Pound for pound, my favorite Christmas gift this year was my Baking Steel. That pound for pound comment was a joke. It is heavy.
Most people have heard of a pizza stone. The Baking Steel serves the same purpose, only much better. Think of it as a pizza stone on steroids.
I’ll tell you this: even my most mediocre attempts with it have been better than any pizza I’ve ever made at home. The crust is phenomenal.
It is basically a slab of steel, just like the name implies. You preheat it for about an hour. You assemble your pie, and using your pizza peel you launch it onto the hot steel. About 5-6 minutes later you retrieve it and … mama mia!
I’ve watched this company grow from their facebook postings over the last several years. I couldn’t take it anymore. “This is what I want.” The flat HEAVY present under the tree was no secret.
They make griddles too, although you could use the basic product as a griddle for something like pancakes. Just nothing with too much grease.
Check them out at http://www.bakingsteel.com
I know it is expensive but your grandchildren will thank you for leaving them this awesome heirloom. It will last that long.
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Thomas Fenske is a writer living in North Carolina. Hmmm, how about pizza tonight?
Check out my books: http://thefensk.com
Scratching the Surface 
Reblogged this on TCC-GUY and commented:
Mmmm. Pizza.
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Can this go on the bar-b-que? We have a Traeger (uses pellets) and always cook our pizza on it.
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I think it can. The cooking dynamics are different … I think they addressed that in their book Baking With Steel. I’ll see what I can find out.
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