I think playing with an … BOXES. The Original Baking Steel. Bring the Family Home. It all comes down to science, and, since steel conducts heat better than ceramic (the material of choice for pizza stones), it gets the green light from the Modernist Cuisine team. Inspired by Modernist Cuisine, the Baking Steel is more conductive cooking surface than stone and stores up to 18 x more energy than a traditional pizza stone. Pizza geek Andris Lagsdin was reading Modernist Cuisine, and noted Nathan Myhrvold’s observation that the best surface for baking pizzas at home would be a thick steel plate. The Original Baking Steel, inspired by Modernist Cuisine, helps create the perfect crust, every time. -and even Ice Cream. Langsdin was inspired to start making baking steels after reading in Modernist Cuisine that cooking pizzas on a metal slab was the way to make them perfectly burnt and crispy. Wall Street Journal. While looking into baking stones I ran across the Modernist Cuisine pizza steel.

And, in my humble opinion, pizza is the better for it. Coming in at 22 pounds, Modernist Cuisine’s Baking Steel is relatively lightweight in comparison to traditional pizza stones, but is in no way an easy load to maneuver. Modernist Cuisine’s baking steel is actually a partnership with Baking Steel, a company founded by Andris Lagsdin that makes — you guessed it — recycled steel baking surfaces. Some of our side hustles: -Sous Vide Cooking. Cook' Illustrated. There's no better place than the home of a pizza … Inventor and guest writer Andris Lagsdin shares the story of how a realization at work led to Baking Steel pizza dough and one of the best pizza crusts you'll ever make. Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet.The book is an encyclopedia and a guide to the science of contemporary cooking. WE DO NOT SHIP TO P.O.

Normally, people use a pizza stone to do this at home.

A unique combination of interests and skills led to the birth of the Baking Steel.

In my day job, I work for a family-owned manufacturing company, Stoughton Steel.


Not Just For Pizza. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in beautiful, thin, crispy crust.
(We reviewed them here.) Modernist Cuisine does a lot of cool stuff, if I had a larger kitchen pantry and a bigger budget, I’d have all of the gadgets they recommend.