Are you someone who can't get enough of meat? You're not alone! Many people are amazed at the amount of meat I can devour, but let me tell you, I crave it, I love it, and it perfectly complements my lifestyle. Not to mention, meat is incredibly versatile, making it a breeze to cook with. When it comes to recipes, I'm all about simplicity, and nothing beats the ease of cooking with meat. Let's talk about the magic that happens when meat hits the Baking Steel mini-griddle – it's a game-changer! The sizzle, the aroma, the perfectly cooked texture... it's pure culinary bliss. Trust me, once you've ..read more

Andris and his good friend Biz  dive into the art of pizza making and uncover the secret behind Biz's impressive 40-pound weight loss, which started by transforming her diet into a sustainable lifestyle instead of a short fad. Biz introduces her game-changing "skinny dough" recipe, a Weight Watchers gem that lets you indulge without guilt. This episode is a blend of practical weight loss tips, pizza crafting, and the philosophy that great food and good health can coexist, alongside a couple of recommendations on deep dish pizza in the Chicago area!  Watch this episode on our Yout ..read more

Up first…One of my absolute favorite post workout bowls are savory oats! They are easy, versatile, and jam packed with all the nutrients that I need to replenish my muscles. It is a healthy combo of PROTEIN, fats, carbohydrates, and vegetables. I eat it regularly as it not only tastes GOOD but feels GOOD. And did I mention it is ready in less than 15 minutes?!?!? BOOM!   Here’s how to make it… INGREDIENTS: 3x fried eggs (no more 2 egg kind of gal, all the protein please) Diced mushrooms (I typically use 4 large white ones) Handful of spinach ½ cup of oats ½ avocado DIRECTIONS: Heat up ..read more

I met Jenn Louis, a Food and Wine Magazine's Best New Chef of 2012, in a most modern way: Instagram. She had bartering on her mind: she was willing to share some of her outstanding recipes if I would send her a Baking Steel for her to "test drive." I thought about that for all of two seconds, then asked, "where do I send it?" A few days later, Chef Louis posted a picture of a stromboli she made for a staff lunch on her Baking Steel Original. I tested it out in short order, serving it for lunch to the contractors building out our Baking Steel Test Kitchen. We all agreed:  this is the ..read more

Have you ever walked by a pizza joint, smelled the fragrant aroma of fresh, fire-roasted tomatoes, homemade pizza dough, and melting mozzarella, and wondered if you could make your own oven-baked pizza with the same quality at home for your friends and family?  We did the math, we used only the best ingredients.  The cost to make a pizza at home is going to shock you. Well, you can!  With a few simple ingredients, a Baking Steel Original and a little time spent preparing the ingredients, you can have a delicious, homemade pizza that will make you a rock star  (or at least t ..read more

  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 breathe slowly. And then read on. There are quite a few opinions out there about what makes a baking stone crack. Some make sense. Some make zero sense. So, we thought we'd sort out the good from the bad, and help try to explain why your stone cracked and how you can protect yourself from that traumatic experience ever happening to you again. Okay, maybe we're being a littl ..read more

Instead of giving my wife flowers and chocolates for Valentine’s Day this year, I decided to do something a little different - I decided to make her a heart shaped pizza. I started with my favorite dough recipe: 72 Hour Dough. Once the dough was ready to go, I shaped it into a heart. Next, I added my homemade tomato sauce and some cheese; I used fresh mozzarella and shredded fontina. Then I fired up the oven with my Original Baking Steel, of course. Once the oven was hot, I put the pizza in the oven and let it cook for about 4 minutes until the bottom was nice and crisp. I ..read more

Many are terrified of the dreaded failed pizza launch. We feel your pain. It is the hardest and most stressful part of the entire pizza making process.  Once mastered, your days of disastrous pizza launches will be over for good. Let us be your guide to launching successfully. First things first, you need a pizza peel. I prefer wood. Wood peels tend to whisk away the moisture more than metal, allowing you to transfer in the the oven a little easier.  Next you need to lubricate the peel. I like to use both semolina and standard bread flour.  A lot of folks use corn meal ..read more

Spelt flour has been around for a long long time, as far back as the Bronze Age.  It has been rising in popularity and has become a staple on the shelves of many health food stores.  Spelt is an alternative to wheat flour, providing fewer calories and a slightly higher protein content. Although it does contain some gluten, it seems to be more easily tolerated than wheat.  It has a nutty, slightly sweet flavor, similar to that of whole wheat.  And it makes a pretty healthy substitute in your basic pizza dough.   We're going to start with our infamous 72-hour dough reci ..read more

A few weeks ago, you followed along as we made one of the best snacks of all time, Cheesy Bread Sticks.  You probably thought it couldn’t get any better, am I right?  But guess what, it does get better, much better….say hello to Baking Steel Cheesy Meatball Sub Breadsticks!  Same crusty bread, same melty mozzarella cheese and boom what, meatballs!   To make, portion our 72-hour dough into 100-gram balls.  Next, flatten each ball into a roundish disc shape - this will knockout those pesky air bubbles and give a nice bit of landing space for the cheese and meat ..read more