Recipes
Once a year, my wife—who is from the Detroit area–and I take a trip to Michigan, and we always make sure to eat Detroit-style pizza while we’re there. It may sound curious to the uninitiated: the cheese and toppings are...
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Making our 72-hour dough is relatively easy, simple in fact. The most challenging part comes after the 24 hour bulk ferment or 72-hour cold ferment and that's when we ball it up. Or make our dough balls. The reason we...
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Whether you are prepared with your homemade dough in the fridge, or on an urge you want pizza tonight. Which to me is almost a daily craving. The challenge for making our 72 Hour Fermented pizza dough is preparation. So...
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You already know my secret weapon for homemade pizzas is my Baking Steel. And if you have been to a pizza class, you already know this. There is a trick to making round pizza. And you don't need to say abracadabra...
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Jim Lahey's no knead dough is one of my all time favorite pizza dough recipes. Not only is it simple but it doesn't require equipment. His dough jumps off of the Baking Steel and delivers incredible results. Before we get...
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