The Baking Steel Griddle is a beast in the kitchen. Don’t let the name intimidate you, the active time for this dough is only 15 minutes-and that includes clean up. Perfectly. I can't be the only one who has turned their nose up at frozen pizza in the past. The kids home from school, on yet another snow day, will be singing your praises at the sled hill! I should know, I've been trying for years. The short answer is yes, very much so! Andris Lagsdin. I can't help but imagine, that soggy crust, one bite burnt, the other still frozen, but times have changed, thanks to the Baking Steel! Weighing in at 25lbs, and cutting a silhouette of 18 x 14 x 3/8”, The Griddle is thick but also easy to store. In fact, the BEST way to cook a frozen pizza, is on the Baking Steel. It was cooked evenly throughout and offered a bottom crust with nice, crisp texture. It's always been hard to bake pizzas at home. Andris Lagsdin. The Griddle is great as a stovetop griddle, induction plate, and even as a cold plate after its been frozen. Baking Steel. The short answer is yes, very much so! I should know, I've been trying for years. J. Kenji López-Alt‘s words not ours. The Best Way to Cook a Frozen Pizza. As Seen on BarStool Sports. Designed with Modernist Cuisine after extensive research to be the perfect balance of performance and weight, 16 in by 14 in by 3/8 in / 41 cm by 36 cm by 1 cm, Virtually indestructible; won’t shatter or crack, Also great as a stovetop griddle, induction plate and even as a cold plate after it’s been frozen. Lunchtime hero! (Just don’t turn the broiler on.) The Baking Steel cooked the pizza perfectly! 16 x 14 x 1/4″ – 16 LBS. Made in the USA. You're not alone. There are a ton of pizza stone owners looking for answers to this mystery. And keep a close eye on the timing, we cooked these in about 10 minutes faster than the recommended 12-14. If you're not likely to keep fresh dough in the fridge, it's a good idea to always have a frozen pizza on hand, for "emergency" purposes. Piece of cake. Create the Crust You Crave. Ever. March 15, 2017. ... and opt for baking your pizzas on a piece of steel. Exciting right?!? It's always been hard to bake pizzas at home. You need this in your life. Free shipping and returns (contiguous 48 states). In fact, the BEST way to cook a frozen pizza, is on the Baking Steel. The short answer is yes, very much so! The Baking Steel Griddle is a beast in the kitchen. Luckily, I had both an Amy's Margherita and an Amy's 3-Cheese Cornmeal Crust Pizza, stored away in the freezer. Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. "The Baking Steel is an essential element in your kitchen", **Shipping this week! As seen in Food & Wine and Bon Appetit. Cleaning it? If not, set the pizza right on the rack. Directions: Pre-heat your Baking Steel for 30 minutes and follow the directions on the box. Other than that a pan unlike a pizza stone or steel doesn’t do much for baking a pizza. March 15, 2017. ...the world's best consumer cooking surface. Just because we can. Virtually indestructible and pre-seasoned with our proprietary oil, the American-made Griddle is up for any culinary challenge. Avoid the frenzy by having some frozen pies on hand. Get superb results. Have you ever felt the horror of having your beloved stone crack while you're cooking up your latest pie? But everything changed February 12, 2011. Cook anything, any time, any place. Just time, a little labor, a Baking Steel and some heat. Pre-seasoned with our proprietary oil. You don’t want the pizza do start to fall through the racks, making it impossible to eat and creating a mess in the oven. Virtually indestructible and pre-seasoned with our proprietary oil, the American-made Griddle is up for any culinary challenge. At the 60 minute mark open the oven and place pizza on top of Baking Steel. When given the option between frozen or fresh, I'll always choose the latter, but it's nice to know that I have a reliable backup plan in the freezer. The other potential problem is that the oven racks might not provide proper support. Once out of the oven, I only got one small slice before the boys devoured the rest. Yesterday, while hunkering down for Winter Storm Stella, I was down to my last ball of dough and minimal options for toppings, when my boys asked me for lunch. It’s great for rustic breads, pizza (naturally), breakfasts, meat, it’s just great. Plus, it's practically indestructible. I set mine for 550 degrees. And that’s a good thing. The Griddle has a dual personality. It’s a 15″x15″ slab of steel that’s 1/4″ thick. Oh did we mention we ship for free*? Our 24-hour baguette recipe is super simple. Boom what? In New England, any mention of snow makes the grocery store unbearable 1-2 days before the storm...everyone frantically buying up eggs, water and bread by the cart full! Here’s how we do it: take your Baking Steel and place it in the oven for 60 minutes at 500 degrees F. It’s going to be ridiculously hot. (I factored in the power of the Baking Steel and dropped the temp 25 F). Our advice? If you're not likely to keep fresh dough in the fridge, it's a good idea to always have a frozen pizza on hand, for It won’t break or wear out, unlike pizza stones. Flat and easy storage. My boys were happy too-pizza always trumps a soggy sandwich, especially after a morning of shoveling, sledding and playing in the snow! Because the steel is a heat conductor it’ll transfer that 500 degree temperature very very quickly. In fact, the BEST way to cook a frozen pizza, is on the. What was the difference maker? Cook for five to eight minutes — and that’s it. Pizza Recipes, How To. Free shipping and returns (contiguous 48 states), Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. To start with, I made two New York-style pies baking them exactly as the instructions on the baking steel recommend—the steel in the bottom of the oven, the oven on full blast for 45 minutes. If you have a pizza stone or cast iron skillet, put that in the oven until it reaches max heat and cook your pizza on the hot surface. Crank the oven as hot as it will go. You place the pizza steel on the highest rack in the oven about an hour before you’re ready to bake. I didn't amp up the heat and cooked this one at 425 F almost per the instructions. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals. Don't put frozen pizzas on your pizza stone. Steel has many times more thermal mass than a ceramic stone, which means it retains heat way better than a simple baking stone and does all the stuff that makes great pizza great. The end result is a pizza dough that compares to some of the top pizzeria's in the country. Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. Grab a bench scraper to make it even easier. What was the difference maker? But everything changed February 12, 2011. One side is our classic Baking Steel, but flip it upside down and you have the “world’s best consumer cooking surface”. Cook with us on top of your gas, induction or electric stovetops, grills, and ovens. My basic New York Style Pizza recipe gets baked on a stone in a 500°F oven, which results in a bake time of around 12 to 15 minutes. Baking Steel is virtually indestructible. frozen pizza. With my Baking Steel already preheated, I launched the frozen pizza into the oven & onto my steel. For home ovens, grills, induction, camp fires … Create some love with the Baking Steel Griddle. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals.