A nice pie with a great crust made with store-bought pizza dough and some fresh mootz. By R.B. Quinn and Mindy Merrell of CheaterChef.Com. Some folks prefer to do things the hard way; others just have better things to do. We do some of both, depending on the circumstances. When it comes to making your own pizza dough, it may … Continue reading “Relax About the Dough – Tips for Using Dough from the Store”
When we spotted Chef Matthew Dean’s gorgeous picture of a pizza fresh off of his Made in the USA KettlePizza, we just had to ask for the recipe so that we could share it with all of you. Chef Dean, who earned a degree from Le Cordon Bleu in baking and pastry, is a Food Fanatics Chef — one of … Continue reading “Brewmaster’s Pizza Dough via @Chefmathu”
One of the reasons people love our KettlePizza kits is because of the way the crust cooks up crispy on the outside and soft and chewy on the inside. But let’s step back for a minute and look at the crust before it’s cooked in our wood-fired pizza oven. Before it’s crust, it’s … dough. The dough is a critical … Continue reading “Making Some Dough”
