Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More

A straightforward however extraordinary item that supercharges your home broiler, Baking with Steel offers an entirely different approach to cook and prepare that blows pizza stones and burner irons away. With Baking with Steel, you'll tackle this exceptional device to heat café quality loaves, barbecue meats a la plancha, and appreciate pizza with a covering and roast already inconceivable external an expert kitchen.

"Consistently or two, a progressive thought transforms into a progressive item that really changes the manner in which we make our food."- from the foreword by J. Kenji Lopez-Alt, top of the line creator of The Food Lab

"Heating With Steel is a fabulous ally for anybody with a Baking Steel, as it features its scope of utilizations in the kitchen. From creating flawlessly cooked pizzas to entirely burned steak and frozen yogurt in minutes, Andris Lagsdin indeed shows that there are numerous motivations to adore the intensity of steel."- Nathan Myhrvold, lead creator of the honor winning Modernist Cuisine arrangement

About the Author

Andris Lagsdin is the inventor of the Baking Steel. He received his pizza education while working for Chef Todd English, but had given up the restaurant life to work in his family's steel business until he discovered a way to combine the two. He lives with his family in Boston's South Shore.

Jessie Oleson Moore is a cookbook author and the blogger behind CakeSpy.

As someone who moved from New York City --where I was born and grew up (though some might challenge the "grew up" assertion) to the Pacific Northwest, I soon realized that my favorite food was no longer always available a block or so away. I experimented for years trying to bake Pizza at home with little success. Pizza ovens run at 700-800 degrees (F) while home ovens top out at about 500 degrees, Tried unsafe hacks like disabling the lock out switch to enable cooking on "Clean." Then "Modernist Cuisine" came out, written by Nathan Myhrvold; the brilliant theoretical and mathematical physics guy behind the success of Microsoft. He and his team of other super smart guys figured out that the temperature in which a pizza cooks best was less dependant on the air temperature in the oven then how fast the heat transferred to the pizza. Okay. What readily available material was really, really good at transferring heat? (Cue Drum Roll...) Steel! Put a thick slab of steel in an oven, preheat it for a while and suddenly your home oven can speak Italian with a Brooklyn Accent. Living close to a Boeing Plant where there are lots of small machine shops operated to do custom work, I figured I would just go buy such a piece of steel. Well, by the time a machine shop can source steel thick enough, set up the specialized CNC waterjet and do the final finish and so on, I was being quoted costs I could not justify. Then, I read that this guy on the East Coast had a startup that mass produced perfectly formed and finished steel plates for use in a home oven at a price that even including shipping was a tiny fraction of what I had been quoted! (Cue sound effect of Handel's Hallelujah Chorus sung by millions of pizza lovers...) Anyone who wants to produce professional quality pizza at home (along with a whole lot of other stuff) needs *at least* one Baking Steel (a real one, not one of the flimsy knock offs) and a working copy of this fantastic book. Then, keep at least one more copy "New In Box" and ready to go that they can hand to friends when they start raving about what you just served them. You know, that old "Pay it Forward" move that nice people do when they see someone with a problem they had once and can help them solve. It's the right thing to do. --David Serlin

Thank you for writing a thorough, well illustrated, beautiful cook book to go with your Baking Steel! This is fantastic. Anyone who has an interest in quality cooked (or griddled) foods should add a Baking Steel and Baking with Steel to their kitchen. The science and craft of harnessing heat to cook food is what this book is all about. It's simple and easy to grasp and the recipes are well written. --Mike Durmay 

I first learned about Baking With steel through a Kickstarter (?) campaign to sell their pizza dough. After looking at their Facebook page, I knew I wanted to try this, so I bought a steel and this book. This book is fantastic! I want to try everything. So far I’ve made the pizza dough, sourdough pizza dough, and the baguettes. All turned out wonderfully and have been a huge hit with my family. Next up will be the English muffins! I always have dough in the fridge and/or freezer now, and my three young sons think that’s the best thing ever. I can’t wait to try more from this cookbook, and look forward to trying many new things on my baking steel. If you’re on the fence about this, go visit the Facebook and/or Instagram for Baking Steel. There are so many tasty looking things posted, and I have no doubt this will push you in the right direction ;). Side note: this also makes a fantastic gift!! --Andrea B. 

Download Ebook Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More | 115 Mb | Pages 236 | EPUB | 2017

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