This past Saturday, the Baking Steel took stage in our home city of Boston, Ma. The Boston Globe and Whole Foods hosted their third annual Let's Talk About Food Festival in Copley Square. The festival brings to light important conversations about cooking better and eating healthier using the resources around us. I was pumped up when I got the invite to join my good friend, Joe Gatto of From Scratch, on stage for a live pizza demo at the event. I am game for anything that involves spreading awareness about the quality of the food we put into our body. Hence why I am so big on making my own dough, I like to know what exactly is going into my food.
Our live demo was awesome. We made a killer sausage pie. Joe made the mozzarella from scratch, something I am now inspired to do myself. The Baking Steel was used in place of a pizza stone and gave a killer performance. The char was spot on. We didn't pre-cook the sausage, a trick Joe and I both learned from Kenji Lopez-Alt. I highly recommend this method, as it greatly enhances the flavor of the pie.
We only ran into one minor speed bump, which isn't too bad for a live show! No, Joe didn't stab me...at least not this time. I did however, cut my hand on the knife I was using. I asked Joe to take over the stretching portion of the demo while the event crew helped fix me up. It was only a few minutes before I was back on stage ready to show off the power of the Baking Steel.