It can be the most intimidating, and sometimes demoralizing, part of the pizza-making process. You’ve made the dough, prepped the ingredients, stretched it out perfectly then go to launch it into the oven and … it sticks. There is no worse feeling for the home pizziaolo than standing over a blazing hot oven trying to wrestle some stuck dough into the oven.
Don’t despair. It happens to everyone at some point and calzones still taste good! With a little practice and following these 6 practical tips you’ll be launching your pizzas into the Ooni with pizzazz.
Plain, all-purpose white flour is a great place to start when making your own pizza dough. It has plenty of protein, strength and flexibility, making it very easy and forgiving to work with when trying to stretch it out. The downside is that all-purpose, white dough tends to lack any flavor as it’s been processed to remove the bran and germ. So if you want to take your dough to the next level and really add a dynamic shot of flavor, try adding some whole grain, which includes all three parts of the grain – bran, germ, and endosperm.
It’s coming up on prime berry season here in New England and this past weekend we went out and picked a whole bunch of fresh blueberries. I’ll be honest, we’ve mostly just been eating them right from a bowl on the kitchen counter but I did want to give another recipe which stars fresh berries from my favorite cookbook, Run Fast. Eat Slow, a try.
If you’ve baked long enough, you’ve probably screwed up a recipe at some point by putting the wrong one in the batter and ended up with a metallic tasting cake or an overflowing quick bread.
Want to just cut to the chase?
Both baking power and baking soda are leaveners. They will both give your baked goods lift but they are not equivalent. They work in different ways and you really shouldn’t try to substitute.
Sometimes old school is the best way. The NY Times might have revived it a few years ago, but this recipe dates back to the 30’s or 40’s. If you need a quick, easy, and reliable cake for a dinner party or birthday this is the recipe to use. It all gets ‘dumped’ into one bowl, poured into the pan, baked, and frosted.
You need to allow for cooling time but the hands on-time is less than an hour to have a sweet, moist, chocolaty cake sure to please just about anyone you’ve invited to your party. Or just your family. Or, okay, just you.
If you have kids in elementary school, or heck, just live in a suburban community, you’ve probably been asked to contribute something to a bake sale or fundraiser at some point.
If you don’t have a favorite recipe or don’t want to be the 14th chocolate chip cookie or brownie recipe on the table, here are 3 simple and very quick recipe options that you can make in 15 minutes or less and will still leave a great impression.
One the few recipes I was disappointed with in either of the Run Fast cookbooks was the banana coconut cookies. I love cookies, especially ones that I’ve been give permission to eat at breakfast. What’s better than starting the day with coffee and a cookie and maybe a run?
The first attempt at the recipe wasn’t a total fail but I wasn’t in a rush to try them again. Turns out a probably should have made a decision based on the actual recipe as written not one I had blithely changed. Turns out not all flour is created equal. Just assuming that I could sub in splelt for coconut wasn’t the best decision and likely contributed to the funky texture of the final product.
Thanks to a kindly reader suggestion, I went back and tried the recipe again, this time with the coconut flour and following all the proportions exactly. Except for adding the chocolate chips. I always add chocolate to a recipe when I can get away with it.
You can probably guess what happened…