Posted on Leave a comment

Breakfast Casserole

2 1/2 Cups Herb-seasoned Croutons 2 1/4 Cups Milk
2 Cups Shredded Sharp Cheddar Cheese (8 oz) 7 or 8 eggs
1 1/2 lb. seasoned sausage (browned & drained) 3/4 tsp. mustard
1 can cream of mushroom soup

Place croutons in buttered 9×13 pan. Cover with sausage, then cheee. Mix eggs, milk and mustard. Pour over croutons and sausage. Refrigerate overnight.
Next morning, mix 1 can cream of mushroom soup with 1/2 cup milk and pour over other ingredients. Bake at 350 degrees for 45-60 minutes.

Posted on Leave a comment

How much oven clearance do I need around my pizza stone or baking steel?

We like to have an average of about 2 inches per side for baking steel and 1.5 for pizza stones. Note these are averages, so in the case of an oven where the front and back have virtually no clearance, you need to have twice the above amounts (3 inches for pizza stones and 4 inches for baking steel) on the sides.
The main consideration before placing a pizza on baking steel or a pizza stone, is whether the air above the cooking surface is hot enough that your toppings cook at the same rate as your dough. If not, you risk getting burned crust and toppings that are barely warm on top.
This is doubly important on a grill because they get much hotter and opening and closing the grill lets out a lot of heat from the dome above the cooking surface.

Posted on 2 Comments

Can I leave my pizza stone or baking steel in the oven all the time

Yes, because a pizza stone or baking steel adds mass that will regulate the temperature of your oven. You should allow extra time to preheat, with the amount depending on whether or not you are cooking directly on it or it is on another shelf. I’d give it 5 extra minutes if you are not cooking directly on the steel or stone, but 20 minutes if you are.
The 20 extra minutes of preheating of your pizza stone or baking steel will allow the steel or stone to absorb enough energy to start cooking whatever you have in a pan (if the pan is directly on the steel/stone) immediately, rather than acting as an insulator and a barrier to the heat. Ovens will vary also, so you may need a little less or little more preheat time, depending on the oven.

Posted on Leave a comment

Which baking steel is best for me?

As for the thinner vs thicker, it really comes down to whether or not, or better yet–how often you will be cooking multiple pizzas. In addition to how well a stone or steel cooks a single pizza, another true test of how effective they are is how well they handle a second or third pizza thrown on them immediately after they’ve finished cooking. This is important because cooking a pizza will drain a lot of precious heat from them. The big advantage for the thicker steels and stones then is they contain a lot of energy. This can even come into play with a single pizza.
Steel is good on any pizza but the pizza it really shines on is New York Style because the faster it cooks, the better the oven spring. The biggest benefit is between 525 and 600. You’d think the higher temperature was for the thicker steel (and all work wonderfully throughout this temperature range), but the thicker one will outperform the rest at 525 because here it’s storing a lot of energy (assuming a proper preheat, which will be longer for the thicker steel than the thinner) at the low end of NY Style’s temperature range, whereas at or near 600, it’s so hot that any will work wonderfully.

Posted on Leave a comment

Which is better, baking steel or a pizza stone

Which is better for you, actually depends on what you are cooking. If properly preheated, you will not really get a bad result with either one. If you are getting a lot of take and bake pizzas, however, you will come across various styles, and perhaps you will even want to try your own at some point. In that case, I would recommend a stone, because stones are very versatile and also make fantastic bread.
If you are specializing in NY Style, that is when I would recommend a steel. Steels are excellent (again, proper preheating is absolutely critical) for NY Style because they transfer their heat very fast. This is important in the temperature range of about 500-600 degrees, because something that transfers its heat fast, gives much better oven spring, which makes for better pizza. Above or below that 500-600 degrees range, with NY Style or not, then steel is excellent but really has no advantage except slightly faster cooks over stones. Within the 500-600 range with NON NY Styles, your results will be similar–steel a little faster, but stones equal or better in final taste.
In the stone line, we have a 14.5″ round stone that is slightly thicker at 7/8″. It has wonderful thermal properties, but is a slightly smaller target than the 5-piece 15″ x 18″ rectangle, so a little less forgiving if you have a bad placement of your pizza.
As for the life of the product, steel is superior in case you drop them. People say steel is forever, and it is if properly cared for. Our stones, however, are made of cordierite, and although they cannot handle a drop on the floor like steel, they will not break under heat stress like most stones because cordierite have a very low coefficient of thermal expansion.

Posted on 1 Comment

Dough-Joe’s ® Pork Chop and Chicken Breast Marinade

Dough-Joe’s Pork Chop Marinade

1 cup water ¼ cup vegetable or canola oil
1 cup soy sauce 1 teaspoon garlic salt
1 cup sugar 1 teaspoon ground ginger
½ cup pineapple juice

Mix all ingredients. Marinate meat overnight in the refrigerator—poking holes in the meat will help the marinade penetrate the meat. Grill pork chops or chicken breasts slowly on indirect heat (grill closed with meat NOT above the heat, but rather on the other side). It is very important to fully cook without overcooking in order to leave the juices in the meat.

When grilling pork chops, adding some smoking hickory chips adds a lot.

Bake chicken wings 1 ¼ hours at 350, turning twice. Wings can be served warm or cold.

Double recipe for 15 pork chops. This recipe can also be used for chicken breasts or wings. Double for 5 to 6 dozen chicken wings.

1 pork loin cut in 1-inch slices fits in an ice cream bucket—use 1 ½ this recipe for this amount.


Posted on 1 Comment

New York Style Pizza Dough


Volume Grams Ounces
1 cup cool water* 8.2 (8 3/16) ounces cool water* 232 grams cool water*
2 ¾ cups high gluten flour** 16 ounces high gluten flour** 453 grams high gluten flour**
1 tsp. salt 1 tsp. salt 1 tsp. salt
1 tsp. sugar 1 tsp. sugar 1 tsp. sugar
1 tsp. yeast 1 tsp. yeast 1 tsp. yeast
1 Tbsp. olive oil 1 Tbsp. olive oil 1 Tbsp. olive oil
1 Tbsp. of beaten egg 1 Tbsp. of beaten egg 1 Tbsp. of beaten egg
1 tsp. olive oil 1 tsp. olive oil 1 tsp. olive oil

(Tbsp = tablespoon | tsp = teaspoon)

* In the high heat of summer or with high humidity, water should be chilled, perhaps even with crushed ice.

**Our favorite flour for this purpose is All Trumps, but King Arthur Sir Lancelot or King Arthur Bread Flours are great substitutes.


  1. Pour water in a mixing bowl.  Add salt and sugar and 1 Tbsp. of olive oil. Add egg and yeast and mix thoroughly.
  2. Add flour and mix 5 minutes.
  3. Add remaining oil. Mix another 5 minutes.
  4. Coat a work surface with a light coat of olive oil. Set the dough on the work surface and make two crossing relief cuts on the top. Let sit for 10 minutes before making dough balls.  For a pizza that’s easier to manage on the peal, make dough balls about the size of a baseball.
  • COLD RISE METHOD – Dough balls should be placed in a container that is slightly coated with olive oil and covered.  The dough balls should also be very lightly rubbed with olive oil.  They should only contact the container on the bottom, not the sides.  Store them 24-36 hours in the refrigerator.  Remove from refrigerator 2-3 hours before cooking, keep covered, and warm to room temperature to roll out.
  • WARM RISE METHOD – Lightly rub dough ball with olive oil and place in a container covered by a damp cloth for 2-3 hours before rolling out.

An excellent video for learning how to make dough balls using this recipe is here (start at 5:45): or for dough balls only

For the best pizza, you will also want to get some certified San Marzano tomatoes for your sauce. The best place to go for instructions—better than a book—is Youtube. You can find crust recipes, sauce, etc.


  1. Preheat oven to 550 with the pizza stones in the oven.  After the oven reaches temperature, continue preheating an additional 30-45 minutes.  This step is extremely important if you want good pizza.  Failing to preheat may cause your dough to stick to your Dough-Joe® pizza stone because the pizza stones are porous and the dough will permeate them.
  2. Dip the dough in cornmeal or semolina flour or a combination of the two.  Stretch and slap the pizza dough into a round disk. Here is an excellent video showing this technique:
  3. Lightly flour the peel with cornmeal or semolina and slide the pizza dough onto the peel. Build your pizza by adding ingredients, jiggling   the peel frequently to make sure the pizza is not stuck.  See “Cheating” at bottom.


Lightly jiggle the peel just before going to the oven to make certain no pizza is sticking anywhere on the surface or your peel or it may be difficult to slide the pizza onto the pizza stone properly. To slide the pizza off, place the peel just above the back of the pizza stones at an angle and shake slightly to get the pizza to make contact with the back of the stones and then allow it to slide onto the baking stones. This takes practice to get the proper angle and speed but you will get good at it after a while. You may pull the oven rack out of the oven to make it easier. After cooking, removing from the oven is easy because you will then have a hard crust.

Cheating: If you just aren’t any good at sliding a fully loaded pizza off of a peel and onto pizza stones, you may precook your crust to give it added stiffness and maneuverability.  Place it on the peel and slide onto the pizza stones with no ingredients.  Be VERY CAREFUL doing this because when dough is the only thing on extremely hot baking stones in an oven heated to 550 degrees, the dough will burn quickly.  You should need no more than a minute or two to properly stiffen the dough.  Also, remember that if you preheat the dough, the dough may look fully cooked before the ingredients are fully cooked.  This too takes practice so learn as you go.



[ilink url=”” style=”download”]Download PDF[/ilink]

Posted on Leave a comment

Simple Whole Wheat Bread


  • 3 cups Warm Water—110 degrees F
  • Two ¼-ounce packages active dry yeast
  • 2/3 Cup honey divided
  • 5 Cups Bread Flour
  • 3 Tablespoons Butter, Melted
  • 1 Tablespoon Salt
  • 3 ½ Cups Whole Wheat Flour
  • 2 Tablespoons Butter, Melted


  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans or directly on a pizza stone/baking stone or baking steel, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, either on a pizza stone/baking stone/baking steel or in a loaf pan; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.


[ilink url=”” style=”download”]Download Recipe PDF[/ilink]

Posted on 1 Comment

New Website

We have started our own website to increase the brand awareness and visibility of our product. Since our beginning, we have sold our pizza stones and baking steel exclusively on ebay and Amazon.  Although both venues have been good to us, we felt it was time to broaden our reach to see if we could reach more people to tell the story of our baking stones. We will continue selling pizza stones and pizza steel on Amazon and ebay, and providing those customers with great service, but we are also excited to take this new step. The website will evolve through time and likely look entirely different in a few years. This is the sort of challenge that excites us most. Thank you for stopping by our website and above all, THANK YOU FOR YOUR BUSINESS.

Joe Hurly
Falls Culinary, Inc.