plastic wrap. Chill for a minimum of 30 minutes.
1. Place your Baking Steel on the bottom rack and preheat your oven at 375 degrees F. The heating element in most ovens is on the bottom, and this will help give us a beautifully browned and firm crust.
2. Take one of your chilled discs and place it on a lightly floured work surface. Grab your chilled rolling pin from the igloo and gently roll out the dough into a cylinder.
3. Simply place dough inside your pie plate and cut the edges and crimp. (Get creative with your crimps on the edge!)
4. Grab some parchment paper and place inside the pie. Next, we're going to add some weight. Using either rice or dried beans, fill pie plate. This is going to help eliminate blistering and shrinking while we par bake our crust.
5. Launch pie plate carefully onto Baking Steel and bake for 20 minutes.
6. Remove from oven and paint some egg wash on the edges, I like to add a little raw sugar and bake for another 10 minutes until golden brown.
Adapted from a recipe by Rose Levy Beranbaum.
16 oz. fresh blueberries
1/2 cup water
1/2 cup sugar
pinch of salt
lemon juice from 1 lemon
2 tablespoons cornstarch
1. Take 1/4 (4 oz.) of the blueberries and place in with water; bring to a boil.
2. Whisk together cornstarch and water; put aside.
3. When the mixture boils, lower the heat and stir until the mixture begins to thicken. Add cornstarch, lemon and salt and continue mixing. Simmer for a minute or until the mixture becomes translucent. Remove from heat and gentle fold in the remaining blueberries (carefully, as not to smash and break).
4. Add blueberry mixture to warm pie shells and let rest until thickens. (I couldn't wait, so I devoured while hot...) Store at room temperature for up to 2 days.
By Alexandra Stafford
*Alexandra uses a Baking Steel, instead of a sheet tray or pizza stone, to help with the browning of the crust
For me, the most fun part about making a pie is trimming the overhanging dough with scissors, bundling the scraps into a ball, and after sneaking a bite or two, rolling those scraps into cinnamon snails. But when a recent pie-making session yielded more scraps than ever as well as several cups of diced cinnamon-spiced apples, I decided to make a rustic apple galette instead, a simple way to make use of both the leftover apples and dough. Dotted with butter, just like a pie, glazed with an egg wash and a sprinkling of sugar, the apple galette baked beautifully directly on the Baking Steel at 350ºF for 45 minutes. Never has the galette crust been so flaky and crisp. And as much as I love my cinnamon snails, that evening not a snail was missed.
Notes: If you have leftover diced and seasoned apples that couldn't quite fit into a pie, use them here. And the same goes for the dough — just re-roll those trimmings. But if you are starting from scratch, use the recipes below. Also, if you are starting from scratch and are making two large galettes (which the tart dough recipe below yields), you may need more apples.
1-2 apples, I like Cortland, but use whatever you like best
2 tablespoons of sugar
1/4 teaspoon of cinnamon
a squeeze of lemon (optional)
1 tablespoon butter diced into small cubes
1 egg beaten with 1 tablespoon of cream (or whatever egg wash you like)
sugar for sprinkling
pie dough scraps or pie dough (recipe below)
vanilla ice cream for serving
1. Place the Baking Steel in your oven and preheat it to 350ºF for 45 minutes.
2. Peel the apples, and slice into half-moons or cubes or whatever shape you like. I used cubes because I had leftover from a pie, but if I were starting from scratch, I would cut the apples into half-moons. Season with a tablespoon of the sugar and the cinnamon. If you have a lemon on hand, squeeze a little over the apples and toss. Taste. If the apples taste too tart, add a sprinkling more sugar. Set aside.
3. On a lightly floured work surface, roll the scrap dough into as large a circle as possible without it tearing or sticking to your surface — the round pictured here was 11 inches. Place a piece of parchment paper on a pizza peel. Fold the dough in half and half again, then place it on the Steel and unfold it.
4. Pile apples into center (or arrange in concentric circles if you've cut the apples into half-moons) leaving a 2-inch border. Fold the dough over the apples, making pleats as you fold. Dot the apples with the butter. Brush the crust with egg wash. Sprinkle the entire galette with a few more teaspoons of sugar.
5. Shimmy the galette, parchment paper and all, onto the Steel. Bake for 45 minutes of until nicely golden.
6. Let cool briefly, then serve with vanilla ice cream.
Yield = Two 9-inch rounds (enough for 2 large galettes)
Note: Tart dough can be made up to a week in advance and stored in the fridge or made weeks in advance and stored in the freezer. If you store the dough in the freezer, thaw it in the fridge for a day or so before you plan on using it.
2½ cups (11.25 oz | 320g) all-purpose flour
2 T. sugar
½ tsp. table salt
16 T. (8 oz | 227g) unsalted butter
½ C. + 2 T. (4 oz | 114 g + 1 oz | 28g) ice water
In a large bowl, whisk flour, sugar and salt together (or pulse in food processor). Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, divide in half, flatten each half to form a disk and wrap in plastic wrap. Chill until ready to use.