Baking Steel

2-4 People
Prep time:
Cook time:
1 Rating

Break out the goggles or prepare to cry it out while prepping this pizza: chopping all those onions and leeks may make you shed a tear or ten. But they’ll turn into tears of joy once you take your first bite, because flavor seekers will find that this allium-packed pie is pure pungent pizza perfection.


  • 1 ball 72 hour pizza dough or your favorite dough
  • 75 grams (3 ounces) sliced fontina cheese
  • 50 grams (2 ounces, or about 1/4 cup) caramelized onions (recipe follows)
  • 50 grams (2 ounces, or about 1/4 cup) chopped leeks
  • 50 grams (2 ounces, or about 1/4 cup) thinly sliced red onion
  • 12 grams (1 tablespoons) chopped chives
  • 25 grams (1 ounce) parmigiano reggiano


  1. Preheat the Baking Steel in your oven for one hour at 500F. If you have convection, it's ok to use it.
  2. Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.
  3. Set the oven to BROIL.
  4. Spread the sliced fontina evenly on top of the pizza, leaving about 1 inch around the perimeter for the crust. Evenly scatter the caramelized onions, red onion, and leeks on top.
  5. Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
  6. After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the cheese has attained your desired brownness.
  7. Use your pizza peel to remove the pie from the oven. Sprinkle with chopped chives and grate the parmigiano reggiano on top. Slice and serve.