Garlic Knots have been around for years and years and frankly, we still love 'em! Invented back in the day in New York, scraps of pizza dough were ripped apart and wrapped around a couple fingers and thrown into the ovens.
Yesterday morning I was hanging in the Baking Steel test kitchen with my oldest son. I could tell he was on a mission, fishing for something good to eat....turns out, he wanted cookies. So, we took to the Internet in search of a cookie that would satisfy his sweet tooth. It seemed that peanut butter cookies would fit the bill. We found a recipe that looked like a winner on Sally's Bake Blog-it promised soft, classic peanut butter cookies with minimal effort on our part. Done!
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,
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.
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.
“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.
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.
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 1/10of 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.
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.