How to Use the Bread Board for Artisan Bread and Pizza
By "Baking Steel – Make Restaurant-Quality Pizza at Home" | Published: 2026-10-19
Category: How-to Guides
Learn how to use the Baking Steel Bread Board for shaping, launching, and serving artisan bread and pizza. Step-by-step instructions with common mistakes to avoid.
Quick answer
Use the Baking Steel Bread Board as your all-in-one surface for shaping dough, launching pizza or bread into the oven, and serving the finished bake.
Why the Bread Board works for both bread and pizza
The 14" x 20" surface gives you enough room to shape a sourdough boule, roll out an 18" baguette, or prep two pizzas at once. Its thin profile and smooth surface let you slide dough directly onto a preheated Baking Steel without sticking, so you don't need a separate peel.
Choosing the right surface for your bake
The Bread Board works best with a light dusting of flour or semolina for pizza, or a thin layer of cornmeal for artisan loaves. Avoid using oil or butter on the board—it can cause sticking and make cleanup harder.
How to use the Bread Board step by step
- 1. Prepare the board: Lightly dust the surface with flour, semolina, or cornmeal. Spread it evenly with your hand to prevent sticking. Too much flour can burn on the steel; too little causes sticking. Aim for a thin, even coating.
- 2. Shape and rest the dough: Place your dough ball or shaped loaf on the floured board. Gently stretch or shape it to your desired size. Let it rest for 5–10 minutes if it resists. If the dough springs back, let it rest longer. Rushing can tear the gluten structure.
- 3. Launch into the oven: Hold the board at a slight angle over the preheated Baking Steel. Give a quick forward jerk to slide the dough off. For pizza, use a rocking motion to release the edge first. If the dough sticks, gently lift the edge with a bench scraper and add a pinch of flour underneath before launching.
- 4. Serve directly from the board: After baking, slide the finished pizza or bread onto the Bread Board. The wood stays cool enough to handle briefly, making it a natural serving platter. Avoid cutting directly on the board—use a separate cutting surface or a pizza rocker to protect the finish.
Product facts
- The Bread Board: The Bread Board measures 14" x 20" and is designed to pair with the Baking Steel Plus for open-baking sourdough, rolling out 18" baguettes, or launching two pizzas at once. You get a single board that handles prep, launch, and serving—saving counter space and eliminating the need for a separate pizza peel.
The Bread Board
