Baking with Steel

The Revolutionary New Approach to Perfect Pizza, Bread, and More
"The answer you've been waiting for to produce consistently awesome pizza over and over" - J. Kenji Lopez-Alt, author of THE FOOD LAB

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.

Contributor: J. Kenji López-Alt (Foreword by)

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