Baking Steel Recipes
I was born in raised in Hanover, Massachusetts, a very small community south of Boston. If you’re not familiar with the area, you may be unaware that it is a high density region for a pizza phenomenon known as bar...
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Updated 1/15/19. *removed the balling stage. Simply portion the dough and final proof in the pan. 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...
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Today, I'm bringing you another one of my unique pizza recipes – and a story along with it. This is about how a casual podcast listen turned into a culinary quest, all within the cozy confines of my kitchen. The...
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I hope you made some pizza dough this week, because this cheese calzone recipe is going to make you and everyone who snags a slice, very proud. We saw how they've done it at Lucali's in New York. The...
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Making our 72-hour dough is relatively easy, simple in fact. The most challenging part comes after the 24 hour bulk ferment or 72-hour cold ferment and that's when we ball it up. Or make our dough balls. The reason we...
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