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.