You guys have added so much positivity to so many Wednesdays during this past year. The positivity has carried over to our own kitchen every time we make pizza or bread. Thanks Andris and Chef Craig!
I use my 30+ year old GE electric oven with a 1/4" Bakingsteel. Set at 550, preheated for an hour and it still approaches 570 or 580 when I launch my pizza. I give my pizza a blast with the broiler, but just for a minute or two. Excellent results, top and bottom. I keep notes on all my efforts and never stop experimenting, tweaking this & that and my waistline is on the increase, but life is good, while my pizza results keep improving. Thanks Bakingsteel.
Andris, I could honestly watch you make pizza for hours. Your enthusiasm and eagerness to engage in these videos has been both educational and inspiring. My favourite part of Wednesdays! Thank you so much for the opportunity to watch
Been using the pizza steel since feb. and I love it!!!!!!! I use to own a pizzeria for awhile and this steel works just as well as the pizza ovens I use to work with.
Baking Steel has changed my pizza life. I have not purchased a pie from any commercial place. It’s all home made for the last year. Freaking awesome!! Changed the lives of my friends as well. Sorry to all the commercial pizza shops out there.
Thanks for the tip on the cheese shredder! It reminded me of my youth. I will be searching my moms kitchen cabinets for her wonder shredder, but I ordered one on eBay just in case!
I’m using your baking steel hack. I did not have to spend bunch of money on a expensive pizza oven, just a $20.00 iron steel plate. I’m getting the leopard bottom, the crispy crust and cook topping and the melted cheese. I do 4 minutes on baked @ 550* F then on Broil for about a minute and wa-la perfect pizza Thank you!
The amount of money I’m saving weekly is amazing! And the quality is perfect because it’s to my standards and specifications. This is becoming my Thursday night routine for my family.
I do a 4-day cold-fermented pizza dough. Turns out excellent. Crisp exterior, tender flavorful interior. Pizza dough is like wine, you need to give it time.
Andries you are the pizza Yoda!!!! I have finally gotten very comfortable with experimenting with the dough thanks to you!!! I continually watch your videos and learn something new every time!!! As they always say a great chef is continually sharing snips here & there & changing their techniques!!! TY 😎
@@AndrisLagsdinYT First efforts were pretty good except that my crust didn't get done enough on the bottom. My top rack is 5" from the broiler so I put it on the second rack, 7" from the broiler. I ended up cooking 3 min under broiler and 3 min on the bottom rack with the broiler off. Crust was chewy in the middle and lightly crunchy on the edges. I would have preferred the undercarriage to have been a little more done. Any suggestions? My oven is a new Jenn-Air electric convection. I had one ball of dough left so a few days later I moved the steel to the top rack and made what we call fugassina (I assume this is a local term derived from the Genoese fügassa or Genoa-style focaccia). This cooked much better than the pizzas, but I shouldn't have stretched the crust as much so it would have been thicker. Next time I'll use two dough balls to make one. I have also ordered one of your bread board/peels so that I can launch a larger pizza/fugassina or two smaller pizzas at the same time. I would have liked to add pics to the comments, so I'll try to add them to the website.
Love making home made pizza which includes making my on sauce and dough. I currently use a pizza stone for cooking my pizza but I have never been impressed with my final product after it comes out of the oven. I think this steel is what I need to make the perfect pizza. Tom Nash, Charlotte, NC.
o.k., that was fun :-) your kids eat basil? xlnt! beyond that, it looks like your steel isn't hot enough, mine is usually over 500 degrees, but it takes awhile with the electric broiler on to get there.
Broke my pizza stone a few weeks ago and have been following you as my father made the switch last year to the stone to your steel. I borrowed his this past weekend and loved it. Going to use it and test it out a little more but definitely will be buying one. Just need to decide which one. Your Pizza Steel Rocks!!!
Excellent video of a perfect pizza making routine. Your broiler technique copies more a real brick pizza oven which has a burning exposed flame to the pizza. I like how the top steel evenly browns the top crust and cheese, and how the bottom stone evenly cooks the bottom crust...ingenious. Takes double the cooking time, but brings pizza making indoors. The biggest advantage that your setup has is that you don't have to baby-sit each pizza and keep rotating it so that it doesn't burn from the one sided heat source. Great setup and technique. thanks.
Good talking with you, Andris a couple weeks back. You said that I would get the baking steel in plenty of time for my husband 60th surprise birthday gathering. I received it 2 weeks before and we had an excellent time making 7 pizza with our family. Much thanks....here's to more happy pizza gatherings! Only problem is that a 2nd baking steel is needed = )
I've seen a few of your video they're good. 3:09 But, folding flour into the dough like that? It's not hydrated, not fermented and it's throwing the hydration off. folding a small ball of dough needs only dampened hands to stop it sticking to you and a bench top light knead for a ball is really easy. Again at 5:33 so much flour... a light dusting is sufficient. Thanks for the video though, you know your stuff.
Andris, stumbled on Baking Steel and now I'm hooked. Just treated the family, (well, mostly myself), to a new electric range with a convection oven. Using your 72 hour dough I threw down my first pizzas last night. . .4 of 'em. They didn't look quite as stunning as yours, but not bad for a first effort. I'll be having another go sometime this week. The possibilities are endless!
You know, I enjoyed this video a lot more than I thought I would haha. When I got the promo mail for this video, I just thought I would check it out but guess what. Your video couldn't be more timing accurate than I could hope for haha. I preordered your mini griddle some days ago, and while I was waiting for it to arrive, I searched for pizza recipes...and yeah there are so many pizza recipes in youtube, so many by professionals, but I just wanted a pizza, comfortable to make and eat at some relaxing evening with my family. And this video was perfect for that. haha. It was about 2 years ago when I first found about baking steel. I stumbled across Kenji Lopez's famous video of chorizo grilled cheese and that was where I first saw your product. The mini griddle in that video looked like something I had to get no matter what, and after 2 years of waiting in tight budget I finally decided 'I can't wait anymore!' And now I am happily waiting for it to ship, thinking of what to cook on that surface. Pizza was definitely one of them, and this video really helped a lot. I really loved the friendly vibe of the video btw. Keep it that way. Doesn't have to be professional or super organized, cuz I prefer this friendly vibe over some other stiff professional recipe videos in the youtube. It really felt like I was watching someone I know right in front of me teaching me how to make pizza haha. I think I will check out more videos in your channel, so keep up the work. I know viewing count doesn't seem high, but your video is solid, and I want to learn all the stuff I wanna try on my 2 years awaited griddle. Anyway thanks for the video, and I wouldn't mind another mail for your future recipe video in the future. at all. haha. Your good vibe certainly rubbed on me while I was watching it. Have a good one!
Thanks for these great videos--they really help me build my skills with my two baking steels. The baking steels and the videos have transformed my bread and pizza baking from "good enough" to great!
Your dough recipe, and steel have changed my pizza game! Love that I can make restaurant quality or better now! I want to make pizza every week. Thanks so much!
I have learned so much from you and your channel! I made a Detroit Style pizza in a Paella Pan I picked up at TJMaxx!! First time ever, and I'm from Metro Detroit. The pan and your 72-hour recipe worked flawlessly. Thank you for everything you do!
Thank you for this amazingly helpful video tutorial! Our 13 yr old twin boys love pizza and we’re trying to perfect our technique so this was right on time! We’ve been telling everyone who will listen that they NEED the baking steel. Keep the videos coming! I can’t wait to try my hand at those English muffins this weekend😁
Andris, you’re the pizza juggler! I have learned so much from you. I think I have made every recipe from your webpage! Quarantine times were so fun once I got my steel and peel but the worse part was finding the flour and yeast! 🤣BTW I think your pizza and steel is better than other top pizza makers and their outdoor pizza ovens. This steel rocks! Please keep the video/classes coming-you brought me so much joy, education and weight gain but I wouldn’t have it any other way! 🍕
Your enthusiasm is contagious. You and Ernie Banks have something in common. You both make what you do look so easy. Thanks for the tips. Any future videos on sour dough pizza?
You guys have added so much positivity to so many Wednesdays during this past year. The positivity has carried over to our own kitchen every time we make pizza or bread. Thanks Andris and Chef Craig!
I use my 30+ year old GE electric oven with a 1/4" Bakingsteel. Set at 550, preheated for an hour and it still approaches 570 or 580 when I launch my pizza. I give my pizza a blast with the broiler, but just for a minute or two. Excellent results, top and bottom. I keep notes on all my efforts and never stop experimenting, tweaking this & that and my waistline is on the increase, but life is good, while my pizza results keep improving. Thanks Bakingsteel.
Andris, I could honestly watch you make pizza for hours. Your enthusiasm and eagerness to engage in these videos has been both educational and inspiring. My favourite part of Wednesdays! Thank you so much for the opportunity to watch
Been using the pizza steel since feb. and I love it!!!!!!! I use to own a pizzeria for awhile and this steel works just as well as the pizza ovens I use to work with.
These videos are the reason my most consumed food group is now pizza.
Best results every time, my baking steel transformed the backing process for me and the 72 hour dough recipe is really easy.
If ever someone was the living, breathing essence of their brand, it's Andris. Makes baking so much fun!
what a king! the baking steel makes ALL the difference!
Has changed my pizza making skills forever. Amazing pizza.
These test kitchen weekly videos are amazing! So nice of you to offer them for free.
My steel just came in the mail today, super excited!
I have two Baking Steels and the peel, could not be happier with the products. Pizza is perfect every time!!
Love pizza and love the baking stone, next up is bread!
Baking Steel has changed my pizza life. I have not purchased a pie from any commercial place. It’s all home made for the last year. Freaking awesome!! Changed the lives of my friends as well. Sorry to all the commercial pizza shops out there.
I like the idea of pre made dough in the fridge. Great idea.
This steel makes the best pizza ever!!
Awesome! Love the 2 baking steel system, cool !
This class changed the way I make pizza!!!
My wish list: Baking Steel Pro!
Pizza is life. I love my pizza oven and like all pizza recipes.
Thanks for the tip on the cheese shredder! It reminded me of my youth. I will be searching my moms kitchen cabinets for her wonder shredder, but I ordered one on eBay just in case!
Just got my steel and can’t wait to use my steel tomorrow (Friday Night)!!!!!
I’m using your baking steel hack.
I did not have to spend bunch of money on a expensive pizza oven, just a $20.00 iron steel plate. I’m getting the leopard bottom, the crispy crust and cook topping and the melted cheese. I do 4 minutes on baked @ 550* F then on Broil for about a minute and wa-la perfect pizza
Thank you!
Very nice!! Your dough is gorgeous!
Thank you. And tasty...
I was directed to you by my in law Matt Lenertt in North Carolina. Love your clips!
That's amazing. Please tell him thank you..
Making pizza has become a weekly ritual. Such a great product!
The amount of money I’m saving weekly is amazing! And the quality is perfect because it’s to my standards and specifications. This is becoming my Thursday night routine for my family.
From making pizza at home?
Absolutely! At minimum $18 per, twice a week it’s a clear savings … 😮not to mention the joy we have as a family doing it together.
Every night should be Friday night Baking Steel pizza night!
always enjoy your show!
thank you...
Whahoojah! My Anova steel is officially ordered! Can't wait to make some pies!
I love pizza. I love people coming together. Thank you for the tools you are sharing with us to make coming together over pizza so amazing!
Pizza steel is the way ! The baking steel makes life so much better!
Just got my official baking steel for my birthday and it’s literally all I’ve been thinking about 😂
This is do awesome. I feel like I an finally make it happen !!
Great video on baking multiple pizzas! Lots of good pointers. Hope to someday get to where you are. Think I have to get a second steel.
The baking steel makes life so much better! Pizza, pancakes, English muffins; need I say more?
I do a 4-day cold-fermented pizza dough. Turns out excellent. Crisp exterior, tender flavorful interior. Pizza dough is like wine, you need to give it time.
Cooking my Friday night pizza on my steel in just a few!! Cheers!
Love it...
You guys do a super job. Your products are great. Using steel and peel.
Wonderful. Wish I had an oven like yours, to accommodate 2 pizzas, with wonderful slide out shelves! Great looking pizzas ! Thanks!
thank you. a good oven and a couple of Baking Steels is an amazing set up.
Nothing you haven't demonstrated before but I'm a big believer in learning by repetition. Thanks.
Yesterday's "Hangout" was great! It was interesting to watch you cook 2 pizzas at the same time with the two Baking Steels.
Andries you are the pizza Yoda!!!! I have finally gotten very comfortable with experimenting with the dough thanks to you!!! I continually watch your videos and learn something new every time!!! As they always say a great chef is continually sharing snips here & there & changing their techniques!!! TY 😎
I love my baking steel!
Got my steel for Christmas. Made dough today and can't wait to make some pizzas.
Boom. Party time. Can't wait to see your creations...
@@AndrisLagsdinYT First efforts were pretty good except that my crust didn't get done enough on the bottom. My top rack is 5" from the broiler so I put it on the second rack, 7" from the broiler. I ended up cooking 3 min under broiler and 3 min on the bottom rack with the broiler off. Crust was chewy in the middle and lightly crunchy on the edges. I would have preferred the undercarriage to have been a little more done. Any suggestions? My oven is a new Jenn-Air electric convection. I had one ball of dough left so a few days later I moved the steel to the top rack and made what we call fugassina (I assume this is a local term derived from the Genoese fügassa or Genoa-style focaccia). This cooked much better than the pizzas, but I shouldn't have stretched the crust as much so it would have been thicker. Next time I'll use two dough balls to make one. I have also ordered one of your bread board/peels so that I can launch a larger pizza/fugassina or two smaller pizzas at the same time. I would have liked to add pics to the comments, so I'll try to add them to the website.
I love my BakingSTEEL! My pizza making has gone to a new level. You guys are awesome!
Love making home made pizza which includes making my on sauce and dough. I currently use a pizza stone for cooking my pizza but I have never been impressed with my final product after it comes out of the oven. I think this steel is what I need to make the perfect pizza. Tom Nash, Charlotte, NC.
it will be a game changer....keep us posted
Andries has elevated my pizza dough knowledge to infinity!! Thanks so much!
H
most awesome bread making site ever!
o.k., that was fun :-) your kids eat basil? xlnt! beyond that, it looks like your steel isn't hot enough, mine is usually over 500 degrees, but it takes awhile with the electric broiler on to get there.
kids don't love basil...
This going to be my new Friday (and Saturday) night. Lovin the 72 hour dough recipe and steel.
Man If i can make what your making I will be in heaven.
you got this. keep us posted.
Love the constant stream of videos and inspiration! Thanks Andris and team
Broke my pizza stone a few weeks ago and have been following you as my father made the switch last year to the stone to your steel. I borrowed his this past weekend and loved it. Going to use it and test it out a little more but definitely will be buying one. Just need to decide which one. Your Pizza Steel Rocks!!!
Epic pizza video chef craig...you guys rock!!
I enjoy learning how to use my Baking Steel to create different meals. And the classes/videos help remind me how to achieve the best results.
Have attended every zoom class from the beginning and still continue to learn new stuff. Thank you!
Love your Baking Steel, Its been making me the hero for years!
I always learn so much watching. You changed my pizza making game.
Greatest baking steel. Hands down.
Great to see how you would go along this multiple pizza baking process! Super helpful. Thanks...
Excellent video of a perfect pizza making routine. Your broiler technique copies more a real brick pizza oven which has a burning exposed flame to the pizza. I like how the top steel evenly browns the top crust and cheese, and how the bottom stone evenly cooks the bottom crust...ingenious. Takes double the cooking time, but brings pizza making indoors. The biggest advantage that your setup has is that you don't have to baby-sit each pizza and keep rotating it so that it doesn't burn from the one sided heat source. Great setup and technique. thanks.
than you..
This is a freaking awesome piece of steel!!!!
thank you, it rocks.
Love listening!!
This will be the maiden voyage for my baking steel this weekend!
Thanks for the great positive video. I learned a lot!
This hangout was a lot of fun. Interesting the connection between gluten, time, and the "stretchiness" of the dough.
Dough is prepped!
Try my baking steel tommorrow! Starting make my dough now, really curious to see how will be!
Great job. I always enjoy the videos.
Good talking with you, Andris a couple weeks back. You said that I would get the baking steel in plenty of time for my husband 60th surprise birthday gathering. I received it 2 weeks before and we had an excellent time making 7 pizza with our family. Much thanks....here's to more happy pizza gatherings! Only problem is that a 2nd baking steel is needed = )
Always love my Wednesday, mornings thanks to these Zoom classes. Thanks for taking the time to do these😋😋😋
I've been following you since last year's pandemic and have purchased 2 glorious steel sheets well seasoned and I'm so pleased with them.
Great timely video. The steel is such a game changer for me. I'm spreading the word!
I've seen a few of your video they're good.
3:09 But, folding flour into the dough like that? It's not hydrated, not fermented and it's throwing the hydration off.
folding a small ball of dough needs only dampened hands to stop it sticking to you and a bench top light knead for a ball is really easy.
Again at 5:33 so much flour... a light dusting is sufficient.
Thanks for the video though, you know your stuff.
My hope is to make pizza as good as that! Thanks for the lessons and videos.
Pk
Great video, as always, Thanks, guys.
A friend of mine made this pizza. It’s better than any pizza I’ve ever had
Andris, stumbled on Baking Steel and now I'm hooked. Just treated the family, (well, mostly myself), to a new electric range with a convection oven. Using your 72 hour dough I threw down my first pizzas last night. . .4 of 'em. They didn't look quite as stunning as yours, but not bad for a first effort. I'll be having another go sometime this week. The possibilities are endless!
You know, I enjoyed this video a lot more than I thought I would haha. When I got the promo mail for this video, I just thought I would check it out but guess what. Your video couldn't be more timing accurate than I could hope for haha. I preordered your mini griddle some days ago, and while I was waiting for it to arrive, I searched for pizza recipes...and yeah there are so many pizza recipes in youtube, so many by professionals, but I just wanted a pizza, comfortable to make and eat at some relaxing evening with my family. And this video was perfect for that. haha.
It was about 2 years ago when I first found about baking steel. I stumbled across Kenji Lopez's famous video of chorizo grilled cheese and that was where I first saw your product. The mini griddle in that video looked like something I had to get no matter what, and after 2 years of waiting in tight budget I finally decided 'I can't wait anymore!' And now I am happily waiting for it to ship, thinking of what to cook on that surface. Pizza was definitely one of them, and this video really helped a lot. I really loved the friendly vibe of the video btw. Keep it that way. Doesn't have to be professional or super organized, cuz I prefer this friendly vibe over some other stiff professional recipe videos in the youtube. It really felt like I was watching someone I know right in front of me teaching me how to make pizza haha.
I think I will check out more videos in your channel, so keep up the work. I know viewing count doesn't seem high, but your video is solid, and I want to learn all the stuff I wanna try on my 2 years awaited griddle.
Anyway thanks for the video, and I wouldn't mind another mail for your future recipe video in the future. at all. haha. Your good vibe certainly rubbed on me while I was watching it. Have a good one!
Great pizzas!!!
thank you
The hangout was fun! I always learn something new from you guys.
I always ball my dough like you do. Works great every time!
Thank you. My pizzas taste much better since watching your channel
Love hearing that....thank you.
I used your 72 hr dough recipe and it worked out so well. Thank you for these classes!
awesome pizza video. Friday is our pizza day
Thanks for these great videos--they really help me build my skills with my two baking steels. The baking steels and the videos have transformed my bread and pizza baking from "good enough" to great!
Thank you to you and your team for all of those great tips in the kitchen.I love the 71 hour pizza dough recipe. Best tip ever.
I always get great ideas here
Your dough recipe, and steel have changed my pizza game! Love that I can make restaurant quality or better now! I want to make pizza every week. Thanks so much!
I have learned so much from you and your channel! I made a Detroit Style pizza in a Paella Pan I picked up at TJMaxx!! First time ever, and I'm from Metro Detroit.
The pan and your 72-hour recipe worked flawlessly.
Thank you for everything you do!
Great video and thanks for answering so many great questions..
Thank you for this amazingly helpful video tutorial! Our 13 yr old twin boys love pizza and we’re trying to perfect our technique so this was right on time! We’ve been telling everyone who will listen that they NEED the baking steel. Keep the videos coming! I can’t wait to try my hand at those English muffins this weekend😁
Andris, you’re the pizza juggler! I have learned so much from you. I think I have made every recipe from your webpage! Quarantine times were so fun once I got my steel and peel but the worse part was finding the flour and yeast! 🤣BTW I think your pizza and steel is better than other top pizza makers and their outdoor pizza ovens. This steel rocks! Please keep the video/classes coming-you brought me so much joy, education and weight gain but I wouldn’t have it any other way! 🍕
Your enthusiasm is contagious. You and Ernie Banks have something in common. You both make what you do look so easy. Thanks for the tips. Any future videos on sour dough pizza?
New subscriber looking forward to prepping for my weekly pizza-making routine.
Can’t wait to,try it
Keep us posted..
Perfection!
Love your steel, makes the pizza stone obsolete!!,
What goes Boom Boom? Andris making two pizzas at the same time and the falcon 9 rocket booster returning to earth. Both are fun to watch.
Awesome video as always!