Baking Steel – The Original Ultra Conductive ...
February 26, 2020 - Comment
The Original Baking Steel. Inspired by Modernist Cuisine, the Baking Steel is more conductive cooking surface than stone and stores up to 18 x more energy than a traditional pizza stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in beautiful, thin, crispy crust. WE DO NOT SHIP
Yes, it’s pricey…and worth every penny! After having broken several clay based (stoneware) stones making pizza, we decided to give this a try. Here’s the thing about baking on stoneware: to get the crust as crisp as we desire the temps need to be as high as the oven will go. As soon as melted cheese, sauce or one of your toppings slides off the pizza onto the hot stone the stone cracks. It’s called thermal shock and no, we didn’t do anything wrong – it’s science.Because this is made of steel THAT CAN’T HAPPEN! We have…
This piece has nicely rounded corners This steel plate is 16″W x 14″D x .25″ thick. You could probably buy a sheet of steel from a metal shop for less money; however, it would be nothing more than a scrap steel slab, with no finishing. This piece has nicely rounded corners, with a beautiful matte finish. The matte finish holds seasoning oil better. One minor inconvenience, you will need to clean it after every use. You don’t want to accumulate flour, cornmeal or semolina on it, as it turns to black soot after only one…
You Can Get Restaurant-Quality Pizza From a Home Oven Wow. This really works. I bought this steel because it was recommended by Ken Forkish in his wonderful book, The Elements of Pizza, and with its help, I just made restaurant-quality pizza in my home oven. My complaint in the past has been that most home ovens (mine included) don’t get hot enough to deliver the crisp, beautifully crunchy pizza crusts we get in restaurants with brick-lined, wood-fired ovens. Well, this steel has evened the playing field. Following the advice of the makers…