Vegan Chocolate Lava Cakes by audrey gebhardt

Happy Valentine’s week, friends!

Vegan Chocolate Lava Cakes

How do you speak in love?

Is it physically- with kisses & hugs & shoulder rubs & back scratches?

Is it with words- like songs & poems & love letters & good morning texts?

Is it through service- like unloading the dishwasher & changing the sheets & taking out the garbage?

I speak love with food. Like piles of pasta with too much cheese for my friends & warm chocolate chip cookies for someone who’s aching & cups of coffee for the one I love most in the morning & melting chocolate lava cakes for everyone.

These lava cakes are ridiculous. They come together in under 30 minutes, they’re vegan (so no worries about under-baked batter + salmonella!) and they’re SO DELICIOUS.

Get after it, loves. (And don’t forget to check back every day this week for more lovey desserts!)

As always you can watch a tutorial video on my IGTV over here!

Vegan Chocolate Lava Cakes

Vegan Chocolate Lava Cakes
makes 11-12

3/4 c room temperature almond milk
1 tsp apple cider or white vinegar
2/3 c bittersweet chocolate chips (4oz)
3 Tbsp coconut oil
3/4 c applesauce or dairy free yogurt
1/3 c cocoa powder
3/4 tsp baking powder
1 tsp salt
1 tsp espresso powder
1/2 c packed brown sugar
scant 1 c flour
6 squares dark chocolate, broken in half

Preheat the oven to 400. Lightly coconut oil a 12 cavity muffin tin + dust each one with cocoa powder. Set aside.

In a large bowl, combine the almond milk and vinegar- set aside for 3 minutes or so to thicken up.

In a microwave safe bowl, combine the chocolate chips + coconut oil and microwave for thirty seconds. Stir, then microwave for another 30 seconds until totally smooth.

Whisk the chocolate mixture into the almond milk mixture until combined. Add applesauce or dairy free yogurt and whisk again until smooth.

Add cocoa powder, baking powder, salt, and espresso powder and whisk until smooth.

Add brown sugar and whisk again until combined.

Gently fold in a scant cup of flour (just under 1 full cup) until no bits of flour remain in the batter.

Scoop 1/4 c of batter into each cavity of the muffin tin and press a rectangle of chocolate into each cake.

Bake for 8-10 minutes, until the outside is set and the center still wiggles.

Right when you remove the cakes from the oven, run a knife around the edge of each cake and then turn the whole pan out onto a flat surface (you don’t want to use a cooling rack because the filling will fall out of the middle and the cakes will collapse!)

Serve immediately, or refrigerate for up to 12 hours before microwaving for 30 seconds and serving.


Ballin' on a Budget: Roasted Brussels Sprouts w/ Honey Mustard by audrey gebhardt

What age were you when you decided you liked brussels sprouts?

Did you avoid them for years because they are the quintessential vegetable to hate?

And then you had them one time in a restaurant and realized that you would actually pay $12 for them along with a glass of prosecco and a side of fries and call it dinner anytime?

Welllllllll today you get to learn how to make a big ol batch of them PLUS a side of sauce for way less than that!

There are a few tricks to making brussels sprouts absolutely delectable.

First, place them cut side down on the pan for the first bit of cooking.

Second, add butter. Of course, you can totally leave this out for a dairy free option but if you are someone who eats butter, you’ll definitely want to.

Roasted Brussels Sprouts with Honey Mustard

Watch a video for this recipe HERE on my IGTV!

Roasted Brussels Sprouts
Makes enough for four as a side

1 lb Brussels Sprouts
3 Tbsp Olive Oil
1 tsp salt
1 tsp black pepper
2 TBSP butter, cubed

Preheat the oven to 400. Rinse the sprouts. Cut the bottoms off of the sprouts and then cut them in half. Toss them in the olive oil, salt and pepper. Spread out onto the sheet, cut side down and dab bits of butter all across the tray. Bake for about 30-40 minutes (flipping after 25 minutes or so). Serve with Homemade Honey Mustard.


Ballin' on a Budget: Weekend Cookies by audrey gebhardt

The question I’m asked most about the my life in the kitchen is, ‘what’s your favorite thing to make?’

I never have a good answer. My favorite thing to make is usually whatever I feel like eating. Sometimes I feel like chopping lots of stuff, so then my favorite thing to make is soup. Sometimes I want to whisk with no abandon, so strawberry shortcake with fresh whipped cream it is.

Usually though, I want to make people feel good. So I usually say that my favorite thing to make is Chocolate Chip Cookies, because: a. they’re easy and I’ve made thousands so I have the recipe memorized and b. most people can’t turn down a fresh baked chocolate chip cookie with flakes of salt and pockets of oozing dark chocolate.

The question I’m asked the second most about my life in the kitchen is, ‘why are your chocolate chip cookies so good?’

Weekend Chocolate Chip Cookies

I have to admit, I can’t be humble about them. I’ve mastered them (practice makes delicious). If nothing else, what I want you guys to leave this post knowing is that there are a few techniques that can bring any chocolate chip cookie recipe to the next level, and they are as follows.

  1. CHOP YOUR OWN CHOCOLATE. Do not use chocolate chips. They are full of stabilizers and waxes to help them hold their shape when you bake them. This prevents the cookie from being FULL of chocolate- when you chop chocolate from bars (I use Trader Joe’s Bittersweet Pound Plus or Ghirardelli Bittersweet Bars), you end up with flakes of chocolate that will stud your cookie with the most delicious bits and you also get layers of chocolate and cookie, instead of a random chocolate chip here and there.

  2. TOP THEM WITH FLAKY SEA SALT! I buy Maldon Flaky Sea Salt but Trader Joe’s has a budget version called pyramid salt in their spices section! Next level baby!

  3. GIVE THE DOUGH A REST!!! Do not over mix the dough or you’ll end up with tough cookies. MOST chocolate chip cookies taste best when the ingredients have had at least 24 hours to meld in the fridge. Baking the dough straight from the fridge will help you achieve that crisp and caramelized on the outside, soft and doughy on the inside texture.

  4. UNDERBAKE THEM! Take the cookies out of the oven about 3-4 minutes before they look like they’re done. Trust. They will continue to bake on the baking sheet after you’ve taken them out of the oven and this is the difference between a soft golden cookie and a crispy brown one.

Now that you’re on your way to cookietown, let’s talk about why I call these weekend cookies. As mentioned above, I love when chocolate chip cookies are baked after a 24-72 hour rest in the fridge. THIS MAY SEEM FUSSY BUT I’M HERE TO TELL YOU WHY IT’S NOT! Think about this. It’s Sunday around 1pm and your mother in law just decided to ‘pop in’. You still have a little bit of last night’s mascara under your eyes, your laundry is piled up on the couch waiting to be folded and you can feel the judgement through her smile. But then you remember this fabulous dough you have waiting in the fridge AND BAM! Best child-in-law award goes to you.

When you open my fridge, you’ll almost always find a log of cookie dough or pre-scooped portions of dough ready to bake. I often will make this dough on a Thursday or Friday (it makes about 40 cookies) and bake off just what I need when friends stop by or I need a quick hostess gift throughout the weekend. Any dough that has been in the fridge for over 72 hours can be popped in a ziplock bag in the freezer for up to two months and baked straight from the freezer! Let’s get to it.

(to watch a tutorial on these cookies, please check out my IGTV here!)

Weekend Chocolate Chip Cookies

Weekend Chocolate Chip Cookies
makes 40

2 1/2 sticks unsalted butter
1 1/3 c packed light brown sugar
1 c sugar
2 eggs
1 tsp vanilla
3 1/2 c flour
2 T cornstarch
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 lb bittersweet chocolate (four 4 oz bars or pound plus from TJ’s)

flaky sea salt

Soften the butter, either on the counter for two hours or in the microwave in 20 second spurts at POWER LEVEL 2.

Cream the butter and sugars together until light and fluffy, about 5 minutes. Add the eggs and vanilla and combine.

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder and 1 tsp salt.

Chop the chocolate into 1/2” chunks.

With the mixer on low, add 1/3 of the dry ingredients and mix just until combined.

Repeat with half of the remaining dry ingredients.

Add the last batch of dry ingredients with the chocolate and stir by hand until all of the bits of flour are mixed in.

Scoop the dough into heaping tablespoonfuls into a parchment/wax paper lined plate/baking dish/whatever you have and cover. Place the scooped dough in the fridge for at least 24 hours or up to 72 hours to allow the flavors to develop.

When you’re ready to bake, preheat the oven to 350. Arrange balls of cookie dough 2” apart on a baking sheet and top with a sprinkle of flaky sea salt. Bake for 10-12 minutes, until they are juuuuuuust beginning to brown around the edges but they don’t look set in the center. Trust me! Underbake these! That’s the trick!

Pour yourself a pint of milk and get after it, loves.


Ballin' on a Budget: Feelings Pudding by audrey gebhardt

What do you do when you’re overwhelmed with emotion? Aside from crying, I mean. What do you do with your body?

Do you go for a run (lol)? Turn on really loud music and dance? Fall into a netflix hole?

I make pudding.

Feelings Pudding

There’s something so meditative to me about stirring a milk and eggs over a low flame until it turns into a luscious creamy chocolate pudding.

I’ve made this when I’m falling in love, when I’m heartbroken, when I’m scared, when I’m excited- really anytime I have extra feelings in my body that I’m not quite sure what to do with. I just stir them into pudding.

The other amazing thing about this recipe is that it can be made pretty much anywhere- it requires so little equipment and so few ingredients which makes it a perfect recipe for you to make as a houseguest- I love leaving these behind when I stay with friends! The vessel you put it in doesn’t matter so much, this recipe is pretty forgiving and can be made in a pot, a pan, a tart shell, a 9x13” pan or a cauldron.

It’s dairy free, costs about $8 to make and comes together in about fifteen minutes of active prepwork plus about 45 minutes of chilling time in the fridge. This can be made a few days ahead of serving and kept covered in the fridge until you’re ready to serve.

THE ONLY RULE WITH FEELINGS PUDDING: You MUST eat this straight out of the container. The only way you can serve it is by handing people spoons. If you are not comfortable eating this straight out of the container with the people you are serving it to, they are not close enough to you to eat feelings pudding with.

Feelings Pudding

Feelings Pudding
(makes enough)

20 vanilla oreos
2 TBSP coconut oil

1 can full fat coconut milk
2 egg yolks
1 12oz bag bittersweet chocolate chips (I like Ghirardelli)

flaky salt

Crush the oreos. I did this in a large ziplock with a rolling pin but you can use a food processor- you just want them to be in fine crumbs. Combine the oreo crumbs with the coconut oil and press into your pan. I used a 9” pie dish, but this will really work in any shape pan- a bread pan, an 8x8” pan, a small pot- whatever you’ve got! Place the crust in the freezer to set up while you make the custard.

In a saucepan over a low flame, combine the whole can of coconut milk and egg yolks. Whisk, constantly, until the mixture coats the bottom of a spoon (this means that when you dip the spoon in and run your finger through it, the custard holds its place and doesn’t fill in where you’ve run your finger through). Remove from heat and pour the chocolate chips in. Cover them completely with the liquid and let them sit for a minute to soften, then whisk until he mixture is smooth and shiny.

Pour the custard through a fine mesh sieve and then into the crust, which should be fairly set by now. Put the feelings pudding back in the freezer for 20 minutes or in the fridge for 45 minutes-1 hour until it doesn’t wiggle when you move the dish. Top with flaky sea salt, give everybody a spoon and have some feelings about it.


Ballin' on a Budget: Vegan Carrot Ginger Soup by audrey gebhardt


Omg. I got an enormous bag that I can make 4x this soup with for $4. ORGANIC!

I’m gonna have the best eyesight in town.

For real though this soup is fool proof and so budget friendly. The one tip I want to leave you with is the note that carrots will dye your white counter orange if you leave them on there too long- so make sure to wipe that up ASAP!

Let’s get it.

(Also also, this recipe may look like it has lots of ingredients but most of them are water and salt and pepper. You shouldn’t have to buy more than 6 things to make this!)

Vegan Carrot Ginger Soup


Carrot Ginger Soup
(makes 1 quart)

1.5 lbs carrots (about 7 large)
1/2 vidalia onion (or one whole medium onion, about 1 C diced)
1 TBSP grated fresh ginger
1/2 tsp salt
1/2 tsp black pepper
3 c vegetable stock
1 c water
2 TBSP olive oil

1/2 c raw cashews
1/2 c boiling water

1/4 c pumpkin seeds (raw)
1/4 tsp black pepper
1/4 tsp salt
1 TBSP olive oil

First, dice the onions and the carrots. Heat the olive oil in a large pot over a medium low flame and sauté the onions in the oil for about a minute before adding the diced carrots. Add the carrots and sauté for another 5-7 minutes or so, until the onions are translucent and soft. Keep an eye on the mixture and move it around every so often so nothing browns on the bottom. Add the ginger, salt and pepper and sauté for another minute or so before covering the vegetables in the stock and 1 c water. Bring to a simmer and cover the pot. Simmer, covered for about 30 minutes or so.

While the soup is simmering, toast the pumpkin seeds. Mix the pumpkin seeds with 1/4 tsp salt and pepper and 1 TBSP olive oil and spread out onto a baking sheet. Bake at 350 (I did mine in the toaster oven) for 12-15 minutes until golden and they are making popping sounds in the oven.

Make the cashew cream while the soup is still simmering. This will serve as a way to make the soup creamy as well as a garnish for the top of the soup! Put the cashews into the container of a blender and boil enough water to just cover the top of the cashews, cover cashews with boiling water. Screw the lid on tight or hold a towel over the top of the blender and blend for at least one minute, until the mixture is silky and smooth.

After about a half an hour the carrots should be fork tender and should’ve absorbed some of the liquid. Transfer the entire mixture to a blender with 1/4 c of the cashew cream and blend until smooth. Top with remaining cashew cream, toasted pumpkin seeds and a crank of fresh black pepper to serve.

This can be frozen!


Ballin' on a Budget: Citrus Parm Kale Salad by audrey gebhardt

For the past few weeks I’ve been sharing these “Ballin on a Budget” recipes, recipes that can feed about four people for less than $10-15.

How would y’all feel about all of my recipes going in this direction? This will be your go to spot for recipes to entertain with, simple foods prepared in stunning ways that you are thrilled to serve to guests.

I’ve been hosting parties for as long as I can remember, I would start planning my birthday parties six months ahead of time when I was a kid and a good chunk of my babysitting and bartending change went to gathering my friends around a table with a bottle of champagne and some yummy food. I realize that sometimes entertaining can feel inaccessible. It seems like you have to spend hundreds of dollars and hours in the kitchen to have a great time. What if we rewrote that script? What if you could come here to learn how to host a dinner party for 4 for under $50- from appetizers to desserts. Would you be into that?

My happiest moments are when I have people in my house and I get to feed them food. Having done it for years, I can tell you that the amount of money I’ve spent on the food and the amount of time I’ve spent preparing it doesn’t matter. What matters is that you’re opening your home and your heart to the ones you love- the delicious food is just a bonus. Let’s make that bonus a reason to bring people together. Let’s make entertaining stress free and accessible to anyone and everyone- regardless of your budget or kitchen prowess.

There’s a poll in my instagram stories (@audreygebhardt) today- let me know if you are into this concept!

A few things to note with this recipe:

  1. It can be made in advance! Wash and cut the kale as much as a week ahead of time, store it in a large ziplock bag with paper towels in the fridge. Dress the kale up to 48 hours in advance, it will soften as it chills overnight! (Add chickpeas just before serving)

  2. Sometimes parm seems expensive because it’s sold in large chunks. You can get the smallest amount of parmesan you want to if you speak to the cheesemonger at your grocery store- they can cut off a 1oz block which is really all you need for this recipe!

  3. Invest in a microplane. This is my favorite tool in the kitchen, I use it way more often than you would expect to.

  4. This recipe is the perfect amount for two as a meal, four as a side.

Citrus Parmesan Kale Salad

Citrus Parm Kale Salad


one bunch Lacinato kale
one lemon
1-2oz parmesan cheese
1 tsp black pepper
1/2 tsp salt
3 TBSP olive oil

1 15oz can chickpeas, drained and rinsed
3 TBSP olive oil
pinch salt
1/4 tsp black pepper
2 cloves garlic

Preheat the oven to 450. Spread the chickpeas onto a small baking sheet and drizzle with 3 TBSP olive oil, salt and pepper. Crush the cloves of garlic (leave them whole) and place them on the baking sheet as well. Once the oven is preheated, get the chickpeas in on a middle rack and cook them for 30 minutes until golden and crispy- shaking the pan around once halfway through so they cook evenly.

While the chickpeas are cooking, wash the kale carefully and cut the stems out. Cut the kale into ribbons about 1/2” thick or less and lay onto a double layer of paper towels. Roll the paper towels up from one end and squeeze to dry the kale.

Dump the kale into a bowl and squeeze the lemon over the top, careful not to let any seeds get in. Massage the lemon juice into the kale with your fingers. Drizzle the kale with 3 TBSP olive oil and add the salt and pepper. Using a microplane or very fine grater, grate 1oz of parmesan cheese on top and use tongs to mix everything together. Taste, and decide whether or not you’d like to add more cheese (I always add more cheese on top to serve anyway).

By now the chickpeas should be nearly done. Pile the dressed kale up on a plate and grate some more cheese on top before topping with the crispy chickpeas and perhaps even a crack of black pepper.


Ballin' on a Budget: Tortilla Espanola by audrey gebhardt

Eggs are something that never held any appeal for me. They were always too ‘wiggly’ and I had no interest in them.

And then I had Tortilla Espanola.

Tortilla Española

I was on a yoga retreat in Spain, staying at the house of an incredible chef who would cook us these grand brunches every single day. One of those days he was serving Tortilla Espanola, and I had no idea what it was but I was intrigued. It looked like a frittata made of mostly potatoes and a little bit of egg to hold it together and you put a potato in front of me, I’ll eat it.

So I took the tiniest sliver possible. 1/2 inch of tortilla slice. And then another one. And another. I was obsessed.

About a year went by and I had no idea what this thing was, I didn’t know how to research it, I didn’t know what to call it. All I knew was it was a giant round omelette filled with potatoes and I looooved it.

This past fall, I was reminiscing about my trip to Spain with my new boyfriend who had spent a good amount of time there and loves loves loves the food culture there. I was like, '“Did you ever have that thing that’s like an omelette but not really and it’s all potatoes and it’s so good?” He immediately knew what I was talking about and made it for me that night.

That was it for me folks. Hook. Line. Sinker.

Tortilla has become a staple in our diets these past few months, it’s delicious, simple, can be made ahead of time, takes three ingredients, and best of all we get to put ketchup on it.

Tortilla is the thing that got this picky girl to even eat omelettes that don’t have potatoes in them- I’ll even eat plain old eggs now if they’re cooked just right!

You can add a few slices of onion in when you’re cooking the potatoes but I love it just how it is.

Personally, I can’t get enough of Vital Farms eggs (this is not an add, I just taste the difference in pasture raised and you can even see it- the yolks are a completely different color). It’s worth paying the $5-6/dozen. The recipe will still be under $10 for a tortilla that will feed at least three maybe four.

Tortilla Española

Tortilla Española
(makes one 9” tortilla)

6 eggs
1 lb Yukon Gold Potatoes (about 3 small-medium)
1/4 c olive oil
salt & pepper to taste

Start by slicing the potatoes (longways, you want the slices to be long so they stack better) a little less than 1/4 in thick. If you have a mandolin, even better! You don’t have to peel the potatoes as long as they’re cleaned well.

In a 9” NONSTICK saucepan, heat the olive oil over medium heat for about two minutes. Drop the potatoes in all at the same time, season with salt and pepper and let them cook over medium heat for about 20 minutes, flipping the potatoes every 3-5 minutes or so until they’re just about cooked through. You don’t want the potatoes to brown, you just want them to be a little bit tender.

Crack the eggs into a separate bowl and beat the heck out of them for about a minute before pouring the eggs over the potatoes in the pan. Lower the heat to low and allow to cook, uncovered, for about ten minutes until the eggs begin to set. If you’d like, you can run a rubber spatula around the edges of the pan to make sure the eggs aren’t sticking.

Once the eggs are about set in the middle, flip the whole tortilla onto a plate, (do this over the sink just in case!!) slide it back into the pan, cooked side up, and cook over low flame for another 5 minutes or so until the bottom is set well.

Serve hot, at room temperature, or even cold straight out of the fridge the next morning!


Ballin' on a Budget: NY PIZZA EDITION by audrey gebhardt

I’m starting a new series on here called “Ballin’ on a Budget”. The idea came to me this week when I was evaluating my finances and budget for 2019. I realized that my boyfriend and I are really good at feeding ourselves delicious meals without spending too much money. We prioritize food over a lot of things, and by making most of our food from scratch we’re able to afford high quality ingredients and make restaurant quality meals for a fraction of the price.

Easy New York Pizza

While I won’t break down these meals into dollars and cents since we all shop at different grocery stores, I will give you an idea and try to keep these meals that you can feed an entire family with between $10-20 maximum.

Easy NY Style Pizza

Whatever your situation is, whether you’re paying off student loans or credit cards or saving for a house or wedding or baby, we can all agree that most of us would like to save a few bucks here and there, right?

Easy NY Style Slice

This series is here to help you understand that broke doesn’t have to mean pb&j for every meal.

I thought nothing was more apt to start this series off with than my favorite food on the planet, NY style pizza. While Colorado has plenty of delicious brick oven Neapolitan style pies, sometimes you just need a big old cheesy NY slice. Foldable crust, tangy sauce, salty mozz, endless joy.

you bet your bottom dollar I folded that slice and took it straight to the face.

you bet your bottom dollar I folded that slice and took it straight to the face.

This recipe might look a bit wordy and daunting but trust me, it’s mostly little techniques that make this pie perfect. None of it is complicated, just make sure you read through the recipe once or twice before starting!

NY Style Pizza
recipe is for four 14” pizzas for LESS THAN $10 total! (I made all four on the same day and froze the slices of two of them wrapped in foil and then a big ziplock! Pop them in the toaster oven and they’re good as new!)

you will see that the dry ingredients are measured by weight. I highly suggest doing the same as the dough will be more accurate every time if you do that.

dough (recipe adapted from Feeling Foodish) \\ do this 1-3 days in advance
-6 C all-purpose flour (28oz)
-2 1/4 C water (about 95 degrees, think bathtub)
-1 tsp instant dry yeast (3.5 grams)
-2.5 tsp salt (15 grams)
-2 tsp sugar (8 grams)
-1 Tbsp olive oil

-28 oz canned tomato sauce
-1/4 C olive oil
-1 tsp dried basil
-1.5 tsp dried oregano
-1.5 tsp salt
-2 cloves fresh garlic
-pinch red pepper flakes
-1 tsp red wine vinegar

-16 oz low moisture full fat mozzarella
-1/4 c cornmeal

Place water in a large mixing bowl.
In a separate bowl, whisk together flour, salt, sugar & yeast.
Stir flour mixture into the water until all of the flour is wet, add oil after and knead on a floured surface for about 5 minutes until you have a smooth dough ball.

Divide dough into four equal pieces and place each dough ball into a well oiled gallon ziplock or quart container. Immediately place in fridge and allow to hang out for at least 24 hours and up to 4 full days. I made pizza on a 24 hour crust and again on a 72 hour crust and the third day was the best one! This cold fermentation technique really allows the gluten to develop and creates a crust that is easily manipulated without ripping or tearing.

If you have a pizza stone, place it on the top rack of the oven about 6-8” from the top. This creates that short oven type heat that you would get in a standard pizza oven! If you don’t have a pizza stone don’t fret! You can use a baking sheet flipped over so you have a flat surface to bake the pizza on.

Preheat the oven to 500 degrees and let it preheat for about an hour while you prepare the pizzas.

Take the dough out of the fridge, you’ll want this to hang on the counter for about an hour as well to come to room temperature so it’s really easy to shape.

While the dough is hanging and the oven is heating, make the sauce. In a blender, combine all of the sauce ingredients (whole cloves of garlic!) and blitz for about a minute until it’s all combined. If you don’t have a blender, chop the garlic very fine and just stir everything together.

Grate the cheese and place the grated cheese back in the fridge until you’re ready for it.

After the dough has been out for an hour, let’s get making pizzas! To stretch the dough, DO NOT EVEN THINK ABOUT GETTING A ROLLING PIN. If you’re new to this, DO NOT TRY AND THROW YOUR DOUGH. Dunk each side of the dough ball into flour and form into a disk on your counter. Starting from the middle, press the dough down and out working in a circle, leaving a 3/4-1” border that will be your crust. Homeboy has a pretty standard and simple technique here if you want to watch! If you have a pizza peel, dust it with cornmeal. If you don’t, dust a flipped over sheet pan with cornmeal. This is just a surface that you can build your pizza on and then slide it off easily onto the pizza stone when it’s done. Transfer your dough onto the cornmeal-dusted surface and give it a lil shimmy to make sure it will move off of the peel/pan.

Ladle about 1/3 c of sauce onto the center of your dough and using the back of the ladle, swirl it around on the dough so it’s pretty uniform, you want it to look similar to the photo above. I like a pretty heavily sauced pizza and this was the perfect amount for me.

Now is when you add your cheese. Again- you don’t need to overdo it on the cheese. I promise you less is more. use 1/4 lb of grated mozzarella and evenly distribute it over your pie.

Slide your pie off of the peel/sheet onto the stone/sheet and keep the oven light on. It should take about ten minutes for the pie to cook but keep an eye on it! (It’s also just super fun to watch the bubbles grow). When you’re ready to take the pizza out, slide the peel back under it or use a spatula to help get it back onto the back of the sheet pan and immediately put it on the counter or cutting board. Give it a minute or so to rest before cutting it into eight, fold that slice in half and go to town.

Grandma Pizza

GRANDMA PIE (if you want to switch it up, make one or two of the doughs a grandma pie. This is a classic Brooklyn/Long Island slice. Extra garlicy, crispy oiled crust, sauce on top.)

Grate another clove or two of garlic into the sauce. Press the crust into a well oiled 9x13 pan, pressing it all the way out to the edges. Top the crust directly with the same amount of cheese you’d use for a normal pie and then spoon the sauce all over the top of it. Bake this pie in the bottom 1/3 of the preheated 500 degree oven until the edges begin to brown and the cheese is bubbling up through the sauce and impress all of your friends with your authentic cultured slice when they come over for a pizza party. Should be in the oven for a bit longer than 10 minutes but again, you’ll want to keep an eye on it.