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by the lakeside journal

pizza adventures

If you have been following me for a very long time, you will know how much I love food (my first blog was mostly about food and cooking).  My love for feeding my family and food traditions around the kitchen table are really what fuel me.  And I'm pretty sure my cooking style is rooted in how I ate growing up (Italian dad + French Canadian mom = delicious).

Every Friday night, my mom would make homemade pizza along with either Italian sausages or chicken wings roasted in the oven and a big green salad.  It was expected every week and so delicious.  (I always loved the section she added anchovies, olives and peppers to).  When I got married and moved out, I kept this tradition and would toggle between making my own pizza dough in the food processor or pick up a dough at the local Italian bakery.  

Throughout the years, the Friday night routine came and went mostly because I've become a little tired of the dough.  It's been chewy and tough at times and recently replaced in our hearts by a local Italian restaurant with a traditional wood oven pizza.  I've been dreaming about a wood burning pizza oven in my backyard for years, but it's not the most practical for us.  

Then I heard about the baking steel.  I did a little research and ended up buying a version of it on amazon since shipping to Canada was a little pricey.  Oh my goodness, is it a game changer!  I already have stoneware and love it, but the steel seems to almost flash bake in a short amount of time.  You preheat the steel in the oven at 500 degrees for an hour, then slide your pizza in using a pizza peel, bake a few minutes, then switch to the broiler to get a nice bubbly top.  

I found some great dough recipes online and have tried a few, but this one here is most definitely our favourite!  It's a no-knead version and super easy to make!  It can be rolled out quite thin (how we like it) but bubbles up nicely around the edges. It also uses bread flour (and not all purpose) which may contribute to the perfect crust.

I like using a simple tomato passata for the sauce and make one pizza each for everyone in the house, with whatever toppings they like.

Here are the things I picked up, in case you'd like to give it a try too.  (This is not sponsored, I just wanted to share some of the tools I found that are making all the difference to me.)

Baking Steel

Pizza Peel

Digital Scale

If you like making pizza at home, I hope this helps.  Bon appetite!



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