Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin and Jessie Oleson Moore

  • Making dough balls (page 28)

    from Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More Baking with Steel by Andris Lagsdin and Jessie Oleson Moore

    • Categories: How to...; Pizza & calzones; Vegan; Vegetarian
    • Ingredients: pizza dough
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  • ISBN 10 031646578X
  • ISBN 13 9780316465786
  • Linked ISBNs
  • Published Dec 05 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text


Make the best baked goods—pretzels, pizzas, pies—you've ever made, along with pancakes, slab ice cream, and much, much more.

Most people know the landmark Modernist Cuisine books for their groundbreaking scientific culinary techniques. But the most relevant finding to come from their lab is that the thermodynamics of home baking can be transformed by a simple slab of steel. That fact led Andris Lagsdin, a former chef who had returned to work at his family's steel manufacturing company, to create the Baking Steel, a plate of metal that serves as supercharged pizza stone, griddle, slab ice cream maker, and more.

In this book, you'll find recipes and innovative techniques for a truly transformative piece of kitchen equipment. In BAKING WITH STEEL, readers will learn how to achieve restaurant-quality baked goods, make grilled meats a la plancha, and make pizza crust with a crunch and char home cooks have previously only dreamed of. Above all, this book is the companion book to the tool that is quickly becoming a must-have item for serious cooks and bakers, one that puts niche pizza stones and skillet pans to shame.

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