Exposing the Biggest Lie in Pizza Making

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3 ай бұрын

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🔪 EQUIPMENT USED IN THIS VIDEO
🍕 BAKING STEELS (Get 10% Off Using the Code "CHARLIE10")
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Pizza Stone: amzn.to/3y1NwBw
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
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Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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@CharlieAndersonCooking Ай бұрын

Let Me Help You👇🏼 ✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.page/7a77956bb5 🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time charlie-s-site-1fe4.thinkific.com/courses/pizzadoughmastery

@ferrarim5p75 24 күн бұрын

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.

@emrom918 3 ай бұрын

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.

@bennyb.1742 3 ай бұрын

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.

@emrom918 3 ай бұрын

@@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

@leifericson923 3 ай бұрын

@@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

@haha7836hahah 3 ай бұрын

@@leifericson923i am also thinking of making it on my own. Do you recommend a36 or 304?

@joeofloath 3 ай бұрын

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.

@kylelitwack 3 ай бұрын

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.

@DKTD23 3 ай бұрын

Link?

@DanielJacksonisbiggerinside 3 ай бұрын

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.)

@Grunttamer 3 ай бұрын

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

@Iisakki3000 3 ай бұрын

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.

@AlokSomani 3 ай бұрын

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.

@t20sgrunt36 3 ай бұрын

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

@Mr._Chievous 3 ай бұрын

forget pre-heating for a half our. just go straight to the broiler to pre-heat and save yourself 20 minutes

@tonyd0001 3 ай бұрын

If you switch to a steel, I guarantee your results improve drastically

@Grunttamer 3 ай бұрын

@@Mr._Chievous that’s a joke right? Broiler on a cold stone is a recipe for a cracked stone

@jojoprocess2820 23 күн бұрын

@@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

@deineomma123 8 күн бұрын

buttery flaky crust

@Sleezy.Design 3 ай бұрын

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.

@annchovy6 3 ай бұрын

For pizza and flatbreads the steel wins, but stones are good for loaves since they need to bake much longer.

@AlexT-sy6nm 3 ай бұрын

@@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.

@DKTD23 3 ай бұрын

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.

@sebaba001 2 ай бұрын

@@annchovy6 dutch oven just the best for breads in home oven

@jakx2ob Ай бұрын

Steel is a lot more expensive

@THCV4 3 ай бұрын

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!

@user-cj5zo4zm6j 3 ай бұрын

Every since watching your trial and error of making the perfect pizza, I've wanted a pizza steel. Thanks for sharing your favorite brand ❤

@CheeseDud 3 ай бұрын

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

@CharlieAndersonCooking 3 ай бұрын

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.

@bcatbb2896 3 ай бұрын

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

@cjaquilino 3 ай бұрын

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.

@guycoburn1633 3 ай бұрын

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.

@andrewgarcia4168 3 ай бұрын

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.

@leafster1337 3 ай бұрын

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

@thegolfcartshop 3 ай бұрын

one of my fav channels keep doing you bro

@Outerspacepotatoman423 3 ай бұрын

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!

@Jimmyjames19833 3 ай бұрын

Love my steel, plus seems like a big heat sink that helps regulate Temps in my gas oven during regular every day cooks

@lukeanderson4593 Ай бұрын

i was recently wondering if it would be apt for me to leave it in there for this exact purpose. thanks

@tridoc99 2 ай бұрын

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!

@sandhill9313 3 ай бұрын

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.

@stenquists1 3 ай бұрын

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.

@michaelmashburn6068 3 ай бұрын

I have one of these, and it's nice because you can use it for more than just pizza

@kylelitwack 3 ай бұрын

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.

@Daseril 3 ай бұрын

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?

@indellibleink 3 ай бұрын

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.

@MikeKasprzak 3 ай бұрын

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).

@richy20119 2 ай бұрын

Would a stone in a Halo 16 outdoor pizza oven be better than a baking steel?

@_Ekaros Ай бұрын

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.

@peteraaronbaron1702 3 ай бұрын

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.

@TheMonkdad 8 сағат бұрын

After making way too many pizzas at home I’ve come to the conclusion that in order of importance: 1- Dough. Go to Vito Lacopelli’s channel. The best! 2-Oven temperature needs to be over 700 degrees. I purchased several electric self cleaning ovens and modified them to override the safety features. Then use a laser thermometer. Use 2 stones. 1 on the bottom and one on the top. 3- Fresh mozzarella and fresh Basil and don’t forget a moderate drizzle of really good olive oil. In the end it’s still difficult to match a pizza parlor because of the deck oven being automatically held at about 750 degrees and it’s all they do. The dough is fresh and isn’t sitting around. Everyone says they like my pizza but I can never eat it because I’m constantly making the next pizza. If I want to enjoy a pizza with friends I go out.

@patrickmundy1966 2 ай бұрын

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! 😋👍😁😸

@7Swans0n 3 ай бұрын

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

@jamkpa 2 ай бұрын

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?

@xxkissmeketutxx Ай бұрын

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.

@zay-lias 3 ай бұрын

You getting pretty jacked up Charlie… keep the gains going my dude!!!

@CharlieAndersonCooking 3 ай бұрын

Haha thanks!

@eyeofbass 3 ай бұрын

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.

@lanceuppercut2204 3 ай бұрын

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

@jooky5 Ай бұрын

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

@filmsarefriends1950 3 ай бұрын

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.

@pslavish 3 ай бұрын

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?

@haha7836hahah 3 ай бұрын

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?

@CharlieAndersonCooking 3 ай бұрын

It’s A36 carbon steel!

@dle4811 3 ай бұрын

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.

@walterw2 3 ай бұрын

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

@simonandersson9179 3 ай бұрын

As long is foodgrade

@Knight_Kin 3 ай бұрын

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.

@jssdl4287 3 ай бұрын

@@simonandersson9179 Flat top griddles used in diners and restaurants are made from A36 steel.

@jssdl4287 3 ай бұрын

@@Knight_Kin the price difference is more like $100

@ThisRandomGuyYouDidntNotice 3 ай бұрын

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 :)

@AlokSomani 3 ай бұрын

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.

@fuchsiasdreams 3 ай бұрын

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

@fuchsiasdreams 3 ай бұрын

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.

@bloozedaddy 3 ай бұрын

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 .

@eyeofbass 3 ай бұрын

This man knows what he’s talking about. Well done. 👍

@rkmugen 10 күн бұрын

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.

@fathersonandskillet 20 күн бұрын

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.

@slaplapdog 3 ай бұрын

I use screens,clean up is the obly downside. Even commercial sheet pans seem to warp at the highest temperatures my oven gets to.

@th6252 3 ай бұрын

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.

@boolaga 3 ай бұрын

9:43 Missing File. Now I'll never know. 😢

@CharlieAndersonCooking 3 ай бұрын

Whoops, yeah it was just a comment from a previous video where someone said my baking steel is seasoned to the high heavens haha.

@johndavidson940 3 ай бұрын

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.

@Headhunter-5000 Ай бұрын

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.

@xlilsasuke4x 3 ай бұрын

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

@MisterM2402 3 ай бұрын

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.

@wayned5872 3 ай бұрын

Im wondering if cast iron would be better than steel & stone

@zackvirgo3597 3 ай бұрын

How do you feel about cast iron vs steel?

@joetacchino4470 3 ай бұрын

What if you have an outdoor gas oven like an Ooni. Would you replace the stone with steel?

@ledheavy26 3 ай бұрын

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.

@CharlieAndersonCooking 3 ай бұрын

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.

@neurocosm 2 ай бұрын

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.

@smokeystriper Ай бұрын

I have a stone and a steel but my favorite way to cook a thin crust pizza is parchment right on the rack, at the bottom of my electric oven. 500 F for 7-8 minutes. If I'm reheating a slice I use a cast iron pan on the stove top. Med heat.

@user-zz5rk7xc4w 2 ай бұрын

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!

@blockchainfork 3 ай бұрын

why not turn the stone over, move to top rack, then start cooking? or did i miss that?

@famistudio 3 ай бұрын

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.

@prndownload 3 ай бұрын

Why would it be wet for cleaning?

@jamesellsworth9673 3 ай бұрын

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.

@railasvuo 2 ай бұрын

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

@ThatGamerDude9000 3 ай бұрын

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.

@briandress2448 11 күн бұрын

hey brother i cant decide to get a baking steel or get a indoor pizza oven

@VindictiveMoose 3 ай бұрын

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.

@Knight_Kin 3 ай бұрын

Yeah you have to clean them with an oil, soap and water destroys stones and will guarantee they will crack in the oven.

@patrickmundy1966 2 ай бұрын

I just scrape off any residue while the stone is hot and pre-heating for 30 to 45 minutes is a must!

@YouzACoopa Ай бұрын

dropping a pizza steel comes with its own hazards

@falafavasofa 3 ай бұрын

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.

@matejmotuz108 29 күн бұрын

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

@Kato22PR 3 ай бұрын

Thank you for this video, I was buying a stone cause I saw this video recommending it.

@MostHolyPlace2 3 ай бұрын

I have tried both the stone and the steel. The steel is way better.

@jamkpa 3 ай бұрын

Good demo!

@ZachComa Сағат бұрын

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.

@KirschFamilyVideos 3 ай бұрын

Curious... what hydration rate was the dough you used in these tests?

@celestial5693 3 ай бұрын

If anyone here can recommend a decent steel in the UK that they have used - let me know. A lot of them are quite pricey and I want to make sure I get one that’s decent!

@Warpedsmac 5 күн бұрын

...therefore using an Aluminium baking plate would be around FIVE TIMES more heat efficient both in time to heat and transfer.

@Franzosenkoenig 10 күн бұрын

Isnt the stone about the sponge effect and not about the conductivity? It takes humidity in while also being hot

@fn8210 22 күн бұрын

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.

@kakungulu 2 ай бұрын

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.

@peterinbrat 3 ай бұрын

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.

@thumbwarriordx 6 күн бұрын

The pizza stone has its role, but if you haven't been juicing your home oven... You can use a steel and the steel is just more effective (too effective for high temp ovens). Plus easier to handle and store when you're not using it. Steel is up to temp in half the time of a stone too.

@mikejones-nd6ni 2 ай бұрын

The key is mastering the dough

@superviola88 3 ай бұрын

would cast iron pan be a good alternative?

@karsnoordhuis4351 Ай бұрын

Bit late to the party but yes, yes it is. Any oven proof pan would do really.

@Veretax Ай бұрын

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

@schubser3327 3 ай бұрын

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.

@Xanthopteryx 3 ай бұрын

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?

@matthewwynne939 24 күн бұрын

I worked at Bed Bath & Beyond when pizza stones first started to become popular. I had to inspect every box because they frequently came in cracked or chipped. I've always been too frugal to use these products, not because of the price the items themselves, but thinking about all the electricity/gas used in the massive amount of preheating required.

@Bass_Nomad. 5 күн бұрын

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.

@MissionFitnessCTC 3 ай бұрын

good tips!

@TofuInc Ай бұрын

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.

@CoolJay77 2 ай бұрын

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.

@RockTheCage55 3 ай бұрын

do you broil with door open or closed?

@CharlieAndersonCooking 3 ай бұрын

With the door closed!

@johnnymnemonic69 22 күн бұрын

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

@bpc23 3 ай бұрын

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.

@jasont9863 3 ай бұрын

What about cast iron vs steel? Would one have an advantage over the other?

@walterw2 3 ай бұрын

the steel won't break if you drop it, otherwise i'm pretty sure they're thermally the same

@jasont9863 3 ай бұрын

@@walterw2 I'm using a lodge cast iron pizza pan and was wondering if a baking steel would be an upgrade or not, thanks for the help

@lowellhall7927 3 ай бұрын

The Lodge cast iron pizza pan is a good alternative for less money than a steel, browning on the bottom looks about the same

@SFuruli Ай бұрын

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.

@AnthonyManzo-oo7ss 3 ай бұрын

wonder how cool it would be to bake on a pink salt block. It has even more conductivity then steel.

@macrumpton 21 күн бұрын

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 .

@valeriexoxo 3 ай бұрын

Is it weird that my gas oven’s broiler is in a separate drawer on the bottom?

@nicosgeo 3 ай бұрын

Either stone, steel or baking tray, if I don't pre cook I cant get the bottom done before browning the cheese.

@tastyfrzz1 Ай бұрын

I agree. I used stones for several.yesrs then switched to a thick steel and the results are much better.

@schleet_productions 2 ай бұрын

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.

@cristianespinal9917 3 ай бұрын

I have a stove top cast iron griddle with one flat side. I put that in the oven and make oval pizzas. Works great

@dinein1970 3 ай бұрын

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.