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.
So many pizzas to love, but my favorite might be caramelized onion and green tomato with a little olive oil, salt and pepper and some mozzarella. The baking steel seems awesome. We already bring our knives when we cook at friends’ houses… Why not a baking steel?
I would eat any of the ones pictured right this minute! I LOVE the breakfast pizza idea!!! The last pizza I are was with your dough recipe and it was delicious! (Arugula, olive, goat cheese and fennel sausage were the toppings, I believe). Thanks for the giveaway!
For so many years all my kids would want is the standard pepperoni and cheese. However, now that I’m free to choose whatever I really want, I just keep going back to that pepperoni and cheese!
Margarita all the way!!
I like a veggie pizza with black olives, mushrooms and peppers.
I think you just can’t beat the basic Neapolitan Margherita pizza.
Favorite pizza has to be veggie…lots of onions, peppers, tomatoes….no need for cheese…when you have those lovely veggies! Hoping your pizza book has some veggie pizza combinations!
Pepperoni…lots of cheese and mom’s sauce
Oyster and black olive pizza – yes!!!!
I grew up eating thick-crusted, Sicilian-style pizza. Of the standard varieties I love sausage and onion most. But when I get the chance to make one for just me I absolutely love a white pizza with olive oil,garlic, marinated artichoke hearts, black olives, spinach, and provolone.
Cheese and garlic! Yum:)
I make all kinds of pizza, but have been coveting a baking steel to make them even better. My last one was crème fraîche with roasted cauliflower. So, so good!
My favorite pizza is a mouthwatering fall festival of flavor from a local restaurant – kale, butternut squash, brown butter, sage, taleggio cheese, pistachios, and proscuitto. Amazing.
I use your Make Ahead Pizza Dough from a Fine Cooking issue – I love having it in my fridge so I can whip up a pizza for dinner. I make homemade sauce with crushed tomatoes and pizza seasoning spices, then brush the dough with garlic flavored olive oil, a layer of tomatoes, some mozzarella cheese, and then my favorite toppings: hot Italian sausage, jalapenos, mushrooms, and roasted peppers. I always think I will add some artichokes, but usually have no room left on my pizza!
Roasted veggie pizza.
I have your original book and healthy bread book, and would love to win your pizza book and the baking steel. I’m a big fan.
Best pizza in my life was ala Norma (grilled eggplant) in Naples last summer. Totally worth traveling all the way there.
My favorite pizza is Combination! I love everything on it! I love pizza!
My favorite pizza is the old standby, pepperoni. Great crust, great sauce, some cheese, and great, great pepperoni, and you have a tasty treat!
We are planing a family-style MAKE-YOUR-OWN-PIZZA PARTY which will include young pizziolos who will do their thing first. I’ll make pre-baked crusts for the younger set so that they can top them as they’d like from the many toppings I’ll have available (sauces, meats, cheeses, & veggies).
I will have balls of proofed (ready -to-stretch) dough (and flour, and directions) ready for each adult to stretch his own. They will either hate or love me for the experience. I’ll have sauces (tomato, bechamel, pesto, etc), cheeses, and toppings available as well as lightly vinaigretted (is that a word?) fresh baby greens or spinach to top the finished pizzas if they desire.
Each guest will have a pick with his name or initials on it to stick into his/her assembled pie before cooking. Can’t get these creations mixed up, can we?
Did I mention that I will cook the assembled pies on a stone or two on my grill? (Ahem….a steel sheet might make the process even easier!) My oven (convection – with 3 or 4 preheated stones will be a backup if needed).
My favorite pizza is a Margherita pizza! No red sauce but with olive oil & lots of fresh garlic!!
I love the spicy lamb pizza!
Pineapple and hot peppers. It’s great with good ingredients or with cheap ones.
Mushroom and Asparagus with a Balsamic Drizzle
I like it simple: homemade tomato sauce (San Marzano tomatoes), mozarella, very small amount of basil. Cheers!
Most any homemade with L O T S of onion. Secret favorite? Leftover (not that we have much of THAT).
Veggie with truffle oil and an egg.
Prosciutto, Arugula and fresh mozzarella! Delicious.
My favorite pizza? Pretty much anything with mushrooms and/or black olives.
I like making a pizza with cut fresh tomatoes instead of sauce, fresh mozzarella and basil.
I like A pizza with everything on it!
One of my favorite pizzas uses white sauce with garlic and parmesan rather than tomato sauce. It’s topped with spinach, mushrooms, mozzarella, roasted garlic, and chicken.
I love it when my husband makes his own pizza. All fresh ingredients and so healthy! I love the combination of fresh tomatoes, chicken and bacon with mushrooms and artichokes.
And a nice glass of wine with good company
Your pizzas all look soooo good. My fav is mozzarella with mushrooms, garlic, chives and truffle oil. Out of this world goodness!
Gotta be prosciutto, caramelized onions, and bechamel with some field greens!
I definitely love the classic and traditional Margherita pizza!
My favorite pizza has changed over the years. In my teens, it was the first pan pizza I’d seen. The crust was literally as thick and crispy as a breadstick. After college it was a coal fired brick oven pizza, ultra thin, crispy, with spinach and Italian tomatoes. These days, it’s square pizza with mozzarella on first, then the sauce, topped with hot sausage, green pepper, and onions. I’ve never been able to duplicate any of these, but I’m not giving up,and I’m sure the AP in 5 will put me on the right path.
Sausage with poblanos and goat cheese
plain and simple Margherita is a sure shot winner!!
I love a simple thin crust cheese pizza! I finally realized that is the greatest pizza. Hold all the toppings for my salad!
Onion, broccoli, chicken and jalapeno
Simple mushroom and pepperoni pizza is my all time favorite.
Unfortunately I love them all. My son-in-law introduced me to the baking steel and I love it for pies!!!!
My personal favorite is Margharita, preferably eating in Italy 😉 But we’ve got kids so pepperoni or sausage works around here too.
My favorite pizza is white clam pizza. Pepe’s Pizza in New Haven CT, has the best. When I make it on my own, I load up on garlic, and use already shucked clams. Sometimes bacon is good on it too.
My usual favorite is shrimp, proscuitto, arugula and fontina. I just made a great bacon, apple and red onion pizza that I loved, too.
My favorite pizza is what I call the “Lee House Special” and consists of San Marzano Tomatoes, Scamorza Cheese, Roasted Red Peppers, Fresh White Mushrooms, Fresh Minced Garlic and Prosciutto. When the pie comes out of the oven, immediately sprinkle some sliced black olives and some fresh basil leaves on top and rest it for a minute, slice and ENJOY!
I think one of my favorites is a fig & prosciutto pizza. Yum! Thanks for the chance to win!!
Proscuitto, figs, and caramelized onions with Amablu cheese…spectacular!
My favorite is a deep dish pizza with the cornmeal olive oil dough.
My favorite home-made pizza features sliced potatoes and thinly shredded leeks tossed with olive oil and fresh thyme, topped with shredded gruyere. It was featured in a magazine years ago and I’d eat it weekly if I could.