This week’s guest is Andris Lagsdin, the chef and inventor of the Baking Steel. Andris started out as a chef, but gave up restaurant life to work for his family Steels business. While working there, he had the brilliant idea to create a Steel surface to cook pizza, based on a technique he read about in the book Modernist Cuisine by Nathan Myhrvold. Andris spent 16 months tinkering with a prototype before he started his first Kickstarter. The Kickstarter became wildly successful after it was featured on the prominent food blog, Serious Eats. Since then, he hasn't looked back. Andris is also the author of Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More.
Show Notes:
This week’s guest is Andris Lagsdin, the chef and inventor of the Baking Steel. Andris started out as a chef, but gave up restaurant life to work for his family Steels business. While working there, he had the brilliant idea to create a Steel surface to cook pizza, based on a technique he read about in the book Modernist Cuisine by Nathan Myhrvold. Andris spent 16 months tinkering with a prototype before he started his first Kickstarter. The Kickstarter became wildly successful after it was featured on the prominent food blog, Serious Eats. Since then, he hasn't looked back. Andris is also the author of Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More.
In this episode, we talked about Andris’ quest to create the Baking Steel, how the home chef can make restaurant quality pizza with the Steel, secrets for the most delicious dough, cheese and seasonings, and the versatility of the Baking Steel for recipes such as smashburgers and English Muffins.
Links to Recipes that were Mentioned:
- Thin Crust Pizza Dough Recipe
- A Simple Margherita Pizza
- Homemade English Muffins
- The Ultimate Smash Burger
Andris’ Cookbook
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
You can find Andris on his website, Instagram, Facebook, Twitter and Pinterest
Come Visit BFF with the Chef:
