By now, the secret of the Baking Steel is not much of a secret. The word is out that this project, started on Kickstarter by Andris Lagsdin after reading a review Nathan Myhrvold’s Modernist Cuisine: The Art & Science of Cooking, is the “most impressive home pizza product [J. Kenji Lopez-Alt at Serious Eats] ever tested.” Pizza lovers everywhere are trading in their stones for these well-made (and really heavy) sheets of steal.
I got mine for Christmas (thanks Tania!) and it has been an incredibly useful tool as I’ve begun to explore the world of bread baking. As I try and try again with my bread baking, I’m learning more about cooking than I have in years. And as good (or bad) as some of the breads I’ve made are, I hadn’t put the baking steel to its real intended purpose: making pizza.
