For years I've tried and failed miserably to master pizza at home. I've attempted every trick under the Tuscan sun. Multiple pizza stones. A rippin' hot oven. I even convinced my husband to rig up a primitive brick and stone pizza oven on the BBQ. The lightbulb moment came when I discovered this 72 Hour Pizza Dough from Baking Steel.
Generally, it goes down like this. I buy mediocre, pre-packaged dough at the grocery store, because I never plan ahead enough to make my own dough. Then, I overdo it on sauce and toppings. I get a misshapen, heavy pizza that glues itself defiantly to the peel. When it comes time to transfer the pizza to the oven, I go into full-blown panic mode. I hesitate halfway through the transfer, dropping ingredients all over my fiery-hot oven floor. This tends to set off every fire alarm in the house and results in a sad, half calzone/half pizza, half burnt/half undercooked hybrid. I scrape up the mess, and my pride, eating the few edible bites as I waft the lingering smoke from the air.
The Baking Steel solution
This is how it went every single time until I met Andris Lagsdin, the genius behind Baking Steel. Earlier this year I had the opportunity to visit Andris in real life, at his studio just outside of Boston. From that moment on, my whole homemade pizza-making game changed forever.
The steel dossier
If you've never heard of Baking Steel, it's basically the best thing to happen since sliced pizza. Andris has a pretty epic story of how he brilliantly schemed up the ultimate game changer in the homemade pizza situation. I wish I had one of those side by side, infomercial style, before and after pics. I will just let the after-images speak for themselves. I'd all but given up on the idea of homemade pizza. Then, Andris showed me his simple recipe for 72 Hour Pizza Dough from Baking Steel and a few basic tips for using the Baking Steel to get artisan style, pizzeria quality pies at home.
Buy Baking Steel
This recipe for 72 Hour Pizza Dough from Baking Steel uses just 4 ingredients. It takes minimal effort and just a little planning ahead to develop that classic pizzeria-style pizza crust we all know and love. I promise it's worth the effort. Purchasing Baking Steel is worth it's weight in steel (which is crazy heavy).
💭 Top tip
I now make this 72 Hour Pizza Dough from Baking Steel almost weekly. That way, I always have dough ready to go when a pizza craving hits. So basically daily. This simple dough is a tried and true recipe that delivers on both flavor and texture. Allowing the 72 Hour Pizza Dough to age for all of those hours helps to develop a deeper flavor. I hear the aging aids in the char factor, too. Bonus!
There you have it, game-changing homemade pizza thanks to this 72 Hour Pizza Dough from Baking Steel and the magic of a rippin' hot Baking Steel.
If you need a little pizza inspiration, I've got you, boo.