About us

My name is Julia, 36, and I rave about chocolate, cake, pies, muffins, cookies – the sweet side of life. My husband is more in charge of the hearty things. So we rarely get in the way in the kitchen.

With a scientist by my side, our kitchen is always up-to-date with the latest technology. Since 2006 we have had a water bath from a chemical laboratory in the basement – since the term “sous-vide” first ghosted through the web. When Nathan Myhrvold finally published his extensive work Modernist Cuisine, in which he also discussed the basics of good pizza baking with steel as the ideal replacement for Pizzastein, we set out to find the right product for our kitchen. Unfortunately, unsuccessful. In the USA there was now Andris Lagsdin, who implemented the same idea with Bakingsteel. So, with the help of friends, a Bakingsteel was imported from the States (Thanks Manal!) and our domestic pizza consumption increased significantly.

Pizza Steel / Gourmetrics

We developed our own pizzastahl, which was slightly thicker and slightly smaller in diameter and also made of a special steel that combined maximum heat capacity and conductivity. We fought our way through European regulations on necessities, because items that come into contact with food are subject to strict rules in this country. Finally, at the end of 2014, we founded Gourmetricsto offer pizza steel to other kitchen nerds and enthusiasts.

Pizzastahl is only the first product. We will gradually offer other products that do not yet exist. Let yourself be surprised.


The recipes we publish here are mainly recipes, which are intended to illustrate the culinary breadth and diverse possibilities of pizza steel. Of course, most recipes can be implemented without it. If necessary, the baking time must be adjusted. The blog will continue to develop with all kinds of culinary delights and products. Since my husband and I have three children, our long cooking evenings with friends have been greatly reduced and in our kitchen there is now usually a different regiment, which likes to be served with spaghetti and pizza Margerita. But we love food and like to test new flavor combinations.

So, forget the number from the pizza service and start baking.


Do you have any questions? Doesn’t the pizza steel work the way you want? Do you need tips? Do you have great recipes? Do you want a different format or a custom order? Then write me [julia((at))gourmetrics .de] an email or contact us via Facebook.