The Dough Room is committed to nourishing the community with hand crafted cuisine in a space charged with calm, welcoming energy.
From the hot pastrami sandwich or steak pizza in the bar to a coursed out experience in the dining room with handmade heritage wheat pastas and meats from its in-house butcher program, Chef and Owner Alex Dayton offers a wide variety of options.
The Dough Room is located at 300 Superior Boulevard in Wayzata. Find out more on their website.
Steak Pizza Recipe:
- 2oz Roasted Poblano Crema
- 1.5oz Shaved Fennel
- 3oz Mozzarella and Provolone cheese mix
- 4oz Marinated Steak
- 2oz Radish Batons
- 1oz Parsley
Grilled poblano crema
- 2ea fire roasted poblanos (seeded and peeled)
- 1ea yellow onion (char grilled)
- 6 cloves roasted garlic
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup creme fraiche
- TT salt
- TT lemon juice
- Combine all ingredients in a sauce pot (chop your poblanos and onions after roasted and peeling)
- Simmer on low heat from 30-45mins until flavors have come together
- Place in a blender on high speed and blend until smooth adjusting the seasoning.
- Do not pass (keeps and nice hearty pizza sauce consistency that way)
- Reserve in container for later use
Steak Marinade
- 1 pound Steak (skirt,flank,sirloin)
- 2cups Tamari
- 2t smoked paprika
- 1t Calabrian chili flake
- 1t black pepper
- 6 cloves minced garlic
- 2t lime zest
- Combine all ingredients in a mixing bowl and whisk thoroughly incorporating all together.
- Pour over steak (preferably into a plastic bag)
- Marinate for 24 hours
- Remove from marinade and grill medium rare