I'm very proud to announce today the release of the new Serious Eats edition Baking Steel and KettlePizza combo set, what I believe to be the best out-of-the-box system for making true wood-burning Neapolitan-style oven pizza in your back yard.
'pizza oven' on Serious Eats
Back in April, I asked this question: What if Andris Lagsdin, creator of the Baking Steel and Al Contarino, inventor of the KettlePizza were to get together to create a model based on their two products that works exactly like my set up straight out of the box? Well, folks, I'd like you to meet the new KettlePizza and Baking Steel joint pizza oven.
Tucking into a hot pizza is one of life's special pleasures, but sometimes making our own pies can be just as enjoyable as consuming them. My question this week is for all of our at-home pizzaioli out there.
I've waxed rhapsodic on more than one occasion about the combined power of the Kettle Pizza and Pizza Steel. But not everyone has a coal grill. For some folks, the convenience of gas simply trumps the flavor and heat advantages you get from live coals. We tested two models at opposite ends of the price range that promise to produce wood-fired Neapolitan-style results with nothing but a propane tank as the fuel source.