Exposing the Biggest Lie in Pizza Making
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- Опубликовано: 25 апр 2024
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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.1742 thermal conductivity probably doesn't change to any noticeable degree with different common steel alloys. thats definitely the best way to do it imo, good luck :p
@@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.
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
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
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!
Every since watching your trial and error of making the perfect pizza, I've wanted a pizza steel. Thanks for sharing your favorite brand ❤
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
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
Love my steel, plus seems like a big heat sink that helps regulate Temps in my gas oven during regular every day cooks
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.
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.
one of my fav channels keep doing you bro
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!
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. 👍
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.
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.
I pretty consistently get a bake equivalent to your steel bake example, on my home oven pizza stone. It’s 16x16 squared stone, and gets to nearly 600°F on my convection roast setting.
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!
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.
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?
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
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).
Vevor sells baking steel plates 0.2" or 0.4" thick for around $50 or less on eBay.
Only downside is the dimensions are odd, like 20" x 14.2"or 16.2"x 14.2". But you solve that by buying a smaller steel (hot rolled/a36/mild steel) plate of similar thickness that fills out the short dimension your bigger plate. Just clean and season it before using.
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.
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.
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
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 :)
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
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! 😋👍😁😸
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.
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 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.
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.
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!
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.
@@michaelmashburn6068yes, I only use mine for home defense and weight lifting. I may try a pizza one day.
I use screens,clean up is the obly downside.
Even commercial sheet pans seem to warp at the highest temperatures my oven gets to.
Good demo!
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
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!
I use an Anova oven with steam injection and a baking steel. For years I used pizza stones in gas and electric ovens. Steel works best and I can clean carbon deposits off it as well.
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.
You getting pretty jacked up Charlie… keep the gains going my dude!!!
Haha thanks!
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
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!
Another method out there is to lay a pizza stone under a pizza steel, in order to help with heat retention. It may be worth experimenting with sheet pan over a pizza stone. May want to cut one side of the sheet pan in order to make it easy to
move the pizza dough, in and out.
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.
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 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?
They're like $20. I put it under the boiler first which gets the stone plenty hot. I also use a screen which works fine for frozen pizzas.
I bought a pizza stone a couple of years ago for my electric kitchen oven. I switched from the oven to a BBQ, and the results improved dramatically. Also, I pre-bake my pizza with only the tomato sauce and the parmigiano reggiano on top for two minutes first to get a crunchy bottom and crust without burning the other toppings like the mozzarella or the onions. Nevertheless, it seems the steel plate would still be the better choice.
Thank you for this video, I was buying a stone cause I saw this video recommending it.
I have a stove top cast iron griddle with one flat side. I put that in the oven and make oval pizzas. Works great
I've been using a 7$cad walmart steel pizza pan and it seems to do the trick, nice and dark bottom, transfers heat too well sometimes hahaha
On the cheapest GE electric oven that runs to 500 it takes 10 min per pizza so a steel would help a lot with that. This oven won't let you run the broiler and main heating unit at the same time so you lose a ton of heat.
I have always seen these videos and have consistently read that steels are better, but I’ve always achieved amazing results with my stone. Perhaps it’s my oven or the dough recipes I use, but my stone-baked pizzas always come out looking like yours cooked on your steel. I don’t have convection either.
I found a 16” rounds lodge cast iron with no walls that works great. Only spent 30 dollars on it. It was probably the best upgrade for my home pizza making.
Online?
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?
Curious... what hydration rate was the dough you used in these tests?
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.
I also switched to steel, there is no comparison.
I have 2 baking sheets. I guess stacking them would improve things a bit?
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?
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.
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.
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!
wonder how cool it would be to bake on a pink salt block. It has even more conductivity then steel.
good tips!
IA quick Google search says iron is 3x as dense as granite. Let alone more conductive. If you order pizza in, fry it in butter In a cast iron pan once you get it home. Fair warning, you'll never be able to eat pizza straight from the pizzeria again. Doesn't matter how good the initial pizza oven was, they don't come close to the crispness achieved by this extra step.
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 tried both the stone and the steel. The steel is way better.
Either stone, steel or baking tray, if I don't pre cook I cant get the bottom done before browning the cheese.
The main problem with baking stones is that there are just so many bad ones on the market. The one I use is a Food Network brand stone that cost $40 back in 2012, and was absolutely one of the best kitchen investments I've ever made. I don't think that item is made any more, and I've never since seen anything even close to it's quality in any store. I've made countless pizzas on it, and it's never let me down. I've since bought a pizza steel, and that does give slightly better results with pizza. But the stone is definitely still great.
Another thing to consider is that there are plenty of people who make pizza and also bake bread, and this is where a stone is really more useful than a steel. While a baking steel gives slightly (or even a lot in some cases) better results with pizza than a stone, it actually conducts heat a little _too_ well for bread. A quick bake at ten minutes or less is where a steel really shines, but at longer bake times with bread, it will actually just burn it. A stone gives a better bake with a longer time in the oven, without a doubt- or at lest a good stone does. So I'd say it's really a bit of a stretch to say that there's no reason to buy a stone, unless pizza is the only thing you'll ever make with it.
The Lodge cast iron pizza pan is a good alternative for less money than a steel, browning on the bottom looks about the same
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.
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.
The Steel is nice and efficient once it's heated but waiting an hour and a half just to preheat the steel is not practical for most home use. It sure does give you nice results though.
I just use a thin steel pan with oil drizzled on it. No pizza peel i spread the pizza on the pan and load it at 500 degrees (highest temp on my oven) on the lowest rack for 12 min and it comes out perfect each time.
You don't preheat the pan? I find a huge difference in both the rise of the crust and overall crispiness between preheating and not preheating.
@@AlokSomani No i don't, i build my pizza directly on the pan to avoid the need of using a peel and having the need to transfer a built 16" pizza onto a "16 inch pan which is rather difficult to line up once the pizza is built. If i had a 20" pan for transferring a 16" pizza it would be easier. But so far I'm very comfortable doing it my current way and it saves a transferring step which i like. Drizzling a bit of avocado oil on the pan is what gets it crispy. I've never seen anyone do this on their pan pizzas and thought I'd try it. I know everyone has their own style but this is the research I've done for my setup and everyone i let try says it's some of the best pizza they've ever had.You can try this technique if you like but imo the best way is what you can dial in for your setup.
@@ryuken4065 Cool, yeah, whatever works for you. I haven't tried cooking pizza in a steel pan, so I don't know how much difference preheating that would make anyway (they tend to be pretty thin). I use a thick cast iron pizza pan, so it definitely needs the preheating. But yes, the transfer is a hassle after fully building even a 14 inch pizza. Corn meal or semolina helps there.
Steel pan with oil seems like it would be crispy and tasty.
@@AlokSomani Yess the pan is thin but i've never burned my pizzas. When i first tried this technique i thought i'd start mid oven so i don't burn the pizza but it turns out better when i tried lowest rack closer to heating element.
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.
would cast iron pan be a good alternative?
Stones have a place, I greatly prefer them to steels for things like bagels since they're slower.
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?
Which type of steel is your pizza steel made of? In my country i am not able to find a prebuilt product so need to get it custom made. What type of steel do i need?
It’s A36 carbon steel!
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.
How do you feel about cast iron vs steel?
Honestly, I just use an aluminum pizza tray with holes in it and I get fine results. I'm not making my own dough, I usually just do frozen pizzas or use tortillas/pitas/naan if I'm building my own pizza. The pan I have is nice, but it's only rated for like 400 degrees Fahrenheit, so it can't really get the best results for home pizza making. If it could handle higher temperatures it would probably be really good, but as is, I still get good pizza out of it.
I have a steel in my oven. And literally have 9 clay bricks in my gas grill I use as a stone when it's warm out.
I don't know what the difference is, but in my former house I had dual ovens, and I put a Baking Steel in one with a pizza stone in the other. I'd regularly use both ovens to bake pizzas in parallel. In that setup, the pizzas were absolutely indistinguishable. I will say that I didn't painstakingly ensure identical cooking times like you did, so maybe I was unknowingly cooking the stone pizzas a bit longer. Or maybe there was some weird difference between the two (supposedly identical) ovens. But regardless, for years on end of making pizzas on both (and initially assuming that there would be a big difference, so I really paid attention to it at first), I never was able to find a real difference, which proved to me that it's at least POSSIBLE to get the same results. I guess that's a long way of saying "your mileage may vary."
It’s crazy though because I’ve cooked your recipe on my stone several times and my pizzas always crisp up nice with a nice bottom just like you show in this video with the pizza cooked on a steel. In fact i would even say mine typically look better than what you have shown in this video. So maybe a steel is better but I’m getting the same results and better with my stone on the lowest rack at 550F preheated for one hour.
Im wondering if cast iron would be better than steel & stone
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.
why not turn the stone over, move to top rack, then start cooking? or did i miss that?
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
Steel is for a Chicago style crusts. Stones are for NY style.
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.
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
U have to try the italian Vito's technique of stretching the dough
Electric oven and Steel works great for me! Thanks for your demo...solid 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.
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.
Stones can be overall better in one scenario; you have a "proper" oven that reaches extremely high temperatures in the hottest spot and with the heat source being from the back. This is from my understanding and experience.
In a typical oven (especially a basic electric) I had better overall experience with a well seasoned perforated pan to be honest. That's at temps not exeeding 500 in an electric. Best experience in a small gas oven that could reach over 750 was a stone though. Not sure why. It's anecdotal of course.
As for outdoor pizza oven the stone is a natural fit. Maybe I'll try a proper thick steel... I have always cooked my garlic cheese bread (very thick) in cast iron and it's perfect so...
I would like to add that the dough on the right in the thumbnail is not what I prefer. I don't like the bottom to be overly dark. I like a light golden bottom with char spots along with a medium golden brown to light brown crust.
Edit 2 - okay so now that I've watched it the video basically points this stuff out. With a thinner skin, high heat, and steel you'll get the kind of bottom I don't like.
Truth!