When I was young, I left the family steel business on the South Shore of Boston to travel the world and master the culinary arts.
By chance, I wound up studying under world renowned chef Todd English. Now I bet you can guess what Todd is most well known for... PIZZA!
It was in Todd's kitchen that I truly fell in love with the art of pizza-making.
A few years later I returned home to help with the family steel business again. So instead of making my pizzas in a wood-fired pizza oven, I was stuck with my normal home oven and a pizza stone.
Even though I had become an expert pizza-maker, my home-made pizzas were nothing compared to the delicious pies Todd and I made in his kitchen.
Until one day I discovered a little-known principle of baking physics in the Encyclopedia of Food Science.
I won't bore you with the math, but what this principle stated was "when it comes to pizza, the hotter the better"
Anyone else would have brushed this off. But I'm not just anyone. I'm a steel man with a passion for pizza.
So I went straight to my steel plant and got to work building the very first Baking Steel.
I tested dozens of shapes, sizes, and seasonings.
Until finally... IT WORKED!
I'll never forget that first Baking Steel pizza. The airy crispness of the crust reminded me of the pizzas Todd and I made in his 900° pizza oven.
Fast forward to now and over 120,000 happy customers are using their Baking Steels to make restaurant-style pizza right in their home ovens.
And I'm excited to welcome you to the Baking Steel family.
Happy pizza-making,
Andris Lagsdin (Founder & CEO)