Pizza on a Baking Steel
In the original review of baking stones, steel stones weren’t covered because they weren’t yet available. So here’s a test run of the Baking Steel. Just like cast iron, the Baking Steel is virtually indestructible, heats up a bit quicker and conducts heat really well. It’s larger (14×16 inches), and rectangularly shaped, while the cast-iron Lodge product is round, and smaller, with more chance for stray ingredients to go overboard. That’s in favor of this alternative metal product.
Here’s a breakfast pizza with prosciutto, cherry tomatoes, sautéed kale, soft goat cheese and fresh thyme, baked on our olive oil dough with an egg cracked on top.
This one’s a little thicker so that the crust would be nice and puffy.
This is a traditional Margherita pizza with homemade tomato sauce, mozzarella and fresh basil.
Happy baking!
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions. Baking Steel, Inc. provided their product for testing.
White clam pizza is my fave!
I love pepperoni, but I think tonight’s plan may be the best yet. Picked a handful of fresh morels this weekend and we’ll be pairing them on a pizza with grilled chicken and peppers on a homemade dough. Should be spectacular!
My favorite is a toss-up between a classic tomato base, mozz & basil or a pizza with Italian sausage and pepperoncinis! Oh who am I kidding, this is too difficult. I love all pizzas!
tuna, shallots, and micro onion shoots with fresh diced tomatoes
White dough (THIN, THIN, THIN), generous portion of creamy brie, adding roasted mushrooms, and Romano. Lastly drizzle white truffle oil all over.
Cook a little longer for a very crispy crunch! Best pizza ever…
My Friday night dinner – homemade dough, Don Pepino sauce (doctored with kosher salt, granulated garlic, and Penzey’s pasta sprinkle blend), Belgioso ciliegine mozzarella balls, Boar’s Head pepperoni – into a 550 degree convection oven.
My favorite pizza is mixed mushroom and garlic.
Too hard to decide! Normally I go for roasted veggies, classic margherita, or anything with goat cheese. Yum!
My favorite pizza is cheese with fresh spinach along with homemade roasted red peppers.
Nothing can beat the classic Margarita pizza, as it done in Naples to invent pizza
Cheese with fresh spinach and home roasted red peppers.
My favorite pizza is the one in front of me, as long as it doesn’t have fish. Given a choice, I tend to lean Hawaiian: pineapple, pepperoni (preferably turkey pepperoni, less greasy than the other kind), and mushrooms.
I’m a traditionalist — sausage, peppers, and onions does it for me every time!
I love a good diavola pizza. I use pickled hot cherry peppers, hot sopressata, buffalo mozzarella, and fresh basil.
I love pizza. And I love exploring new (or just new to me) varieties.
But if I had to pick a favorite, it would come back to a classic Margherita. real buffalo mozzarella, fresh basil, extra virgin olive oil, on a thin, wood fired crust.
:o)
Classic Margherita, bacon & egg, or any with buffalo mozzerella. And all of the above.
I can pick only one favorite?!?!? So hard! How about sliced apples, goat cheese, caramelized onions, and a bit of balsamic vinegar? YUM!
I love a chicken, olive oil, tomatoes, basil and green olives! The best ever!!
Pizza Margherita!!
Classic cheese pizza.
Give me pepperoni, cheese, mushrooms & kalamata olives & I’m a happy camper. Oh & while I’ve had your book for ages, I finally made some your basic bread. I can’t believe how easy & incredibly delicious that was! I may never buy a loaf of bread again.
Portuguese sausage and pineapple
plain cheese with a slightly sweet tomato sauce on a chicago style thin crust 🙂
Just last week I made pizza with your olive oil dough recipe pesto sauce, diced tomatoes, and fresh homemade mozzarella cheese.
I love any pizza with arugula on it. Proscuitto, mushroom and arugula! Delicious.
Mushrooms and red onion is my go-to favorite.
My current favorite is a pizza topped with garlic oil, parm, pecorino, and lemony-dressed arugala. So good!
drop nice globs of Brie with fresh Basil and home-cured prosciutto crudo on top of some Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day.
Get the ceramic pizza stone up to 1100 to 1200 Deg. F outside on my Big Green Egg, slide the pie on and throw a handful of wet rosemary onto the ripping hot coals and close the lid for 4:45.
The only thing that could make it any better in my opinion is having a nice new _round_ baking steel instead of the ceramic.
I like to bake a spinach, artichoke, chicken, feta, and mozzarella. I use a stone on my grill with some hickory wood chips.
anything with extra cheese, but ideally a canadian for the boys, I like chicken, peppers, onions, mushrooms.
Greetings Fellow Bakers,
I’ve never been disappointed with any of these recipes. In fact, I’ve ceased going out for pizza and I’m a single guy. Take flavor quality up a few steps; with these recipes use as much organic ingredients as possible: flour, cheese, tomatoes, veg. I didn’t think it noticeable until I tasted organic mozzarella. Fantastic! And worth the extra pennies.
Who would have thought of baking pizza on a “steel”?
Isn’t pizza supposed to be baked on a stone ,outside ,in a brick oven ? Well, not anymore. As they say,pizza is as American as pizza pie
Homemade meatballs (slice), grilled long hots, homemade tomato sauce, dollops of ricotta, finished off with crushed pistachios…a work of art!
i love pizza…all kinds of pizza. all these pics of pizza are making me want to eat more pizza 🙂 my girls and i love making a mexican pizza with smashed beans and salsa for the base, then top it with spicy chicken, queso fresco, & olives. after baking we add shredded cabbage with lime and some crushed up tortilla chips. i bet it would be even better if i were baking it on that baking steel!
Our favorite pizza has hot sausage, mushrooms and roasted red peppers. Yum!
I only started making my own crust and pizza last year and I love it so much! I’m rather simple, liking pepperoni with lots of different kinds of cheeses. I’m looking forward to trying new creations this summer with fresh vegetables from my garden.
Buffalo chicken is a favorite in my house!
My favorite is anything I put on my 5 minute a day pizza dough!
my favorite pizza definitely starts with your ABI5 dough. then, we like to keep it simple: mozzarella, tomatoes, basil, garlic. sometimes we add kalamata olives or capers, but generally, the simpler it is the better it is. we don’t even bother with sauce — just a little olive oil and we’re happy.
My favorite pizza is homemade with double roasted salsa sauce with green peppers, carmelized onion, mushrooms and chicken
My fav pizza depends on my mood. Right now I am digging red onion and spinach. So good!
I haven’t met a pizza I did not LOVE <3.
Love artichoke and chicken with pesto, but pizza margherita is probably my favorite. With fresh basil from the garden.
Those look delicious.
And thanks for the contest!
My favorite pizza is pepperoni, spinach, and Peppadew.
Margherita, hands down. Or, if I must switch it up, make it with burrata instead of plain mozzarella.
White pizza – pesto, garlic, and cheese. Maybe basil leaves as well. Yum.
I love a thin crust veggie pizza with feta! YUMMY!
I love caramelized onions with Fontana and kalamata olives.
Ramps, chantrelles, potato and truffles.