The Baking Steel’s alloy has a thermal conductivity 18 times greater than a ceramic pizza stone, so pizzas cook faster and end up crispier. And you can keep the pizzas coming—the 3/8in steel plate holds enough heat to cook several pizzas to perfection in rapid succession.
800°F for 1 minute
450°F for 3 minutes
450°F for 10 minutes
Andris Lagsdin, a pizza enthusiast who works at a family steel company, was inspired when he read about the technique of cooking pizza on a metal slab in Modernist Cuisine: The Art and Science of Cooking. So, we partnered with his company, Baking Steel, to produce the Modernist Cuisine™ Special Edition Baking Steel, which is built to precise specifications based on research completed at The Cooking Lab.
The preseasoned steel needs no prepping. Simply place the steel on the top rack of your oven, and preheat the broiler on high with the oven door closed 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, and crack the oven door. In less than four minutes you’ll have a Neapolitan-style pizza with a golden-brown, blistered crust.
The high heat capacity and conductivity of the steel also make it an excellent griddle for use on a stove or induction cooktop. It also makes the perfect surface for at-home teppanyaki.
Keep sensitive food chilled without having to use pounds of ice. With just a few hours spent in the freezer, you’ll have your own cold plate.
Place the Baking Steel on dry ice to turn it into an anti-griddle for making homemade ice cream. Don’t forget the mix-ins!
Ready for fresh, crusty, artisan bread? The Baking Steel provides enough thermal mass to replicate the environment of a professional hearth oven.
Dimensions: 41cm x 36cm x1cm / 16in x 14in x 3/8in
Weight: 10 kg / 22 lb
Compatible with both gas and electric ovens
Works as a griddle on induction cooktops
Won’t shatter or crack
Preseasoned and easy to clean
Click here for cleaning and care instructions