At this point, you’re probably thinking we are pretty obsessed with pizza. And you’d be right in thinking that. It’s seriously easy to make at home, and with a seemingly endless variety of toppings to mix and match, we never seem to get bored of its crispy, easy goodness.
So, you could imagine our excitement (boyish glee, really) when we recently received our own Baking Steel to try out. We have been hearing quite a bit about this little guy and the powers he possesses — and frankly, we were curious to see what it could add to our pizza making experience at home.
Baking Steel is essentially a ¼” piece of recycled metal, which comes seasoned and ready-to-use. Modernist Cuisine says that “steel is a more conductive cooking surface than a brick oven’s stone,” and because of this your pizza cooks more evenly and at a lower temperature — providing you with that exceptional end result you crave. There are two other models available, the ½” Big version, as well as their Modernist Cuisine Special Edition.
Ours came with an adorable storage sleeve, made with a reclaimed and re-purposed billboard material.
We’ve been using our Baking Steel almost two months now, and have been having pretty great results each and every time. We haven’t yet achieved that super bubbly, charred look yet — but we’re also a little scared of our oven’s broil setting, given we once accidentally set some taco shells on fire (but that’s another story).
Previous to this we’d been using a regular old pizza pan, so we couldn’t tell you how the Baking Steel compares to a traditional pizza stone. What we can tell you, however, is that the Baking Steel rocks, and will elevate your pie to a new level.
Created by Andris Langsdin, Baking Steel originally launched with a modest $3000 fundraiser through Kickstarter — and hit its goal in just 24 hours. It went on to raise over $38,000 and are now in full production mode, with its product sold exclusively through their online shop.
“Although for my day job, I work for a family-owned manufacturing company, Stoughton Steel, outside the office I’m pretty passionate about food – pizza in particular,” Langsdin says.
We can see why!
These are some fine looking pies, if we do say so.
Night after night, the Baking Steel delivered quality pizza pies, with an impressive cooking time. We were making roughly 6” pizzas, and most cooked in about twelve minutes or less, depending on how thin we rolled our dough.
The down side? We only really found one… and it’s not really a biggie. Your oven needs to be preheated to 500 degrees Celsius for at least 1 hour before you can use the Baking Steel, so unfortunately it’s not ideal for an unplanned pizza night. But other than that, we really think this is a stellar product that you ought to try for yourself.
Disclaimer: We received our Baking Steel for review purposes, however all our opinions are 100% ours.
XX – The Food Gays