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Authentic Italian Bruschetta with Basil-Infused Olive Oil

By
Anna Franklin
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0
Bruschetta on a plate beside some heirloom tomatoes

Yes, bruschetta is toasted bread with garlic and olive oil on it, but it’s also so much more than that. It’s an antipasto that highlights many of the best qualities of Italian cooking: simplicity, flavor, and use of local, seasonal produce and savory spices. The name bruschetta comes from the Italian word brusce meaning “to roast over coals.” A tip from the chef: You can also toast the bread on a grill on a gentle heat, and if you go this route, skip the parmesan. Combine it with Anna Franklin’s basil-infused olive oil for an extra bit of flavor in the bruschetta, or as a dip for the bread.

What is Antipasto?

Let’s clear up a question you may have been afraid to ask: antipasto does not mean “against pasta.” It comes from the Latin word ante meaning before, and pastus, meaning meal. An antipasto is just an appetizer. Hence, you eat bruschetta before a meal as an antipasto. So, next time you plan a picnic, don’t just say “I’ll bring an app.” Make it an antipasto.

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Bruschetta on a plate beside some heirloom tomatoes

Authentic Italian Bruschetta with Basil-Infused Olive Oil

  • Author: Anna Franklin
Print Recipe

Description

This is as authentic as it gets!

Ingredients

Scale

For the basil-infused olive oil 

  • 1 cup fresh basil (or herb of your choice) leaves
  • 1 ½ cups high-quality extra-virgin olive oil (we recommend Partanna)

For the bruschetta:

  • 6 Roma tomatoes, diced
  • 1/3 cup basil leaves, chopped
  • 5 garlic cloves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Balsamic glaze for garnish

For the toast:

  • 1 baguette
  • 3 tbsp extra-virgin olive oil
  • 1/3 cup shredded parmesan cheese

Instructions

For the basil-infused olive oil 

  1. Add basil leaves and oil to a blender and blend until completely smooth.
  2. Strain into a bowl through a fine-mesh strainer or chinois without pushing down on the mixture.
  3. Strain again through a paper coffee filter into a medium-sized bowl. Let the filtered oil settle for a few hours, then pour off the dark liquid in the bottom of the bowl, if there is any.

For the bruschetta and toast:

  1. Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.
  2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  3. Finely mince 5 garlic cloves. Mix 1 teaspoon of minced garlic into 3 tablespoons of olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
  4. Season tomatoes with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and season with salt and black pepper. Add basil and stir gently to combine and set aside to marinate for 15-30 minutes.
  5. Preheat oven to 400 degrees with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into ½-inch thick slices, slicing diagonally.
  6. Arrange toasts on the prepared baking sheet and brush the garlic-infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese (optional) and bake at 400 degrees for 5 minutes then broil on high heat for 1-2 minutes or until the edges are golden brown.
  7. Top each piece of toast with the tomato mixture and drizzle with balsamic glaze before serving. Eat while the bread is still warm.

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More Italian Picnic Treats…

Recipe and Styling by Anna Franklin
Story by Emma Riva
Photography by Dave Bryce

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Healthy BLT Salad

By
Anna Franklin
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0
A plated BLT salad with large red heirloom tomatoes in it on a white background

Bacon is not usually at the top of the list of healthy ingredients. But we’ve combined it with a lettuce and tomato salad, and a micro-greens garnish to make it the tastiest “Healthy BLT” salad bowl ever. The huge heirloom tomatoes take center stage here, so make sure you get the ripest you can. We suggest you head to the farm stand nearest you!

Where Does the BLT Come From? 

For New Yorkers, the BLT is a bodega staple. But some believe that it actually has its origins in the English tea sandwich in the Victorian era, then evolved into the “club sandwich” that came out of the dining car menus of the early twentieth century. It rose to its peak of popularity in the early 2000s and has remained a go-to deli order for many. This salad take on it is obviously not a sandwich. But the BLT’s ubiquity is proof that many people gravitate towards simple ingredients and nutrient-rich recipes that combine protein, vegetables, and carbs.

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A plated BLT salad with large red heirloom tomatoes in it on a white background

Healthy BLT Salad

  • Author: Anna Franklin
Print Recipe

Description

Turning your favorite sandwich into a salad!

Ingredients

Scale
  • 4 large heirloom tomatoes
  • 1/2 cup mixed heirloom cherry tomatoes
  • 1/2 pound bacon
  • 20 Town House Crackers
  • 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • Micro greens for garnishing

Instructions

  1. Cut tomatoes into thick 1/2 inch slices and cut each cherry tomato in half. Set aside.
  2. Bake bacon at 400 degrees on a parchment lined baking sheet until crispy, about 20 minutes. Let cool and crumble or chop into bite sized pieces. Set aside.
  3. Using the same pan you used for the bacon, place the crackers on the parchment and bake for 10 minutes until they are slightly browned. They will absorb some of the bacon fat and become super delicious.
  4. In a bowl mix together mayonnaise, lemon juice, garlic powder, and black pepper. Spread evenly onto a large serving platter. Arrange tomatoes on top.
  5. Garnish with bacon pieces, crumbled crackers, and micro greens.
  6. Finish with a sprinkle of Maldon salt and serve.

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More Bacon Ideas

Recipe by Anna Franklin
Story by Emma Riva
Photography by Laura Petrilla 

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Smoked Mushroom Vegetarian Tacos With Creamy Chipotle Sauce

By
Anna Franklin
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0
Vegetarian mushroom tacos on a plate.

This vegetarian taco recipe uses smoked mushrooms and a creamy chipotle sauce on the side to deliver great summer flavors.

Our hunger for tacos is not limited to Tuesdays, and we are equally enthusiastic about wheat versus corn tortillas. Why? They cradle wonderful, fresh toppings like mushrooms smoked to perfection and seasoned a Creole blackening blend and fresh pico de gallo. Every bite is a little symphony. These tacos are perhaps an excuse to make one of the many margarita recipes on TABLE’s website.

How to Smoke Mushrooms

if you, like some of us, imagine a mushroom with a tiny cigarette or a new psychedelic technique when you hear the words “smoking mushrooms,” fear not. A smoker, a grill with a firebox, can give mushrooms the deeper and more complex texture you want for a meat substitute in a taco. If you don’t have a grill, you can also do this on your stovetop with wood chips or loose-leaf tea–who knew?

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Vegetarian mushroom tacos on a plate.

Smoked Mushroom Vegetarian Tacos With Creamy Chipotle Sauce

  • Author: Anna Franklin
Print Recipe

Description

Perfect for meatless Monday!

Ingredients

Scale
  • 2 lb mushrooms
  • 1 tbsp olive oil
  • 1 tbsp Creole blackening blend
  • 2 tbsp butter
  • 1 package homemade corn tortillas
  • 1 1/2 cups homemade pico de gallo
  • Lime for garnish

For the creamy chipotle sauce:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 3 tbsp chipotle peppers in adobo sauce
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika powder
  • 1 tsp sugar
  • 2 tsp vinegar

Instructions

  1. To make the sauce, blend all the ingredients in a blender and refrigerate for at least 30 minutes.
  2. Toss mushrooms with the olive oil and creole seasoning. Smoke in a smoker for 1 hour at 200 degrees. Sauté in a skillet over high heat with the 2 tablespoons of butter. You want the edges to get browned and a little crispy.
  3. Assemble your tacos with the mushrooms, pico de gallo, chipotle sauce and lime wedges.

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More Mexican-Inspired Recipe Ideas

Recipe by Anna Franklin
Photography by Laura Petrilla

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Summer BBQ Smoked Peach Pulled Pork

By
Anna Franklin
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0
A peach pulled pork summer BBQ recipe styled on a white background

The simultaneously sweet, smoky and spicy allure of BBQ is especially strong in summer, but we feel it all year long. Add fresh orchard-picked peaches to the traditional mélange with this peach pulled pork and, to borrow a phrase from a famous chef, BAM! TABLE contributor Anna Franklin started this recipe with pork butt from a local butcher, spiced it up with her very own spicy Bazaaa! Hot Sauce and served it on slider buns from a local bakery. Since tasting it during our photo session with Laura Petrilla, we have talked about this summer BBQ recipe dish non-stop at TABLE Studios. It’ll be the talk of the town at your party, too.

You can make it with frozen peaches, too, so if you’re stuck in winter…do not despair. Just head to the frozen section of your grocery store. Defrost when you get home and… BAM! BAM! You’ve beaten back winter for at least one meal.

Why Peach and Pork?

Peaches go well with meats like pork because of their similarities in texture and easy grilling/roasting capabilities. The juices seep into the meat through the sauce and create a more complex flavor profile than just ordinary barbecue sauce for your summer BBQ recipe (though no shame in going with the classics, too!)

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A peach pulled pork summer BBQ recipe styled on a white background

Summer BBQ Smoked Peach Pulled Pork

  • Author: Anna Franklin
Print Recipe

Description

A summer barbecue with a spicy kick.

Ingredients

Scale

For the Pork

  • 3 pounds pork butt
  • 1 onion, chopped

For the Peaches and Sauce

  • 5 Peaches
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup ketchup
  • 1/2 cup Sweet Baby Rays BBQ sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 shallot, minced
  • 2 teaspoons chili powder
  • 3 tablespoons paprika
  • 1 tablespoon hot sauce (we used Bazaaa! Sauce)

Instructions

Instructions 

  1. Place your pork butt in the crock pot with 1 onion chopped. Cook this on low for roughly 6 hours or until the pork butt is fork tender.
  2. While your pork is cooking, cut peaches in half and remove the pit. Place on a pan and sprinkle with brown sugar, salt and pepper. Smoke at 200 degrees for 3 hours. We used peach wood, but any wood will work for this. (If you do not have a smoker, you can roast the peaches in the oven at 400 degrees until they are slightly browned. Adding a few drops of liquid smoke can help give that extra smokey flavor).
  3. Add peaches and sauce ingredients into a sauce pan and simmer, letting the peaches cook down and allowing time for the sauce to thicken. Using a blender, blend the sauce until smooth.
  4. Using two forks, shred the pork butt and cover with the sauce. We served these on slider buns. 

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More BBQ Recipe Ideas

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Get to Know Alkemis, A Paint Company Fighting Pollution

By
Emma Riva
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0
Image courtesy of Alkemis Paint

Paint aficionados are well-familiar with terms like low-VOC, zero-VOC, low-odor, a few signifiers of healthier, less toxic paint. But, according to Alkemis Paint, that’s not enough. According to them, latex paint (which most low- and zero-VOC paints are) are still contributors to both indoor air and environmental pollution.

Blue Alkemis paint on the wall of a home interior.

Their website includes a quote from Forbes Magazine stating that latex-based paints are the biggest contributor of microplastics in the ocean. Each year, 1.9 million tons of paint end up in our oceans and waterways.

To combat this, the company has created “a premium, all-natural, hand-crafted interior paint made from artist-quality crystalline pigments that promote both human wellness and environmental consciousness.”

A rainbow of Alkemis paint swatches
Available swatches from Alkemis

Alkemis is one of the only Cradle To Grave certified paints in North America. It uses no harmful synthetics or toxic pollutants in its formula. The paints meet other stringent criteria, which you can read about here. Even the manufacturing process is emission-free.

And because there are no plasticizers in Alkemis, it means that walls painted with it are water vapor-permeable. So, it’s nearly impossible for mold to grow. This negates the need for biocides and fungicides that can even be found in certain “green” paints.

What’s more, the natural components create a wide range of beautiful colors, not the limited offerings often found in other mineral-based wall treatments. You can find everything from whites, pastels, and earth tones to bright reds, blues, and greens.

Story by Stephen Treffinger / Photos courtesy of Alkemis

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3 Amazing New Table Lamps

By
Emma Riva
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0
A table lamp on a shelf

Sometimes it seems like pendant lights get all the fanfare. Because they are suspended in midair, they are free to be whimsical, freeform centers of attention. The poor table lamp is the bridesmaid, purposely outfitted to remain in the sidelines. But table lamps have their own time to shine bright!

Lately, these lights have gotten more glamorous treatment, especially at this year’s International Contemporary Furniture Fair in New York. Here are three particularly enticing models.

3 Amazing New Table Lamps

A white table lamp by Koncept, glowing against a white curtain

Dude by Koncept

Designers Kenneth and Edmund Ng of Koncept recently introduced this fully dimmable (using a rotary dial) marble lamp with a rotatable metal shade—and a playful sense of elegance. The “hat” gives the lamp a charming, anthropomorphic quality.

A staged lamp on a wooden table with white flowers beside it

Bell by Tom Dixon

A study in contrasts, the body of Bell is high-gloss, powder coat in a range of chic colors and metallics, but the concealed diffuser delivers a soft pool of LED light. It’s chargeable, portable, and suitable for both indoors and out.

The Toucan table lamp by Jacques et Anna

Toucan by Jacques et Anna

From the Montreal-based design studio, the Toucan is based on the banker’s lamp but is so much more. (No heavy green glass or brass here.) Consisting of an acrylic shell and tube, it creates a beam of warm, diffuse light.

More Design Shopping Ideas

Story by Stephen Treffinger / Photos courtesy of featured businesses 

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Summer Blueberry Lemon Cream Pie

By
Anna Franklin
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0
A summer berry recipe for a blueberry lemon cream pie plated on a white marble table

One of the simplest pleasures of summer is venturing out to harvest blueberries. Yes, bring a sun hat. Yes, your fingertips are likely to turn purple for a while. For sure a few will find their way into your mouth, still warm from the sun. That fresh, just-off-the-branch flavor is 1000% worth the effort. You’ll have enough for this recipe in a few minutes, but pick enough for a batch of jam, some muffins, and a few bags to put in the freezer for fall and winter. The creamy filling of this pie was made with farm-fresh cream cheese.

How to Find the Ripest Blueberries

A blueberry that’s at its ripest isn’t too firm or too soft. Too soft is going to be mushy, and too firm isn’t going to be sweet enough to be good for this recipe. They should have a deep blue color with hints of dusty silver on the surface. Also, once you pick them, don’t place the berries in a closed bag or container. Leave the container open so moisture doesn’t form in the container. And if you do pick unripe berries, a fun fact is that they can be ripened by placing an apple, banana, or avocado in a paper bag with them. 

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A summer berry recipe for a blueberry lemon cream pie plated on a white marble table

Summer Blueberry Lemon Cream Pie

  • Author: Anna Franklin
Print Recipe

Description

Highlighting two of the best flavors of the summer.

Ingredients

Scale

For the blueberry topping:

  • 3 ½ cups fresh blueberries, divided
  • ¼ cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon zest

For the pie:

  • 2 blocks cream cheese, room temperature
  • 1 cup powdered sugar
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1 pinch kosher salt
  • 1 ½ cups whipped topping
  • 1 store bought graham cracker pie crust
  • 1 store bought pie crust

Instructions

  1. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
  2. Pour the cornstarch mixture into the blueberries and stir until thickened. Add the lemon zest and stir to combine.
  3. Remove from heat and fold in the remaining blueberries.
  4. Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.
  5. In a large bowl, beat the cream cheese until it is light and fluffy.
  6. Add in the powdered sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.
  7. Gently fold in the whipped topping. This will make about 3 ½ cups of filling.
  8. Pour the filling mixture into the prepared pie crust.
  9. Top with the cooled blueberry topping.
  10. Chill the cream pie in the refrigerator for about 2 hours, or until set.
  11. While your pie is chilling, using flower cookie cutters, cut out little flowers from the store bought pie crust. Bake one a parchment.

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More Summer Berry Recipes

Recipe by Anna Franklin
Photography by Laura Petrilla 

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Blistered Shishito and Corn Salad

By
Anna Franklin
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0
A shishito pepper corn salad in a bowl.

Blistered Shishito Corn Salad makes a wonderful, and, frankly, beautiful hors d’oeuvre during the growing season. This lovely recipe harnesses that shishito flavor alongside fresh corn and lacy, delicate cilantro. Plus, it elevates salad from a simple tossed pile of vegetables to a delicious picnic dish or lunch entree. Greater than the sum of the parts, this salad is the perfect thing to bring to a picnic or a dinner party: its flavor will meld and improve on the way. The pepitas, vinaigrette, and freshly cooked vegetables form a delicious bond you’ll be craving long after it’s gone.

What is Blistering? 

The word “blister” could sound distressing, but in cooking, it’s a technique that gives vegetables a bit of an extra punch and crispness. You heat them quickly and directly until the outside crackles and looks like it’s going to burst (hence the name). But don’t let them burn! You want this blistered shishito corn salad to be savory and texturally consistent, and if the shishito peppers are burnt, that’s not going to be the result.

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A shishito pepper corn salad in a bowl.

Blistered Shishito and Corn Salad

  • Author: Anna Franklin
Print Recipe

Description

A spicy dish with something it for everyone.

Ingredients

Scale

For the Salad

  • 1/2 pound shishito peppers
  • 3 ears of corn
  • 1 tablespoon avocado oil
  • 1 avocado, sliced
  • 1/2 cup crumbled Cojita cheese
  • 1/4 cup roasted and salted pepitas
  • 1/4 cup cilantro sprigs

For the Vinaigrette

  • 1 medium shallot, minced
  • 1/4 cup lime juice
  • 1/3 cup chili infused extra virgin olive oil
  • 1 teaspoon Tajin
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper

Instructions

  1. In a large case iron skillet over high heat, heat up 1 tablespoon of avocado oil. Add shishito peppers to the skillet and cook them until the outsides start to brown and blister. Place on a serving platter and set aside.
  2. Add corn the the same hot skillet and let the kernels crackle and brown. Remove from the pan and let them cool just enough so you are able to handle them. Cut the corn off each cob and add to the platter of peppers.
  3. In a mason jar, add all of the ingredients for the vinaigrette. Top with a lid and shake well. Set aside.
  4. Garnish the peppers and corn with avocado slices, Cojita cheese, pepitas, and cilantro.
  5. Drizzle with vinaigrette and serve.

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Other Salad Ideas

Recipe by Anna Franklin
Photography by Laura Petrilla

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Simple Pizza Sauce

By
Kylie Thomas
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0
A little girl spread a simple pizza sauce onto a pizza crust with a laddle.

Neil Blazin, owner, and co-founder of Driftwood Oven, shares his simple pizza sauce recipe, telling us, “These tomatoes are simply amazing and don’t need much to make it a great sauce.” Attend his family’s pizza making party in our studio for more pizzaiolo tips!

Ingredients to Add to Pizza Sauce

While Chef Neil’s recipe provides you with a starting ground, there’s plenty of room to make this sauce your own. For a smoky twist, try adding a dollop of chipotle paste or a sprinkle of smoked paprika. Feeling adventurous? Stir in some roasted vegetables like caramelized onions, sun-dried tomatoes, or even a spoonful of pesto for a burst of basil flavor. Don’t be afraid to experiment with other herbs, too! A pinch of rosemary or thyme can add a touch of sophistication, while a scant of fresh oregano leaves brings a classic Italian touch. Want a spicy kick? Extra red pepper flakes or a drizzle of chili oil are your friend. No matter your craving, a few simple additions can transform your basic sauce into any flavor your choose.

Simple Pizza Sauce Recipe

Pizza Sauce Ingredients 

  • 1 28 oz can of Muir Glen Organic Whole Peeled Tomatoes 
  • 1 tsp salt 
  • ½ tsp red chili flake 

Pizza Sauce Preparation Instructions 

  1. Blend all ingredients together using a small immersion blender. 

Recipe by Neil Blazin / Photography by Laura Petrilla

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Basic Sourdough Pizza Crust Recipe

By
Kylie Thomas
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0
Two sets of hands knead a sourdough pizza dough on a black table.

Have you always wanted to make your own pizza from scratch? Do you dream of tossing that dough high up in the air to make the perfect crust? Then this recipe is for you. Neil Blazin of Driftwood Oven Pizza simplifies a Basic Sourdough Pizza Crust Recipe so that you can make right at home. Now you just need to call over a couple friends, or have your kids be your little helpers, and host the best pizza party with fresh ingredients. You can even attend Neil Blazin’s family pizza making party in our studio to get some inspiration.

What’s the Difference Between Sourdough and Regular Pizza Crust?

The key difference between sourdough and regular pizza crust lies in how they rise. Regular pizza dough uses commercially produced yeast, which acts quickly to leaven the dough. This results in a neutral flavor and a typically chewier texture. Sourdough pizza crust, on the other hand, relies on a natural starter culture containing wild yeast and bacteria. This slower fermentation process produces a tangy depth of flavor and a unique texture. Plus, Sourdough crust is often airier with a crispy exterior and a light, chewy interior, offering a delightful contrast with to the denser chew of regular crust.

Basic Sourdough Pizza Crust Recipe

Tools You’ll Need

  • digital scale
  • 8-quart metal bowl
  • large vessel for water
  • thermometer
  • dough spatula
  • large pizza stone

Sourdough Pizza Crust Ingredients

  • 500g/50% bread flour/all-purpose
  • 500g/50% whole wheat flour
  • 700g/70% water (95-100F degrees)
  • 150g/15% leaven
  • 20g/2% sea salt
  • 20g/2% extra virgin olive oil
  • sourdough culture

Sourdough Pizza Crust Preparation Instructions

  1. Autolyse – Add 700g water and the 150g leaven to the bowl. If you are unsure if your leaven is ready, give it a float test. Take a small amount of your leaven and then add it to a cup of water. If the leaven floats, you’re all set. If not, wait another 60-90 minutes and check again. Stir the leaven until incorporated into the water.
  2. Mixing – Add both the whole wheat and bread flour to the bowl and mix until no dry bits remain and the dough—which will be rather loose and sticky—is uniform.
  3. Take a 30-minute break! You’ve worked so hard already!
  4. Salt – Incorporate the salt by pinching it in, using your hands like a lobster claw. Don’t worry about the dough separating, it will come back together nicely once you have incorporated the salt. This step will take some time and also some effort to get the dough back into uniform mass. You must ensure that all the salt is incorporated evenly, and that the dough feels and looks uniform.
  5. Turns for Strength – Because you aren’t using a mixer you will have to develop the gluten another way (development is incredibly important as, this gives your free form loaf its strength needed to bloom nicely in the oven). Dip your hand in water, and pull the dough from the bottom of the bowl up over the top. Do this around the bowl until the dough starts to form up. Your first turns will be more intense than the later ones. As the dough develops it will become soft, silky, and lighter. Do a turn every 15 minutes for the first hour and then every 30 minutes during the remainder of bulk rise.

  6. Bulk Rise (2-4 Hours) – Otherwise known as your “first fermentation.” This is the part of the process where you develop the strength, flavor, and also  the structure to your bread. You’ll know your bulk rise is complete when your dough has grown around 15-20% and has slightly rounded, puffy edges on your bowl or in your tub. Maintain a dough temperature between 78 – 82 degrees.  

  7. Divide and Shape – Flour the sides of your container then gently pull the dough out of your container onto an unfloured surface. You’ll then lightly dust the dough and divide into four separate masses. Gingerly form each piece of dough into a nice tight round. Then, once you have rounded all doughs, place them on a cookie sheet and cover to proof them. Pro tip: A large, plastic bag seems to work best. 

  8. Proofing (3-36 Hours) – Once the shaping is complete, you then must allow the dough to relax and have its second fermentation. If you want to bake pizza the same day as your mix, you can bet on the pizza being ready about 3-4 hours after you shape. Otherwise, let them sit in the fridge for up to four days and bake when you want. The longer the dough stays in the fridge, the softer the structure will become as the fermentation will not stop. I prefer a 24-48 hour proof here at the shop.

  9. Baking – Preheat your oven to 500/550 degrees around an hour before you want to bake the pizzas. You want to ensure that your pizza stone is quite hot before placing any pies on it.

For Baking Round Pies – 14” pie

  1. Lightly flour your counter, scoop a dough from your tray, place in a flour-filled vessel, and then coat the round nicely with flour. 
  2. Take the round out of the flour vessel and then place on a small mound of flour—begin your pre-shape. Pro Tip: Ensure to keep the middle of the dough as strong as possible and be wary of thin spots. 
  3. After pre-shaping, remove nearly all the flour from underneath your dough– round and perform the stable– stretch and a little stretch on your hands. Place on a lightly, floured peel and top quickly. You can also use semolina flour on the peel if you’re nervous it will stick. 
  4. Bake for 8-10 minutes
  5. Lightly flour your counter, scoop a dough from your tray, place in a flour-filled vessel, and then coat the round nicely with flour. 
  6. Take the round out of the flour vessel and place on a small mound of flour—begin your pre-shape. Pro Tip: Ensure to keep the middle of the dough as strong as possible and be wary of thin spots. 
  7. After pre-shaping, remove nearly all the flour from underneath your dough– round and perform the stable– stretch and a little stretch on your hands. Place on a lightly, floured peel and top quickly. You can use semolina flour on the peel if you’re nervous it will stick. 
  8. Bake for 8-10 minutes 

For Baking Pan Pies (less messy, and you get a better overall pizza from a home oven this way) – ½ sheet tray size 

  1. Remove dough from tray and place in flour vessel. 
  2. Turn out onto a floured surface and then lightly dock the dough with your finger. 
  3. Make your shape nearly as large as the pan—you will finish stretching the dough in the pan itself. 
  4. Pick up the dough and place it in a lightly oiled pan. Add your toppings and bake for 12-18 minutes.  
  5. Halfway through the bake, check the bottom for doneness. Then rotate the pizza 180 degrees. It should be golden brown and crispy when it is completely done.  

Recipe by Neil Blazin, Driftwood Oven / Story by Kylie Thomas / Photography by Laura Petrilla

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