'baking steel' on Serious Eats

The Food Lab: Roasting Turkey? Throw Out Your Roasting Pan and Reach for Your Baking Stone

We all know by this stage that spatchcocking is the fastest and easiest way to roast turkey. The only downside is that you don't get to deliver that grand Norman Rockwell-style whole bird to the table. Here's how to keep your turkey easy to manage and fully intact while still producing a beautifully burnished, deep brown bird with evenly cooked, juicy meat to boot. More

The Complete Serious Eats Guide to Grilling Pizza

As I write this post, I'm sitting in the study at my friend's home in Belfast, looking out the French windows to his back yard. His dad is busy stoking the flames of a wood-fired stone pizza oven that he built with his own hands. This is probably the best possible way to enjoy pizza: real fire, close friends and family, everything hand-made. But I'm usually not this lucky. My own best pizzas are made on my little 80 square-foot deck on the 17th floor of a Manhattan apartment. If you're like me and your access to stone ovens is limited, the grill is your best bet for making crisp-on-the-outside, soft-and-airy-on-the-inside pizza. It's the only heat source that approaches the insanely high temperatures that are so essential to great pizza. More

Father's Day Giveaway: Win a Baking Steel!

By this point, you've all seen what a baking steel can do for your home pizza-making. It works on the same principal as a baking stone, storing heat energy and conducting it into the bottom of your pizza to give you faster bake, a crisper crust, better flavor, and a more tender crumb. Now's your chance to win a 1/4-inch baking steel, absolutely free in time for father's day. All you've got to do is answer this one question: If your father was a pizza, what pizza would he be? More

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

I first reviewed the Baking Steel a few weeks ago, a new home pizza-making tool that delivered the best crust I've ever made in a home oven, over and over again. Since then, some folks have been asking questions: How does the new half-inch version compare? How does the Lodge cast iron pizza pan stack up? I headed into the kitchen and baked off a dozen pies to see if we could answer those questions. More

The Pizza Lab: The Baking Steel Delivers

I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. This is good news for him, and even better news for home piemakers, because I've got to tell you: This is the most impressive home pizza product I've ever tested. More

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