Neapolitan-style pizza, now in your home oven.
800 °F for 1 min
k = 1 W/(m*K)
450 °F for 3 min
k = 18 W/(m*K)
450 °F for 10 min
k = 1 W/(m*K)
Optimized for the perfect crust.
Andris Lagsdin, a pizza enthusiast who works at a family steel company, was inspired when he read in Modernist Cuisine: The Art and Science of Cooking about the technique of cooking pizza on a metal slab (see page 2·26). He launched a Kickstarter project to commercialize the idea and ultimately founded Baking Steel. Now we have partnered with Baking Steel to produce the Modernist Cuisine Special Edition Baking Steel. Built to precise specifications based on research at The Cooking Lab, this plate of 3/8 inch steel holds enough heat to cook several pizzas to perfection in rapid succession.
Ready to go.
Easy to use.
The pre-seasoned steel is ready to use. Place the steel in the sweet spot of your oven, and preheat the broiler on high for one hour to bring the steel up to its optimum cooking temperature.
Slide a fresh pizza directly onto the steel while the broiler element is glowing. In less than four minutes, youll have a Neapolitan-style pizza with a golden-brown, blistered crust.
Hungry for more? Your steel is ready to cook the next pizza.
The high heat capacity and conductivity of the steel also make it an excellent griddle for use on a stove or induction cooktop. Or chill it in the freezer for a few hours, and use it as a cold plate.