Recipes
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...
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Using Your Baking Steel™ Your Baking Steel has been pre-seasoned and is ready for use upon delivery. Move your oven rack to the second highest setting in your oven and place Baking Steel on rack. Allow enough room to launch and...
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Guest post from Alexandra Stafford, aka Alexandracooks. You know summer has arrived when your favorite slice of pizza at your favorite neighborhood spot all of a sudden tastes too cheesy, too greasy, too heavy. In an effort to make a lightened-up...
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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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Have you ever felt the horror of having your beloved stone crack while you're cooking up your latest pie? You're not alone. There are a ton of pizza stone owners looking for answers to this mystery. Our advice? Just...
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