TOUGH AS S T E E L
Meet the founder of Baking Steel and learn what it takes to make amazing at home pizzas
Learn how to pair your favorite pie with the right wine
LETTER FROM THE EDITOR This issue started coming together when I got to thinking about whatever to pizza parties? I mean really? When I was a kid, long before Pinterest, pizza parties were the thing. I am talking birthday parties, classroom parties, Christmas parties, okay, there werenâ€™t a ton of party variety when I was a kid, but there were plenty of parties, and those parties were judge on the quality of the pizza, where they ordered it from, how many options we had, was there ice cream? All crucial parts of a party success. Now, pizza is rarely seen at parties. And if it is there, it is seen as a lazy out, but why? No matter the kind pizza is delicious and universally liked. When putting together this issue, there were so many flavor combinations we werenâ€™t able to get to, everyone sounded tastier than the last. Also, there was no shortage of pizza options for every diet from gluten free to vegan. So why have pizza parties gone the way of the dodo bird? Especially now that we are old enough to pair the pie with a good glass of wine. This world needs more pizza and ice cream nights. Forget Taco Tuesday, I am starting Pizza Wednesday.
All content within this magazine is property of Winston + Lou. The images were styled and photographed by Kimmie Noel on an iphone 5.
LETTER FROM THE EDITOR pg 4
PIZZA VS ICE CREAM pg 16
MUST HAVE TOOLS FOR THE BEST AT HOME PIZZA COLUMNS pg 6
PIZZA MIX OFF Pizza at home without the fuss of yeast and rising, we talk about the best pre mix options on the shelves today
THE GREAT CRUST DEBATE From regular, to cauliflower, to gluten free, to foccocia, we look at all the pizza crust options today and talk about what makes pizza pizza. pg 14
TOUGH AS STEEL We pick the brain of Baking Steel founder and find out how he takes his pie pg 26
THE PERFECT PAIR What you need to know to pick the perfect bottle of wine.
THE BASE The crust you make sets the stage for your entire pie. pg 18
THE GOODS We share our top pizza recipes from our kitchen and what you need to know to create the perfect crust. pg 37
THE SWEETS Nothing pairs better with pizza than ice cream, find our favorite recipes and methods of making them. Cook the cover: Castelvetrano olive pizza pg 31 Cereal Milk ice cream pg 45
I can never say no to Carvel pistachio ice cream (with rainbow sprinkles of course!) - Kelsey Renyolds Oprah Magazine
As much as I d cream, I’d hav pizza! My hus a love for Haw and Mellow M Maui Wowie. of my absolute foods! - Heather Asp Sweet Tea Mon
Pizza. Hopefully I am eating it in Italy so I can have gelato after. -Olivia Luko Hats by Olivia
“Ice cream! My guilty pleasure is McDonald’s chocolate dipped ice cream cones (sadly I think they’ve been discontinued!) I’ve never admitted this to anyone!” - Mary Montague M and M Pilates
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A traditional Margarita always puts a smile on my face! And I love breakfast pizza’s, especially with an egg on top! -Andris Founder and creator of Baking Steel, read more about him on page 14
Pizza always. With pepperoni, mushrooms, onions, and sausage. When I walk into a pizza place, I usually just ask for the special-if they are proud of it, I want to try it. - Dimitri Moshovitis Cava Grill
Pizza! It is the one food the both of use couldn’t live without/if we only had one food item to live off for the rest of our lives, it would be pizza...so yeah, our love for the “za” goes pretty deep. ATL offers some great pizza selection, but hands down our go-to spot for it has to be Antico Pizza. Created right in front of your eyes, it is like watching magic take place. And it doesn’t hurt that it is BYOB as well :) We take all of our guest here and it is an Atlanta staple that cannot be missed! - Kathleen Cone and Megan Roth Hungry Girls Do It Better
IF YOU MUST MIX, MIX WITH THE BEST
Developed in the research kitchen of the famed French Laundry restaurant, Sur La Table’s Cup4Cup mix allows you have perfect crust at home. Starting at $12.95
Making dough from scrat mental, the time need for options on the grocery sto We’ve narrowed it down to
Specially designed for those who are sensitive to wheat and gluten, Bob’s Red Mill Pizza Crust Mix can be used for pizza, cinnamon rolls, cheese bread or nann. Starting at $4.95
tch, no matter the kind, isn’t everyones cup of tea. Yeast is temperapoofing is long, and kneading by hand can be a mess. There are many ore shelfs that will give you the perfect pizza crust without all the fuss. o the best mixes we have found.
The packaging and branding isn’t the only thing that William-Sonoma got right with their pizza mix. With their premium crust mix you’ll have a dough ready to bake in 30 minutes William-Sonoma $7.96
There is nothing more classic than Jiffy Mixes. Stocking cabinets and helping home chefs since 1930. Starting at $2.82
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Okay, probably not great, probably not even a debate. But you cannot deny how many options there are out there for pizza crust these days. It makes you wonder where to draw the line on what makes pizza, pizza. Officially, according to a 10th century manuscript found in Naples Italy, pizza is flat bread topped with sauce, generally tomato, with sk cheese. If you have been to Naples, or Italy, you know they take ast i ey to t e y he l , their pizzas serious. So serious in fact that in 2009 Italy requested ky c ight i n fi crus d Neapolitan pizza to be safeguarded in the European Union as a n a t you l a nt Traditional Specialty Guaranteed dish. The Associazione Verace cra e v re am Pizza Napoletana (the True Neapolitan Pizza Association) is a nonp profit organization founded in 1984 with headquarters in Naples. tem So, if we are being true to pizza, only traditional flour, water, and yeast recipes will yield a pizza crust. Our loyalties lie with pizza, and Italy, and the last thing we would ever want to do is tick off Italy, there are many options today to get you to that pizza crust. So as long as you donâ€™t use a fork and knife, were calling a pizza a pizza.
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Dough is tough, but it shouldn’t be. It should be elastic, airy, and simple. All you a mixture of ingredients in this world that provides such variety, and such substance fo directly from the book, Flour, Water, Salt, Yeast (cleaver, huh). The book is amazing classic pizza crust yields enough for 5 pizzas, which may seem like a look, but they sto as long as the ratios remain the same.
Classic Pizza Crust makes 5 crust
1000 g white flour (≈ 7 3/4 C) 700 g 90˚-95˚water (≈3 C) 20 g salt (≈1 T + 1 t) .8 g instant dried yeast (≈ scant 1/4 t) 1. Add the measured warm water to an extra large bowl. 2. In a separate bowl, put the yeast plus about 3 T of the measured warm water. Set aside. 3. Combine the flour with the remaining warm water. Mix by hand until just incorporated. Cover and let rest for 20-30 minutes. 4. Sprinkle the salt over the flour water mix. Stir the yeast mix with your fingers then pour it over the dough. 5. Mix by hand, wetting your hands before (and rewetting during if needed) so that the dough doesn’t stick to you. 6. Reach under the dough and grab about a quarter, then gently stretch it over the top to the other side of the dough. Repeat 3 more times. 7. Knead the dough, or cut and fold, until the center of the dough is about 77˚. About 10 minutes. 8. Lightly coat the bottom and top of the dough with olive oil to prevent sticking, cover and let sit 12 hours, until dough is 2-3 times its original volume. 9. Gently remove the dough from the bowl and onto a
moderately floured work surface. 10. Cut the dough into 5 equal pieces. 11. Shape the dough into a ball, tucking the sides in tight. 12. Place dough balls onto a lightly floured cookie sheet, leave enough room for the dough to expand. Lightly flour the tops. 13. Cover with plastic wrap and place in the refrigerator at least 6 hours. 14. Dough will last in the fridge, wrapped individually in plastic wrap for 2 days and up to 2 weeks in the freezer. 15. When you are ready to make your pizza, place your pizza steel into your oven and pre-heat your oven to 500˚ Once your oven has reached 500˚, wait at least 30 minutes until opening the door to allow your pizza steel and oven to be as hot as possible. 16. Remove dough from fridge and onto a well floured surface. With a fist, punch down the dough until about half deflated, 5-10 times. 17. Position both fists inside the rim of the pizza and turn the dough gently, letting gravity thin out the dough. 18. Keep doing this until the dough has reach the desire thinness, keep in mind, the dough does puff up a bit during cooking. If you develop any holes, just pinch the dough together to patch them up. 19. Transfer the dough to a floured pizza peel. Top with your favorite sauce and toppings. When your oven has pre-heated, carefully slide the pizza onto the pizza stone and follow instructions for pizza recipe.
are doing is mixing together flour, water, salt, and yeast. Thats it. There is no other or humans. The classic pizza crust and focaccia bread recipes that follow are adapted g, and for anyone interested in baking bread and crust at home, it is a must have. The ore well in your freezer. If 5 still seems like too much, the recipe is easily manipulated
Cauliflower Pizza Crust
1 medium cauliflower 1/4 t salt 1/2 t dried basil 1/2 t dried oregano 1/2 t garlic powder Dash of red pepper 1/4 C Parmesan cheese 1/4 C mozzarella cheese 1 egg, beaten 1. Preheat oven to 500˚ or higher 2. Wash and cut cauliflower into florets 3. Place florets into food processor until will chopped and resemble a “snow” like consistency. 4. Place cauliflower “snow” into a microwave safe bowl and cover with a damp paper towel, 4 minutes. 5. Let cauliflower cool until you can touch it, transfer to a terry cloth towel and wring out as much water as you can, transfer to large bowl. 6. Add in remaining ingredients, minus the egg. Mix well. 7. Mix in egg. 8. Pour mix onto a parchment lined baking sheet, form mix into pizza crust shape. 9. Bake until crust is golden brown, about 8-12 minutes. 10. Top with sauce and toppings and return to oven according to pizza recipe instructions.
1 Classic Pizza Crust dough
makes 1 crust
1. Pre-heat the oven to 500˚. 2. Allow classic pizza crust dough (up to step 15) to come to room temperature. 3. Generously coat baking sheet (with sides) with olive oil. Stretch the dough to cover the surface of the sheet. This may take a little while for the dough to reach the necessary elasticity, you may need to let the dough rest in between stretching. 4. Once dough is completely covering the sheet, use your finger to poke holes in the dough. 5. Brush dough with olive oil and anything else your pizza recipe calls for. 6. Follow directions for specific focaccia pizza to complete. See rosemary focaccia recipe on page 32
We are a fan of using good ingredients, in fact, we base our recipes on them. But we constantly struggle between knowing when the price is worth it and when you are just buying the brand name. Canned tomatoes were one of those things we always went mid-shelf for, until we opened a can of San Marzano. It instantly made the kitchen smell like Italy. If we werenâ€™t already sold, we were, the pizza was the best we had had outside of Rome. Try them, youâ€™ll thank us. SMOOTH RED SAUCE 1 (28 oz ) can whole San Marzano tomatoes 1 1/2 t olive oil 1 clove garlic 1/2 t salt 1/4 t dried oregano 1/4 t chili flakes Place a colander over a large bowl. Drain the tomatoes for 10 to 15 minutes, reserve the juice for another use (like the bloody mary on page 35) Add all ingredients to a blender and blend until smooth.
e love our Baking Steel. Seriously, we use it so much that we don’t even take it out of our oven. The first time we used it was for the first pizza we made for this issue (Burrata and Prosciutto pg XX) and it blew our minds. We have been big home pizza makes for years, but always having them fall short of anything decent, the crust never achieved the right consistency. Until we got our Baking Steel. Now, we don’t even try to eat pizza out, we’re pretty sure ours beats whatever we’d order, other than anything you get in Italy, seriously anything in Italy. The Baking Steel isn’t just used for pizza making,we are constantly using it to reheat things in the oven (it keeps them from getting soggy!), baking breads, as a griddle for pancakes, bacon, burgers, you name it, you can do it. The guys behind Baking Steel even made 15 second ice cream on it, seriously you have to watch this video. We were lucky enough to be able to talk to Andris, founder and creator of Baking Steel to learn more about how he got started and the process behind developing such an amazing product....
Can you tell us how Baking Steel got started?
CASTELVETRANO OLIVE PIZZA pg XX
This is a loaded question, I have a culinary background, after college it’s what i did. I worked in restaurants. My last stop was with Culinary legend Todd English in Boston. I worked at his Figs and Olives restaurants. I left the culinary world in the mid 90’s and went to work with my dads business. We design and manufacture a product for the construction
industry. Our customers include Caterpillar, Volvo, Deere, etc. Anyway, I’ve been doing this for the past 15 or so years. In the back of my mind, always wanting to return to the food biz in some capacity. But being married and raising two boys, life got a bit busy to start chasing my own dreams… Until I read something from the Wall Street Journal in March of 2011. A new food science book was hitting the streets and the WSJ interviewed the author, Nathan Myrvold. Google his name, it’s quite impressive. I remember like this was yesterday, the WSJ asked the author how to create Neapolitan style pizza at home, he said to “google” your local steel shop and ask them to cut out some steel for a shelf! It was like something hit me over the head. First I ran out to my plant and grabbed some steel. It totally made sense, and when I brought the steel home that night and made pizza on it later in the week, I was blown away by the results. Boom! The Baking Steel was born. In my mind anyway. It took about 18 months to get this product to market. That’s another long story :)
How many prototypes did you go through before you found the right design for the Baking Steel we see today? Great question. I still remember heading to Home Depot and measuring the internal dimensions of all the ovens. I was trying to determine the correct size, or one that would fit into every home oven. I think we nailed it with a 16
x 14. Another big question was do we go round which seemed more natural, or square/rectangle. In the end, the rectangle steel gives you a lot more landing area when launching a pizza into an oven. Then it was just a matter of finding the correct manufacturing sequence to make the Baking Steel . Lots of thanks goes to my brother, Eric the manufacturing guru who still to this day helps ensure product ships a day or two after it’s ordered…I still haven’t answered your question. I’d say we made at least a few dozen prototypes before we went into our first production run.
who has never made pizza at home before, what advice would you give them? Don’t be intimidated. Making dough is so simple, it just takes a little practice. But please let’s wipe out the fear factor.
Truly, it helps make everything better. Some of my favorites; smash burgers, NY Strips, bacon and eggs, grilled or griddled sandwiches, ice cream, high temp searing, baguettes, pancakes, breakfast, stir fry…you name it…
So tell us, when you aren’t in the kitchen or working behind the scenes, where can we find you?
Can you tell us more about your partnership with The Greater Boston Food Bank?
Our mantra is “every steel buys a meal” We contribute a little bit each time we sell a Baking Steel. To date, we have provided more than 130,000 meals to families and children in need in the Greater Boston area. What The Greater Besides pizza, what are your Boston Food Bank does is simply other favorite uses for Baking amazing. We are just doing our little part to help… Steel?
My favorite thing is to hang with my family at home. I have two boys ages 9 and 5. They keep me Can you tell us some of your and my wife pretty busy….
other must haves for making What is your favorite kind of pizza? pizza? You need to make your own dough. We share an amazing 72 hour fermented dough recipe to all our customers. As far as equipment goes, besides an oven. You will need a Baking Steel of course, then a digital scale to weigh your ingredients. I like to shop for local ingredients and then you need a lot of practice. Making pizza at home is relatively simple, but it takes practice. The practice sessions are still very tasty. For someone
Favorite pizza, tough question. A traditional Margarita always puts a smile on my face! And I love breakfast pizza’s, especially with an egg on top! Thank you Andris so much for giving us a peek behind the scenes, follow Baking Steel on Instagram and see Andris must have kitchen tools for the best at home pizza on the next page. Order your Baking Steel here!
You’ve spent hours, okay about 30 minutes, slaving away at homemade ice cream, don’t insult it by serving it in a boring bowl. Shop our favorite antique ice cream dishes $18 (use code MAGAZINE for 20% off)
An olive pitter is by no means a kitchen must have, but if you want to feel like a pro, you need it. It the only way to make the Castelvetrano olive pizza on the cover, and page 31
Olive pitter $12.99
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They key to any success is being prepared, espe is just having the right tools on hand. Tryin to lead to a beautifully created Castelvetran frustration, a mess, and possibly blood, beli the right tools in your kitchen means your m random Wednesday night. You’ll have all you under control and are a total pro in the kitch
No matter what pintrest tells you, you can’t make creamy ice cream without an ice cream maker. Cuisinart 2-quart Ice Cream Maker But you can make ice cream popsicles with out one, learn how on page 50
You can’t make popsicles, or ice cream pops, without the molds. Classic Pops $14.95
e raved about our Baking l, we’ve talked to it’s creator, se it every day. What more can do to convince you you need Baking Steel (tell us, we’ll do aking Steel $89
A kitchen scale is a must in baking, and especially key when making pizza crust. We are a fan of the scale on the right since it weighs the item and takes the tempertaure, both vital when making the classic pizza crust on page. Digital scale and temperature sensor $19.99
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ecially in the kitchen. Half of that preparation ng to pit an olive with a knife is not going no olive pizza (page 31), it will only lead to ieve us, we know. We’ve been there. Having more likely to whip up an artisanal pizza on a ur friends thinking you have this adult thing hen, which you are.
Do not try to make pizza at home without a pizza peel. You are dealing with a 500˚ oven and a just as hot pizza stone. A pizza peel is the safest way to get the pizza from the counter to the oven, and back out again. A custom peel lets you hanging up in your kitchen like a piece of art when you aren’t using it. Be sure to use the non lettered size when placing the crust on it. Custom pizza peel $40 (use code MAGAZINE for 20% off)
Even if you are tight on space, you shouldn’t skip a scale. This compact kitchen scale has been our go to for YEARS! It is less than $10 and stores in the back of our drawer. Plus the pop out reader helps us measure 1000 g of flour into our extra large bowl. Digital Pocket Scale $9.59
BUFFALO CAULIFLOWER PIZZA WITH AVOCADO DRIZZLE pg 20
BUFFALO CAULIFLOWER PIZZA WITH AVOCADO DRIZZLE PIZZA INGREDIENTS 1 Classic Pizza Crust 1 large head cauliflower, cut into florets 1-2 T olive oil Salt and pepper, to taste 1 cup buffalo sauce 8 oz sharp white cheddar cheese, shredded 4 oz Fontana cheese, shredded 4 oz Gorgonzola cheese, crumbled 4 green onions, chopped 1/3 C cilantro, chopped AVOCADO DRIZZLE 1 ripe avocado 1/2 C buttermilk Juice from one lime 1 t dried parsley 1 t dried dill 1/4 t onion powder 1/4 t garlic powder 1 t Worcestershire sauce 1 chipotle chili in adobe + 1 T adobe sauce (from the can) Salt + pepper, to taste 1. Preheat oven to 425 degrees F. 2. Place the cauliflower on a baking sheet and toss with olive oil, salt and pepper. Roast in the oven for 20-25 minutes or until beginning to char. 3. While the cauliflower is roasting, make the chipotle avocado drizzle. 4. Add all the ingredients for the drizzle to a blender. Blend until smooth and creamy. Taste and season to your liking with salt and pepper. 5. When the cauliflower is finished roasting, add to a bowl and toss with 1/3 cup buffalo sauce. 6. With the remaining 2/3 cup buffalo sauce, add 1/4 cup of the chipotle avocado sauce. Whisk until smooth. 7. Preheat oven to 500˚ with baking steel inside. 8. Prepare pizza crust according to instructions on page 10. 9. Spread half of the buffalo sauce evenly across pizza crust.
10. Top with the cheddar and Fontana cheese. 11. Add the cauliflower and buffalo sauce. 12. Sprinkle with Gorgonzola and drizzle with any remaining buffalo sauce. 13. Bake the pizzas for 12-15 minutes or until the cheese is melty. 14. Remove from the oven and top with green onions and cilantro. 15. Drizzle with the chipotle avocado sauce. Vinesse recommend wine: 2013 Barton Family Winery Santa Ynez Valley ‘Jurassic Park’ Chenin Blanc, well chilled
CARAMELIZED ONION AND GOAT CHEESE PIZZA 1 Classic Pizza Crust 1 medium white onion, cut into thin rings Salt and pepper 2 T olive oil 1 T butter 3 oz goat cheese 2 T whole milk 1/2 C balsamic vinegar 1. Preheat oven to 500˚ with baking steel inside. 2. Prepare pizza crust according to instructions on page 10. 3. In a medium sauce pan over low-medium heat, add olive oil and butter. 4. Once warm, add onion, season with salt and pepper. 5. Cook until soft, stirring occasionally. Set aside. 6. In a medium bowl, whisk milk and goat cheese until thin and smooth. 7. Brush prepared pizza crust with olive oil. 8. Spread goat cheese over crust and top with onions. 9. Place in the oven and bake for 5-7 minutes, or until the cheese begins to melt. 10. While the pizza is cooking, add balsamic vinegar to a small sauce pan over low heat. 11. Cook until vinegar has reduced by half. 12. Remove pizza from the oven, drizzle vinegar over the top, slice and serve. Vinesse recommend wine: 2013 Barton Family Winery Santa Ynez Valley ‘Jurassic Park’ Chenin Blanc
Sweet Potato Arugula Pizza 1 Classic Pizza Crust 1 lb sweet potatoes 5 T olive oil Salt and pepper 1 yellow onion, thinly sliced 2 T flour ¾ C whole milk 1 lemon, zest and juice, ¼ C water 6 oz Fontana cheese, crumbled 6 oz white cheddar, shredded 4 oz goat cheese 4 oz ricotta 3 cloves garlic, sliced 2 oz arugula
1. Pre heat the oven to 475F. 2. Peel the sweet potatoes and thinly slice into ¼-inch thick rounds. 3. Toss with 1 T olive oil, salt and pepper. 4. Spread on a parchment-lined baking sheet in a single layer. Roast for 9-10 minutes, or until lightly browned and crispy. Remove and let cool. 5. While potatoes are roasting, in a large pan, heat 2 T of olive oil on medium heat until hot. Add the onion, salt, and pepper and cook, stirring occasionally, until lightly browned. Remove onions from pan into bowl, set aside, and wipe out the pan. 6. In the same pan, heat the remaining olive oil on medium-high heat until hot. Add the flour and cook, stirring constantly, for 1-2 minutes, or until golden. Slowly whisk in the milk, lemon zest, and ¼ cup of water. 7. Cook for 2-4 minutes, stirring frequently, until thick. 8. Remove from the heat and stir in the juice of half the lemon. 9. Season with salt and pepper. 10. Preheat oven to 500 with baking steel inside. Prepare pizza crust according to instructions on page 11. Spread the cream sauce onto the dough and top with the sweet potatoes in an even layer. Top with 12. Bake for 8-12 minutes, until cheese has melted and crust is browned and crispy. Remove from the o 13. Meanwhile, combine the arugula and remaining cheese in a medium bowl. Toss with the remaining l the pizza with the arugual mix and serve warm.
10. the onion, garlic, and all but 2 T of Fontana cheese. oven and let cool slightly. lemon juice, a drizzle of olive oil, and salt and pepper. Top
Vinesse Recommended Wine: 2013 Lington â€˜Soloistâ€™ Paso Robles Viognier or 2014 Piping Shrike Barossa Valley, Australia Shiraz
Burrata + Prosciutto Pizza 1 Classic Pizza Crust 1/2 C smooth red sauce 8 oz burrata cheese 3 oz prosciutto Handful of fresh basil, torn into pieces Red pepper flakes
1. Preheat oven to 500 with baking steel inside. 2. Prepare pizza crust according to instructions on page 10. 3. Use a spoon to spread the pizza sauce all around the dough leaving a little bit for the crust. 4. Pop your pizza peel in the oven and slide it over the stone for ten minutes. 5. After ten minutes, pull out the pizza and sprinkle the creamy burrata on top of the pie. 6. Put your pizza back in the oven for another 3-4 minutes. 7. When the cheese is just starting to melt, take it out and top with prosciutto and the fried basil, salt, and red pepper flakes.
Vinesse recommended wine: 2014 Kate Radburnd Vine Velvet Martinborough New Zealand Pinot Noir
When you think of pizza, you think of wine, but with so many options for each, pairing them up can seem like a daunting task. We teamed up with Vinesse Wineâ€™s to pair each recipe in this issue with one of their recommended wines, but it only made us want them to recommend a wine for every meal we eat. Since most of us donâ€™t get to have a sommelier there when making pizza at home we put together a simple cheat sheet on the next page.
Gruyere Mozzarella Cheddar
Pepperoni Cheddar Parmesan
MERLOT Feta Swiss
Ricotta Goat Cheese Lemon
Brie Cheddar Ginger
Sharp White Cheddar
Picking out a wine can be an overwhelming endeavor, picking out a bottle that pairs well with your meal, even more stressful. There is a reason that there are so few sommeliers, and even fewer master ones out there. So how can the average home cook go about picking out the best bottle for their recipe, Vinesse says the key to wine pairing is figuring out the dominate flavor of the dish, and picking from there. As cheeses tend to be the dominant flavor of pizza, we put together a quick key for what wines go with popular cheeses.
MEXICAN STREET CORN PIZZA pg 30
Mexican Street Corn Pizza 1 Classic Pizza Crust 3 ears of corn 1 t salt 1/2 t pepper 1/4 t paprika 1 C sour cream 1/2 cup mayo 1/4 cup chopped fresh cilantro 1/2 cup crumbled cotija cheese, 1/4 teaspoon ground coriander 1 lime, cut in half
1. Preheat an grill over medium-high. 2. Brush the corn with olive oil and season with salt, pepper, and cayenne. 3. Grill the corn until charred all around, about 15 to 20 minutes, turning every 5 minutes. 4. Remove from grill and let cool on a plate or platter. Cut the kernels off the cob and set aside. 5. Preheat oven to 500 with baking steel inside. 6. Prepare pizza crust according to instructions on page 10. 7. In a large bowl, combine the sour cream, mayo, cilantro, 1/4 C cotija, coriander, a pinch of salt and pepper, and juice of half a lime. Stir until evenly combined. 8. Brush the top of the pizza crust with olive oil. 9. Spread the sour cream sauce evenly to cover the crust. Top with the grilled corn kernels and remaining 1/4 C cotija cheese. 10. Place in oven for 5-8 minutes until crust is golden brown. 11. Garnish with cilantro. Cut and serve immediately.
Vinesse recommended wine: 2011 Altivo â€˜Vineyard Selectionâ€™ Cafayate Valley, Argentina Torrontes - well chilled
Castelvetrano olive pizza cook the cover! 1 Classic Pizza Crust 4 oz Castelvetrano olives, pitted and cut in half 8 oz burrata Olive oil Salt
1. Preheat oven to 500 with baking steel inside. 2. Prepare pizza crust according to instructions on page 10. 3. Brush crust with olive oil. 4. Tear the burrata into large pieces, and cover the crust, leaving 1/2 inch rim around the edge. 5. Top with olives and a light sprinkle of salt 6. Place in oven for 8-10 minutes, until cheese begins to bubble and crust is golden
DONâ€™T LET IT BE THE PITS Castelvetrano olives are rarely found pitted. But this pizza is very worth the extra effort required. Using an olive pitter will make this task a breeze. This one is our favorite.
Vinesse recommended wine: 2011 Bailiwick Sonoma Coast Pinot Noir
rosemary sea salt
1. Preheat the oven to 200Ëš 2. Mix the salt and rosemary, pour onto a prepared baking sheet. 3. Bake for 30 minutes. Allow to cool. 4. Transfer to food processor, pulse until salt is fine. 5. Store in an airtight container for up to a year.
1. Follow foccocia bread instructions + classic pizza crust recipe on page 10 and 11 2. Before putting foccocia into oven, brush 1/4 C olive oil and sprinkle 1/2 C rosemary salt. 3. Bake for 15 minutes, sprinkle with fresh rosemary.
1 C coarse sea salt 1 bunch fresh rosemary leaves, finely chopped, discard the stems
1 Classic Pizza Crust 1/4 C olive oil 1/2 C rosemary salt 1 T chopped fresh rosemary
Vinesse recommended wine: 2013 Domaine Du Landreau Village â€˜Grand Reserveâ€™ Muscadet
San Marzano Bloody Mary
Tomato Salt 2 T tomato juice 1 C kosher salt 1 t celery seeds Preheat oven to 200ËšËš In a small bowl mix all ingredients Transfer to a prepared baking sheet and place in oven for 20-30 minuets until salt has dried. Let cool. Store in airtight container at room temperature for up to 1 year
Juice left over from smooth red sauce 1 lemons, juiced 1 limes, juiced 1/4 C horseradish 2 T worschesterchire sauce 1 t black pepper 1 t celery seeds 2 T tapatio Tomato salt (recipe follows) 1 oz vodka per glass 1. In a high powered blender, add all ingredients beside tomato salt. 2. Add ice to a large glass and salt rim with lime juice and tomato salt. 3. Fill glass with tomato mix, pour in vodka, and mix. 4. Garnish with olives, lemon wedges, and celery.
Without ice cream, there would be darkness and chaos. Donâ€™t let that happen
Housed in brushed stainless steel with an embossed logo, this fully automatic small appliance makes frozen yogurt, sorbet, and homemade ice cream in as little as 15 minutes. The frozendessert maker features a heavy-duty motor and a double-insulated freezer bowl that holds up to 2 quarts of frozen dessert at a time. Simply add ingredients, turn the machine on, and frozen drinks and desserts are ready in minutes. Available on Amazon here.
I SCREAM .YOU SCREAM LET’S NOT SCREAM AND JUST EAT ICE CREAM.
Ice cream is like the pizza of desserts. The flavor combinations are endless, there is an option for every dietary restriction, and have you every met someone who doesn’t loves ice cream? In the following pages, We collected our favorite recipes, favorite ways to serve them, and favorite wines to pair with them.
Grandmaâ€™s always have the best recipes. And this ice cream is no exception. 3 lemons 1/2 C sugar 1 pint cream Combine all ingredients in your ice cream maker and prepare according to manufacturers instructions Seriously, there is no prep, no cooking, no mixing. For the ice cream maker we have, you just add the ingredients into the chilled bowl and churn for 10 minutes than transfer to a container and place in the freezer. Vinesse recommended wine: 2013 La Vigne des Sablons Vouvray, France Chenin Blanc
CEREAL MILK AFFOGATO pg 45
Sâ€™MORES ICE CREAM WITH HOMEMADE MARSHMALLOWS pg 44
SMORES ICE CREAM
1. Spread all of the marshmallows out on a sheet pan lined with parchment paper or a silpat. Toast the marshmallows with a kitchen torch or an oven broiler. If you use a broiler, place the oven rack as high as possible and watch the marshmallows closely to ensure they don’t burn. Rotate the marshmallows so that they 5 egg yolks are evenly toasted on each side. 2 C whole milk 2. To make the base, combine milk and sugar in a saucepan over 1 C heavy cream medium high heat. 1 t vanilla extract 3. Heat the mixture until it begins to bubble on the edges, do not ⅓ C sugar allow to boil. Pinch of salt 4. Meanwhile, whisk together the egg yolks in a large bowl. 16 oz mini marshmallows 5. Slowly add the heated milk mixture to the egg yolks while whisking constantly. Pour the mixture back into the saucepan Vinesse recommended and cook over medium heat until thickened and coats the back wine: NV Niepoort Oporto, of a spoon, stirring frequently. Portugal Ten Year Old Tawny 6. Pour mixture through a mesh strainer into a large bowl. Add the Port heavy cream, vanilla extract, and salt. Allow to cool. 7. In a blender, add the custard mixture and half of the toasted marshmallows and puree until smooth. 8. Place marshmallow base in fridge until chilled. Freeze in your ice cream machine according to the manufacturer’s instructions. 9. Pour in graham cracker crumbs, remaining marshmallows, and chocolate bits about 5 minutes before the mix is finished churning. 1. Line a 9x13 dish with parchment, allowing a 2-inch overhang on HOMEMADE the long sides. Brush parchment with oil; set aside. MARSHMALLOWS 2. Put sugar, corn syrup, salt, and 3/4 C water into a saucepan. Bring
4 envelopes unflavored gelatin to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238˚ on a candy thermometer, (3 T plus 1 1/2 t) about 9 minutes. 3 C sugar 3. Meanwhile, put 3/4 cup cold water into the bowl of an electric 1 1/4 C light corn syrup mixer; sprinkle with gelatin. Let soften 5 minutes. 1/4 t salt 4. With mixer on low speed, using whisk attachment, beat hot 2 t vanilla syrup into gelatin mixture. Gradually raise speed to high; beat 1 1/2 C confectioners’ sugar until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours. 5. Sift 1 cup confectioners’ sugar onto a work surface. Unmold Vinesse recommended marshmallow onto confectioners’ sugar; remove parchment. wine: NV Niepoort Oporto, Lightly brush a sharp knife with oil, then cut marshmallow into Portugal Ten Year Old Tawny 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into Port a small bowl, and roll each marshmallow in the sugar to coat.
CEREAL MILK ICE CREAM AND AFFOGATO 2 Cups cereal (lucky charms) 2 C Whole milk 1 C heavy cream 1 C cereal milk 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla extract 4 large egg yolks 1. To prepare the cereal milk, combine cereal and milk in a large mixing bowl and let steep for an hour. Strain the milk in a finemesh sieve, pour it in a container and set aside. 2. To prepare the ice cream, combine the cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat. 3. In the meantime, in a medium bowl, whisk together egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon. 4. Pour the custard through a strainer into the heavy cream and stir to combine. 5. Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
Vinesse recommended wine: 2015 Uvaggio Lodi, California ‘Dolce’ Moscato
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Next to the holidays, rhubarb is our favorite season. The minute we see the stalks at the farmers market we scoop them up and refuse to let our fridge be without them until the end of summer. Rhubarb is often paired with strawberries, and while delicious, not necessary. Toss the age old combination out and let rhubarb be the star of the dish. A simple rhubarb compote is a necessary fridge staple for the next few months, instantly turning almost anything from simple to decadent. And of course, ice cream is taken up a notch or two when you add it in. See our favorite recipes on the next page.
REDIWINE RHUBARB ICEICREAM 150ml red wine 6 stalks of rhubarb Juice of half a lemon 1 C sugar 1 C heavy cream 1/2 C whole milk 2 egg yolks
1. Wash and slice rhubarb into 1 inch slices. 2. Pour bottle of red wine in to a large pot and simmer over low medium heat until it has reduced to half, about 20 minutes. 3. Add in 1/2 C sugar and all the rhubarb. Allow to simmer until rhubarb is soft. 4. Pour red wine rhubarb into a large bowl, use a fork to mash the rhubarb into smaller pieces and to create a mush. Stir in lemon juice. 5. Set aside 6. In a sauce pan, over medium heat bring the milk and cream to a low boil. 7. While cream is warming, in a nonreactive bowl, whisk egg yolks with remaining 1/2 C sugar. 8. Once cream is bubbling, turn off heat. Transfer 1/2 C of cream mix
into yolk and sugar bowl, whisking constantly. 9. Pour egg, sugar, and cream, back into remaining mix in the sauce pan. 10. Turn on low heat, allow to simmer until thick. 11. Remove from heat, and mix into wine rhubarb mixture. Allow to cool. 12. Transfer to ice cream maker and follow manufacturers instructions. Vinesse recommended wine: 2012 Clos de Nit Montsant Crianza Spain Red Wine
RHUBARB+ RICOTTA I ICE CREAM I POPS 4 stalks of rhubarb Juice of half a lemon 1 C sugar 1 C water 1 C whole milk ricotta cheese 3/4 C sweetened condensed milk 1/4 C heavy cream 2 T honey 1/2 t sea salt
1. In a blender or with hand-held immersion blender, blend ricotta cheese, sweetened condensed milk, half-and-half, honey and sea salt together until very smooth and
lump-free. Set aside in an easy-topour container. 2. Wash and slice rhubarb into 1 inch pieces, set aside 1 C of rhubarb slices. 3. Over medium heat in a sauce pan, bring water, sugar, and rhubarb to a low boil. 4. Allow to simmer until rhubarb is soft, about 10 minutes. 5. Using an immersion blender, blend rhubarb mix until smooth. Allow to cool. 6. Pour rhubarb sauce into ricotta sauce, stir less than 5 times, you want the swirls to remain, you do not want them fully combined. 7. Evenly distribute rhubarb slices into popsicle molds, pour ricotta rhubarb sauce over slices into molds. Add sticks. 8. Place in freezer for at least 8 hours. Vinesse recommended wine: Stella Rosa Piedmont, Italy Sparkling Red Wine
bring water, sugar, and rhubarb to a low boil. 3. Lower heat and allow to simmer until rhubarb is soft, about 20 minutes. 4. Transfer to a heat proof bowl and allow to cool. 5. Use an immersion blender to blend mix until smooth,
RHUBARB WINE, ITS A THING If you Google rhubarb wine the first thing you will see is a handful of links to homemade rhubarb wine recipes. This instinctively makes most want to pass up anything labeled rhubarb wine. But give it a shot.
4 stalks of rhubarb Juice of half a lemon 3/4 C sugar 1 C water
Rhubarb is not very sweet by nature, so even though most things with rhubarb are sweet, the addition or rhubarb to a wine is not going make it taste like an overly sweet soda.
1. Wash and slice rhubarb into 1 inch pieces, set aside 1 C of rhubarb slices. 2. Over medium heat in a sauce pan,
The majority of â€œrhubarb winesâ€™ have strong rhubarb aromas but you can find wines made entirely from rhubarb, such as this option from Copper Hawk
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2 C chocolate chips 1/4 C coconut oil Your choice of ice cream, pre churned Toppings
a m t o cup s o r c o n e s ? W hy n o t t a ke yo u r favo r it e ic e c r e am an d i cl e ? The trick is t r a n s fe r t he i c e c r e am b ase d ir e c t ly in t o t he h u rn i t ! A l so, th e l e s s c r e a my t h e b e t t e r. If yo u r favo r it e ic e h i g h quantity o f c r e a m, b u t yo u wan t t o make p o p s o u t o f it , of cream . I t wil l he l p t h e m f r e e z e an d ho ld t he ir shap e b e t t e r !
ke Marshmallow ice cream with chocolate and graham crac
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1. Transfer your favorite ice cream base directly to popsicle molds without churning. Let freeze for 8 hours. 2. Add chocolate and coconut oil to a microwave safe bowl or jar. 3. Heat at 30 second intervals, stirring in between. 4. Repeat until chocolate sauce is smooth. 5. Let chocolate cool. 6. One by one, remove ice cream pop from freezer, dip in chocolate, top with crushed nuts, sprinkles, toppings. 7. Place back in freezer on a parchment lined cookie sheet. 8. Remove from freezer just prior to eating.
VANILLA ICE CREAM
1 1/2 C cream 1 C whole milk 1/2 C sugar 1/4 t salt 1 T vanilla 1 vanilla bean 5 large egg yolks
In a large saucepan, over medium heat, mix together cream, milk, 1/4 C sugar, salt, and vanilla. Split the vanilla bean and scrape the seeds into the pan. 2. When the mixture begins to bubble along the edges, remove from heat, cover and let seep for 30 minutes. 3. While the cream mixture is seeping, in a separate bowl whisk together the yolks and remaining 1/4 C sugar. 4. Uncover the cream and return to medium-high heat. 5. When mixture begins to simmer, reduce to medium heat. 6. Scoop out 1/2 C of hot cream mixture and add to egg mixture, while whisking. Repeat with another 1/2 C. 7. Stir cream mixture in saucepan with spatula and slowly pour in the cream-egg mix from the bowl to the pan. Cook over medium heat, stirring constantly until it is thick. 8. Strain through fine-mesh strainer into a clean bowl. 9. Let sit until cool then add to ice cream maker and freeze according to manufacturers instructions.
Vinesse recommended wine: NV Il Conte dâ€™Alba Italy Moscato dâ€™Asti
COFFEE ICE CREAM 1 1/2 C cream 1 C whole milk 1/2 C sugar 1/4 C ground coffee 1/4 t salt 1 t vanilla 5 large egg yolks
1. In a large saucepan, over medium heat, mix together cream, milk, 1/4 C sugar, salt, vanilla, and ground coffee. 2. When the mixture begins to bubble along the edges, remove from heat, cover and let seep for 10 minutes. 3. While the cream mixture is seeping, in a separate bowl whisk together the yolks and remaining 1/4 C sugar. 4. Uncover the cream and return to medium-high heat. 5. When mixture begins to simmer, reduce to medium heat. 6. Scoop out 1/2 C of hot cream mixture and add to egg mixture, while whisking. Repeat with another 1/2 C. 7. Stir cream mixture in saucepan with spatula and slowly pour in the creamegg mix from the bowl to the pan. Cook over medium heat, stirring constantly until it is thick. 8. Strain through fine-mesh strainer into a clean bowl. Let cool. 9. Once custard is cool, add to ice cream maker and freeze according to manufacturers instructions. Vinesse recommended wine: 2012 Sorelle Winery â€˜Piccoloâ€™ Lodi Late Harvest Dessert Wine
Roasted Strawberry Vegan Ice Cream 2 pints strawberries 2 t sugar Pinch of salt Juice of half a lemon 2 egg yolks 1/3 C sugar 2 T maple syrup 13.5 oz coconut milk 2 t vanilla
Preheat oven to 300Ëš 2. Wash and dice strawberries, toss in 2 t sugar, lemon, and salt. 3. Bake for 25 minutes. Turn off heat but keep berries in oven. Allow to cool completely. Store in fridge. 4. Place a glass bowl over a pot with simmering water. To the glass bowl, add yolks, sugars, and syrup. Stir about 5 minutes. 5. Add in coconut milk, whisk to mix. Allow it to thicken, about 5 minuets. 6. Turn off heat, remove bowl, strain into heat safe bowl to remove any egg bits. Add in vanilla and mix. 7. Let cool completely, store in fridge if preparing ahead of time, or to cool faster. 8. Once strawberries and coconut custard are both cool, transfer coconut custard to ice cream maker for 20 minutes. 9. While coconut custard is 1.
churning, mashed the strawberries to make smaller pieces. 10. After 20 minutes, add in strawberries for 5 minutes. 11. Transfer to air tight container and place in freezer for up to a week. Vinesse recommended wine: 2015 Coeur de Cardeline Cotes de Provence France Rose
Extra chocolate hot fudge
1 C heavy cream 1/3 cup light brown sugar 1/2 C unsweetened cocoa powder 1/4 tsp salt 6 oz semisweet chocolate, very finely chopped 3 T butter, cut into bits 1 t pure vanilla extract
Bring the cream, sugar, cocoa and salt to a boil over medium heat. 2. Lower the heat and simmer, stirring occasionally, for about 3 minutes. 3. Turn off heat, stir in the chocolate and butter. 4. Return to a simmer for 1 minute 5. Stir in the vanilla. 6. Either use immediately or allow to cool. 7. If storing, once cool, transfer to air tight container. 8. Store in fridge and reheat before using. 1.
Vinesse recommended wine: Quinta do Infantado Douro, Portugal Ruby Port
Most things are improved when you add ice cream; root beer, coffee, shakes, brownies, cakes, Tuesdays. Sandwiches are no exception. On the next page, we share our two favorite cookie recipes to share the spotlight with our ice creams.
gingersnap cookies 1 1/2 C butter, soft • 2 C sugar • 1/2 C molasses • 2 eggs • 4 C flour • 4 t baking soda • 2 t cinnamon • 1 t ground cloves • 1 t ground ginger • 1 t salt 1. Preheat oven to 375˚ 2. In a medium bowl, whisk together flour, baking soda, spices, and salt. 3. In the bowl of an electric mixer, beat together butter and sugar on medium for 1 minute, until light and fluffy. 4. Add in eggs and molasses and beat on low speed until well mixed. Gradually add in the dry mixture, and beat until combined. 5. Cover and refrigerate for 30 minutes. 6. Roll dough into 1-inch balls, place on prepared cookie sheet and bake for 8-10 minutes, until cookies start to crack on the top. 7. Remove from oven and let cool, than transfer to cooling rack. 8. Store in air tight container for up to two weeks.
Vinesse recommended wine: 2005 Summerland Cellars California Muscat Canelli
Chu rroco oki es 1 stick butter • 1 C water • 1 T sugar • ¼ t salt • 1 C flour • 3 large eggs 1 t vanilla • 2 T cinnamon • 2 sugar
1. Add water, butter, sugar, salt to medium sauce pan. 2. Right when it reaches it's first boil, remove pan from heat and dump all of the flour in at once. 3. Stir rapidly to incorporate flour into wet mix. 4. Return to medium heat and continue stirring. 5. After cooking about 2 minutes, remove and allow to cool for 3-4 minutes. 6. Transfer dough to mixer with paddle attachment. 7. On low speed, add eggs one at a time, allowing the mixer to completely incorporate each egg before adding the next. Add the vanilla. 8. Once mixture is smooth, transfer to a piping bag fitted with a star tip. 9. Pipe snug spirals onto a silicone mat lined baking sheet. 10. Freeze for at least 30 minutes. 11. Heat 2 inches of oil to 350æ…˚F in a high walled pan. 12. When oil is at temperature, remove churros from freezer and fry until golden, about 2 minutes on each side. 13. Immediately dredge churros in cinnamon/sugar mixture to completely cover. 14. Remove to paper-lined tray to cool.
Vinesse recommended wine: Mulled red wine with a cinnamon stick
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