The Baking Steel is one of the most impressive home pizza products we've ever tested.
. After seeing a demo of the process, Andris Lagsdin, a former employee at Todd English's Figs chain of pizzerias realized,. And thus was born the Baking Steel, a 1/4-inch, 15-pound plate of food-grade steel designed to be used in your oven as a replacement to a traditional pizza stone.
It's the same principle that allows you to stick your hand in a 212°F oven, while sticking it into a pot of boiling 212°F water would scald it.The stone-cooked version came out the way my New York pies usually do , with some nice bubbling, melted cheese, and a golden brown crust with a few darker spots, all in about 8 minutes.
Stone showed decent structure here—better than 99% of what you'd get out in the wild—but still a bit flat towards the rim.Whoah bubbles! Check out those holes. This is a fine crust indeed, the kind that makes you want to pick up your neighbors bones and eat them. Nonetheless, the browning was indeed superior, with an even poofier edge crust and some great blistered bubbles. Unfortunately, most folks don't have two stones. No matter, there's an even better way to cook pies:This is where things really took a turn for the better. The skillet-broiler method is was my go-to method for cooking pies, but you can consider me officially converted to the Baking Steel-broiler method.
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