Before I invented the Baking Steel, I spent over a decade working in the restaurant world. I studied culinary arts, managed kitchens, and cooked in some amazing restaurants my last stop was with Todd English at his Olives and Figs restaurants. I loved the energy of the kitchen, the creativity, the fire literally and metaphorically.
From Restaurant Kitchens to Steel Manufacturing
But over time, the reality of the restaurant business caught up with me. The margins were razor thin, and so many things were out of our control: food spoilage, weather, staffing. As much as I loved food, I needed something more stable.
That's when I joined my family's business, Stoughton Steel Company, founded by my father about 50 years ago. The company makes reversible stabilizer pads for backhoes—rugged, industrial stuff. I spent over 15 years there, helping grow the company alongside my dad and brother.
It was a major shift but steel doesn’t spoil, and Caterpillar always paid their invoices. My dad had built a reputation in the industry not just for quality, but for designing smart, durable products that served world-class customers. He knew what he was doing. Watching that gave me a foundation not just in materials, but in business. And I started to see an opportunity to bring that legacy into something new, to apply what I’d learned at a different kind of table.
In the steel plant where it all started—surrounded by the material that would spark a home pizza revolution.
In 2008–2009, the economy tanked. Our business was hit hard, we dropped from $8 million to $3 million in revenue. Around the same time, my son Cooper (who was 4 at the time) started asking me where I went every day. I told him, "work."
But that word stuck with me. I was going to work, but I wasn't living with passion at work. And how can i teach my son passion when i wasn't even living with it...
I started doing yoga. Reading more. Journaling every day. One of the books that really hit me was The Artist's Way. I began reflecting on what I really wanted.
The Wall Street Journal Moment That Changed Everything
I read an article in The Wall Street Journal where Nathan Myhrvold called steel a secret weapon for homemade pizza. That was my lightbulb moment. I already had steel all around me at our family shop, and I had ovens at home. I just never thought to connect the two — until then.
Here’s the nerdy part. Steel is about 20 times more thermally conductive than stone. That means when you drop a cold pizza dough onto a steel surface, the heat transfer is almost instant. You’re not waiting around for the heat to crawl into your crust it slams in, giving you that rapid oven spring and char you usually only see in commercial kitchens or wood-fired setups.
Stone? It’s slow. It can lose heat between bakes. But steel? Steel holds on and hits hard. That’s why with a Baking Steel, you’re basically turning your home oven into an industrial pizza-making powerhouse. You can bake a pizza in half the time it would take on a pizza stone with better results. Think light and airy on the inside and crispy on the outside.
Why Steel Beats Pizza Stones Every Time
That Sunday, I made a pizza on steel for the first time. The crust was crispy, the bake time was down to 7 minutes, and I was blown away.
I created the Baking Steel Original when I was 44 years old. And looking back, it wasn’t just about making better pizza. It was about taking back my life and stepping fully into being an entrepreneur. I’d spent years in kitchens, and years in the steel world but I was at a point where I wasn’t fully in love with what I was doing. I had passion for food, for creating, for working closely with my dad and brother, but something still felt off. Reading that article lit something up in me. It felt like a bridge between two lives I’d lived and a chance to build something of my own. I’m so grateful I listened to that spark. The Baking Steel is a product born not just from steel and heat, but from a life story. Mine.
I knew instantly we could make this product. We already had the equipment at Stoughton Steel. But I shelved the idea for nearly a year we were too busy, and it felt too far outside our core business.
But we all have ideas, this one just wouldn't go away.
One morning, I woke up and said, I’m doing this. Even if I failed, I was going to give it everything I had. The world was ready for the heaviest pizza stone it had ever seen and it worked beautifully. I had to trust my instincts. If it didn’t work out, at least I’d know I gave it my best shot.
Eventually, with help from our team, I started cutting prototypes and sending them to friends. And the feedback was incredible: "This changes everything."
From $3,000 Kickstarter to Industry Leader
So in 2012, I took a leap and launched the Baking Steel on Kickstarter.
My goal was modest raise $3,000 and maybe sell 100 units. I just wanted to validate the idea and maybe start a side hustle.
We hit our goal in a day.
The Kickstarter community showed up. The product worked. The vision came alive. And Baking Steel officially launched.
To this day, I'm still at the helm of Baking Steel. We've grown, evolved, and launched new products, but the mission is the same: we are obsessed with helping people make better pizza at home.
Today, we use the highest quality American steel. We ship everything from our own facility. And we’re proud to still be the original and the one and only Baking Steel in the world.
But more than that, this is the result of an entrepreneur’s journey. A product born from kitchens, family, hard-earned experience and a moment of instinct that changed everything. Baking Steel wasn’t created in a boardroom. It was created in a steel shop, with a deep love for food, and a obsession to make something better.
Got questions? Want to bake with us? Let's go.
❓ FAQ: Who Invented the Baking Steel?
Who invented the Baking Steel?
The Baking Steel was invented by Andris Lagsdin in 2012. A trained chef with a background in steel manufacturing, Andris combined his two worlds, food and industrial design to create a better way to make pizza at home.
What inspired the idea?
A quote in the Wall Street Journal about baking pizza on steel lit the spark. Andris grabbed a slab of steel from his family’s shop, threw it in the oven, and made a pizza that changed everything. It was faster, crispier, and better than anything he’d made on a stone.
Why is the Baking Steel better than a pizza stone?
Steel transfers heat much faster (20X) than stone, which means faster bake times, crispier crusts, and more consistent results, especially in home ovens. Plus, it’s virtually indestructible. You’ll never crack one.
Where did the name “Baking Steel” come from?
That credit goes to Andris’s wife. While brainstorming names, she casually said, “Why don’t you just call it what it is?” Simple. Brilliant. Accurate. Moral of the story? Always listen to your better half. They're usually right.
Was it really launched on Kickstarter?
Yes! In 2012, Andris launched Baking Steel on Kickstarter with a goal of $3,000. He hit that goal in one day. The product worked, the community showed up, and what started as a side hustle quickly turned into a pizza revolution.
Is Andris still involved today?
Absolutely. Andris still leads the company, tests every new recipe, runs classes, and connects with the Baking Steel community every day. He’s hands-on, sleeves-rolled-up, and still chasing the perfect pizza right alongside you.
Do you need to season a Baking Steel?
Yes, but just once to start, and then it only gets better with use. Your Baking Steel arrives pre-seasoned with organic flaxseed oil, so you’re ready to bake right out of the box. Over time, the seasoning builds up like a cast iron pan, improving performance and adding natural non-stick properties.
If your steel ever looks dry, dull, or slightly rusty (especially if stored in a humid area), you can re-season it by rubbing a light layer of oil on the surface and baking it at 450°F for 30–60 minutes.
Where can I learn more or get started?
Try our 72-Hour Pizza Dough Recipe to experience the full magic of steel + fermentation. Or check out our guide on How to Use a Baking Steel in a Home Oven.