Exposing the Biggest Lie in Pizza Making
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- Опубліковано 26 вер 2024
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Here I was thinking, why are people so dumb as to buy a baking stone, when it's obvious from high school science that a baking steel would transfer the heat faster and that the latter would not crack or shatter due to water contact when hot or when being dropped. Thanks for explaining why baking stones are used though.
However, a baking steel is not the best for transferring heat. A copper baking plate is much better, that's is if you can find it and afford it though.
btw you dont need to spend 200 dollars on a pre seasoned baking steel. i ordered a 1/4" slab of steel online for like 40 dollars a few years ago and removed the machine oil with vinegar and seasoned it myself. Definitely more work but it was worth the effort to save so much money.
I was just going to ask about this. I'm a metal worker so I was wondering what sort of steel it is, if it's anything weird or exotic but apparently now. Time to jam a big off cut of .250 plate into the oven and rock n roll.
@@bennyb.1742i made one of my own out A36 steel, i tried looking up what they’re made of and it seems that’s it, it’s at least safe for it, the worst part is getting the mill scale off of it if you get it hot rolled. I tried vinegar but couldn’t find a tub big enough for the steel so i just used a grinder
@@leifericson923i am also thinking of making it on my own. Do you recommend a36 or 304?
This is what I did too. I bought a big sheet of 6mm mild steel from an online metal supplier for 1/6 the cost of the same piece of steel sold as a pizza steel.
Yup! My regular steel subcontractor (I'm a general contractor) found me a scrap 1/4" A36 piece of steel, rounded the corners for me and I took it and cleaned/seasoned it.
Here is my budget recommendation. Lodge sells a cast iron pizza pan and it's pretty big. I use it like a stone/steel but it's priced like stone and works more like a steel. I paid $20 on sale and I think it's normally like $30.
Link?
A pizza screen is also worth investigating. If your rack can get close to the heating element, the screen allows hot air and radiant heating to do a pretty decent crisp. (Think toaster-like results.)
If you can get a cheap carbon steel sheet it will transfer heat better than the cast iron. If the cast iron is working for you though probably not worth the minor upgrade
I've used my lodge cast iron pan as a pizza steel, flipped upside down in the oven. Work's okay'ish, but definitely not as good as a pizza steel. Definitely worth a try if you already have one for other things.
We also use cast iron. We cook multiple pizzas in succession, so the heat retention is important. Still helps to preheat for an hour or so btw.
I have had the same stone for 12 years. My current oven goes to 500, which I preheat for 30 mins. Then turn on the broiler for 10 minutes. I kick the oven back to the highest baking temp before I slide the pizza in. I keep the stone on an upper rack and it gets ripping hot. While a steel may be better, this little technique has given me good crispy crust
forget pre-heating for a half our. just go straight to the broiler to pre-heat and save yourself 20 minutes
If you switch to a steel, I guarantee your results improve drastically
@@Mr._Chievous that’s a joke right? Broiler on a cold stone is a recipe for a cracked stone
@@Grunttamer??? The broiler doesnt get hot immediately, its gonna build up to its temp which will give the pizza stone plenty of time to heat up
buttery flaky crust
I've always wondered why people are using stones in their home oven, when metal conducts heat way more efficiently. I bought a pizza stone to a while ago and I was extremely underwhelmed.
For pizza and flatbreads the steel wins, but stones are good for loaves since they need to bake much longer.
@@annchovy6I use cast iron for all my bread-baking and get terrific rise and crip bottom crusts. It's not even a dutch oven, I use an 11 3/4 #10 Griswold or more usually an 11 1/4 Wagner griddle. And spritz with water every 4 mins 3x. Can't see how a pizza stone would give better results.
Yeah for a home oven I'd upgrade to steel. The outdoor Gozney's do just fine with a stone, but they can also get double the heat output.
@@annchovy6 dutch oven just the best for breads in home oven
Steel is a lot more expensive
You don't need stone nor baking steel to get nice and crisp pizza.
Thin pizza sheets (with or without holes on the bottom) are going to provide you with amazingly crisp dough at normal oven temperatures.
The reason for that is that black coated surface of these baking sheets/forms have very high emissivity - ability to radiate heat - which also gives them extremely good ability to heat up from the radiation of bottom oven heater.
It's also good to try using oven when it's still heating - the bottom heating element will be still working at max power.
No preheating is necessary.
I've done tons of pizzas, and those cheap metal pizza plates are the best choice.
Making home pizza on a budget -- instead of using a purchased Pizza Stone or Steel, I use an unglazed Floor tile from a big-box home store. It cost less than $5 and works great. I measured the inside of my oven and then got the largest unglazed Floor Tile that would fit in the oven.
Frankly, to get the crust more crunchy, I just leave it in an extra couple of minutes.
It's a good idea to test for lead.
Every since watching your trial and error of making the perfect pizza, I've wanted a pizza steel. Thanks for sharing your favorite brand ❤
9:43 Missing file. Early enough that you could fix and reupload if you want.
I'm saving for my first pizza steel. For now, I use the Helen Rennie method of putting the pizza on parchment paper directly on the bottom rack
Whoops, thanks for the heads up. It was just a previous comment where someone said my baking steel is seasoned to the high heavens haha.
i bought a 30-35 lb pizza steel which was in slightly rough condition, but just the smallest amount of polishing then only 2 seasonings and it makes a very good steel...so good that if u preheat max next to the heat coils it will incinerate the pizza. for neapolitan, new haven, and new york styles with works very well, as all other styles too. for neapolitan style i preheat in the oven max right next to my bottom coil bc that one switches on the most (ive tried top and middle and the results were not good), then after 50 minutes i move the steel to the top and preheat my broiler which takes about 2-3 minutes, then i bake. i constantly rotate (spinning, middle, left and right) so it doesnt keep burning the same spot, and also the lifting time spares some incineration. isnt done in a minute, but maybe 2 sometimes 3. then i have to put it at the bottom and preheat maybe 5-10 minutes then do it all again, but itll never be as good. preheating again 15-20 is the best, but dont wanna wait that long for more pizzas. idk if having such a large and heavy steel does anything special (it covers about the whole oven rack, and the thickness i think is .4". the breadth of it is nice bc i can bake many things across the whole thing at once)
ps: mine was $70 off amazon, and has a hanging hole in two corners, though i just leave it in the oven
Low temp oven = use steel
High temp oven = use stone
I used steel in a Weber grill that goes up to 300 degrees celsius, and it completely charred the bottom.
Love my steel, plus seems like a big heat sink that helps regulate Temps in my gas oven during regular every day cooks
i was recently wondering if it would be apt for me to leave it in there for this exact purpose. thanks
Cast iron is the right answer here IMO. It's got all (or at least most) of the advantages of a pizza steel. And you can use it for more than just making pizza. When I make pizza at home, I preheat three cast iron pans (Lodge: 12", and two 10" griddles) to 475. Then add the dough. Creates great pizza. Total cost of those three cast pans are a total of $65 at Walmart today. And again...they are super versitile instead of just having a big steel slab that only does one thing.
I’ve been using the pizza circle rings used in pizza shops
The metal actually create these burn marks on the bottom like it’s searing the bottom
There is a lodge cast iron round pizza pan that I think would be great to try because it is only $40, but I have a 1/2in steel so I have never had a reason to try.
I have one of these, and it's nice because you can use it for more than just pizza
Yo! This is what I use. I got in on sale for only $20. Only down side is that you have to wait a good while before baking a second pizza for good results, but I assume a steel is pretty similar.
Steels are great for your grill as well...smash burgers...veggies, etc . and of course you can do this method with pizza and have your oven broiler up and running for the transfer. You can also get your grill hotter than most ovens . I prep the pie on parchment paper on the tray for easy transfer to the steel then you let the dough start to cook and set for about two minutes. The paper will brown a bit but not burn. Then you just lift up the pizza with a spatula a little and pull the paper out. Easy Peasy. From then on you can turn /remove your pie with your spatula ..metal one of course .
This man knows what he’s talking about. Well done. 👍
I’ve been using a pizza steel for years, but I could never find one as big as my oven could handle until I saw this video. I just ordered the Baking Steel Plus using your link which is 15” deep x 20” wide, the perfect depth for my oven. Thanks! Can’t wait to use it!
You can make a baking steel for cheaper by buying A36 hot rolled steel (some options online). The only downside is that there's a lot of prepwork like soaking the whole thing in vinegar to get gunk off of it and then seasoning it. It ends up being 1/2 or even 1/3 the cost of official ones, so the effort was worth it for the better pizza.
yeah, i wrangled a 1/4" thick 18x18 steel for like $30; i just needed to file off some sharp edges, then clean and season it
As long is foodgrade
Oh you certainly can but I wouldn't recommend the home brew method for most cooks. Understanding steel grades, how to modify the steel, how to prep and deburr it, how to prep it for being food grade........ It's nice to know it can be done but realistically I recommend people just buy the correct product. You're talking 20 or 40 dollars, i mean come on.
@@simonandersson9179 Flat top griddles used in diners and restaurants are made from A36 steel.
@@Knight_Kin the price difference is more like $100
I got a 15 inch Lodge cast iron pizza pan and that bad Larry is way better than the stone I was using before. Definitely recommend it!
You getting pretty jacked up Charlie… keep the gains going my dude!!!
Haha thanks!
Not sure if it was mentioned, but an other perk with steel is that liquid won't ever crack it. So basically you cannot destroy it.
9:43 Missing File. Now I'll never know. 😢
Whoops, yeah it was just a comment from a previous video where someone said my baking steel is seasoned to the high heavens haha.
After going through multiple stones which eventually cracked, I switched to a steel in 2015. I only needed to season it once and it’s been going strong since then
How often do you actually eat pizza? Is it pretty much every day? or do you try to space it out and keep things balanced?
Thanks for this video Charlie. I just ordered a Big Horn Propane Pizza Oven. I settled on that after many hours of reviews and videos. That one has a side burner as well as burners under the stone so it can get hot faster and keep the heat better when spinning the pies. My question on this video is what do you think about use it a steel in a pizza oven that can get to 800+ F vs a stone? I can see why the steel would be better in a lower temp oven, but would it be too hot in a higher temp oven?
I've always hated pizza stones. Drop it and they break, they're difficult to keep clean (in my opinion) and like you mentioned, they don't do the best at transferring heat to create a crispy crust.
Yeah you have to clean them with an oil, soap and water destroys stones and will guarantee they will crack in the oven.
I just scrape off any residue while the stone is hot and pre-heating for 30 to 45 minutes is a must!
dropping a pizza steel comes with its own hazards
Another brilliant presentation 🙂
Money money money...the last 14" stone I bought from Walmart was like $13 which is attractive compared to the least expensive steel, and for someone starting from zero a decent way to dip a toe, make a few dozen on stone and if you (like me) get addicted to making your own pies, a steel becomes easy to justify. I am very satisfied with 1/4 inch as I only make one in a session.
I've never tried the sheet pan method, never occurred to me, but will, just for fun.
My setup in my 60 year old electric which struggles to hit 475 is steel second rack up, 1/2" thick stone top rack for the broiler phase, move the pie when the time is right.
There are a lot of candied dates for BIGGEST Lie in Home Pizza Making, I'm not sure stones vs other surfaces rises to the top though.
Anyone who pays attention to your YT videos and really tries to follow your advice will make better and better pies with practice, we can't ask for much more, thanks.
I had a stone a while back and noticed steels were seemingly favored in ads recently. But they are a lot more expensive than stones, so I appreciate this vid!
When I bought a stone, I got a worse result with it than with just a baking sheet. Then I bought a thick baking steel and with it I get really great pizzas. I haven't made pizza in 3 months, so I have to do it in the next few days
With my electric oven at 525 F and a pizza steel, I need about 8 minutes per pie. 6 minutes baked, turning half way through, then 2 minutes of broiler. I also use the 2nd from the top rack, and get best results after a 2 hour preheat (90 minutes isn't enough).
My oven has the broiler below the oven. I just take all the racks out and place my stone on the bottom of my oven. I believe this allows the stone to reach a higher temp because it has direct contact for heat transfer vs the air
My observation(s): Steel fries the bottom of the dough. Stone allows for the transfer of heat, and the dissipation of h2o. If you actually *taste* your dough you'll actually be able to discern a natural balance of flavor in the plain dough when using a stone. A steel? Cardboard results. I'm a retired pizzaiolo/owner, and have used both methods at home, and in an industrial setting.
Thanks for your advice 👍
Yea, the steel changes the flavor and for some people doesn't taste better, it makes it more bland. Besides if you wanted more crisp you can just leave it on stone a couple of extra minutes.
Beyond that, traditional pizza isn't stiff like a board it's supposed to have some flex. This looked like making a cracker crust that will taste like folded cardboard.
bullshit. watch adam video on the topic
Adam video seems biased as he constantly places the stone beneath the steel sheet.
I got a baking steel because it would not crack and took up less space, good to know it works better too.
The upside down baking tray/sheet method is what I was doing before I got a baking steel and it's good enough if you only make pizza once in a while even in a electric oven
For anyone wanting a cheaper alternative to the expensive baking steal. Lodge cast iron sells a pizza baking pan 15 inch for less than $50 USD. The downsides compared to the steal is that the pizza pan has handles that are raised so your peel needs to be narrow enough to fit between the handles. A 12 inch peel and making pizzas the same size works fine though I find that I usually make 10 pizzas and that is if you want to use a peel since you could always build the pizza on a piece of parchment paper then slid it onto the pan. Another downside is that it is cast iron and that means you need to care for it as you would any cast iron you don't want rusting out on you. I have a gozney pizza oven now so the only thing I use the pizza pan for is baking bread but it is what allowed me to make delicious pizza before getting a dedicated oven.
I have a nerd chef ultimate half inch steel on the top rack directly under the broiler.
I usually do a hour on high broil to heat up the steel and then set the oven to 550 for an hour before baking to get the max heat into the steel.
Then it's 2 minutes then spin for another 2 minutes. Broil on high for 30 secs spin for another 30 secs. Done.
When broiling just keep an eye on it so you can get the desired finish to your liking.
This weekend I did broiler only, up at the top. About 6-min/pie. No par-baking was needed. Pie on a 1/4” pizza steel. Will be my go-to method going forward and I’ve experimented a lot with temps, times, and par-baking.
You sir are becoming the George Motz of the Pizza making world. I am not really interested making fresh pizza. Though during the shutdown, I discovered using Naan Bread from the store can be used as a pizza crust. It works for me well enough for a personal size pizza. I also discovered, I can make a pizza on the stove top in a cast iron square pan. I put a top on it to help it cook from the bottom and the top to help melt the cheese. Get the cast iron pan screaming hot in the oven, dress your Naan bread pizza and put it in the cast iron pan on the stove top. Cooks in about 7 - 9 minutes. Again, works for me. I like stones for frozen pizzas. I think it helps with absorbing the moisture frozen pizzas can have. I really enjoyed this video. I am going to keep my 25 year old pizza stone for frozen pizza. If I get into making fresh pizza, I will certainly think about getting a baking steel.
I know this sounds crazy, but I have gotten the best results from a home oven by using a thin pizza stone directly on top of a baking steel. The baking steel burns the underside of the pizza before the top is done, but the stone helps mellow out the heat. By having the steel under the stone, this ensures that the stone doesn’t lose too much of its heat during the cooking process. Best of both worlds!
My first great pizza was in a 8" stainless steel pan, actually it was pretty close to neapolitan (high bubbly edges). I just threw it on my stove at first, assembled the pizza in the pan while actively heating it on the stove (can be tricky to land the dough in perfectly but with small pizzas its fine) and then go under a preheated broiler.
These days I use a large cast iron round pizza plate by lodge (idk what its called really) so i guess it is closer to steel than stone. The results are gorgeous for a home oven
The cast iron or stainless steel pan method with hob and broil is far superior and faster. Just using a home temp oven is too slow. Cook the bottom of the pizza on the hob 1-2 mins. Move to broiler cook the top for 3-4 mins. The direct heat gets a better result.
By the way, could you give me a hint, what oven setting is the best for pizza. I gave an electric oven with multiple options to set it up: bottom heat only, top heat only, top and bottom heat and finally hot air ventilation.
couldn't make great pizza for years, then discovered how to make german "flame cake" and now my pizzas are bueno too. imho regular metal baking tin and oven at least 210°C. high temp really makes the difference :)
We don't have pizza steel in my country, at all. Something you didn't consider.
Well, virtually any 1/8th-1/4 inch oil-seasoned sheet of mild steel will do.
Truly one of the easier DIYs possible, much easier than cutting a stone anyway.
If you need something off the shelf a particularly large cast iron pan does the trick pretty well.
What if you have an outdoor gas oven like an Ooni. Would you replace the stone with steel?
I would think the higher temperature in the Ooni wouldn't be good with the steel. I've been able to get my steel up to 600°F in my home oven and it will really get the bottom of the pizza dark and crispy in the time it takes to cook how I like, if the temp was higher I feel like it would be too much for the steel.
Yeah exactly what ledheavy26 said! I’ve tried steel in higher temperature ovens, and it just burns the bottom. At temperatures above about 600F, stone is more ideal.
I'm curious how cast iron works compared to your steel. We went from a stone to cast iron and haven't looked back, especially because we cook at least a couple pizzas in succession, so the heat retention is important.
We preheat it on the bottom rack for 60 minutes at 475F, and cook it on the bottom rack. We use a little semolina or corn meal to help with the sliding off of the peel.
I bought a pizza stone a couple of years ago for my electric kitchen oven. I switched from the oven to a BBQ, and the results improved dramatically. Also, I pre-bake my pizza with only the tomato sauce and the parmigiano reggiano on top for two minutes first to get a crunchy bottom and crust without burning the other toppings like the mozzarella or the onions. Nevertheless, it seems the steel plate would still be the better choice.
For people who have both and making a few pizzas at a time, you could stack the steel on the stone to keep the steel heated longer as the stone "charges" the heat retention of the steel. Be careful of the oven rack from bowing due to the large amount of weight and possibly coming off the side rails.
Seems kind of pointless , because you have to also heat the stone , air doesn't take much heat , but the stone compared to the steel and pizza has much more thermal capacity , so it would take more energy
I was using stones long before steels were a thing(and I'm not saying they are better). Stones seem to work but only if placed on the bottom/sole of the oven and that typically requires a gas oven and almost a 45min to 1 hr preheat at 525. I also cook the pizza on the stone for about 3 minutes to char the crust and move to an upper rack to finish it off. That said I would probably buy a steel now days.
One small advantage a stone may have is that some situations they can absorb small amount of moisture/steam instead of trapping it between your pizza/bread and the stone...no rust and no seasoning required. Probably another reason you see them in pizza ovens. You can just scrape and brush them down.
Charlie, you are one of my two favorite pizza channels! Question, what does adding olive oil do to making pizza dough do? Like adding 2 Tablespoons to the dough for a 16 oz. ball vs. not adding the oil?
I love the taste of oil in pizza dough. I prefer a neutral oil like peanut, so that I don't eat heat destroyed oil. My comment might offend Italian's though.
There’s a seller on Etsy that sells all different sizes of 3/8” A36 baking steel that’s pre-seasoned. Can make custom sizes as well. Still pricey but cheaper than Baking Steel.
...therefore using an Aluminium baking plate would be around FIVE TIMES more heat efficient both in time to heat and transfer.
It took me years to figure out how to make a restaurant quality pizza at home. Finding the proper dough hydration, proofing, oven temps and and cooking surfaces. The pizza steel is the way to go. I put my pies in an aluminum pizza pan for 3/4 of the bake on the steel and remove it from the pan for the last 1/4 using a narrow offset spatula, sliding it directly on the steel again. This allows the cheese and toppings extra time to cook and keeps the bottom from overcooking. It takes some practice turning the pies out of the pan onto the hot steel. I rub a cold butter stick and then some olive oil on the pans before putting in the dough to keep it from sticking.
My favorite way to cook a pizza is in my cast iron skillet. But if you're wanting a more traditional style pizza, Dyna-Glo makes a 14in cast iron "Grill Pan" that is $20 at Home Depot that ships for free. Only way the pizza stone is really useful is on my charcoal grill.
I have tried both the stone and the steel. The steel is way better.
Truth is: you don't even need a big slab of steel. You just need something to transfer heat to the bottom of your pizza.
I bake with rojnd steel sheet pans, works wonderfully and I get browned crust on the bottom every time. You need to preheat the oven as high as it goes, works better if it's a convection oven, but thats not a must. But you don't need to do this for an hour like with a big stone or steel.
In fact what I would call the biggest lie or misconception is limiting your ovens temperature when it can get higher. Why should you set it to 200⁰C or something when it can get to 275⁰C? A commercial pizza oven goes at 350⁰C or even more and that's a good thing.
I have a stone. Granite. 30 millimeters thick!
It really makes a difference.
And turn the oven up to 300 degree C.
The heat stored in the stone is really noticeable. Even after opening the oven it still keeps the heat really well, and more even.
Would be interesting to see you do a compare of that.
Use a 30 millimeter thick granite stone that is as large as fits the oven. And 300 degree C.
And use a proper oven - if you have that over there?
Create an air fryer pizza oven with a grate for air to pass through, and it needs to be able to add a wood smoke to it. That would be really cool
I recently got a steel and I'm never going back to a stone, there is no comparison! :) One other thing that should be mentioned about stones is that they are quite easy to break. I broke at last 2 stones in the past : dropped one, other cracked in oven, presumably because i didn't let it fully dry after cleaning.
Why would it be wet for cleaning?
There are some Etsy sellers who sell baking steels at whatever size/thickness you need pre-seasoned for much cheaper (for the same size/thickness) than the big companies. Still gonna be $70-150 for a nice sized one, but better than $150+.
On amazon they sell them for 50 bucks
I recently did an experiment with one of my old cast iron skillets. I don't have a huge surface to bake an XL family size pizza sheet, but for a Napolitana like in this video it's perfect. Result: yup! it works so much better than those porous stones. I think it also absorbs heat so much faster, so again, makes so much more sense for a home kitchen that doesn't bake pies in an assembly line cadence.
Isnt the stone about the sponge effect and not about the conductivity? It takes humidity in while also being hot
I use screens,clean up is the obly downside.
Even commercial sheet pans seem to warp at the highest temperatures my oven gets to.
I switched to pizza steel years ago. Much more durable and easier to clean. I have used both cast iron and stainless steel. They aren’t actually more expensive if you know what to look for. There are companies that sell slabs of steel cheap that’s how I got my stainless steel ones.
You can get a Lodge cast iron pizza stone for $40. I just keep it in the oven.
4 Questions:
1. Can't you get the same results from a stone if you just cook it longer? Or will that just overcook the top!?
2. Could you use a flat cast iron pan to get *similar* - if not exactly the same - results as a steel!?
3. Is a stone best for an outdoor, wood-fired pizza oven!?
4. ARE there *other* good uses for a stone indoors? Like bread baking?
Thanks!
so basically, if you're using something that can get to those high temperatures that professional ovens can reach, a baking stone is good cause you won't burn the pizza. but in the oven it's not necessary
If you set your pizza steel about 2/3 down, you then can make use of your broiler as well. I preheat my oven to 550F, then I crank on the broiler, which helps to get the floor of the steel up to 670F. Switch back to 550F oven, launch the pizza... then you can pop back on the broiler as you want to to help finish the pizza.
Or how about a thin pizza pan made of steel that you can build a pizza on without extra equipment. No peel no pizza steel just let if finsh in the steel sheet pan and let it melt and brown without the broiler. Why make it so complicated. Grocery stores sell 16" pizza pans with holes in them that work so good! Without much preheat. And you don't need to use a pizza peel.
I wish Charlie would test a Calphalon pizza pan. Build the pizza on it put it in.
We prefer a baking steel as well. Our oven has a 'convection roast' setting that gives heat from the top and bottom simultaneously, saving us the step of switching to the broiler during cooking. We still use our stone for baking bread.
I have always wondered about these weird pizza stone things for home use. But after seeing this I realized that I probably would not get all that much better quality out of it. As some of the commoners say the recipe for the dough and giving the dough enough time to rise and proof goes a long way in making the dough actually tastes like restaurant quality
why not turn the stone over, move to top rack, then start cooking? or did i miss that?
They're like $20. I put it under the boiler first which gets the stone plenty hot. I also use a screen which works fine for frozen pizzas.
The key is mastering the dough
Hi mate , have you ever tried making pizza with spelt flour ? If not I’d be very interested in seeing you try as spelt is low GI for those people who can’t handle high gluten.
For a bit more, just get an Ooni Karu 12 with the gas attachment for $400. It can run on wood or propane, gets 800 deg F, and makes the best pizza you'll ever have.
Preheating for 90 minutes is quite a long time. I wonder if you could do a comparison for length of preheating at 30-minute intervals maybe? Leaving the oven running on high for so long is a lot of extra cost and pre-planning so it would be interesting to see if there's a point of diminishing returns.
Also, what happened with the bagels? Still working on it?
It didn’t seem to have a ton of interest relative to pizza stuff, so I took a break from it. I’m hoping to get back to it at some point though and come up with a final recipe!
@@CharlieAndersonCookingcool! My daughter asks like every week. Lol.
Myself and some friends have purchased our steels from 222 Steel Designs in Pennsylvania. Local company, Made in USA. 1/4” A36 seasoned steel. Not the most expensive, but not the cheapest. My steel is a GAME-CHANGER!
I only wish the baking steels would have a raised lip on each of the 3 sides, with one side (the front edge of the steel that faces you) without a lip. I just think it'd make cleanup easier and prevent any particulates from getting off the surface of the steel, onto the oven floor/base, after cooking.
one of my fav channels keep doing you bro
I just use the grill that came with the oven. Perfect crust. It's completely unnecessary to have stone or steel in your oven at home.
Pizza stones are made for propper pizza ovens. If you put steel in a real pizza oven it would burn it to a crisp. If your oven is weak steel makes sense, but under ideal circumstances its stone and only stone.
I just saw your video "How I Made the Perfect NYC Pizza (Full Documentary)". Very informative and thank you for the in-depth effort! When it came to tomato sauces, I use Don Pepino pizza sauce here in NC. It tastes great for me and besides, it's imported...from NJ! 😋👍😁😸
My issue is that the oven in my apartment has the broiler in the pull out drawer below the main oven compartment, which I use to store all my excess cake tins. So my steel gets too hot and burns my pizza by the time the cheese is all nice and gooey. My apartment doesn't have the cabinet space to store my excess baking belongings.
I bought 6" square unglazed clay tiles from a flooring store and arrange those on the oven rack. Very inexpensive and easy to replace one if it cracks.
Im wondering if cast iron would be better than steel & stone
Why start with Adam Raguseas voiceover to get a pizza stone? He himself switched to a baking steel and made a video about it.
I bought mine about 10 years ago from Baking STeel in Hanover MA. I drove down and got it (I custom ordered a specific size), and they were so cool and nice. Gave me the tour :D Best oven pizza ever with this thing - not to mention the other stuff they make with their steels.
From time to time, I cook pizza using a baking stone in my Weber kettle grill….one can get the temp to 700+ degrees. The pizza comes out fantastic
Why wood oven is the biggest lie in professionnal pizza making
Damn it's nice to know that this video is for oven users. Temperature in my grill is way above that of regular oven.
I've been thinking about why New York pizzerias have their own unique taste that is difficult to replicate at home. The seasoning on a stone, with months/years of use, might deposit flavor into it that you can smell just firing up the stone itself. I noticed this when firing up my outdoor propane pizza oven that uses a stone.
The oven in a NY pizzeria is also used pretty much every day of the week, indoors, and with pizzas going in and out every hour. On top of that the years of experience the pizzeria owners have, they know much more in depth about every single detail that goes into a good New York slice.
I have a Stone and electric oven.Set it to 500°.Put stone under the broiler for 15 minutes.The stone gets to over 600. Browns the bottom of the pizza just fine. Crispy as anything.Just use great ingredients and have no issues. Says if you're at home buying a stone's not worth it but paying quadruple for a steel that's barely better is?
Does anyone use a steel and a stone at the same time? I have a baking steel pro which is primarily what I use now, but have an old stone which I used to use. Thought steel up top (top gas broiler) and stone on a lower rack to crisp up towards end of baking might work well. Curious if anyone else has tried that?
Perhaps it depends on the stone and oven, but I can't really justify buying a baking steel right now, especially when my pizza stone gives me the result that looks like your steel pizza. Maybe someday I'll splurge, but not today.
Best pizza stone is a $20 cast iron skillet you can find at Walmart.
The secret is an oven that can reach the proper heat, and a biscotto stone. Instead of investing in a stone or steel save up for an effeuno oven or one of the fire/gas ovens dedicated to making pizza.
This is the Dunkin' Donuts coffee scenario with pizza.
In the 1980s, coffee in America was terrible. Percolator, burned and old. Dunkin' Donuts got a reputation for great coffee because they actually made it fresh throughout the day- not because the coffee itself was particularly extraordinary. That reputation has stuck for decades.
Similarly with pizza stones, the advice is based on a pre-steel context. Baking steels have really only been around for ten years or so. Before then, a stone was WAY better for baking pizzas than using a regular sheet pan, which is what most Americans would have baked their pizzas on. )I know that's what I did as a kid on the 80s being Appian Way pizza mix). And that's how stones got their reputation asx essential pizza making kit.
Yes, it's worth reevaluating advice as tone goes by. But it's important also to understand the context in which this advice was given.
By the way Serious eats recommends using a steel for the cooking surface and a stone for the "lid" of the pizza oven, radiating heat down to cook the top.
speaking of helen rennie, she has a video showing that your super-dark well-seasoned baking sheet tray, far from being something you just have to "accept", is in fact what you _want_ here!
the darker it is the faster it browns what you put on it
You can get a lot of the benefit of a baking steel with a cast iron pizza pan. One trick is you can start the pizza on the stove top pouring lots of heat into the bottom of the pan, then, when you can see that the bottom has started cooking you pop it in the oven right under the broiler until the top is cooked. one big advantage is no preheating necessary. if you have two pans you can make the continuously .
Even though Adam was in the clip at the start saying to use a pizza stone he uses a steel too and has also made a video on the benefits of a steel