Andris Lagsdin Insights
Who Is Andris Lagsdin? The Founder and Inventor Behind Baking Steel
Who is Andris Lagsdin? Learn how the founder and inventor behind Baking Steel combined professional cooking, family steel manufacturing, and experimen
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How to Stop Pizza Dough From Sticking to the Peel
A practical guide to preventing pizza dough from sticking to the peel, covering flour, timing, toppings, shaping, and launch technique.
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Why Home Oven Pizza Is Really a Heat Management Problem
Andris Lagsdin explains why better home pizza starts with understanding stored heat, recovery, launch temperature, and the limits of a home oven.
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What Pizza Dough Hydration Actually Changes
Andris Lagsdin explains what higher and lower hydration change in pizza dough, including handling, fermentation, texture, and baking.
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Why the Bottom of My Pizza Burns Before the Top Is Done
Andris Lagsdin explains how to fix a pizza that burns on the bottom before the top finishes by balancing surface heat, rack position, preheat, and top
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What Manufacturing Taught Me About Inventing Kitchen Products
Andris Lagsdin reflects on how manufacturing changes product invention: tolerances, weight, finish, repeatability, packaging, and designing for real c
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Why I Prefer Teaching the Mechanism, Not Just the Recipe
Andris Lagsdin explains why understanding heat, fermentation, dough behavior, and cause-and-effect is more useful than memorizing a single pizza recip
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The Pizza Experiment I Recommend Before Changing Your Dough Recipe
Before rewriting your pizza dough recipe, Andris Lagsdin recommends a simple controlled experiment to identify whether heat, fermentation, shaping, or
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What Actually Makes a Pizza Steel Work?
A plain-English explanation from Andris Lagsdin of why steel changes home pizza baking: heat transfer, stored energy, preheating, and repeatable exper
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