Class Follow Up

Baking Steel Pizza Class Notes

Thank you all for joining us in the Baking Steel Test Kitchen! 
As promised, we wanted to follow up with some of the information & recipes from class.
If you have any questions, please use us as a resource. Email us: Andris or Craig
*This shop contains affiliate links to products we use and love!
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WHICH STEEL DID WE USE?

We used our Original Baking Steel in our ovens for pizza class. If you want to do stove top cooking as well, take a look at our Griddles.

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THE SECRET TO MAKING ROUND PIZZA

You already know my secret weapon for homemade pizzas is my Baking Steel. Well, I have another little secret to share. There is a trick to making round pizza and I am going to share it with you.   Here is the secret, if you want a round pizza start with a round dough. It's that simple.

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CENTRAL MILLING: ORGANIC HIGH MOUNTAIN

This flour is made with 100% Dark Northern Spring wheat grown in deep volcanic soil in the Pacific Northwest. We only use our highest quality spring wheat in this flour. It will give your hi-gluten applications superior performance. Ideal for pan breads, focaccia, or blending with lower protein flour to add strength.

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OUR FAVORITE TOMATOES

My two favorite brands are Jersey Fresh, and Bianca DiNapoli's.  Both will give your pizza exactly the flavor you expect.  Our secret homemade tomato sauce is really that easy and likely the best you will ever taste.

OUR SKINNY GRIDDLE

Our newest and favorite griddle. The Skinny Griddle is a workhorse in the kitchen. From pancakes to searing off a nice piece of meat.

IR THERMOMETER

Need to know how hot your steel is? Grab one of these bad boys to help you out.

BENCH SCRAPER

One of the most utilized pieces of equipment in our kitchen. From cutting to cleaning.

2 CUP DELI CONTAINERS

These are perfect for your dough balls. Keeps the dough round in shape and allows plenty of space for room temperature proofing.

OUR 72-HOUR DOUGH

This 72 hour pizza dough is going to change your home pizza game, forever.  The end result is a pizza dough that compares to some of the top pizzeria's in the country.  Don’t let the name intimidate you, the active time for this dough is only 15 minutes-and that includes clean up. If you can’t find the time, order here.

HOW TO LAUNCH YOUR PIZZA

How do I get my pizza on and off my Baking Steel and in and out of my oven, without causing a mess?  The answer is simple, you need a pizza peel. 

BAR KEEPERS FRIEND

Have a little rust issue? Nothing a little Bar Keepers Friend can’t fix!

MYWEIGH SCALE

We wouldn’t be consistent with out this bad boy! A true workhorse. Maybe changing the batteries is only thing!

GRILLSTONE CLEANING BRICKS

Little rusty or something caked on your steel or griddle? Nothing these recycled cleaning bricks can’t fix!

DOUGH BULK CONTAINERS

These are what we bulk ferment our 72-Hour Dough. Air Tight ad easy to store!

MYWEIGH MICRO SCALE

For things like yeast and salt, this scale gets it down to the micro! Perfect for those single gram ingredients!

BAR PIZZA PAN

A simple pan for creating Killer Bar Pizza at home on your Baking Steel!