The Baking Podcast Ep 34: The 38 dollar pizza and how to make it at home
Release Date: 08/30/2017
EP 64! The English Muffin
The Baking Podcast
We are back--and apologies for the editing--we are learning as we go! The sisters give an update about their lives during the pandemic and introduce a great version of the English Muffin that is one of Melody's favorite recipes! Here is the recipe: Taunya's Notes: Increase the olive oil to 4 tablespoons. The salt seemed a little light--you may want add an additional 1/2 tsp (up to you). You can email the sisters at and check out our FaceBook group too!
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Ep 63: Lots of Lemon Poundcake
The Baking Podcast
Another warts and all episode. If you want the secret recipe, email
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Ep 62'ish: Don't Even Stress About It Bread
The Baking Podcast
We are back to baking! But in times like these, it's nice to have a go-to recipe that is guaranteed to be fantastic AND also fit with YOUR schedule. That's the goal, anyways. Email the sisters at NOTE: Figured out the audio--the next episode will not sound so telephony.
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Episode 60'ish -- Let's Get Thru This TOGETHER!
The Baking Podcast
Let's get thru this together! We are back and we will be here until things get back to near normal. The podcast is unedited and audio isn't perfect--so excuse the mess. Email us! thebakingpodcast@gmail.com
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Ep 59: On Vacation part 2: The Danish
The Baking Podcast
The sisters continue their vacation recordings "Warts and All" this time covering the Danish. Here is the recipe that Taunya used: NOTE: You can do a NO KNEAD version by simply mixing everything, letting stand on the counter for an hour, punch down and let it ferment overnight and then proceed as normal.
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Ep 58: We are on Vacation! The Summer Cobbler
The Baking Podcast
This week the sisters are on vacation in the Tahoe National Forest. In the midst of all the relaxing they recorded TWO episodes. This is part one and warts and all! Remember to leave us a nice review! and here is the recipe for that Melody used. She also discusses how to make it VEGAN.
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The Baking Podcast: Ep 57--The Pavlova
The Baking Podcast
If you haven't made a pavlova you are missing out. Seriously! Stop what you're doing, pull out your eggs and get to work. It is seriously one of the best desserts around! And chocolate makes it so much nicer! Here's the recipe. Post your pics on our facebook group--just search for The Baking Podcast! Email the sisters at thebakingpodcast@gmail.com
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The Baking Podcast EP 56: What'd I Miss? Colonial Baking
The Baking Podcast
This week the Sisters cover Colonial Baking with two recipes popular with our founding fathers. -- Martha Washington had her own recipe! We also announce our Bad Ass Baker of the week! Join our Facebook Group! Search for The Baking Podcast Group! Email us at And tell a friend about our podcast so they can join in on the fun!
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The Baking Podcast EP 55: Last Minute Baking!
The Baking Podcast
Are you as frantic as the sisters; still want to get in some last minute baking/candy making for gift giving? This episode is for you! Two easy recipes! (they hold cookie stamps VERY well): Soft Caramel: 275g heavy cream 258g corn syrup 344g sugar 2g vanilla extract 3g salt 120g butter METHOD: a. Prepare loaf pan, line with parchment paper and spray with non-stick cooking spray 1. Heat the cream, syrup and vanilla, keep warm 2. Carmamelize the sugar in a dry pan until reddish brown 3. pull pan off heat slowing add cream mixture, stirring 4. Return to medium high heat cook until...
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The Baking Podcast Ep 54: Holiday Candy Part 1
The Baking Podcast
Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones. Remember to join us on our Facebook Group...just search for The Baking Podcast Group. Special prize for the person who joins as your 1000's member! Email us at The recipes! Soft Nougat 9g bittersweet chocolate 30g cocoa butter 55g milk powder 30g powdered sugar 55g egg whites 55g glucose 1 (or corn syrup) 522g sugar 144g water 600g glucose 2 (or corn syrup 11g vanilla extract 140g roasted unsalted nuts I like...
info_outlineThis week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm. You can find the article Here.
Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness.
You can also email us your pics and story or tag us on Instagram!
The sisters also give an update on the business.
You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!
The recipe:
NOTE: Use a 9 x 13 x 2.25 inches metal cake pan
Ingredients:
- 1.5 pounds of bread dough made from Episode 3--refrigerated
- 8 oz of fresh mozzarella
- Good quality olive oil
- Chopped garlic (the amount of your choosing)
- Your favorite marinara or pizza sauce
- Good quality olive oil
- Good quality parmesan cheese
- Fresh basil (if you want)
Method
- Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven
- 9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13
- Place the dough in the cake pan (you may have to stretch the dough to reach the edges
- Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours)
- Preheat oven to 450 Degrees
- GENTLY place slices of fresh mozz on top of the dough
- GENTLY spoon your pizza sauce over the dough (a little goes a long way)
- Place the pizza in the oven and bake for 10 minutes
- Remove from the oven and drizzle with olive oil, a little more sauce (if you wish), and parmesan
- Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well.
- Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed)