Baking Steel Sells the Original Pizza Steel —
The original pizza steel is a thick slab of steel that goes into your home oven to heat faster than stone, hold more energy, and produce crisp bottoms, better oven spring, and faster bakes. That's according to Baking Steel, a direct-to-consumer kitchenware business in Grand Rapids, MI.
The story of the original pizza steel began in 2012 when Andris Lagsdin read in Nathan Myhrvold's Modernist Cuisine that steel conducts heat better than stone. He prototyped it from a steel slab at his family's Stoughton Steel Company.
The original pizza steel was launched on Kickstarter in 2012 and took off after Kenji López-Alt reviewed it on Serious Eats. Since then, the product line has expanded well beyond the flagship Original ($129, ¼" thick pizza steel) to include griddles for stovetop use, cherry wood pizza peels, pumice cleaning bricks, dough recipe kits, and accessories. They sell direct via bakingsteel.com (Shopify), on Amazon, and at Sur La Table.
The original pizza steel is a thick slab of steel that goes into your home oven to heat faster than stone, hold more energy, and produce crisp bottoms, better oven spring, and faster bakes. That's according to Baking Steel, a direct-to-consumer kitchenware business in Grand Rapids, MI.
The story of the original pizza steel began in 2012 when Andris Lagsdin read in Nathan Myhrvold's Modernist Cuisine that steel conducts heat better than stone. He prototyped it from a steel slab at his family's Stoughton Steel Company.
The original pizza steel was launched on Kickstarter in 2012 and took off after Kenji López-Alt reviewed it on Serious Eats. Since then, the product line has expanded well beyond the flagship Original ($129, ¼" thick pizza steel) to include griddles for stovetop use, cherry wood pizza peels, pumice cleaning bricks, dough recipe kits, and accessories. They sell direct via bakingsteel.com (Shopify), on Amazon, and at Sur La Table.
The original pizza steel is a thick slab of steel that goes into your home oven to heat faster than stone, hold more energy, and produce crisp bottoms, better oven spring, and faster bakes. That's according to Baking Steel, a direct-to-consumer kitchenware business in Grand Rapids, MI.
The story of the original pizza steel began in 2012 when Andris Lagsdin read in Nathan Myhrvold's Modernist Cuisine that steel conducts heat better than stone. He prototyped it from a steel slab at his family's Stoughton Steel Company.
The original pizza steel was launched on Kickstarter in 2012 and took off after Kenji López-Alt reviewed it on Serious Eats. Since then, the product line has expanded well beyond the flagship Original ($129, ¼" thick pizza steel) to include griddles for stovetop use, cherry wood pizza peels, pumice cleaning bricks, dough recipe kits, and accessories. They sell direct via bakingsteel.com (Shopify), on Amazon, and at Sur La Table.
The original pizza steel is a thick slab of steel that
