Andris Lagsdin's passion for pizza led to the creation of the original Baking Steel. His inspiration came from an unexpected source: "I was reading... in the Wall Street Journal... at work, I'm reading this book, about the modernist cuisine book being launched and it was a really a deep dive into the math and the physics and the science of cooking." This moment of insight sparked a revolution in home pizza making.
The Science Behind Baking Steel
The Baking Steel outperforms traditional pizza stones due to its superior heat conductivity. As Andris explains, "We're now able to recreate like that wood fired environment or like a deck oven in a restaurant at home which is mindblowing." This innovation allows home cooks to achieve restaurant-quality results in their own kitchens.
Perfecting Thin Crust Pizza
Dough Preparation
The key to great pizza starts with the dough. Andris recommends a 72-hour fermentation process, stating, "Organic flowers fermentation equals healthier pizza." This long fermentation enhances flavor and improves texture.
Sauce and Toppings
When it comes to toppings, less is more. Andris suggests a blend of cheeses: "I got fresh mozzarella shredded Fontina and shredded whole milk mozzarella." This combination provides optimal flavor and melt.
Stretching the Dough
Proper dough stretching is crucial for thin crust pizza. As Andris describes, "You can see like how easy this is to stretch it really feels like a cloud almost." This technique ensures an even, thin base for your pizza.
Topping Application
For a crispy crust, use toppings sparingly. Andris advises, "I'm going really light on my sauce just to help enhance that crispiness." This approach prevents the crust from becoming soggy.
Baking Technique
Oven Setup
Proper preheating is essential. Andris recommends, "My baking seals have been inside the oven for the last like hour hour and a half preheating at 450 degrees." This ensures the steel is hot enough to create a perfectly crisp crust.
Cooking Process
The Baking Steel's efficiency is remarkable. As Andris notes, "Literally four minutes in a home oven on a baking steel we've got results like this which is just off the charts." This quick cooking time helps maintain the pizza's texture and flavor.
Tips and Tricks
- Use a docker for extra-thin crusts
- Freeze dough for later use
- Adjust techniques for different pizza styles
- Add fresh toppings post-bake for extra flavor
The Baking Steel has revolutionized home pizza making, allowing enthusiasts to create professional-quality pizzas in their own kitchens. With the right techniques and this innovative tool, you can master the art of thin crust pizza. Join the Baking Steel community and start your journey to pizza perfection today.
