Meet the Maker
Andris Lagsdin spends his days working for a family-owned manufacturing company, Stoughton Steel, but his real passion is pizza. He puts a lot of thought into creating the perfect crust, so when he saw that a piece in Nathan Myhrvold's Modernist Cuisine recommended steel as the ideal tool for pizza crust, his inspiration for Baking Steel was born.View Full Profile
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All reviews come from Verified Purchases
Its wonderful for making perfect pizza crust but its also very helpful for keeping my oven temp more acurate. I leave it on my bottom rack all the time.
Verified PurchaseSubmitted on: 11/12/2020 Reviewed by: vicki L. Option: Steel Only
I’ve been using this for baking sourdough loaves (natch) for the past three months, and it’s worked like a charm. The bottoms of my loaves get just the right amount of color and have never burned (something I’ve had to watch for when baking in a combo cooker). I even baked some extra biscuits directly on it once when I ran out of room on my pan, and they didn’t stick at all. No warpage, easy to clean, and seems to retain heat really well. It’s discolored slightly since I started using it, which I expected and consider a sign of good use! It fits 2 batards comfortably (proofed in 10” bannetons), which is perfect for my bakes.
Verified PurchaseSubmitted on: 5/26/2020 Reviewed by: M0dean Option: Steel Only
I previously purchase a steel from this vendor here at FOOD52 and use and enjoy it greatly as my griddle of choice. This steel will find it as my go to for pizza’s. Their products are so high quality. I’m actually going to take a pizza making class and put it to good use.
Verified PurchaseSubmitted on: 5/19/2018 Reviewed by: Paul R. Option: Steel Only
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