Craig Battin
manages all content at Grand St. Invents things in his spare time.

Our Favorite Recipes for Baking Steel

At Grand St., we’re a group of self-admitted food lovers, so we couldn’t wait to share with you some of our favorite recipes to try out using Baking Steel.

To get started, you’ll need all the basics, including dough, sauce, and cheese. We sometimes buy pre-made balls of dough from the local grocery store, but making your own dough from scratch is very simple. If you’ve got time, making your own sauce always ups the deliciousness factor. We borrowed this recipe from the rockstars over at

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public television show America’s Test Kitchen for Thin-Crust Pizza, a simple-to-make pie with a perfect crust—thin, crisp, and spottily charred on the exterior; tender yet chewy within. You can also use it to make the basic “foundation” and then add your own personal touch with toppings.

Aaron: Typically, I keep it simple – baby portobello mushrooms, Kalamata olives, red onions, and slices of fresh mozzarella. I like to start by coating the rolled out dough in a thin spy cell phone layer of extra virgin olive oil, some salt, and a dash of black pepper. I also prefer using blue corn meal in place of flour to keep the pizza from sticking

to the Baking Steel. It gives the crust a nice crunchy texture. So easy, but so delicious.

Nick: I’m a phone spy mobile fan of spicy peppers (a mix of hot banana and pickled jalapeno peppers), sliced mushrooms, black and green olives cut in half, thinly sliced pepperoni, and crumbled sausage with exactly four anchovies to finish it all off.

Craig: I like to mix it up a bit – one of my favorites is mozzarella, prosciutto, fresh parmesan, arugula, and balsamic vinegar. I coat the rolled out dough in a thin layer of olive oil and follow up with a sprinkling of salt and crushed red pepper flakes before adding sauce, mozzarella, prosciutto, and parmesan. When the pizza is cooked, I let it cool for a few minutes before adding a layer of arugula over the top. Then I sprinkle with balsamic and serve it up.

As a bonus, here’s Aaron’s famous lemon ricotta pancake recipe, which turns out very well if you use Baking Steel as a griddle. He’s never shared it, so consider yourselves very lucky : ) This will make enough pancakes to serve 3-4 people:



  1. Combine flour, sugar, baking soda, and salt in a bowl
  2. Whisk buttermilk, egg yolk, and lemon peel in another bowl
  3. Combine the flour and buttermilk mix until mixed evenly. This mixture should be a little wet
  4. Slowly
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  5. Mix on high speed, making the egg whites frothy so that ripples form (these are called “soft peaks”)
  6. Gently fold the mixed whites into the mixture

Cooking Instructions:

Now you cook! I typically cook them in butter because it just adds delicious flavor, but you can use oil if you like. Cook them on Baking Steel (or a skillet, but I highly recommend the former) over medium heat on a stove (just slightly past the halfway mark on the stove dial) and cook on one side until the bottoms are a light, golden brown. Then flip, and repeat!

We hope spy a phone for free you enjoy these, and please do send in any recipes you whip up to Pictures would be even better.


  • Andris Lagsdin

    Hey Chef Craig,
    Love all these recipes and great use of the Baking Steel! I am all over these famous lemon ricotta pancakes. Thank you for sharing, i will certainly let you know how these turn out!
    Thank you,