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.
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.
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.
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.
With Christmas just over a week away, the search has begun for the perfect cookie to leave out for Santa! Well, Baking Steel has got your back and hopefully a place on the "nice list" for this killer cookie tip.
With a perfect texture, you need a flavor that is just as special. These cookies deliver. They contain what might sound like an unusual-sounding melange of mix-ins, including oats, chocolate and peanut butter chips, potato chips, and pretzels.
The majority of the country cooks a big Turkey for Thanksgiving. That’s easy to say. Most of them also cook the bird far too long. They wait for that glorious “PLASTIC THERMOMETER” to pop, leave it in or an extra 15 minutes,
I’m pretty sure everyone has had a Toll House Chocolate Chip Cookie at least once in their lifetime before. They are the iconic cookie that made the industry what it is today. Fun fact, the Original Toll House Cookie factory was only one town away from where I grew up, in Whitman, MA
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.
Let’s hear it for a vegetable medley pizza! I decided to take a mini-break from pizza with cheese, so this pie was my first attempt at “cheese-free”. (Maybe I’m just getting ready for World Vegan day on November 1st.)