We love Neapolitan-style pizza. With its bubbly crust cooked to perfection, it is held to high esteem in the pizza world for good reason. The trouble is that home ovens don’t reach the scorching 800 °F used to create a blistering crust in a wood-fired oven. We researched this problem and in Modernist Cuisine shared how a steel plate can help give home ovens a needed boost to create Neapolitan-style pizza.
We partnered with Baking Steel and are happy to announce that we’ve created the Modernist Cuisine Special Edition Baking Steel to consistently deliver perfect Neapolitan-style pizzas in a home oven. We performed rigorous tests to find the perfect balance between steel thickness, performance, and weight. Retailing for $99, it’s sold exclusively through Bakingsteel.com and is available today with free shipping!
Throughout the week, we’ll be sharing pizza recipes and other great uses of a baking steel. You can learn more about it here. Please let us know what you think.
3 Responses to “Introducing the Modernist Cuisine Special Edition Baking Steel”
I learned that the best plate for doughs should be made of clay, because it absorbs the water, making a better crust. (Plate must be preheated.)What do you think of this?
I was the lucky recipient of a baking steel from my Brother for my birthday. I finally used it and must say it is the best pizza I have ever made at home. (I usually use an oven stone) The crust was simply the best crusty, crunchy texture ever! If you are thinking of making a purchase of this stone I would surely suggest you do it right away!