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Make Classic Neapolitan Style Pizza at Home with King Arthur '00' Flour

Make Classic Neapolitan Style Pizza at Home with King Arthur '00' Flour

Do you love the taste of classic Neapolitan pizza, but don't live near an authentic Italian pizzeria? No problem! With King Arthur's '00' Pizza Flour, you can make this delicious delicacy right in your own home oven. Made with 100% American-grown wheat and milled to stringent '00' standards, your crust will be thin in the middle and have a crispy rim. Top with your favorite fresh toppings and enjoy the magic!

King Arthur's '00' Pizza Flour is one of my favorites. Super simple and quick, this '00' flour is as classic as you can get. The crisp, chewy, leopard spotted crust will make you feel like you are eating at an Italian pizzeria. Check out the super simple recipe below, and blow everyone away with your own homemade Neapolitan masterpiece.

Ingredients:

2 cups King Arthur '00' Pizza Flour

1/8 teaspoon active dry or instant yeast

1/2 teaspoon sugar

3/4 cup lukewarm water

Ooni Pizza Ovens

Instructions:

-Mix the ingredients together until you have a rough, cohesive dough. Cover; allow the dough to rise overnight or for 12-24 hours.

-Divide in half and shape each half into a ball; place in lightly greased bowl - cover and let the dough continue to rise for another 45 minutes

That's it. You now have a classic Neapolitan dough to create your masterpiece. For the pizza in the video above, I fired up my Ooni Karu 12 Multi-Fuel Pizza Oven. This portable piece of magic turns any backyard into your own private pizza place. With the dough ready to go, I had a delicious homemade pizza in under 30 minutes.

Make sure and tag me on TikTok, Instagram, and Facebook @dudefoodfire and show me your homemade pizza masterpieces. 

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Fire Roasted Salsa

Fire Roasted Salsa

You don't have to be a professional chef to make delicious, fire roasted salsa from scratch. In fact, this simple recipe only takes about 30 minutes from start to finish. And the best part is you can customize it however you like - with more or less heat, different types of tomatoes, etc. 

There is no denying that nothing beats a fresh batch of homemade salsa. It's perfect for parties, game day, or just because you're in the mood for a quick snack. Check out the ingredients and directions below and create your own homemade salsa that will blow your family away. 

 Ingredients:

3 Roma Tomatoes; 1 medium onion; 1/4 jalapeno; 2 T Spice Blend (equal parts DFF Southwest Spice, DFF Chili Guero Spice, and salt); 1/8 cup lime juice; 1/8 cup water (if needed) 

Ooni Karu

Directions:

Roast veggies in cast iron pan over an open fire - ab, 5-10 minutes until they are nicely charred. Chill Slightly to room temperature. Add lime juice and spice blends. Mix all together and enjoy!

It is really that simple and quick, and is guaranteed to impress. Once you try this fire roasted salsa you will never want to go back to store bought salsa again. 

I want to see what you make. Be sure to share your fire roasted salsa and tag me on social media @dudefoodfire.  

Fresh Ingredients. Fresh Spices. Fresh Flavor.

 



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5 Cheese Scalloped Potatoes with Mon Ami Salé Spice Blend

5 Cheese Scalloped Potatoes with Mon Ami Salé Spice Blend

This 5 Cheese scalloped potato recipe with Mon Ami Salé spice blend is a simple and delicious side dish that is irresistibly creamy and cheesy. This recipe is super versatile, with rich flavors that make it the perfect addition to anything from steak to chicken to pork chops, or even beside your favorite vegetables for a full, hearty meal. No matter what you decide, they are sure to satisfy

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Ingredients: 4 pounds Yukon gold potatoes, cut into paper-thin slices 

5 Cheese Scalloped Potatoes

1 ½ tablespoon olive oil

2 tablespoons butter

2 large shallots, thinly sliced (about ½ cup)

1 tablespoon fresh rosemary, leaves removed from stems

2 teaspoons granulated garlic

1 tablespoon salt

2 teaspoons pepper

1 1/2 cup heavy cream

1 cup beef bone broth

1 tablespoon Dude Food Fire Mon Ami Salé Spice Blend

1 8-ounce block cream cheese

1 cup Chihuahua cheese, grated

1 cup + ½ cup Swiss cheese, grated

1 cup + ½ cup Colby jack cheese, grated

10.5 to 11-ounce log goat cheese, divided in half

4 fresh sage leaves, whole

 

Directions:

Heat grill or oven to 375 degrees.

Submerge sliced potatoes in bowl of water to keep color fresh.

In Dutch oven, heat olive oil and butter. Add shallots, rosemary, granulated garlic, salt, and pepper. Saute for 3 minutes. Add cream, broth, spice blend, and sage leaves. Bring to boil, then turn down heat and simmer for 5 minutes. Add cheeses, reserving ½ cup Swiss, Colby jack, and goat cheese to the side. Simmer 5 minutes to let cheeses melt. Drain potatoes then add to sauce and stir to combine. Simmer 5 minutes, stirring constantly.

Pour all into deep cast-iron skillet. Top with remaining cheeses. Place skillet uncovered on grill for 20-30 minutes (or in oven for 45 minutes) until potatoes are tender when pierced with a fork. Let cool, serve, and enjoy!

 

 

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Apple Roasted Chicken with Lemon and Mon Ami Sale`

Apple Roasted Chicken with Lemon and Mon Ami Sale`

Whether you are cooking over an open fire, on a grill, or in the oven, this chicken recipe is super easy and exploding with flavor. Your taste buds are going to thank you!
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Sweet Chica Old Fashioned Peach Cobbler

Sweet Chica Old Fashioned Peach Cobbler

(This blog contains affiliate links)

BBQ Guys

Sweet Chica Spice Blend was created after a fun night out on the town with my wife and a dance session to a certain 1988 song with a similar name. Let's just say that my wife's nickname is now Sweet Chica! This blend is sweet but mildly spicy and so good. The first time I made it, my wife immediately wanted it on peaches, which are her favorite. And, it works so well! The peaches and the spices blend so well you'll forget you ever had peaches without Sweet Chica. (Watch the video below to cook along with Dude Food Fire)

 

To make Sweet Chica's Old School Peach Cobbler, gather the following ingredients:

Batter:

1 cup milk

1 1/3 cup Bisquick Baking Mix

1 cup sugar

1 tablespoon Black Satin Spice Sweet Chica Spice Blend

Fruit Filling:

2 pounds frozen sliced peaches, rough chopped

6 ounces apricot or peach preserves (Bonne Maman is my brand of choice)

2 tablespoons Bisquick Baking Mix

6 ounces unsalted butter

½ cup sugar

2 tablespoons Black Satin Spice Sweet Chica Spice Blend

Solo Stove: More Flame, Less Smoke

Sweet Chica Old Fashioned Peach Cobbler

Directions:

Batter:

Mix together milk, Bisquick Baking Mix, sugar, and spice blend. Pour in bottom of baking pan.

Fruit filling:

Over medium-high heat, cook peaches and butter for 10 minutes until soft. Add spice blend, preserves, and sugar. Cook 3 more minutes. Strain out ½ cup of hot peach liquid into a small bowl and whisk in Bisquick baking mix. Stir with whisk until smooth and sticky and no lumps. Add that back into the pot of peaches. Stir thoroughly to combine. Pour fruit filling over the batter in the pan. VERY IMPORTANT: do NOT stir or combine. Just let the fruit sit on top of the batter.

Bake in oven at 375 degrees for 25 minutes. Remove from oven and cover the top loosely with foil to prevent the top from burning. Return to oven and cook for 10 more minutes. Let it cool at least 30 minutes before serving.

BBQ Guys

 

Ooni Pizza Ovens

Make Great Pizza At Home

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Beef and Potato Pie

Beef and Potato Pie

This is an Argentinian recipe, traditionally cooked in a wood-fire oven. Similar to a shepherd’s pie, the flavors of this beef and potato pie are more deep and earthy. The addition of the dry mustard and olives provides a smoky, complex, savory flavor that pairs very well with red wine, especially one from Argentina.

If you're like me and like to do things the traditional way, and you want to use a  wood-fire oven, the Bella Grande 32 from Bella Outdoor Living is one of the best on the market. Capable of baking 4 12-inch pizzas at the same time and featuring a high grade ceramic floor that requires less wood to heat. No matter what you are wanting to cook, the Bella Grande 32 is guaranteed to get the job done. 

There are two things that make this Dude Food Fire Approved Beef and Potato Pie special - 1st is that it is wood-fired, which gives it a unique flavor unlike anything else out there. Second is the addition of Black Satin Spice Texas Rojo Spice Blend! With chiles, cumin, garlic, onion, sea salt, paprika, pepper, and other spices, Texas Rojo gives this beef and potato pie has a smoky, spicy flavor that’ll make your mouth water and your taste buds tingle. 

Before your begin, gather the following Ingredients:

1 tablespoon olive oil

2 onions, chopped

2 carrots, peeled and chopped

2 pounds ground beef

2 bay leaves

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh oregano, chopped

1 ½ tablespoon Black Satin Spice Texas Rojo Spice Blend

1 tablespoon dry mustard

1 cup dry red wine

1 pound ripe tomatoes, thinly sliced

1 cup pitted kalamata olives

Coarse salt

Ground black pepper

4 large baking potatoes, peeled and cut into 2-inch chunks

1 cup whole milk

6 large egg yolks

2 hard-boiled eggs

1 ½ teaspoons sugar (optional)

 

Directions:

Combine olive oil, onions, and carrots in a large cast-iron skillet and saute over medium-high heat while stirring for about 5 minutes. Crumble in the ground beef and cook for about 4 minutes. Break up the meat with a fork. Stir in bay leaves, rosemary, oregano, spice blend, and mustard. Add red wine and let it bubble gently for about 5 minutes to evaporate the alcohol. Stir in tomatoes and olives. Season to taste. Reduce heat to low and simmer for 20 minutes or until reduced by 3/4ths. (It is important that the dish is still moist, so don’t cook it too dry.) Remove from heat and remove bay leaves. Set pan aside.

In a separate pot, cover potatoes with water, add salt to taste and boil over high heat for about 15 minutes until potatoes are very tender. Drain and mash or pass through a ricer. Put potatoes back into the pot. Beat warmed milk into potatoes with a wooden spoon. Add egg yolks, beating after each one.

Preheat the home oven with a rack on the bottom third of the oven to 375 degrees. In a meat pan, slice hard-boiled eggs and arrange slices over the meat mixture. Spoon mashed potatoes over the top and smooth out the surface. Make the decorative design in potatoes with a fork edge. Bake 30-35 minutes until the potatoes are lightly browned on top.

If using a woodfired oven, heat the fire to bring the oven up to temperature. Scoot fire to one side of the oven. Cover skillet with foil and place skillet in oven opposite the fire. Let cook for 15 minutes. Remove foil and bake 5 minutes more until potatoes are lightly brown.

 

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Jezebel Chicken Wings

Jezebel Chicken Wings

 

Dudes! Check out these awesome chicken wings – perfect for your tailgate or Super Bowl party. Black Satin Spice’s Jezebel Blend adds the perfect amount of heat and flavor to rev your taste bud engines.

Jezebel Chicken Wings

Chicken:
2 to 2 ½ pounds chicken wings
2 tablespoons cooking oil
2 tablespoons pineapple juice
2 teaspoons + 2 tablespoons Black Satin Spice Jezebel Spice Blend
2 teaspoons fine sea salt (or 1 tablespoon coarse kosher salt)
 
Glaze:

2 tablespoons Black Satin Spice Jezebel Spice Blend
¼ cup fire roasted green chiles (choose your own heat level)
4 tablespoons honey
1 stick butter (4 ounces)

Chicken: 
Prepare outdoor grill and preheat oven to 400 degrees. Mix together oil, pineapple juice, spice blend, and salt in a bag. Add chicken and close bag. Marinate in refrigerator for 2-4 hours. (Do not let chicken sit overnight or longer than 4 hours because the pineapple juice will break down the meat too much and it will disintegrate when you get ready to cook it.)
Grill wings over medium heat (450-500 degrees) for 15-20 minutes, turning frequently. (You can also 
cook them in a smoker or charcoal grill as you prefer.)
Glaze:

Add spice blend, green chiles, honey, and butter to a sauce pot. Bring to boil for 1 minute then turn off heat. Blend in small blender to  semi-smooth consistency. Pour glaze into a large bowl and set aside.

Pull wings off heat and toss them immediately in glaze to coat. Return to grill until caramelized and bubbling. Remove from fire and toss in glaze again. Serve on large platter with a sprinkle of extra spice blend to intensify the flavor.

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Onion Fired Focaccia

Onion Fired Focaccia

Focaccia is an Italian bread that dates back thousands of years. Similar to pizza in its texture and style, focaccia can be made and served to fit your taste. Whether you prefer sweet or savory, this classic bread is sure to become one of your new favorites!

 

Onion Focaccia with Mama Dini Spice Blend by Dude Food Fire

To make the Dough, you will need the following ingredients:

¼ cup whole wheat flour

3 ½ cups all-purpose flour (plus additional for rolling out)

2 teaspoons fresh yeast or 2 ¼ ounce package instant or rapid-rise yeast

2 teaspoons kosher salt

2 teaspoons sugar or 1 teaspoon honey

2 teaspoons + 2 tablespoons olive oil

1 1/3 cup lukewarm water

Once you have ingredients ready, in mixer with dough hook attachment, combine flours, yeast, salt and sugar. Turn on to low speed. Slowly add water and oil. Mix for about 10 minutes until dough is smooth and firm to touch. Roll dough out and form 3 separate balls roughly 10 ounces each. Cover with damp towel and set in a warm spot until doubled in size (about 2 to 2 ½ hours).

For focaccia, punch down the dough. On a cookie sheet or cast iron skillet, pour olive oil. Heat pan slightly. Stretch and roll out dough to about 10-12-inches. Place stretched dough in pan. Roll it around to coat it in the oil then turn it over and roll it around more so both sides are coated. Cover with damp towel and let rise 1 ½ hours until it fills up the bottom of the pan. Poke fingertips in dough to create dimples.  Top with onions, herbs, cheese, or other toppings as you wish. Bake at 375 degrees for 12-15 minutes. If using a woodfire oven, let the heat die down and put the pan as far away from the coals as possible.  Cook about 10 minutes (rotate halfway through). Remove from oven, let cool, and dig in.

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Mama Dini Deep Dish Pizza

Mama Dini Deep Dish Pizza

 

Dude, you need to check out this pizza. It’s so good it will change your life forever. It’s not just a pizza, it’s an experience.

You know that feeling you get when you walk into your favorite pizza place and the smell of fresh dough and sauce hits you in the face? Imagine creating that experience at home whenever you want. With the Bella Grande Wood-Fired Oven, and this Deep-Dish masterpiece, that is exactly what you can do. The Bella Grande will help you create that authentic Chicago style deep dish with the perfect crispy crust and wood-fire flavor. But no worries, if you don’t have a wood-fired oven, you can bake it in your home oven and still experience the amazing flavor and Dude Food Fire’s deep dish magic.

With fresh dough, fresh ingredients, and a super easy sauce made with Black Satin Spice Mama Dini Spice Blend, this Chicago classic is irresistible. Check out the recipe below and be sure to tag @dudefoodfire and share your pizza with us on social media.

Deep Dish Cast Iron Pizza

Dough: 

¼ cup whole wheat flour

3 ½ cups all purpose flour (plus additional for rolling out)

2 teaspoons fresh yeast or 2 ¼ ounce package instant or rapid rise yeast

2 teaspoons kosher salt

2 teaspoons sugar or 1 teaspoon honey

2 teaspoons olive oil

1 1/3 cup lukewarm water

In mixer with dough hook attachment, combine flours, yeast, salt and sugar. Turn on to low speed. Slowly add water and oil. Mix for about 10 minutes until dough is smooth and firm to touch. Roll dough out and form 3 separate balls roughly 10 ounces each. Cover with damp towel and set in a warm spot until doubled in size (about 2 to 2 ½ hours).

For regular pizza, roll out, top and bake after the first rise.

Deep Dish Dough:

3 tablespoons clarified butter, melted

1 tablespoon olive oil

For deep dish, punch down the dough. In a 12-inch cast iron deep skillet, pour in melted butter and olive oil. Heat pan slightly. Stretch and roll out dough to about 10-12-inches. Place stretched dough in pan. Roll it around to coat it in the oil then turn it over and roll it around more so both sides are coated. Cover with damp towel and let rise 1 ½ hours until it fills up the bottom of the pan. Par-bake for 15 minutes at 375 degrees to set dough. Remove from oven.

Super Easy Pizza Sauce

1 28-ounce can crushed Italian tomatoes, undrained

1 14.5-ounce can petite diced tomatoes, undrained 

1 tablespoon Black Satin Spice Mama Dini Spice Blend

2 teaspoons dried oregano

½ teaspoon fine sea salt

2 teaspoons olive oil

3 cloves garlic, crushed

3 teaspoons granulated garlic

Whisk everything together for 3 minutes. Cover and refrigerate for at least 4 hours. Freeze up to 3 months.

Pizza Cheese Blend

1/3-pound whole milk mozzarella, grated

1/3-pound provolone, grated

1/3-pound muenster, grated

1 cup finely grated parmesan

Mix well and set aside. 

 

Pizza Assembly:

On top of par-baked dough, spread 1/3 cup of sauce and 1 cup of grated cheese blend. Add toppings of your preference but be careful not to overload. Spread 1/3 cup of sauce, 1 ½ cup of cheese blend, another 1/3 cup of sauce and top with ½ cup grated parmesan. Bake at 375 degrees for 30-40 minutes. Using sharp knife, cut around edge of pan. Cheese should be crisp and caramelized, breaking away from the sides with ease. Let cool in pan 10 minutes. Cut to serve. Spoon a few tablespoons of sauce over the top and sprinkle with a dusting of grated parmesan. 

If you have a woodfire pizza oven, start fire and heat oven. Move fire to one side. Place cast iron pan in oven opposite of the fire. Turn it ¼-turn every 5 minutes to bake evenly.

 

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Guero Chop Dogs

Guero Chop Dogs

These beef chopped dogs, created using Black Satin Spice Chili Gureo Spice Blend, are like a party for your tastebuds.
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Prime Time Cherry Swine

Prime Time Cherry Swine

Prime Spice is the June spice-of-the-month and the Prime Time Swine is the recipe-of-the-month. If you aren’t a member of the spice-of-the-month club — what are you waiting for? Even so, you can also get your bag of Prime Spice in the Black Satin Spice BBQ Box with four of it’s little friends.

Center-cut pork chops are frenched (where the bone sticks out) and double-cut. We turn some Prime spice plus olive oil into an infused Prime Oil and rub the pork down with that concoction.

Next fire up the grill and sear off the pork chops over cherry wood and then plank them on cherry wood and smoke them until they are done. Let them rest a bit.

To top off the Prime Time Swine, we make a Cherry Glaze using sour cherries, butter, champagne and a kiss of whiskey at the end. Every bite is full of flavor and happiness.

Prime Oil:

½ cup olive oil

2 teaspoons Black Satin Spice Prime Spice Blend

Paper coffee filter

Pork Chops:

4 double-cut, bone-in pork chops, about 2 ½ inches thick

2 tablespoons Prime Oil

1 tablespoon fine sea salt (or 1 ½ tablespoon coarse kosher salt)

1 tablespoon Black Satin Spice Prime Spice Blend

4 4×6 cherry wood smoking planks

Prime Time Sour Cherry Glaze:

2 ounces whole butter (salted)

1 tablespoon Prime Oil

3 large cloves garlic, sliced

1 shallot (about the size of a golf ball), thinly sliced (about ¼ cup)

1 cup dried sour cherries (whole, not chopped)

6 ounces white wine (or champagne works well also)

12 ounces cherry preserves

2 ounces water

1 tablespoon grain mustard

½ teaspoon whiskey

Directions:

Prime Oil: Heat oil in a pan over medium-high heat until oil reaches temperature of 200 degrees. Take off heat. Add Black Satin Spice Prime Spice Blend and stir in. Let oil sit for 15-20 minutes. Strain through paper filter and put in a jar or container. Will keep in refrigerator for about 3 weeks.

Pork Chops: Soak planks in warm water for 45 minutes. Set grill to medium-high heat and bring it up to temperature (about 650 degrees). Place chops in large mixing bowl and thoroughly coat with oil. Lay out on a sheet pan and sprinkle all sides with salt and then Black Satin Spice Prime Spice Blend. Cover with plastic wrap and set aside for 1 hour. Grill for about 10-12 minutes, turning and flipping every 2-3 minutes until dark brown (not charred) – about 110 degrees internal temperature. At this point, place planks on grill and reduce heat to 400 degrees. Place chops on planks and cook for 20-30 minutes, turning once, until internal temperature is 150-160 degrees. Remove from heat and rest for 10-15 minutes before serving.

Glaze: In 2 1/2-quart sauce pot over medium-high heat, add butter, oil, garlic, and shallots. Cook for 4 minutes. Reduce heat to medium then add cherries and wine. Cook for 10-12 minutes or until most (but not all) of the moisture is cooked out. Turn heat to low and add preserves, water, and mustard. Cook for 3-4 minutes, stirring constantly.  Remove from heat and let it cool slightly. Stir in the whiskey and taste for salt content – salt brings out the sweetness. Serve this over the pork chops.

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Mama Dini Wood-fired Chicken and Sausage

Mama Dini Wood-fired Chicken and Sausage

Chicken so good it will make your taste buds tingle!

Ingredients:

1 cup onion, chopped or sliced

2 tablespoons olive oil

1 tablespoon Black Satin Spice Mama Dini Spice Blend

1 teaspoon salt

½ teaspoon black pepper

5 chicken legs or thighs

2 links sweet Italian sausage, lightly scored

2 tablespoons lemon juice

2 tablespoons butter

¼ cup grated parmesan



Cooking Instructions:

Preheat oven to 400 degrees. If using a woodfire oven, fire the oven to temperature and scoop the fire to one side.

In a large bowl, combine chicken, spice blend, salt, pepper, and oil and toss to coat. Place onions in the bottom of a cast-iron skillet. Position chicken on top of the onions and put sausage in the pan around the edge. Cover with foil. If cooking in home oven, place skillet on the bottom rack for 15-20 minutes until the meat of the chicken leg starts to pull away from the narrow end of the bone. Pull off foil let the chicken brown up, about 5 minutes. Turn the chicken and sausage over in the pan and return to oven for 10 minutes until golden brown. Total cook time about 40 minutes. Remove from oven.

If cooking in woodfire, place skillet to the side of oven opposite of fire with foil on. After 10 minutes, remove foil and let chicken brown. Turn quarter-turn every few minutes or so until each side is golden brown. Total cook time about 20 minutes. Remove from fire.

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