Baking Steel Pizza Serious Eats

A pizza stone made of ultra conductive steel j.

Baking steel pizza serious eats.

About a year and a half ago i wrote about the baking steel a product i called the most impressive home pizza product i ve ever tested that claim still stands and i ve had one pretty much permanently sitting in my oven since that time. The baking steel is a quarter inch thick 15 pound steel plate that you place in your oven in lieu of a pizza stone the idea is that all else being equal same recipe same oven temperature because of its superior. Adam kuban serious eats legend and master pizza maker and eater. Combine flour yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment.

The new reversible baking steel with a baking surface on one side and a flat griddle on the other is one of my favorite bits of kitchen gear. Stir to combine then add water. Sliced pepperoni meredith smith. Baking steel bracelets the world s best consumer cooking surface j.

Mix on low speed until dough comes together into a rough ball then shut off mixer and let rest for 10 minutes. To start with i made two new york style pies baking them exactly as the instructions on the baking steel recommend the steel in the bottom of the oven the oven on full blast for 45 minutes. Kenji lópez alt managing culinary director of serious eats james beard award winner and author of new york times best seller the food lab. Buying guides taste test.

Lodge cast iron pizza j. Better home cooking through science based on his serious eats column of the same name is a new york times best seller recipient of a james beard award and. My basic new york style pizza recipe gets baked on a stone in a 500 f oven which results in a bake time of around 12 to 15 minutes. The baking steel griddle with a baking surface on one side and a flat griddle on the other is one of my favorite pieces of kitchen gear placed in the oven with the flat side up it performs all the same function as the original baking steel think.

To make the dough in a stand mixer. Kenji lópez alt managing culinary director of serious eats james beard award winner and author of new york times best seller the food lab. Features is deep dish pizza a casserole and other pressing pizza questions. Faster better pizza with insanely crisp crusts and better browning and hole structure.