My brother Eric and I were on a mission to add new products to our family's 30 year old manufacturing company. We had been very successful designing and manufacturing products to industry giants such as John Deere, Caterpillar, New Holland, Case and Volvo Construction and decided to start searching for additional products to expand our company’s reach.
While reading an article in the Wall Street Journal, I had my “AH-HA” moment when I realized I could combine my love of cooking with my business in manufacturing. I stumbled upon an article reviewing Nathan Myhrvold’s 2400 page book titled Modernist Cuisine: The Art & Science of Cooking. The article posed a problem, “you love Neapolitan style pizza, but you don’t want to invest in a brick oven.” With my experience studying Culinary Arts and working under Chef Todd English, I had also found this to be true.
To my amazement the article suggested that readers make their own pizza stone out of a steel sheet. I grabbed a ¼” piece of scrap steel from Stoughton Steel, brought it home that week and tried it out. I was blown away by the results. Baking the pizza on the scrap steel created the best quality pizza I had ever made at home!
Who would have thought that after 20 years of making pizza at home for family and friends and working with steel every day, the solution for creating the perfect pizza was right under my nose all along.