Pizza Stone Bricks VS Steel (15% Cooking difference)
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- Опубліковано 6 жов 2024
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In this video i show you this amazing 2 difference of cooking with two difference methods
one is cooked with pizza steel and one is cooked with bricks
amazing results
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After working in pizza places that had gas 4 steel shelve revolving ovens and ones that had the standard gas pizza ovens with stone, the steel recouped heat much quicker and was able to make comparable pies one after each other. The stone ovens couldn't as the stones couldn't recoup the heat. Almost 10 years as the leading pie maker in NY.
Promote your spot G, tell the people where you at
1) "let's leave the steel pizza a bit longer in the oven, so the crust is nicer"
2) "The steel pizza bottom is more cooked than the stone one"
Scientific test Italian style --- :-)
*lol
exactly lmao
was a reason to dislike this video
the steel plate pizza was already more cooked at 1st phase
Onigorom the steel was gonna win anyway. Base on science and evidence
For those of us who are trying to perfect our pizza, nobody shows us the way like Vito. So thankful for these valuable lessons in the beautiful art of pizza-making
❤️
True
Do you always use only the bottom heating element of the oven? At what temp you set it?
I was watching another video and the chef suggested that if you already have a pizza stone and want to switch to a steel, you can, even better, put the steel on top of your stone. The stone is like a battery back up to the steel.
Steel has a higher thermal conductivity than stone. So no surprises there. In a wood burning oven steel would probably become too hot, and burn the underside. For a domestic oven however, steel is great.
I also think stone will absorb moisture and cool it down. If you are doing multiple pizzas, subsequent pizzas won't cook as well because the previous pizzas will bring the temperature down, unless you wait long periods in between pies. You don't have that problem with steel.
Have tried the steel in my Ooni3 , the stone was much better. It seemed that there was a kind of barrier between steel and dough, even though it had almost 500°C it was almost pale after 2 minutes or so.Like there was a layer between dough/steel which prevented a good contact for heat transfer.
I sent it back to the seller, and never regret buying a new stone which does the job pretty much perfect.
The taste of bricks are like in fire wood oven anyway....
@@der_woe Did you preheat your steel? How thick was it?
The stone is better though cos it will keep the heat longer than a thin steel plate.
i found this as soon as i bought a pizza stone!!!! I cooked one in a skillet one on the stone the base was so much crunchier, now I'm going to make a pizza steel that fits perfect. thank you for putting your time and effort into these videos Vito much appreciated!!!! my pizzas are getting better every time.
I'm fortunate to have made a wood fired pizza oven and love it. I learnt over the years that for the pizza base to get the crunch it deserves , the temp on the pizza stones needed to be around 350C (660F)...which seems crazy hot, so I guess that is why fire based ovens work so well..and why the steel would be better for consumer ovens. It's not really about the stone vs steel as much as it;s about the fact the normal ovens can't get the heat like the real thing.
Yes Im still deciding on steel for oven OR a 22" counter top pizza oven that GOES to 650. If stone is cooked on 650+ it would be better than the regular oven @ 550 - IDK
I went from stone, to cast iron to steel. Each improved the cooking finish better. The steel cut the time down from 10 on stone to 8 on cast iron to 5 minutes on steel with a better bottom finish with the steel. Steel for regular oven is the best outcome
I graduated to cast iron last year I guess it's time to upgrade to steel
@@MrArtVein you will be very happy with the steel plate results
isn't cast iron 99% the same content as a pizza steel?
that time difference is huge
@@MrArtVein I tried the stone and screens but not the steel. To me the best is pizza screen that has holes. The heat is directly touch the botton and crisps in 2 minutes.
Screens are best to handle , cook and sorage. They are light and cheap. I bought 2 of them . I oil the screen a little bit using brush ,load the streched pizza dough on the screen , put ALL toppings together, do another pizza on the other screen , then I cook 2 pizzas together, I put one on the lower rack of oven and the other on the middle rack because my oven is not wide enough to put them side by sude. Then I switch them according to need after checking the bottom of puzzaz. and get them even higher if i want the bubbles to darken. Very easy to handle , clean and store and no need for the peel , just handle the screen wearing kitchen gloves. Try that before buying steel.
what thiccness do you guys use for steel?
The bigger difference would be the second or third pizza you make on the same sone/steel. The steel will make them all the same whereas the ones from the stone would be less and less crispy as you continue to make pizzas. This is because the heat in the steel is replenished much quicker due to higher conductivity.
These videos make my whole day better.
Glad I found this. My pizza stone cracked on the grill yesterday. I think I’ll try switching to steel.
"Cannot eat two pizzas by myself"...
You don't even need to hold my beer.
Seriously, I'LL BE RIGHT OVER, VITO LOL
I wonder what the camera operator was thinking at that moment… 😞
Surprising outcome! Thought stone would turn out better.
Thanks for this experiment 🙏
He left the steel one in longer and claimed they were in the same amount of time.
He shouldve took them both out at the same time.
Stone is always better.
@@codyshin8469 "Stone is always better", what's your evidence for that? I have other experiences, I use both stone and steel.
@@davidsommen1324 bricks absorb water. So, the brick is "expected" to absorb the humidity in the dough and cooking it faster, making it crunchier.
@@maniac4141 That maybe so in theory, but only experimenting will tell you if that is what really happens. At these temperatures, to me it seems also plausible that the water just evaporates upward and that the blazing hot stone does not 'absorb' much water, as it would evaporate out of it immediately anyway.
Don't get me wrong I prefer brick in really hot ovens like wood fired ovens (I have a big one in my backyard for use in summer) but in my experience for the domestic oven the underside comes out better on my pizza steel. I have both a pizza stone and pizza steel and on the stone the underside is really undercooked, especially if you cook many pizzas successively.
@@davidsommen1324 I dont get you wrong, though.... In the end of the day, experiment shows otherwise.. But do you know what troubles my mind? If brick does not absorb the water necessarily, why is there a difference between a pizza cooked with a cordierite brick and a saputo one.. Where does saputo get its popularity from?
My own answer today is, that I believe the Steel is better than brick, only at low heats. I guess the Results would change in a high heat oven around 450 Celsius..
If not - "why brick ovens are such popular? Where did they earn their popularity from" is a question to be answered, in my humble opinion.
I would love to hear your comments about it.
What do you think?
my grandpa was a tiger-ace in italy during WW2, after the tiger was hit by an aircraft, it blew out the entry hatch where the crew entered and exit the tank. He took it with him and since then our family is making pizza on this german tiger steel. Bellissimo
strange story lol
Italian tank 8 speeds reverse and 1 speed forward
Well, I am glad the war was at least usefull in this case.
is his name Alfredo Carpaneto?
the only Italian WW2 tiger ace -> ua-cam.com/video/6AhFSKOGF88/v-deo.html
Wow
I have a Gorenje oven. I turn on the top grill to the maximum (275 C) and convection. An hour later, the stone has a temperature of 320-340 ° C. I put the stone on the second shelf from above. I can send a photo)
I'm learning so much from your channel! My husband loves pizza and I'm enjoying trying to improve the art of making pizza. I've tried the poolish method and will soon try the biga method so I can compare which is better.
I've purchased the stone bricks as you recommended. Question: how do I clean them, and is there anything I need to do before I start making pizza on them.
Thanking you in advance for your response.
4:44 a little bit of the mozzarella... A little bit of olive oil on the chees... on the mozzarell... on the pizza
one other thing to mention, im unsure if it was because of improper use but my father went through like 4 pizza stones, they kept cracking. the durability of pizza steels is better for domestic ovens
they will crack if they are moved or handled while still cooling down.....they are good but fragile when still hot and susceptible to big or sudden temperature changes
Thx for not being afraid to share your knowledge about pizza, you're the best! Greetings from germany.
What kind of knowledge did he share in this particular video? How to open an oven or what?
You have to take into account that IR thermometers don't measure well the temperature of shiny surfaces such as metals. You need use different settings for the emissivity.
Bravo Vito! Once again, solving my pizza related conundrums... Steel vs Stone. My stone cracked recently but now I know what to replace it with. Steel is Real!
First of all, after 2 hours in a oven 2 objects will have the same temperature no matter their material. What changes is the speed at which they get there and the speed with which they lose heat. Stones have a lower thermal conduction, so they will heat and cool slowly, whilst steel has a high thermal conduction hence it will heat and cool way faster (as you noticed).
For the same reason steel will also transfer heat to the pizza faster than the stone, so theoretically it should cook faster on the steel, but the stone is a porous material, therefore it draws and absorb moisture from the dough. The 2 things kinda balance each other out, so there really is not that much difference.
The advantage with the stone is that you can open and close the oven door many times without affecting its temperature, while the steel slab will cool and drop a few degrees (not that it really makes a difference for the average Joe).
By the way you cannot use an infrared themometer to measure the temperature of different materials, because of the physical principal it uses to calculate the temperature. You must use a contact thermometer, or just not use it at all because in this case it is in fact useless (again: after 2 hours they have the same temperature).
Not true, the steel will have a lower temperature in a domestic oven because it radiates the heat it absorbs faster than the stone. The steel maxes out at around 450f whereas the stone should be around 600-650
Thank you for testing the steel vs stone. I have used both and also found the steel cooked the pizza better.
I just cut me a 14'' round by 1/4 '' thick steel plate. I still need to season it but can't wait to try it.
This video came along at the right time for me. Thanks' Vito.
I use flat cast iron, pre heated on a gas stove (really hot!), I put my pizza on it while still hot, then put in in the oven on the highest rack just under the grill. I find it mimics a real pizza oven best!
OMFIG: You're using tech from the Great Depression-era and you think it's relevant today. Aluminum was once more valuable than gold. ;-)
What is your timing with both?
Another very important thing the steel has over the stone is how quickly it pre-heats. I've used both and the stone usually takes about an hour to get to a working temperature whereas the steel takes at most 45 minutes.
How's it compare to clad with aluminum?
Bricks are not stone..different density
Get some fire resistant gloves then heat up the steel on gas cooker to max temperature. Even faster and hotter. After cooking recharge the steel plate on gas cooker.
@@jaxxbrat2634 pretty much the same specific heat.
Leaves the one on the steels longer and says "we do them the same time" but steel is better for the bottom xd
I agree.
Steel is more craunchy
Lol exactly 😝
I'm going to cook the pizza tomorrow, and I didn't have a stone. I found two in my backyard and they look like the ones you have. Thank you for showing us this tip.
Thank you so much for your videos! Your lessons made me love neapolitan pizza and I bought a little pizza oven to make a good pizza - love it!
If anyone is interested in a pizza steel I made mine buying steel plates at a local shop for 30$ and a bit of work (sanding and seasoning). For this price I got 2 8*16*3/8" giving me 16*16*3/8" (40*40*1cm) So much cheaper than most options online and you can get the size and thickness you want! I found a guide about homemade pizza steel on a forum called pizza making, and I really recommend it, I'm happy with my pizza steel plates!
Have you tried a professional aluminum sheet pan? -Consider the thermal properties of aluminum vs steel. I think they'd pay for themselves.
How did you season your steel plates?
In the end it boils down to heat conductivity and and heat capacity. While both depend on on the type of material, the latter also depends on the mass
Vito, I adore your videos. If you don’t do it already you should host pizza sampling events demonstrating the difference between different doughs etc.
We bought the BakingSteel in 3/8" and it has changed the game for home cooked pizzas. We are going to try it on our cowboy grill this weekend. Best purchase
I'm a fan of cast iron for home pizza.
Love to watch your dough technique. Been making homemade dough and pizza for years but my dough shaping is weak. I will practice your way.
Aside from a grill pan/panini press; cast iron has no room in my home. You're just wasting the environment and your money on outdated crap.
@@madthumbs1564 I like my cast iron, why do you hate it so much?
@@rabenklang7 He is an EcoWarrior..Trying to make Pizza in a Solar Oven...
@@JFPriest well, that is somehow understandable. ;-) I must admit, since I watched this video, I have seen pizza steel plates, which claim, that the use a steel mixture with a higher heat cunductivity, than normal steel. But I think, this is marketing bogus. Stainless stell would be usualy 3 times worse. A test with pure aluminium would be nice, it would be 4 times better. I can preheat cast Iron in a blaze on my induction stove, but aluminium not, so i am not inclined to test it myself.
The stone pizza was taken out sooner than the steel one.. Thats why the difference.
My Pizza Steel is amazing! it made a huge difference in my quality of pizza making.
Hi
I was just watching Vitos video and reviewing the comments ... our family has a Friday pizza day so I’m making pizza from scratch on a weekly basis... would you mind sharing for me which brand/model steel pan you use and at what temperature in your oven... pizza recipe would be a bonus also lol
Thanks in Advance, Adri
@@AdrianaDiaz-cu1sy I use Artisan Steel .25" thick purchased on Amazon. I set my oven to 550 and heat the steel between 45 - 60 minutes. I use Vito's Neapolitan Style Dough Recipe.
S Such
great .... thank you so much for sharing
@@AdrianaDiaz-cu1sy you're welcome!
I’d be happy to eat either one! Look great!
@vito iacopelli: Thank you so much for posting these on youtube. You have inspired me and helped me to be a better pizza maker (for my own benefit). I am German and live in the United States and for about 6 years now, I've made my own bread and feel I've gotten quite good at the craft. I love traditional Margherita Pizza and through your videos am learning every day and really enjoying the craft of making good pizza. So, thank you so much for showing your craft and expertise to the world.
Something I found... using a pizza pan with the holes works much better if some semolina flour is spread on it before the pizza is put on the pan. It seems to really help the crispiness even more. Made my best pizza a couple of days ago. So proud. :)
I use semolina with a dusting of bread flour on top. It keeps the semolina from sticking to the crust but doesn't allow it to stick to the peel which flour alone does since the dough is wet. Tastes much better IMO.
@@kenmore01 Yes. For sure. I think since semolina is also a bit thicker, I think it allows more moisture to escape from under the dough...? Maybe? The pizza pan that I have does have holes so that definitely helps. But, I also noticed the crust underneath was crispier.
Thank you
How do you cope with the semolina going all over the bottom of your oven when you slide the pizza in? I have the same pan with holes.
@@fussyrenovator7551 Hahaha I am very careful when I move the pan around. xD
After making about 50 plus pizzas at home from scratch and using thin stones, thick stones, steel plates, aluminium plates, and steel plates with holes, at 500 f, my best results are with a 16 inch holy plate. Love your videos Vito
What do you mean by holy plate? Where can I get one?
@@lyrixxx , it's a pizza pan with vent holes sold everywhere, almost, check online
Thanks, I'll give that a try.
I'd like to suggest that all these great pizzas you make for these videos could be donated to the homeless. It's a great feeling. Love your videos. Thanks for the help.
Ciao Vito. Using a combination of a pizza steel (mine is 3/8" thick) and the broiler you can get a cook on your pizza somewhat similar to a pizza oven. place the steel in the top 1/3 of the oven...heat it at your oven's max temp...turn broiler on high...wait a few minutes and then cook your pizza on the steel. you'll need to experiment a bit as to how close you place the steel to the broiler because different ovens work slightly different. once you get the setup right you'll see amazing results considering you're using a home oven.
Hi
I was just watching Vitos video and reviewing the comments ... our family has a Friday pizza day so I’m making pizza from scratch on a weekly basis... would you mind sharing for me which brand/model steel pan you use and at what temperature in your oven... pizza recipe would be a bonus also lol
Thanks in Advance, Adri
@@AdrianaDiaz-cu1sy check this out ua-cam.com/video/AG2H9j7Lxgs/v-deo.html
I'm so glad that I find this video this morning because I am about to order the pizza stone from Amazon. Thanks Vito. Be safe and healthy. Looking forward to see more videos from you.
One thing ive noticed cooking pizzas in oven is bottom rack pizza bases are always crispiest. I think its cause they cook slower and can stay in the oven longer without the top being cooked?. I tried your 8 hour fermentation method and the pizza base had a lot of flavor almost too much but was too crispy cooking them as I normally do. I'm yet to try your twice bake method but will give it a shot next time i make 8 hour fermentation pizzas.
Dear Vito since two years i make my pizza on a copperplate .....i know copper is very expensiv.....but .the results are incredible and unbeliveble good copper never lose his fiancial worth as a solid material ...try it and you will be satisfied the heat is running into the dough...the copperplate what i use is 400x400x 15 mm thick the taste is also different....incredible good...and you need only 50 min to heat up the plate on 253 celisius best regards from a german scientist
Yes very good test,I have a metal one and it’s good. Thanks for video sir
Thanks Vito, you are the best.
This guy has such passion i love it
Metal will always win at home, at lower temperatures around 250-350°C. Another important aspect is that you use much less energy to preheat, you basically only need to preheat the oven, not the oven + stone (20-25 mins vs 40-45). A regular metal grease-catcher that is included with every oven is perfect. Turning it upside down helps with sliding the pizza, and using a baking paper makes it even more managable and therefore the pizza requires less flour to move around (you slide the paper not the pizza).
Steel is hands down better than stone. Aside from the South dead it is virtually indestructible it retains heat just so much better. I've been using a quarter-inch thick baking Steel since 2013 and I've never gone back since.
235 about the same as 231. How about I give you $10, you give me $20..about the same! I very much enjoy watching you make pizza...I just couldn’t resist.
Maestro!
Thank you for your videos!
I have learned more about making pizzas from two of your videos then I have ever even known was possible!
Please, could you list the equipment you use at your restaurant, and your home kitchen?
What type of dough machine do you use?
What types of ovens do you use?
Wonderful videos!
Grazie Vito,
Nice comparisson, I love steels all the way
Steel also keeps the heat much longer, which is a plus when we are opening and closing the oven during busy times 👌
Hi
I was just watching Vitos video and reviewing the comments ... our family has a Friday pizza day so I’m making pizza from scratch on a weekly basis... would you mind sharing for me which brand/model steel pan you use and at what temperature in your oven... pizza recipe would be a bonus also lol
Thanks in Advance, Adri
I use an 18X18 porcelain tile from home depot for $3. Used it for years.
great tip, Thanx
I really hope your porcelain tile doesn't have lead or resin filling in it like those cheap tiles Home depot gets from china
@@marceloarnez1491 It doesn't.
I thought a lot about buying pizza stone or pizza iron. But I like pizza iron more and more. Thanks for the video
Well done Vito on showing the difference in cooking surfaces..
Bon Appetite 👍🤓🍷🍷
Hi thanks for everything. Karl from Malta
Great comparison, Vito. Thank you!!!
Thanks for this test. I hoped for clear challenge results but it doesn't seem to matter.
I use both. In my Las Vegas home oven, I use a cast iron, and in my home in California I use pizza stones. I use cast iron skillets for my Chicago Style Deep Dish pizzas as well. Great videos.
Dude you have drunk too much coffee, so much energy😂, love it
I agree and if I recall correctly the steel doesn’t get as hot as the stone or brick but he conducts heat better to the pizza.
I never expected Borat to teach me how to cook pizza! Great success!!
He handles the pizzas like an artist making a masterpiece!
** Arrivederci to my pizza stone! Hello to a new steel !
He can handle my dough any day, damn.
My biggest question is did you temp the stone and steel after the cooking to see the temps of each? My stone drops a good 25% after a cook and needs a lot of recovery time.
i have a pizza oven with stone inside. the crust is by far better on the stone than steel. i have tried both.. stone is just perfect. My oven is a flame oven with the stone in it. Pizza is just sooo good and crust crunchy.
I love your passion for pizza.
Thank you ,vito
I have just realized the most important thing in pizza preparation is a wood oven
If you pre heat both for 2 hours, they will be the at the same temp, a better question would be which on heats faster.
I’m guessing the steel, you could see it cooling down just as quickly when he had the thermometer on it just with the doors open
Nice video Vito! What type of bricks are those? I wonder if a "real" baking stone would have made a difference. I say "real" as in a Corderite stone.
I’m adding the link on description
A very useful video, many thanks.
Love all your videos, homie. Thank you!!!
I would go for a thicker piece of steel, then there will be more energy stored in the steel and the cooking will be quicker and the bottom will be perfect. Well perfect for home oven, of course. :)
Before my Ooni Karu arrived I used a pizza stone in the oven, turned to the highest setting on the top shelf for about 30 minutes, 5 minutes before putting the pizza in, I would turn the oven off and turn the grille on its highest setting, guarantee a great pizza,a game changer if all you have is a conventional oven.
I have a pizza steel and I use it for all my baking, I get perfect bread and no more soggy bottom pies for me :) A kitchen essential.
Hi
I was just watching Vitos video and reviewing the comments ... our family has a Friday pizza day so I’m making pizza from scratch on a weekly basis... would you mind sharing for me which brand/model steel pan you use and at what temperature in your oven... pizza recipe would be a bonus also lol
Thanks in Advance, Adri
@@AdrianaDiaz-cu1sy hi I'm in the uk so I got mine from pizzasteel dot com their's are 6mm thick steel and is fairly heavy, I put the oven on at the highest temperature for at least 20 minutes then turn it down a bit as I put food in, I usually pre bake pizza bases for a few minutes before putting on toppings and return to oven. Bread seems to cook quicker on it as well.
Its all about experimenting to find out what works best for your steel, oven and the food your cooking.
As for the steel shop around, read reviews, figure out what size is best suited for you, are you going to cook 2 pizzas at a time most of the time etc.
If you're a home cook then its well worth getting one.
@@AdrianaDiaz-cu1syFor recipes have a look on vito's channel and also chef John has a good recipe for pizza base dough as well, thats where I started.
Thanks again... I will check out that site & look...if there is any specific models or further tips or advice you could give me about the pan that would be helpful it would be most welcomed. I love watch & learn from Vito and his enthusiasm ... wish he was my neighbor lol. I’m soon to receive a new oven and so wanted to purchase a new pizza stone or alternative ( I’m doing my homework looking for the best choice for the best result/outcome of a home made pizza in a home oven situation.
@@AdrianaDiaz-cu1sy have a look at BakingSTEEL channel as well, they have loads of videos worth watching, hope you post videos on your cooking adventures 🙂, I love watching ordinary people cook (non youtube stars)
Hello Vito. I have a Ooni Koda 16 Gas Oven. Do you recommend using the Pizza Steel in that rather than the Pizza Stone? I've learned a lot from you thru the years. Big ups!
Interesting and entertaining. Thank you.
Thanks again Vito, for great tutorials your an inspiration buddy.
I bought a granite chopping board for £10 and it works perfectly. I put the oven in grill mode and the granite board close enough until it gets very hot. Then I carefully move the hot granite board to the middle position and pizza base gets crispy.
Thanks for the video.
Is granite better than pizza stone?? How long does it take to bake the pizza? Do you pre-bake the dough ?
@@Emivioricomex Not sure if better, but it makes a decent home made pizza. It usually takes 3 to 4 min because of the oven, only reaches 250 degrees. Yes, I get the dough first with tomato until it raises and then take it out put stuff on it and get back into the oven until done.
The good thing about it is than you cook the bottom to make it a little bit more professional, but I reckon that it is a non perfectly made pizza because of the oven, but at least the best you can get from what I have.
@@CB-fv4vv thank you for the reply
Thanks Vito !!👍
humm might get some 1/4 plate steel try a run in 650 deg oven. I am using 1/4 in uncured tiles in it now with good results I can see that the steel would cook better so. I will see...
I have recently subscribed to your channel and am enjoying it a ton. For folks seeing you for the first time, let me say this guy knows his pizza. POOLISH!!! If you don't know what it is--listen to Vito. Also--great tip I have not heard from ANY other pizza vid--precook your pizza a little before adding toppings. That gives the very best result. Point 3--pizza steel is the way to go. I had a stone. Now have a steel. Much prefer the steel, especially with an in-home electric oven. A real pizza oven gets 6-700 degrees or more. My electric tops out at 525. The steel gives that little extra heat transfer that gives an excellent crust. Thanks Vito
Ciao Vito - have you ever tried using bricks under a broiler/grill so you can heat them up first and then cook the pizza on top with the direct flame while the bricks cook the bottom? I do it with a crepe pan on the gas burner and then under the grill to cook the toppings. I wanted to know if it’s worth trying with bricks or a pizza stone directly under the grill :)
I like your "compare" videos 👍🏻, keep going, 👏🏻 best wishes from Istanbul 🇹🇷 !
Again a very good Video Maestro 😂 which peel do you like the most? The round or the square one?
10 times more the square one
I don’t like at all the circle one
But thank you for the idea I’ll do a video now
I love it!
Can you tell us if the pizza bussiness is good??
Thank you
In all of my travels I have never seen a pizza shop go out of business.
The ingredients are cheap AF, the pizza ovens are expensive AF.
Very helpful experiment, I was wondering about this myself recently. Will have to mess around with a metal sheet
You're a beast with the peels baby yea!!
I sometimes cook deep dish in a cast iron skillet... yummo
Not a fan of outdated romanticized garbage.
Excellent comparison!
If your stone was thinner, like store bought ones are (1-2cm), it would be even worse when you try and cook one pizza after another.
Heat capacity of the steel is larger and it can cook more pizzas without s big pause between to reheat the stone.
If you have thick stone, like yours heat capacity is similar and you will not get that problem.
Great video Vito!
I have a suggestion for you. You can use both at the same time, basically you put the steel on the lower rack and the stone on the rack just above. Then put the pizza on the steel. It'll create an oven in the oven, and it'll cook amazingly!
Grazie mille per tutti i tuoi video,
sei fantastico!!
Thank you so much I’ll do it next time
Great test!
best pizza youtuber ever
I love your vids best pizza maker ever
Nice ! Thank za porównanie !!! Lubię chrupiąca i wlasnie zamówiłem blachę 😀 teraz wiem że to dobry wybór 🤩🙂
Steel should be 1/2” thick and used in an oven capble of at least 525F. Cordierite stone should be 3/4” thick. Neither works with 00 flour, which should be used in ovens at 800F minimum.
Jonas Aras Why not 00 flour and which one would you use instead?
TheWeirdSpartan 00 when baked at 900F or higher has a tender, crepe-like texture and tenderness. When its baked in a home oven it’s pale cardboard at best. Caputo does make malted 00 flour (Americana, Metro) which browns properly at lower temperatures. Otherwise King Arthur Bread Flour, Pilsbury Bread Flour or GM Gold Medal Better for Bread Flour are all good choices for pizzas and breads baked in home ovens. The bottom line is that a good ingredient used improperly is a bad ingredient
@@jonasaras Thanks for the reply that's some good information.
PIZZA STEEL OR STONE?
steel, can you make video on vegan pizza?
Stone looked softer to me. I would still go stone
Vito, but which one was more crunchy? should the stone pulls moisture out ?
@@hannya29 except for mozzarella pizza is vegan...add a vegan cheese (or no cheese) and here you go vegan pizza.
Stone
Yes, just subscribed! Love cooking and love pizza!
The suggestion of precooking the crust was interesting. I think that might be the exact hack I have been looking for to make pizza with an average home owen!
you did put the pizza back on the steel for another few seconds, did that make a difference?
Cocina Perfecta