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.
You know summer has arrived when a regular cheese slice at your favorite pizzeria all of a sudden seems too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked.
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.
If you are looking for a cheese substitute for your pizza, look no further. Miyoko’s fresh vegan cheese made from plants is just about the perfect substitute.
This may go down as one of my favorite summer pizzas of all time. Just enough heat from the jalapeños paired with the soft and creamy cheese.
With a Baking Steel Griddle up your sleeve, your searing game can increased ten-fold. Get your steel, grab a delicious steak and your favorite pair of tongs, it's time to start searing steaks on your Baking Steel Griddle.
At Baking Steel, we make A LOT of pizza (and bread and cookies and tarts and the list goes on). Recently, I stopped to reflect on how much flour we use on a daily basis. Have you ever stopped to think about Flour? It’s a pantry staple that most people don’t give much thought to. But I really think you should!
xSound the alarm - it’s new product alert time! Obviously I’m a HUGE fan of the Baking Steel - I LOVE it dearly and use it daily. But one thing I haven’t been able to do in my home oven, is make a LARGE cheese pizza. Until now….introducing the 16-inch, round, 3/8” thick Baking Steel “Pizza Pro.”
They are cooking in their diner or on a flat top griddle surface. Those ovens where the heat permeates the sandwich inside and out, allowing for perfect browning of the bread while leaving the inside of the sandwich gooey, cheesy and just perfect.
I grew up devouring English muffins; I have in no shame in confessing that at a certain time in my life, I could eat an entire package over the weekend. But as my palate has become refined, the commercial varieties have seemed floppy, flavorless, and overall uninviting. Not the type of stuff I want my kids eating. So we went to work developing a legendary English muffin recipe.
Summer has taken its sweet time getting here this year, but now that it's just around the corner say hello to grilling season! For us at Baking Steel, that includes grilling pizza.
You got to take a close look at these hot dogs. Give them a good inspection and you will notice that they are hot, but they are not dogs.
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.
But the best way to finish a steak - that’s where Baking Steel comes in! There's a reason we’ve been called the “world’s best consumer cooking surface.”
These Vegan Banana Pancakes come from the a virtual vegan, who Fresh Craig found on Pinterest. Our Baking Steel Mini crushed a few batches of these on Friday.
Alton Brown's pizza dough recipe has been on my radar for about 3 years. His recipe is a 65% hydration level, which is pretty close to what we have been doing at the Baking Steel Test Kitchen, though we are closer to 70% hydration. He adds a little bit of sugar, I'm guessing to help with the browning, and a heap of yeast, 9 grams to be exact. Currently, we are using about 1/10 of the amount of yeast in our dough, so this was going to be a very cool test! After mixing the ingredients, the dough goes straight into the refrigerator for 24 hours.
Hey, we know that many of you still love your familiar pizza stone. Have you ever felt the horror of having it crack while you're cooking up your latest pie? You're not alone. Here's the answer.
Our house pizza sauce recipe consists of just 5 ingredients and no cooking! My preferred technique is to simply pour all the ingredients straight into the tomato can and mix.
We get asked about cornmeal every week in pizza class. Is it ok to use cornmeal on my pizza peel for the launch? The short answer is yes, it will help accomplish the goal of getting the pizza into the oven and onto your steel.
If you ask the Huffington Post, mushrooms rank amongst the top 10 pizza toppings in the country.
Many people love bagels, but few have ever learned how to make them at home. This is truly tragic, because there is nothing like a freshly boiled-then-baked bagel. Perhaps you’ve had a taste of this perfection if you’ve ever been the first customer on line in a NYC bagel shop, but even that experience won’t give you the inimitable sense of pride that comes from making your own.
My grandpa always believed that all-American was the best and only way to go. He drank Mug root beer and had a mandatory channel change override policy whenever John Wayne was on TV. He always drove American cars, too. Chevys (called “Shivees,”) Dodge, and Chryslers were all he knew.
So-called “Hawaiian” pizza was actually an idea conceived by Sam Panopoulos, a proud Canadian with no particular ties to the Aloha State, in 1962. Its ingredients have a distinct Hawaiian flair, though: pineapple and ham are generously used to top a standard tomato sauce and cheese base.
Breakfast may or not be the most important meal of the day, but it is certainly one of the most beloved meals. Egg in the hole falls right into this category. It goes my many names, Egg in the hole, egg basket, egg toast to name just a few. It's undoubtedly the simplest of almost any recipe you will make. When it's early and you want something good, egg in the hole will satisfy just abut any breakfast craving. It is made in just a few simple steps. And today for the first time in history, we are making the egg in the hole on our Baking Steel Mini.
Bar pizza is a Massachusetts creation of delicious proportions. It’s not the type of thing you’d see in a high-end restaurant or even a by-the-slice joint. It feels most at home in dimly lit dive bars.
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,