Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More Hardcover – Illustrated, December 5, 2017

Has wide range of recipes and information to get the most from your making steel. Love my baking steel and this book will help me get more use from it.

First cookbook I ever read cover to cover out of the hundreds I have on Kindle. Usually I just peruse the table of contents and then pick a few easy things to try out on the family. I view cooking as a chore but the family has to eat. Store bought bread and takeout pizza works just fine for me. This cookbook was different. From the first few pages I was hooked--the tale of an American success story, the help Mr. Lagsdin received along the way, the support of the foodie community, the crazy passion to make the baking steel a success, and the fact that the Baking Steel is American steel--had me eager to actually read this book. Seriously, this is a well-written cookbook. Having never made a homemade pizza or loaf of bread before, I read through every recipe, tip, and explanation and came away with the notion that it isn't as complicated as I thought. Now I am eager to try all the recipes in the book (well, except for the Kale pizza), and I'm forearmed with the knowledge and confidence that this book has given me to make my first homemade pizza, loaf of artisan bread, flatbreads, and a perfectly seared steak on the Baking Steel I am getting as a late Christmas present. I just know they are going to turn out great--all because of this companion cookbook to the well-reviewed Baking Steel. My family is finally going to eat good!

I first learned about Baking With steel through a Kickstarter (?) campaign to sell their pizza dough. After looking at their Facebook page, I knew I wanted to try this, so I bought a steel and this book. This book is fantastic! I want to try everything. So far I’ve made the pizza dough, sourdough pizza dough, and the baguettes. All turned out wonderfully and have been a huge hit with my family. Next up will be the English muffins! I always have dough in the fridge and/or freezer now, and my three young sons think that’s the best thing ever. I can’t wait to try more from this cookbook, and look forward to trying many new things on my baking steel. If you’re on the fence about this, go visit the Facebook and/or Instagram for Baking Steel. There are so many tasty looking things posted, and I have no doubt this will push you in the right direction ;). Side note: this also makes a fantastic gift!!

Easy to read and easy to follow the recipes

As someone who moved from New York City --where I was born and grew up (though some might challenge the "grew up" assertion) to the Pacific Northwest, I soon realized that my favorite food was no longer always available a block or so away. I experimented for years trying to bake Pizza at home with little success. Pizza ovens run at 700-800 degrees (F) while home ovens top out at about 500 degrees, Tried unsafe hacks like disabling the lock out switch to enable cooking on "Clean." Then "Modernist Cuisine" came out, written by Nathan Myhrvold; the brilliant theoretical and mathematical physics guy behind the success of Microsoft. He and his team of other super smart guys figured out that the temperature in which a pizza cooks best was less dependant on the air temperature in the oven then how fast the heat transferred to the pizza. Okay. What readily available material was really, really good at transferring heat? (Cue Drum Roll...) Steel! Put a thick slab of steel in an oven, preheat it for a while and suddenly your home oven can speak Italian with a Brooklyn Accent. Living close to a Boeing Plant where there are lots of small machine shops operated to do custom work, I figured I would just go buy such a piece of steel. Well, by the time a machine shop can source steel thick enough, set up the specialized CNC waterjet and do the final finish and so on, I was being quoted costs I could not justify. Then, I read that this guy on the East Coast had a startup that mass produced perfectly formed and finished steel plates for use in a home oven at a price that even including shipping was a tiny fraction of what I had been quoted! (Cue sound effect of Handel's Hallelujah Chorus sung by millions of pizza lovers...) Anyone who wants to produce professional quality pizza at home (along with a whole lot of other stuff) needs *at least* one Baking Steel (a real one, not one of the flimsy knock offs) and a working copy of this fantastic book. Then, keep at least one more copy "New In Box" and ready to go that they can hand to friends when they start raving about what you just served them. You know, that old "Pay it Forward" move that nice people do when they see someone with a problem they had once and can help them solve. It's the right thing to do.

This is a super fantastic book, especially when it comes to pizza baking. I have been a fan of the Baking Steel for a long time. I own two of the round pizza steels and one of the rectangular baking steels. This book not only teaches you how to use the baking steel to make FANTASTIC pizza in your home oven. It gives you great recipes and techniques to go along with that. The oven baking technique provided in this book give you restaurant quality pizza from your home oven. If you don't have a baking steel, you should get one! If you only have a pizza stone, you can use these recipes and techniques with that as well. Andris Langsdin has a passion for pizza and a passion for providing us all with a way to become a pizzaiolo without traveling to Italy :) Thanks for this great book!

Incredible quality and AMAZING for making pizza along with artisan bread and a host of other great recipes. I've been making pizza for many years and have tried every product out there that promises a good bake and crispy crust but this is like having a 1000 degree wood fired pizza oven. The results are so awesome you will become the best pizza (and bread) place anywhere. Now I don't have to build a wood fired brick oven in my backyard, so I can use this all year round, and so much easier and faster than chopping wood. It is very, very heavy (duh, it's super thick steel) so beware, your frail granny will absolutely not be able to lift this in and out of the oven.

Husbad refers to this a lot

Excellent book. Great, easy to understand wide range of pizza doughs & recipes.

Este livro é muito bom!! Eu recomendo! Você encontrará varias dicas para sua PIZZA ficar FANTÁSTICA, além de conter belas fotos e várias receitas.

Un acierto total. El libro es en inglés pero es muy fácil de entender, tan solo es necesario buscar alguna que otra palabra en el diccionario.

I thought this was a great book at first, bought the steel plate $200.00 and then tried to make some of the dough. I am not happy with the results, the steel is ok, the book I'm not so sure of. all of the dough's are watery, sticky, not like a dough you buy, even after aging. I'm still working on it have not found a receipe I like