We’ve been home for the last 6 months. Baking a delicious pie and sharing it with the family has never been more important, and satisfying.
It's curious steel isn't more widely used for pizza making. And, had it not been for the Modernist Cuisine article, I, someone who has been working on pizza making the last 24 years, would have missed it.
Luckily, the Modernist Cuisine article was written on February 12, 2011.
At the core of the article was this idea: steel is what makes the difference. Quick question.
Steel conducts heat ridiculously fast. Make a mental note of this property, it plays a starring role in our story.
In your cooking experiments you’ve noticed how cooking temperatures + times hugely influence the taste and texture.
Try roasting cauliflower at:
Science fact: The conductivity at 500°F with a Baking Steel inside equals the surface of a woodfired oven at 900°F.
Thickness of our steel
The Original Baking Steel (our best seller) has a thickness of ¼”. Not ½”. Not ¾”. This precise thickness is a critical part of our development process. For the surface size of the Original (14” by 16”) we had no choice but to go with ¼”. But that doesn’t mean we didn’t experiment with other thicknesses. We did, and they all failed in one specific way: they didn’t create the pizza perfectly.
Why it’s 16 pounds
Because of the thickness of our steel and the size of the surface our weight works out to 16 pounds. You’ve seen above how thickness is a critical factor. By the same logic, 16 pound weight is also a critical factor. It sounds heavy, but ovens were designed to handle this weight. We do, after all, use our ovens to make Thanksgiving turkeys.
Here are some example of pizzas and other things you could enjoy:
The trouble with stone surfaces
Intentionally made in the USA
-The Original Baking Steel
-Baking Steel Booklet with recipes and How-To's
-Use and Care Instructions
-Low Carbon Steel
-Made in the USA
-Pre Seasoned with our Proprietary Oil
-Flat and Easy Storage