Back in April, I asked this question: What if Andris Lagsdin, creator of the Baking Steel and Al Contarino, inventor of the KettlePizza were to get together to create a model based on their two products that works exactly like my set up straight out of the box? Well, folks, I'd like you to meet the new KettlePizza and Baking Steel joint pizza oven.
'baking stone' on Serious Eats
It's exciting times indeed in the world of backyard pizza-making. Last year, I tested out two fantastic products that improved the quality of my home-baked pizzas by leaps and bounds. This year, I've combined their powers to produce the ultimate—and inexpensive—home pie-slinging setup.
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.
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.
When Adam briefly mentioned the Baking Steel a couple weeks ago, it sparked an interesting discussion over the relative merits of stone vs. steel. Discussion is all well and good, but we're in the business of testing here, not speculating, so that's just what we did.