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Recipes

1. Crusty rustic morning rolls

RusticBread

You’ll now learn a super simple recipe for rustic rolls for breakfast

Ingredients – 20 rustic morning rolls

  • 1100 grams all-purpose wheat flour
  • 8.5 dl (85ml) cold water
  • 10 grams yeast
  • 22 grams salt

Preparation

After dinner:

Stir together all ingredients and knead the dough until it has pulled away from the table / bowl. This usually takes around 15-20 minutes if you use a dough mixer. Leave the dough in the bowl covered for 2 hours, and then let stand in the fridge.

When you get up:

Place the Pizza Steel into the oven and set the temperature to 250°C. Take the bowl out of the fridge and put it somewhere warm. Flip the dough in the bowl regularly with wet hands. Once the dough “has woken up” (about 1 hour after you have taken it out of the fridge) spread flour and then a fine layer of sesame seeds onto the table. Turn the dough out onto the sesame seeds and sprinkle it with a mixture of golden flax seeds and blue poppy seeds. Cut the dough into squares by dough cutter; put them on the baking paper which has been placed on a peel (pizza) to make them slide onto the Pizza Steel. Bake until golden brown (about 8-12 minutes).

2. Special spelt bread (3 hours)

SpeltBread

Working with spelt flour doesn’t necessarily need to turn into a complete disaster.  Spelt flour is characterised by an incredible taste and short kneading time.

Ingredients – 2 special loaves of bread

  • 8.5 dl water 
  • 1000 grams sifted flour 
  • 20 grams yeast
  • 22 grams salt

Preparation

Fill a bowl with water and add other ingredients.
Knead the dough until it has pulled away from the sides of the bowl. Watch it closely because you mustn’t let it get hard by over-kneading it. Depending on the flour manufacturer, mixing the dough with spelt flour usually takes between 4 and 10 minutes. Knead until the dough has passed the gluten test and let stand in the bowl for an hour.

After an hour, flip the dough in the bowl and let stand for one more hour. After the second hour has expired, flip the dough again, put the Pizza Steel into the oven and set it to 250°C.

An hour later, turn the thin dough out onto a lightly floured table (graham flour, sesame seeds, pumpkin seeds and the like). Then sprinkle the dough with whole-grain flour. Use a dough cutter to divide the dough into two loaves of bread. Then place the loaves onto the baking paper by baking (pizza) spatula, cut into the loaves transversely (1-cm-deep cuts using a wet bread knife) and let them slide onto the Pizza Steel. Reduce the temperature to 240°C and bake until nice and dark.

3. Super delicious rustic bread (3 hours)

RusticBread

Rustic bread is amazing and boosts a baker’s confidence.

Ingredients – 2 rustic loaves of bread (you need to have two rustic bread bowls)

  • 1100 grams all-purpose wheat flour 
  • 8.5 d cold water  
  • 20 grams yeast
  • 22 grams salt

Preparation

Knead the ingredients until the dough starts pulling away from the sides of the bowl and until it has passed the gluten test. Then you need to let the dough stand for an hour, flip it over in the bowl with a wet hand and let stand for one more hour. Check if the dough has bubbles and if it seems lively and “happy” . If this is not the case, let stand for one more hour.

When the dough is ready (rises gradually and properly) turn it out onto a lightly floured table and divide it into two portions by dough cutter. Gather each piece of dough carefully into a single ball by pulling sides of the dough downwards, over the bottom of the ball and place it into a rustic bread bowl. Don’t forget to put plenty of flour in the bowl! Then put the Pizza Steel into the oven, set to 250°C, and let the loaves rise in the bowls for an hour.

Place a piece of baking paper on the top of the rustic bread bowl and then a baking (pizza) spatula over it and then flip it over. If you were lucky, the bread should now be on the baking paper with a baking (pizza) spatula underneath it. Let it slide onto the Pizza Steel and reduce the temperature in the oven to 230°C. Bake the bread until golden brown.

4. Soft birthday buns (4 hours)

BirthdayBuns

That’s right, you can actually make soft birthday buns on your new Pizza Steel.
A must-have at every kid’s birthday party!

Ingredients – 22 big buns

  • 1200 grams all-purpose wheat flour 
  • 7.5 dl cold water 
  • 50 grams yeast
  • 80 grams rapeseed oil
  • 2 tsp cardamom 
  • 125 grams sugar
  • 24 grams salt
  • 2 tbsp lemon juice

Preparation

Make sure the butter is soft and stir together all ingredients.
Knead the dough until it starts pulling away from the table / bowl. This usually takes around 15 minutes if you use a dough mixer. Then let rise until doubled in volume (1-2 hours).
Put the Pizza Steel into the oven (200°C) and divide the dough into 22 equal pieces (about 100 grams per bun). Dust your hands with flour, form buns, and let them rise on the baking paper on baking (pizza) spatulas. Cover them with floured transparent kitchen foil.

About an hour later, coat the buns with water or coffee using a brush and let them slide onto the Pizza Steel. Bake for about 11-12 minutes until golden .

5. Airy French baguettes (3 hours)

FreshBaguettes

Super easy and airy French “flûtes”. The better the flour, the better the long loaves. For the ones in the picture, we used Manitoba flour with 15% protein.

Ingredients – 6 long loaves

  • 800 grams fine wheat flour 
  • 5.5 dl cold water
  • 2 tbsp lemon juice
  • 20 grams yeast
  • 15 grams salt

Preparation

Knead the ingredients until the dough starts pulling away from the sides of the bowl and until it has passed the gluten test. Now you need to let the dough stand for an hour, and then turn it out into a bowl with a wet hand. Let stand for one more hour and then flip it again. Put the Pizza Steel into the oven, set the temperature to 250°C and wait for an hour. If the dough has puffed up and if it seems “happy”, it’s ready, but if this is not the case, let stand a bit more.

When the dough is ready, turn it out onto a lightly floured table, sprinkle filo with coarsely ground flour and use a dough cutter in order to cut long and 4-5 cm wide straps and then place them carefully onto a baking (pizza) spatula covered with baking paper (alternatively, watch the video on our website). Then slide them onto the Pizza Steel and bake until golden brown.

6. Juicy Indian naan bread (75 minutes)

NaanBread

In our family, we just love Indian food, where naan bread is a must .
Naan bread on the Pizza Steel is a mega hit.

Ingredients – 8 naan breads

  • 500 grams all-purpose wheat flour
  • 3.5 dl water
  • 4 tbsp olive oil
  • 2 tsp sugar
  • 25 grams yeast
  • 2 tsp salt 
  • 4 tsp soy yogurt
  • Oil and salt for coating

Preparation

Put the Pizza Steel into the oven and set to the maximum temperature. Knead all the ingredients until the dough starts pulling away from the sides of the bowl. Flour the table and turn out the VERY wet dough onto the flour. Gather the dough carefully with as little flour as possible and divide it into 8 pieces. Form every piece of dough carefully into filo and at the end sprinkle 8 filo sheets with a bit of flour after which they need to rest under transparent kitchen foil for 45 minutes.

Put baking paper over baking (pizza) spatulas and now carefully press / stretch filo sheets before placing them onto the baking paper. Each baking (pizza) spatula must have 4 filo sheets placed over it.

Then place them on the Pizza Steel and bake for 2 minutes and then flip them and bake for 1 minute on the other side. Use a brush to spread the oil and sprinkle the salt and optionally nigella seeds before serving.

7. Quick Arabic pita bread (75 minutes)

ArabicPita

Super light, tasty, and quick Arabic pita bread, the way Ali Baba's mother would have made it – and we'll leave it up to you to decide on the filling

Ingredients – 16 pita breads 

  • 1200 grams all-purpose wheat flour 
  • 5.5 d cold water 
  • 1 tsp salt 
  • 1 dl olive oil
  • 1 tsp sugar
  • 50 grams yeast

Preparation

Put the Pizza Steel into the oven at the maximum temperature! Stir all ingredients together and knead the dough until it has passed the gluten test. Let the dough stand in a bowl for 50 minutes.

Put baking paper onto a baking (pizza) spatula and divide it into 16 pieces. Form pieces of dough into filo sheets and keep rolling them out until they’re completely flat and then place them onto the baking paper.

Place them on the Pizza Steel and bake until brown spots appear.

Let them cool down under a tea towel until they are served.

8. No-knead pizza dough (18-24 hours)

PizzaDough

The time is actually your best friend in the kitchen – at least if you let it work to your advantage – which is true for this tasty pizza dough.

Ingredients – 4 pizzas

  • 500 grams flour
  • 3.25 dl water
  • One fresh piece of yeast (the size of a large grape)
  • 10 grams salt

Preparation

Mix together dry ingredients in a bowl and add water. Stir all together thoroughly with a spoon until the biggest lumps have disappeared. Cover the bowl with transparent kitchen foil and leave stand for 18-24 hours at room temperature (21°C) until the dough has fully risen.

Then turn out the dough onto a lightly floured table and divide it into 4 equal pieces by dough cutter. Now fold the sides of each piece of dough back onto itself carefully so that you get ball-shaped filo sheets.

Leave the filo stand for half an hour and the dough is ready to be rolled out / shaped J.

9. No-knead wheat bread (18-24 hours)

WholeWheat

Super great bread that doesn’t require dough mixer or strong muscular arms.

Ingredients - 2 loafs

  • 800 grams wheat flour
  • 6 dl water
  • One fresh piece of yeast (the size of a large grape)
  • 16 grams salt

Preparation

Mix together dry ingredients in a bowl and add water. Stir all together thoroughly with a spoon until the biggest lumps have disappeared. Cover the bowl with transparent kitchen foil and leave stand for 18-24 hours at room temperature (21°C) until the dough has puffed up and until its surface gets darker.

Then turn out the dough on a lightly floured table (alternatively with a wet hand if the dough is stuck to the bowl) and divide it into 2 equal pieces by dough cutter. Fold the sides of each piece of dough back onto itself carefully so that it gets a nice ball-like shape.

Place the baking paper onto a baking (pizza) spatula and lift the bread carefully onto each spatula. Sprinkle the loaves with flour, cover them with transparent kitchen foil and let them rise until doubled in volume (around 1-2 hours).

Cut into the loaves with a wet bread knife and bake them separately on the Pizza Steel at 240°C until the crust turns golden brown.