Salt

This New York style pizza crust is formulated specifically for use in a home oven. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. This dough can be further enhanced by delaying fermentation in the fridge overnight, either during the primary fermentation or proofing stage. The longer the dough is allowed to proof, the better flavor it will have.

An authentic, low hydration, Neapolitan pizza dough recipe formulated specifically for wood fire ovens.

This recipe and it's methods were developed to replicate a decent baguette in a home oven, complete with the ever hard to achieve "crackly" crust. For a detailed video on how to make this baguette, including shaping and baking technique, please refer to the link in the "notes" section below.

This all purpose pickling liquid is used at Stella to pickle everything from onions and shallots to cherry tomatoes and ramps. Its a great base recipe that with the addition of a few spices and seasonings, can be customized to fit any need

This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.

Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.