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The keys to New York-style pizza perfection are kneading the dough in a food processor and freezing the cheese before baking for tender, chewy crust and perfectly browned cheese.| Serious Eats
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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats
Create perfect pizza crusts at home with the Original Baking Steel. This durable pizza steel plate provides even heat for restaurant-quality results every time.| Baking Steel ®