Pizza on a Baking Steel
After a year of our readers recommending the Baking Steel, I’ve finally given it a try. It is a little surprizing that this hadn’t happened earlier, since I have every other baking surface ever created. As you know, if you read my review of baking stones, I love my Lodge cast iron baking “stone,” but it isn’t perfect. The round shape makes it a bit hard to make baguettes and the lip around the edge makes it tough to clean. The handles on the Lodge are convenient for getting it in and out of the oven, but it means I can’t lay a baking sheet on top of it, so I have to take it out of the oven before baking anything on a baking sheet. None of those things prevented me from using it constantly, until I got the Baking Steel. The shape of the steel is more conducive to baking beyond just pizza and there is no lip or handles to work around. Just like the cast iron, the Baking Steel is virtually indestructible, heats up a bit quicker and conducts heat really well. In fact, I think the steel is the best heat conductor of any of my “stones.” The Baking Steel is a bit more expensive than my other stones. Is it worth it? For me, yes. The shape and heating properties make it worth the extra money, and I’ll use it daily and so it’s worth the investment. The fact that I don’t have to worry about it ever breaking (even on the grill) is a comfort as well.
The dimensions of the baking steel 14×16 inches.
If you’d like a chance to win a Baking Steel with carrying case and a copy of our book, Artisan Pizza and Flatbread in Five Minutes a Day please leave a comment below about your favorite pizza. (The package is only available to be shipped in the USA and subject to all our regular contest rules.)This giveaway is over!
I made a breakfast pizza with prosciutto, cherry tomatoes, sautéed kale, soft goat cheese and fresh thyme, baked on our olive oil dough with an egg cracked on top.
I rolled this one out a little thicker so that the crust would be nice and puffy.
This is our traditional Margherita pizza with our homemade tomato sauce, mozzarella and fresh basil.
Happy baking!
The good folks at Baking Steel sent this product for me to test and give away, but the opinions are all me!
While I love a good white garlic pie (as it is hard to screw up), a classic, well made, New York thin-crust (but not crispy crust), cheese pizza is hard to top. Simple and timeless. Also incredibly difficult to make in my experience.
Love your books and Margherita pizza.
Veggie pizza is my favorite but my kids love pepperoni.
I make a rockin awesome grilled chicken with peppers grilled pizza!
My recent favorite is potato and onion!
Mmmmm
I’m happy with a perfectly made margherita. Thanks!
Classic Margherita. Or mushrooms. Or roasted veggies. Or…..
I make a simple pizza with some Trader Joe’s bruscetta topping and aged white cheddar cheese. If my wife’s not home I add mushrooms!
My favorite pizza is topped with fresh mozzarella, grape tomatoes, bacon jam, arugula, and a spritz of lemon juice. So fresh, so tasty! Thanks for the contest!
I love a good cheese pizza.
Can’t beat a margarita pizza with homegrown tomato and basil – but I enjoyed pizza with “salsa golf,” a combination of mayo and ketchup, while in Argentina and would love to make some of that, too!
Our current favorite pizza is thin crust onion, peppers and sausage, with sliced garlic on it .. Would love to win this not having to worry about breaking would be super.
Bacon and onion is my favorite.
Is there a favorite flavor? Not for me…..I’ve never tasted pizza I didn’t like!
Hawaiian! Pineapple, bacon, green peppers, with a sprinkle of cinnamon.
We just had a fig jam, caramelized onion and pear gorgonzola pizza that I could just cry it was sooo delicious. I gifted a Baking Steel to my brother-in-law for Christmas.
Hard to choose a favorite pizza but lately I’ve been having breakfast pizza. Eggs and bacon or prosciutto and some cheese on whole wheat crust.
Caramelized onion, bleu cheese, and prosciutto!
I like to make a Philly cheese steak pizza, with sliced steak, green and red peppers, mushrooms, onions and mozzarella. Yummmmmm.
The best pizza is the one made with the freshest ingredients and eaten hot out of the oven (if only I had a baking steel). Some of my favorite toppings are mozzarella di bufala, vine ripened roasted tomatoes, prosciutto, and basil.
I have been making 5 minute bread for just a couple of months now. My husband and I love the ease and convenience. Its also great to be able to make pizza with this dough whenever the mood hits. Thanks so much. Wendy
Light onion, bacon and a few pineapple chunks – No sauce .. YUM.
Canadian bacon and pineapple.
Garlic cheese pizza
Clams casino pizza
We like to do a pizza with pesto, thin-sliced par-boiled potatoes, and goat cheese. It tastes like summer 🙂
My favorite is olive oil dough thin crust, with your homemade tomato sauce, mozzarella cheese, onions, and anchovies.
Pepperoni!
Bacon and black olives is my favorite, although I like a good taco pizza also.
I like pizza in general, among the favorites I can think of corn, mushrooms and black olives or garlic and parsley 🙂
Favorite pizza is a homemade Margherita with burrata. Yum.
Artichoke hearts, Kalamata Olives and Feta!
I love any kind of pizza on your crusts. Simple is besy.
love Ken Forkish’s pear and sweet potato!
My favorite pizza is Canadian bacon or pepperoni with mushrooms, onions, and bell peppers.
Our favorite is a goat cheese pizza with fig spread and mozzerala with orange zest plus arugula added after baking
Margherita!
My favorite pizza is thin crust with homemade sauce (both from recipes in Pizza in 5) with Mozzarella for the kids or arugula for me!
Mushrooms, thinly sliced red onions, and spinach that has been cut in chiffonade style. A white sauce with some garlic and a little mozzarella – yum!
I love to make all kinds of pizza. It’s one of myfavorite meals. Taco Pizza is a special favorite – with cold toppings added after baking.
I love a nice white pie! Throw in some fresh basil and it’s heaven.
Roasted garlic, clams, bacon, & arugula pizza cooked on the grill is to die for!
Mushroom and blue cheese with caramelized onions.
My husband makes a great whole wheat thin crust pizza our pizza season is slowly coming to an end due to how hot it makes our kitchen
We love home-baked pizza. This July I’ll taste Chicago pizza and see if it compares. I’m thinking home-baked will win, any kind, any topping.
I love a plain pizza topped with prosciutto and arugula out of the oven.
I made pizza dough for the first time last weekend. A friend read me the baking steel, no knead recipe…and I took photos and texted them to her along the way. “no no….smoother”……”hows this”……”no no, think smooth as a baby’s bottom”…..”hows this”…..”good! now cover with a damp towel and walk away”. I youtubed how to stretch the pizza and we made a goat cheese pizza and a mozzarella and ricotta pizza. They were SO delicious! I want to make more and more pizza! The only thing missing now is a baking steel and a cook book! Please oh please!
Our new favorite is a creamy garlic white sauce with sautéed spinach bacon and feta and mozzarella on a my own whole wheat pretzel dough crust. It’s so good!
My favorite pizza is one without tomato sauce.
Am beyond thrilled to win.
Any pizza with an abundance of garlic is a hit in my household!