Baking With Steel

The Revolutionary New Approach to Perfect Pizza, Bread, and More


From the foreword by J. Kenji Lopez-Alt, bestselling author of The Food Lab and Managing Culinary Director, Serious Eats

"Every decade or two, a revolutionary idea turns into a revolutionary product that actually changes the way we make our food... This book distills the passion and dedication of Andris Lagsdin and Jessie Oleson Moore into a series of recipes and techniques that not only show you how to make some of the best pizza, steak, and pancakes you'll ever make in your home kitchen, but how a simple slab of steel might fundamentally change the way you feed your family."

Nathan Myhrvold, lead author of the award-winning Modernist Cuisine series

"Baking with Steel is a fantastic companion for anyone with a Baking Steel, as it showcases its range of applications in the kitchen. From producing gorgeously cooked pizzas to perfectly seared steak and ice cream in minutes, Andris Lagsdin once again shows that there are many reasons to love the power of steel."



Peter Reinhart, James Beard Award-winning author of Artisan Breads Every Day

"With the Baking Steel, not only was I able to shave off two minutes of cooking time for my pizzas, but they surpassed anything I'd been able to achieve in my home oven... I'm a believer, and this book gives you everything you need to become one too."

“The Baking Steel has revolutionized how pizza should be made at home. After baking on a Steel in my own kitchen, I can’t see any home cook not needing one-or even two-for baking, pizza making, and much, much more. It’s the only way I know how to make pizzeria-quality pizza in your home oven, and Baking with Steel gives you all the tools to unlock the Steel’s full potential in your kitchen.”
— Tony Gemignani, master instructor at the International School of Pizza and author of The Pizza Bible