You know the Baking Steel? The one that Kenji combined with The KettlePizza for the ultimate home pizza setup earlier this week? Engendering this dumb retort from Slate, followed by a rebuttal of epic proportions? Yeah. That baking steel. Well, things just got a little more interesting...
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Cooking pizza on a metal surface is nothing new to Slice'rs, many of whom already use the Lodge cast iron pizza griddle or do the cast iron skillet hack. But here it gets an endorsement from Nathan Myhrvold and his team of mad culinary scientists in the six-volume mega science-of-cooking collection Modernist Cuisine.