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For pizza cooks, the last word in a crisp crust

Using his food background, Andris Lagsdin (top right) of Stoughton Steel in Hanover created steel baking sheets ideal for making Neapolitan-style pizzas.
Using his food background, Andris Lagsdin (top right) of Stoughton Steel in Hanover created steel baking sheets ideal for making Neapolitan-style pizzas. Photos by Rose Lincoln for The Boston Globe

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Andris Lagsdin put his Baking Steel up on Kickstarter and raised $38,000 in a month. He wanted to launch a 15-pound, polished, pre-seasoned sheet of recycled steel for baking Neapolitan-style pizza. It produces a crust so crunchy, chewy, and charred, you’d think it came out of a blazing wood-fired oven. It all started when Lagsdin, 44, read Wall Street Journal excerpts of “Modernist Cuisine: The Art and Science of Cooking,” by Nathan Myhrvold, a six-volume collection. Lagsdin is deeply interested in cooking. He worked for Todd English at Figs, and is now part of Stoughton Steel, a family business in Hanover. Getting material to make the sheets was the easy part. Kickstarter gave him the funding and put the word out.

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