While reading my comments recently, I came upon the address for Stoughton Steel Company. Run by a man named Andris Lagsdin, they offer a baking steel surface tool to replace the traditional homebaker pizza stone. Curious, I let out a fish line to ask if I could get one to test. A few tweets and emails later, he was kind enough to give me one to try.
And so I tried it with some lievito pizza dough. Previously I've used the cast iron pan-broiler method, which has given good results. But it's haphazard and sort of dangerous. With this new tool, I got both a perfect bottom crisp dough. And using my old stone,it concentrated the heat, which in a normal oven only reaches 500 faranheit. Though my dough didn't billow and have my usual curnicione, I got some deliciously crisp and perfect specimens.
Jeremy,
Love this article! Thank you for sharing with your readers! Is the lievito dough recipe posted on your site?
Your cat has found a new steel friend!
Andris
Hi Andris,
No the recipe isn’t…it’s just an adaption, hence if I write a book on pizza or bread, it may get in with more testing on your steel!
Cheers
Hi Jeremy,
I will anxiously wait! I look forward to further testing.
Cheers!
Andris