We’re featuring this recipe because our November Feature Giveaway is a pizza set by Emile Henri in honor of National “Pizza With The Works Except Anchovies” Day on November 7th. We’re choosing to feature the Emile Henry pizza stone because it is second to none for even heating, withstanding high temperatures, creating a crisp crust, and making pizza at home a joy. The set also comes with a pizza peel to make extracting your pizza from the oven less, shall we say…hazardous.
You might want to practice making dough (for when you win the pizza set) so we got this recipe straight from the Emile Henry website. Yes, you could just buy some premade dough at Trader Joe’s or some other supermarket but why would you want to when this recipe is so dang easy? Fresh pizza dough makes such a huge difference. Whether you like your pizza loaded with toppings or just with a bit of olive oil and fine cheese, the crust will take that pizza from ordinary to amazing. Once you have your dough ready, it’s full steam ahead for the pizza lovers in your life. This pizza-at-home thing just might become a habit. Sounds good to me…
What is your favorite type of pizza? Do you make it at home or get take-out? Does anyone really like anchovies on their pizza? Let us know in the comments below.
Link to the original recipe here.
Easy Homemade Pizza Crust
Combine flour, yeast, sugar, and salt in mixing bowl. Whisk until ingredients are blended.
2. Stir in water and 2 tbsp olive oil until well blended.
3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes
4. Sprinkle Pizza Peel with 2 tbsp. cornmeal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14-inch circle and add toppings.
5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
1. Preheat your grill:
CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place stone on top of grill grate. Let stone heat up to cooking temperature 500 - 700 degrees F, depending on your recipe instructions.
GAS GRILL: Light burners, put pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions.
2. Meanwhile, roll out pizza dough onto a pizza peel. Add sauce, cheese, and toppings.
3. Just before cooking, sprinkle2 tbsp. of cornmeal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly.
4. When pizza is done, remove it with pizza peel. If you're making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot.
5. Place the stone on cutting board or trivets.
6. Cut pizza slices directly on Pizza Stone
CHEESE PIZZA: Spread 1 cup tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1-inch rim. Sprinkle on 2 cups shredded Mozzarella cheese
PESTO PIZZA: Drop 5-6 spoonfuls of pesto on cheese pizza.
MUSHROOM PIZZA: Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.
Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.
Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!
Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.
We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.
NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.
This lovely little pancake is from the Breakfast At Morning Glory cookbook by Patty Groth. Patty owns Morning Glory Restaurant in Ashland Oregon. Her cookbook is available at the restaurant and, if you are lucky, you may even get an autographed edition!
Morning Glory opened in 1997 in a converted 1926 craftsman style house at 1149 Siskiyou Blvd, Ashland. Their specialty is breakfast but lunches are popular as well. They are open seven days a week (thank goodness for us!) from 8:00 am until 1:30 pm. If you are anywhere in the Rogue Valley or southern Oregon in general, it’s most certainly worth a trip to Ashland for breakfast (or lunch) in this well-loved establishment. Give them a call if you need any further information 541-488-8636
In honor of our celebration of National Pancake Day (September 26) and our pancake-palooza in the store on Saturday, September 28, 2019, we’ve been adding pancake recipes to our (slowly growing) collection of recipes. This is one of our favorites. We hope you enjoy it as much as we do.
Roy (& Frank)
NOTE: This recipe contains cocoa powder. The Kitchen Company carries two types of cocoa powder by Guittard, makers of fine chocolate products for 150 years and based in the US.
These wonderfully thin pancakes have a richness to them that comes from the addition of cocoa. The batter seems thin but it thickens as it rests. Best if made the day before serving, covered and refrigerated. Just slice your bananas and add to the batter or serve on top. We do both. Serve with walnut butter or lemon butter and pure maple syrup.
NOTE: reprinted from the book Breakfast At Morning Glory – Recipes, Mishaps and Adventures from the Little Blue House by Patty Groth
Buckwheat Banana Pancakes
Combine flour, buckwheat, cocoa, sugar, baking powder, and salt in a large bowl.
Whisk together eggs, milk, and vegetable oil and add to the dry mix. Whisk to combine.
If leaving until tomorrow, cover and put in the refrigerator. If cooking today, let the batter rest a bit.
Cook on a hot, greased pancake griddle.
Flip when bubbles appear on the tops and cook for two more minutes
These pancakes are from Martha Stewart’s Everyday Food (2006) and are an easy recipe for pancakes any day (or night) of the week. Pancakes from scratch are a fabulous recipe to begin teaching children the basics of cooking. They don’t have a lot of ingredients but you’ll use your measuring cups, measuring spoons, and mixing bowls so the kids will learn the different measurements and how to get just what you need for the recipe. You’ll also be using basic cooking utensils such as a mixing spoon, whisk, and perhaps a ladle. Always supervise the cooking as the skillet is hot! When the pancakes are done, enjoy sharing them with your little cooks and watch how proud they are when they present you with a nice stack of heaven.
Easy Basic Pancakes
Preheat the oven to 200 degrees f; have a baking sheet or heat-proof platter ready to keep the cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet or griddle (non-stick or cast iron) over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub the skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the sppon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. If they are burning before the bubbles appear, turn the heat down a bit. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. You should have 12 to 15 pancakes. Serve warm with your favorite toppings.