First, we just dropped a Carry-All Bag that fits every Baking Steel we make. No studio photos yet, just a product that works. A lot of you have been asking for something to store and travel with your steel. Here it is.
Second, how's the steel treating you? If you haven't tried making your own dough yet, that's the next step. We make a 72-Hour Pizza Dough Mix with organic Central Milling flour. Just add water. It's what I use.
Third, I wrote something I think you'll find useful. The Rule of 22. It's the simplest way to know exactly how much dough you need for any size pizza. One number. No guessing.
