Recipe of the Month: Eggnog Crumble Coffee Cake

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In the same way that pumpkin flavors are everywhere come late September, eggnog calls out the festive spirit of the winter holidays. This coffee cake is my twist on pound cake — spiked with rum and warm spices, topped with a crisp streusel. I like to make it for Christmas morning or holiday parties, especially with a mug of hot buttered rum or a glass of eggnog.

Printable PDF of this recipe here.

Makes one 9-inch x 5-inch pan loaf

Streusel Crumble

⅓ cup unbleached all-purpose flour

¼ cup granulated sugar

½ tsp cinnamon, ground

½ tsp nutmeg, ground

2 Tbsp unsalted butter

2 tsp rum or brandy

Coffee Cake

2¼ cup unbleached all-purpose flour

2½ tsp baking powder

½ tsp salt

½ tsp nutmeg, ground

½ tsp cinnamon, ground

¼ tsp cloves, ground

2 sticks unsalted butter, room temperature

1 cup granulated sugar

¼ cup brown sugar

1 Tbsp pure vanilla extract

1 Tbsp rum or brandy

2 eggs

1½ cups eggnog

Preheat oven to 350°F. Line a 9-inch x 5-inch loaf pan with parchment paper, allowing the ends to extend above the sides of the pan. Set aside.

Streusel Crumble  

In the bowl of a stand mixer fitted with the paddle attachment, combine all the streusel ingredients. Mix on medium-low speed until the mixture is combined and has a coarsely crumbled texture. Transfer to a separate bowl and set aside.

Coffee Cake

In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon, and cloves. Set aside.

In the stand mixer bowl, add the butter, granulated sugar, and brown sugar. Mix on medium speed for 3–5 minutes until fluffy. Add the vanilla extract and rum or brandy, mixing for an additional minute.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure everything is incorporated.

On low speed, alternate adding the sifted dry ingredients and the eggnog to the batter in three additions. Mix until just incorporated. Scrape the sides of the bowl as needed.

Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the streusel crumble evenly over the batter. Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let cool for 1 hour. Lift it out using the parchment paper and enjoy!

Note: This coffee cake can be made in advance and frozen for up to 1 month, or wrapped tightly and kept at room temperature for up to 1 week.

Kicking off Plymouth’s Cookie Drive with a Big Donation

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Macrina is donating 500 cookies to help sweeten the holidays for folks who previously experienced homelessness — and we hope you’ll join us! 

When Plymouth Housing invited us to be a top sponsor of their cookie drive, it was an easy yes. Enriching our communities through the joy of artisan baking is, after all, our mission. And Plymouth Housing has been an important part of our community for years — we’re both superfans and longtime supporters of the transformative work they do to make our region a better place for everyone.  

At Macrina, we believe in the power of community and the joy that a simple act of kindness — like sharing a cookie — can bring. Plymouth provides safe, warm homes for people who have experienced homelessness. Their housing-first model includes comprehensive support for residents—including medical and behavioral health care at several sites — with 24/7 on-site staffing. By hosting a cookie donation drive, they hope to spread holiday cheer among their residents.

You can help make the holidays special for Plymouth’s 1,400 residents by donating homemade or store-bought cookies. Together, we can help them reach their goal of collecting 7,000 cookies to provide each resident with a gift bag of cheerful baked goods.

Plymouth Housing was founded in 1980 by Plymouth Church in downtown Seattle. Unhoused people often slept on its doorstep. Initially, congregants provided shelter and eventually formed a nonprofit that grew to provide housing with on-site supportive services. Today, Plymouth is no longer affiliated with the church, or with any religion. They currently house nearly 1,400 people in 17 buildings and are increasingly making a regional impact with a building in Bellevue, their first outside Seattle, and another slated for Redmond in 2026.

Join us in spreading the holiday spirit and supporting an organization that’s doing critical work in our community. Let’s make this season brighter together. 

Sign up to donate cookies by Monday, Dec. 9!  

Chicken Apricot Curry with Turmeric Rice and Lentils 

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With the holidays just ahead, I find myself craving the warmth and depth of a good curry. The sultry spices and layered flavors bring balance to the richness of the traditional holiday meals. Reach into your spice drawer for turmeric, cumin, cinnamon, garam marsala, and cayenne. The flavor is built up with sautéed onions, garlic, fresh ginger, sautéed tomatoes and coconut milk. It’s delicious right from the pan, but I often double the recipe because it’s just as good reheated, making it a lifesaver on those busy nights when you get home late.  

Printable PDF of this recipe here.

Makes 4 servings

Chicken Curry

3 Tbsp olive oil (neutral oil or clarified butter also work)

6 to 8 chicken thighs, skinless

¾ cup yellow onion, medium dice

1 cup cherry tomatoes, halved

2 Tbsp fresh ginger, finely diced

1 Tbsp garlic, finely diced

1 tsp ground turmeric

½ tsp ground cumin

¼ tsp ground cinnamon

¼ tsp cayenne pepper (or black pepper for a milder version)

1 tsp garam marsala

¾ cup dried apricots, diced

¾ cup chicken stock

1 (13½ oz) can coconut milk

1 cup cilantro, coarsely chopped, divided

¼ cup fresh lime juice (about 1 lime)

Turmeric Rice

2 Tbsp olive oil

⅓ cup yellow onion, medium dice

1 tsp garlic, finely diced

¼ tsp ground cumin

¼ tsp ground turmeric

½ cup basmati rice

½ cup red lentils

1 tsp kosher salt

2½ cups water

Chicken Curry  

Preheat oven to 375°F. 

Season the chicken thighs with salt and pepper. In a cast-iron or oven-safe casserole pan over medium-high heat, add 2 Tbsp of the olive oil and sear the chicken thighs, alternating sides for 5 to 6 minutes until golden brown. Remove the thighs and set aside. 

Reduce heat to medium and add the remaining 1 Tbsp of oil to the pan. Add the onion and sauté for 2 minutes, until translucent. Stir in the tomatoes and cook for another 2 minutes, letting them soften and release their juices. 

Add the ginger, garlic, turmeric, cumin, cinnamon, cayenne, and garam masala. Stir and cook for 2 minutes, allowing the spices to bloom. 

Stir in the apricots and return the chicken thighs to the pan. Pour in the chicken stock and bring to a simmer for 5 to 8 minutes. Mix in the coconut milk and half the cilantro. Transfer the pan to the oven and cook, uncovered, for 18 to 20 minutes, until the chicken is cooked through and the sauce has thickened. 

Remove from the oven and stir in the remaining cilantro and lime juice. Taste and adjust seasoning with kosher salt, if needed. 

Turmeric Rice

While the chicken is cooking, start your rice.  

In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, cumin, and turmeric. Sauté for about 2 minutes, until the onions are translucent. 

Stir in the rice and lentils, coating it in the oil and spices. Add the water and salt, and bring to a simmer. Partially cover with a lid and cook for 16 to 17 minutes, until the rice is tender. Fluff with a fork, cover, and keep warm until ready to serve. The lentils will dissolve but add a nice richness to the rice. 

Serve the chicken thighs with the turmeric rice and lentils, spooning plenty of sauce over the rice. I like to serve this with sautéed spinach or green beans. A dollop of raita is also a great addition to this dish.  

*Note: Macrina’s Piadina Bread, grilled and brushed with olive oil, makes a nice accompaniment. Please note that our Piadina Bread is not carried regularly but can be special ordered from your local Macrina Café two days in advance.

Featuring Our Wholesale Customer: Kitchen & Market

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Sometimes shopping feels like a chore, but sometimes, with the right environment, it becomes an experience ripe with possibility. Enter Kitchen & Market. This is the corner store reinvented to make the shopping experience beautiful, fun, and easy. 

Expanding on the success of their Pike Place Market store, which opened in 2021, Kitchen & Market has quickly grown to five locations: Pike Place Market, Medina (2023), Madison Valley (March 2024), Yarrow Bay (August 2024), and Eastlake (October 2024). 

Macrina pastries and coffee in the morning give way to wine and beer in the late afternoon and evening.   “It’s the coolest, most beautiful seating area in a grocery store you’ve ever seen.”

At heart, the stores help busy people eat well. Owner and founder Stephanie King is the creative force behind Kitchen & Market and its popular meal kits. Six rotating meal kits are available at any given time, offerings include Thai Green Curry, Mediterranean Falafel Salad, Chicken Parmesan, and Beef Barbacoa, among others.  

Cooking from one of their locally sourced meal kits with step-by-step instructions is like having a chef guiding you with all your ingredients readied by a sous-chef. In less than 30 minutes, you have a tasty family meal that would impress dinner party guests.   

The stores also feature many grab-and-go options, curated grocery staples such as milk and eggs, and some produce. You won’t find an aisle with 60 types of cereal, but you’ll likely find something that excites you for every meal of the day.  

“We know you’re not coming here for butter,” says Stephanie. “But we have one butter — good butter — because we don’t want you to have to make another stop.”  

The recently opened Yarrow Bay store in Kirkland includes a café and wine bar with indoor and outdoor patio seating. Macrina pastries and coffee in the morning give way to wine and beer in the late afternoon and evening. “It’s the coolest, most beautiful seating area in a grocery store you’ve ever seen,” says Stephanie. “You can grab a beer and go sit with your friends. You can buy a picnic and go sit at the outdoor tables.” 

Kitchen & Market has been consistently impressed by Macrina’s reliability, timely daily deliveries, and the exceptional quality of its products. 

Every Kitchen & Market store has a neighborhood feeling, the corner store re-envisioned for contemporary times. It’s the kind of place where you see neighbors bumping into each other, conversations sparking naturally, future gatherings planned, and the latest news exchanged. 

“Another community I love is the one that exists among women in business,” says Stephanie. “Everybody is so supportive. There’s a camaraderie.” 

Recipe of the Month: Pumpkin Praline Cheesecake

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Pumpkin Praline Cheesecake

 

Use what the world gives you, and in October it’s pumpkins! Inspired by the rustic simplicity of Basque cheesecake, this Pumpkin Praline Cheesecake is a new favorite of mine. Spiced with cinnamon, ginger, and nutmeg, and topped with a crunchy pecan, pepita, and sesame praline, it’s a dessert that feels both familiar and fresh. It has a great balance of tangy cream cheese and sweet pumpkin, and a dynamic contrast in textures between the velvety cheesecake and crunchy caramel praline top.

While it’s a natural fit for fall, don’t be surprised if it finds a place on your Thanksgiving table, as it will on mine. I love offering a dessert buffet with our traditional maple apple pie and chocolate walnut tart, alongside new favorites like this one.

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Cheesecake

24 oz cream cheese, room temperature

1¼ cups granulated sugar

¼ cup brown sugar

1 (15 oz) can of pumpkin puree

1 cup plain kefir (or buttermilk)

1 Tbsp vanilla extract

¼ cup unbleached all-purpose flour

1 tsp ground cinnamon

¾ tsp ground ginger

¼ tsp ground nutmeg

¼ cup kosher salt

4 eggs


Praline Sauce

½ cup granulated sugar

½ cup water

½ cup heavy cream

⅓ cup pecans, toasted and coarsely chopped

2 Tbsp pepitas (pumpkin seeds), toasted

1 Tbsp sesame seeds, toasted

¼ tsp kosher salt

Cheesecake  

Preheat the oven to 400°F. Line a 9-inch x 3-inch cake pan with two pieces of parchment paper, allowing the ends to extend above the sides of the pan. Set aside. 

In the bowl of a stand mixer, combine cream cheese, granulated sugar, and brown sugar using the paddle attachment. Mix for 3 to 4 minutes. 

In a medium bowl, combine the pumpkin puree, kefir and vanilla extract. Set aside. 

In another medium bowl, combine flour, cinnamon, ginger, nutmeg, and salt. Add this to the pumpkin mixture and stir well. 

Add the seasoned pumpkin mixture to the stand mixer and combine for 1 minute. Scrape down the sides to incorporate all the ingredients. 

Add eggs one at a time, mixing on medium-low speed, let each egg fully incorporate before adding the next. 

Pour the batter into the prepared cake pan and place it on a rimmed baking sheet. Bake on the center rack for 55 to 60 minutes, until the top is deeply browned and the center is set. 

Cool at room temperature for 30 minutes, then refrigerate for another 30 minutes to allow the filling to set. Cover the cake with plastic wrap, invert onto a flat plate, remove the parchment, and invert again onto a presentation plate. 

Praline Sauce

While the cheesecake chills, make the praline sauce. Combine sugar and water in a small saucepan over medium heat until the sugar dissolves. Brush down the sides of the pan with a water-dampened pastry brush to prevent crystals from forming. 

Once the sugar starts to turn golden brown, swirl the pan gently to ensure even browning. Add the heavy cream — expect a burst of steam — and wait for it to subside before whisking the sauce together. 

Stir in the pecans, pepitas, sesame seeds, and salt. 

Pour the sauce over the center of the cheesecake and chill before serving to set the praline. 

Serving

This cheesecake is best served chilled and topped with a dollop of lightly sweetened whipped cream. Since it will keep for up to a week in the refrigerator, it’s a great make-ahead dessert for when guests are coming to dinner. 

 

 

Pumpkin Praline cheesecake, a latte, and flowers.

The Profound Connection Between the Land, Miller, & Baker 

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Buy a loaf of our Skagit Sourdough from September 23–29 and support The Bread Bakers Guild of America. 

It’s an exciting time to be baking bread. Since Macrina Bakery opened its doors in 1993, the landscape of available wheats and grains has changed dramatically. Many new types of wheat are being grown regionally, and mills designed to process this wheat that specialize in whole grain flour have opened. The naturally whole-grain flours they produce are much more flavorful and nutritious than the white, fluffy commodity flour that is so prevalent in America.   

This summer, Leslie Mackie, Macrina’s founder, spent an inspiring day at Camas Country Mill (CCM) in Oregon’s Willamette Valley. Welcomed by owners Tom and Sue Hunton, she walked through swaying fields of heirloom wheats, examining different strains, allowing the sun-warmed grain to slide through her fingers. Alongside fellow farmers and bakers from around the region, Leslie sampled various breads made with freshly milled flours and engaged in passionate discussions about sustainable farming and the revival of ancient grains. She also toured CCM’s stone grist mill, which among other things, mills the spelt we use for our Skagit Sourdough loaf.  

“Understanding the grain’s journey, from seed, to its planting in fertile fields, to its final form as a loaf of bread, makes all the difference,” Leslie says. “Increasingly, we’re using locally grown flours and grains in our breads. You can taste the difference.” 

Organic Skagit Sourdough 

Our Organic Skagit Sourdough is an organic loaf that celebrates the Pacific Northwest’s rich food culture. The crisp crust is coated in spelt flour, and the moist, flavorful interior has a light sour flavor that finds balance in the sweetness of the natural whole grain and the nuttiness of the bran. Everything in the loaf is grown and milled in the Northwest and is organic and sustainably produced. 

Camas Country Mill’s spelt flakes, an heirloom grain high in protein and rich in nutrients, form the porridge base of our Organic Skagit Sourdough, lending it a nutty depth and satisfying chew. Rolling the finished loaf in these same flakes adds a rustic, visually appealing texture that echoes traditional baking methods. 

The Bread Bakers Guild of America  

In the spirit of community and collaboration, Macrina is proud to support The Bread Bakers Guild of America (BBGA) with a fundraiser running September 23–29. During this week, we will donate all net proceeds from the sale of our Organic Skagit Sourdough to the Guild, an organization dedicated to promoting the craft of artisan baking. 

The BBGA’s work — empowering bakers with education, tools, and community support — aligns perfectly with the values we uphold. Through their focus on both craft and commerce, they foster innovation while preserving time-honored techniques, much like the revival of heirloom grains and local milling that inspired our Skagit Sourdough. 

By purchasing a loaf of Organic Skagit Sourdough during this fundraiser, you’re not only supporting local producers like Camas Country Mill — you’re also contributing to the BBGA’s efforts to nurture the next generation of bakers and sustain regional grain economies. It’s a small but meaningful way to honor the profound connection between the land, the miller, the baker, and the community. 

Recipe of the Month: Pear Walnut Buckwheat Cake

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Pear_Walnut_Buckwheat_Cake

This cake is one of my favorites because it’s simply delicious. When I have good pears — and really, there is nothing much better than a ripe pear — I make this frequently because it’s simple to prepare and elegant in presentation. I use gluten-free ingredients. Buckwheat flour is naturally gluten-free, and Bob’s Red Mill’s gluten-free flour is readily available at most supermarkets. If you didn’t know the ingredients, you’d never guess by taste alone that it was gluten-free.

Nocino is a traditional Italian brandy made from green walnuts. Combined with melted butter, it makes a distinctive, flavorful glaze that complements the sweetness of the pears. You can find it at most stores that carry liquor. If you’re up for an island adventure, my Vashon neighbor Steven Buffington makes the best Nocino right next door to my farm. It’s labeled Shawnee Hill Farm and is available on Vashon at the Ruby Brink restaurant, the Burton Store, or the Vashon Wine Shop. Come visit us this fall!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

1 cup walnuts, roasted and coarsely chopped

¼ cup buckwheat flour

1¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

¾ tsp baking powder

¾ tsp baking soda

½ tsp kosher salt

12 Tbsp (1½ sticks) unsalted butter, room temperature

1 cup granulated sugar

2 eggs

2 Tbsp Nocino, divided

½ cup + 2 Tbsp sour cream

2 ripe pears, peeled, cored and sliced ¼-inch thick

1 Tbsp salted butter, room temperature

¼ cup walnuts, raw and coarsely chopped

Sweetened whipped cream, for serving

Preheat oven to 350°F. Brush oil on a 9-inch by 2-inch cake pan, and line with a parchment base and 2-inch collar. If you have a hard time getting the parchment to stick, add a little more oil to the pan. Set aside.

In a medium bowl, combine the roasted walnuts, buckwheat flour, gluten-free flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer combine the unsalted butter and sugar. Using the paddle attachment, cream for 3 to 4 minutes. Scrape the contents from the side of the bowl to combine evenly.

Add the eggs one at a time, waiting until each is fully incorporated before adding the next. You can’t scrape the bowl too often! This is the key to the best cakes! Add 1 Tbsp of the Nocino and mix well.

Add the flour mixture and sour cream in 3 additions, alternating between both. Mix until well combined.

Remove the bowl from the stand mixer and scoop the dough into the prepared cake pan. Smooth the top with an offset spatula. Begin laying out the sliced pear slices around the perimeter of the cake pan in a shingle-like pattern to create a full circle. Fill in the center with smaller slices, all in one direction.

Melt the butter in a pan over medium heat. Once melted, remove from the heat and add the remaining Tbsp of Nocino. Be aware that Nocino is a high-proof brandy and may ignite when added to the hot pan and butter. Let the flames subside or cover with a lid. Swish the two ingredients together and brush the mixture over the pear slices. Finish by sprinkling the raw walnuts around the border of the pan.

Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 45 minutes. Invert the cake from the pan, remove parchment, and place on your presentation plate. Serve at room temperature with sweetened cream — and a shot of Nocino! Enjoy!

Macrina’s New Organic Baguette

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Our new naturally-leavened organic baguette is now available in our cafes!

Over the last four months, our Production Manager, Sergio Castaneda, has developed an Organic Baguette that features Cairnspring Mill’s Organic Expresso Bread Flour and their Organic Edison T85 All-Purpose Flour, among other organic flours. We leaven the loaf with our Organic White Starter. 

“The flours give the baguette great flavor and texture,” says Sergio. The starter helps develop the organic acids in the loaf, making the bread easier to digest and acting as a natural preservative. “The bottom line is it just has remarkable flavor, particularly when you’re using grains that have integrity,” says our founder, Leslie Mackie. The new organic baguette has a slightly more sourdough profile than our traditional Macrina baguette. 

“Our primary concern is that our quality is always at its best,” says Leslie. “We have a rich tradition to build on, and we’re continually improving with the help of the whole team.”

We can’t wait for you to try it!

Recipe of the Month: Blueberry Buckle Cake

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‘Tis the season for fresh blueberries! A buckle is a cross between a tea cake and a crisp — softer and with more fruit than a tea cake, and more buttery cake than a crisp. The crisp almond topping makes it a true buckle. I can’t think of a better summertime cake to be enjoyed al fresco at parties. This recipe features blueberries, but feel free to use blackberries, raspberries, or a mix of all three. Buckles are easy to make and best soon after baking. Enjoy!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Crisp Topping
4 Tbsp (½ stick) unsalted butter, room temperature
¼ cup granulated sugar
¼ cup brown sugar
¼ cup cake flour
⅓ cup sliced raw almonds

Cake
2 cups cake flour, unbleached King Arthur Flour
1¾ tsp baking powder
½ tsp star anise, ground
½ tsp kosher salt
8 Tbsp (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
2 eggs
½ tsp almond extract
¾ cup whole milk
3 cups fresh blueberries

Crisp Topping

Place all ingredients in a stand mixer bowl. Using the paddle attachment, mix on low speed for 3 to 4 minutes until the butter is incorporated and the mixture has a coarse texture. Set aside.

Cake

Preheat oven to 350°F.

Prepare a 9-inch cake pan by brushing it with oil and lining it with a parchment base and 2-inch collar around the sides. The oil helps keep the parchment securely in place.

In a medium bowl, sift together the cake flour, baking powder, star anise, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a spatula to be sure everything is incorporated.

Add the eggs one at a time, beating well after each addition. Mix in the almond extract. Scrape down the bowl and paddle as needed.

Alternate adding the flour mixture and milk in three parts, ending with the milk. Mix until just combined. Remove the bowl from the stand mixer and gently fold in the blueberries to avoid smashing them and turning the batter blue.

Scoop the batter into the prepared cake pan, smoothing the top with an offset spatula. Evenly sprinkle the crisp topping over the batter.

Bake for 50 to 55 minutes, or until the top is light golden brown and crisp. Check for doneness by inserting a toothpick or metal skewer; it should come out clean.

Allow the cake to cool for 10 minutes in the pan, then invert it onto a plate and remove the parchment paper. Then invert the cake again onto your presentation plate. Dress it up with fresh berries and flowers, or keep it simple with a dusting of powdered sugar.

Recipe of the Month: Backyard Pizza

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I call this backyard pizza because you can make the entire recipe on your BBQ or in your outdoor pizza oven, which are becoming increasingly popular. Cooking outdoors on these long summer evenings is the best. This hand-mixed dough can be used within 8 hours, but it’s best after resting for 24 to 48 hours. The extra time allows the flavors to develop and makes the dough much easier to roll out. Enjoy!

Printable PDF of this recipe here.

Makes four 8 oz dough balls

¾ cup milk (or water to make it vegan)

¾ water, warm (approx. 80°F)

1½ tsp sugar

2 tsp dry active yeast

2 Tbsp extra virgin olive oil

2¾ cups unbleached all-purpose flour

¼ cup whole wheat flour

2 tsp kosher salt

Semolina for sprinkling on the pizza peel (if using)

Extra flour for dusting

Your favorite pizza toppings

Extra virgin olive oil for finishing

Leslie’s Topping Recommendations:

Marinara sauce, fresh sliced mozzarella, pepperoni, and Mama Lil’s peppers.

Pesto, sliced prosciutto, burrata cheese, and fresh basil.

Olive oil base, green olive tapenade, roasted cherry tomatoes, roasted zucchini, and goat cheese.

In a medium bowl, whisk together the milk, warm water, sugar, and yeast, until the yeast dissolves. Let it sit for 3 minutes to bloom the yeast. Add the olive oil, flours, and salt, and mix using a wooden spoon for 2 to 3 minutes. The aim is to dissolve all the lumps of flour and mix until all the liquid is absorbed. To clean up the shaggy mixture, perform a “four direction turn.” First, wet your hands. Grab a 4-inch section of dough from the far edge of the bowl and stretch it 5 to 6 inches upwards, laying it over the center mass of dough. Rotate the bowl 180 degrees and repeat the stretch from the opposite side. Continue this process for the remaining two directions. Finally, place your fingers under the mass of dough and invert it. The dough should form a ball-like shape, though it will not be smooth.

Cover with plastic and let sit at room temperature for 2 hours. Do another “four direction turn,” finishing by inverting the mass of dough, re-covering it with plastic, and allowing it to rest at room temperature for 1 more hour. Finally, refrigerate it for 3 hours (or more) before rolling it out. This allows the flavors to develop and the gluten to relax, making it easier to roll out.

Brush olive oil on a rimmed sheet and set aside. Pull the refrigerated dough onto a lightly floured work surface. Shape it into a square and cut it into 4 equal pieces. The dough may be sticky, so lightly dust your hands with flour and pull the four corners of the dough pieces into the center. Invert the dough and roll it in a circular motion to form a ball. Place the 4 dough balls onto the oiled rimmed baking sheet, leaving a 2-inch space around each ball. Brush their tops with olive oil, cover with plastic, and refrigerate again. They need to chill for a minimum of 45 minutes but will improve in flavor and become easier to work with if you use them 24 to 48 hours later.

Remove the dough balls from the refrigerator and allow them to rest at room temperature for 30 minutes before using. Simultaneously, preheat your pizza oven or BBQ for 30 minutes. Grab a dough ball and flatten it on a floured surface. Lift the dough, letting it stretch under its own weight while maintaining a thicker 1-inch border for the pizza rim. Rotate the dough in a circular motion. The base should be thin, about 8 inches wide, without any holes. If holes develop, pinch them together. You’ll soon master the technique: cup your hands, place them on the center of the dough, and rotate it in a circular motion on the work surface until you have an evenly thick, round disk.

If you’re grilling your pizzas, oil the grill first to prevent the dough from sticking. Carefully lift the stretched dough and place it on the preheated grill at 450°F. Bake for 2 minutes until the rim rises. Use a spatula to release the dough from the grill and flip it over. Grill for an additional 3 to 4 minutes. The second side will be the pizza top and won’t gain more color after it’s topped and returned to the grill. Top the crust with pizza sauce (if using), cheese, and your favorite toppings. Reduce the grill heat to 350°F and return the topped pizza to the grill for another 2 to 3 minutes, until the cheese is melted. The base crust will be delightfully crispy.

If you’re using your oven or a backyard pizza oven, preheat it to 450°F. Sprinkle semolina on your pizza peel to prevent sticking. Flatten the dough as described earlier, then top with pizza sauce (if using), cheese, and your favorite toppings. Gently shake the peel to ensure the pizza isn’t sticking, then transfer it onto the preheated brick base. Baking time will vary depending on your oven’s intensity, so watch for the crust to brown and the cheese to bubble. You may need to rotate the pizza for even cooking. Remove the pizza when the crust is golden brown.

Before serving, add a drizzle of extra virgin olive oil to the top. Serve the pizzas with a big garden salad and a bottle of wine. Enjoy!