Tag Archives: baking

Easy Pretzel Focaccia

easy pretzel focaccia

Not gonna lie. This pretzel focaccia is the best kind of recipe: an impressive result but much easier to make than it appears to be.

It’s perfect for every day snacking, converting to sandwich bread, or feeding a big crowd. And you likely have all the ingredients you need sitting in the pantry right now.

It’s soft, salty, crispy, buttery with a nice chew and a good pretzel taste. Don’t be intimated. Give it a try. Continue Reading

Scenes from Saturday + Gucci & Snack Cake

After I pushed the girls out the door and they made the bus by the skin of their teeth yet again, I went upstairs to get dressed and found both their lights on, one bed unmade, clothes on the floor and…the list could go on. You get the idea. I’ve told them a million times and yet…still a mess.

I got dressed and went to my desk mildly fuming and….found picture frames still not hung up. A computer still running Windows 7. A fish tank that could be cleaned. Plants slowly dying on the bookshelf. How many times had I been told or told myself to do these things and they still weren’t done?

That was my Dad epiphany this week. Like most weeks, it wasn’t all that profound but jeez kids spend a lot of their days getting commands, demands and requests thrown at them. Maybe cut them a little slack. Or at least a little understanding. Maybe finally hanging up those pictures will show them it’s hard for me too but I’m trying. Worst case, Michelle will have one less thing to do on a Saturday.

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What the Heck Is Wisconsin Brick?

wisconsin brick and detroit pizza

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. Continue Reading

6 Practical Tips For Getting Your Pizza Off the Peel and Into the Ooni

6 tips for getting your pizza off the peel

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.

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How to Easily Add Whole Grains to Your Pizza Dough

How to easily add whole grains to your pizza dough

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. Continue Reading