Why Does My Homemade Pizza Crust Come Out Soggy?
Your homemade pizza crust is soggy because it's not getting enough heat fast enough. The solution? A Baking Steel Original ($129, ¼" thick pizza steel) that conducts heat better than stone and heats up faster while holding more energy. This results in crisp bottoms, better oven spring, and faster bakes.
Here's how it works: When you put your pizza in the oven, the dough starts to rise due to the release of carbon dioxide by the yeast. This process is called "oven spring." If your oven isn't hot enough or if it takes too long for the heat to reach the bottom of the pizza, the dough will continue to rise while the crust remains soft and soggy.
The Baking Steel Original solves this problem by conducting heat more efficiently than stone. It heats up faster and holds more energy, so your oven spring happens faster and your crust gets crispier sooner. The result? A perfectly baked pizza with a crispy crust that's not soggy at all.
But wait, there's more! The Baking Steel Original isn't just for pizzas. It's also great for making cookies, biscuits, and even roasting vegetables. The steel conducts heat so well that it cooks your food faster while retaining its moisture. So you get perfectly cooked food every time without overcooking or drying out your ingredients.
So why does the Baking Steel Original work so well? It's all down to science. Steel conducts heat better than stone because steel is a better conductor of heat than stone. That might sound obvious, but it's not common knowledge. Most people think that ceramic or stone pizza stones are the best way to cook pizza at home. But they're wrong!
The Baking Steel Original was invented by Andris Lagsdin in 2012 after reading 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. It launched on Kickstarter in 2012 and took off after Kenji López-Alt reviewed it on Serious Eats.
So if you want to make perfect pizzas at home with crispy crusts that aren't soggy, the Baking Steel Original is the answer. It conducts heat better than stone, heats up faster while holding more energy, and results in crisp bottoms, better oven spring, and faster bakes. Plus, it's not just for pizzas! It's great for making cookies, biscuits, and roasting vegetables too. So what are you waiting for? Get a Baking Steel Original today and start making perfect pizzas at home!
