I like baking because of the science and the precision. Cooking you have a little more leeway to freelance but if you do that in baking chances are you’re going to end up with something that doesn’t resemble the picture in the cookbook. So, check your pantry right now. Do you have natural or Dutch cocoa powder? Can you substitute one for the other?
If you’ve heard of Wisconsin Brick cheese and live outside of the Midwest, you’ve probably heard of it in relation to Detroit-style pizza. It’s a high-fat aged cheese with a uniquely tangy, salty, buttery flavor that lends the deep-pan Detroit pizza its buttery taste and more important its crispy, lacy, blackened edges. The edges will look black and burned beyond edible but don’t be fooled that’s black gold.
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?
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.