Baking Steel Pizza
What is the best part of a pizza? The cheese, toppings – wait… the crust. If you can get that crunchy high temperature old Italian oven crust, I’m sold. Recently we met with one of Nate’s friends who owns @bakingsteel, a steel company turned pizza perfectionist. Andris, the man with a plan, always had a vision for perfecting the pie. It’s a pizza stone but better – pizza steel! Take the heating elements of steel and turning any crust crispy. http://bakingsteel.com
– Cup 4 Cup Pizza Flour
– Olive oil
– 1 egg
– 1 cup of water
– 1 lemon (juice)
– robila cheese or camembert
– small block of parmigiano-reggiano
– 1 small onion
– alfredo or bechamel sauce
– oregano, salt, pepper
The crust: Love this stuff. Cup 4 Cup is my new best friend for gluten free flour! Follow the super easy instructions on the package to make your dough. It even comes with a packet of yeast. Nice thinking! Poke fork holes in it and place in pre heated 500 degree oven for 8-10 minutes.
Add your favorite toppings. In this case, a white sauce like Alfredo or a béchamel. Next, crumble some robiola cheese (or camembert, brie) which is a soft mild cheese. Add some caramelized onion, proscuitto, oregano. Top with a handful of grated mozzarella cheese. Place back in oven and bake until crust is golden brown (10 minutes or so).
Finish with lightly dressed arugula (olive oil, lemon juice, salt, pepper) and shaved parmigiano-reggiano.
Other topping ideas:
White sauce, Fig jam/quince paste, Caramelized onion, prosciutto, arugula, lemon
Goat Cheese, spinach, pesto chicken
Sliced potato, cheese, bacon, egg