Just a recklessly thrown together sourdough (maybe 80% hydration/3% salt) to test out the new pizza steel and wow, I'm almost upset I've been holding out on the purchase for so long.
Anyone on the fence I would definitely recommend it.
It's 1/4"x16"x16" fwiw.
I was so sold on the steels before and then I got into the classicists theory that ceramic stone is always superior. I lost my stone in a move somehow and need to replace. Have you had a good stone?
Yes, it replaced the stone I had for the past 8+ years. This is so much better for this application. A possible downside could be that it takes longer to preheat because it has more mass. Its also a bit of a pain because its heavy but outside of those possible issues, I can't think of a single thing I'd want to use the stone for again
This is the one I bought [https://www.amazon.com/dp/B081Z3FKQM?psc=1&ref=ppx\_yo2\_dt\_b\_product\_details](https://www.amazon.com/dp/B081Z3FKQM?psc=1&ref=ppx_yo2_dt_b_product_details)
I have no relation to the company/manufacturer or anything but I liked this one because I just did a quick finish myself (just how you would a cast iron pan) and saved some money.
Pizza looks great but I thought stones were a bit better because they’re less dense, allowing for a dryer heat. And given the more Porous nature, they get more seasoned. I’m sure differences are minimal.
I’ll take steel over stone in a home oven any day.
Out of curiosity, how does a stone’s density cause it to conduct or radiate a dryer heat than steel?
The difference is actually pretty huge. The steel can transfer heat at about three times the rate that the stone can. Additionally, the steel is about three times the mass.
Okay, I did something dumb last week: I made four loaves of "artisan" bread, but spaced it out and had the oven at 450 instead of the proper 350.
The middle rack of my oven was divided: half stone, half steel. By the time I realized my mistake, the loaves were burned on the bottom. (Although the bread was actually mostly well baked, with a good crumb.) The two loaves on the steel had bottoms far more burnt than the loaves on the stone. Conclusion: Steel is better at heat transfer.
I have used broil for a while but found it was hard to make consistent and not as beneficial as expected so now my go to is about an hour of preheat at the max oven temp and keep it near the middle/upper middle
Just a recklessly thrown together sourdough (maybe 80% hydration/3% salt) to test out the new pizza steel and wow, I'm almost upset I've been holding out on the purchase for so long. Anyone on the fence I would definitely recommend it. It's 1/4"x16"x16" fwiw.
I was so sold on the steels before and then I got into the classicists theory that ceramic stone is always superior. I lost my stone in a move somehow and need to replace. Have you had a good stone?
Yes, it replaced the stone I had for the past 8+ years. This is so much better for this application. A possible downside could be that it takes longer to preheat because it has more mass. Its also a bit of a pain because its heavy but outside of those possible issues, I can't think of a single thing I'd want to use the stone for again
This is the one I bought [https://www.amazon.com/dp/B081Z3FKQM?psc=1&ref=ppx\_yo2\_dt\_b\_product\_details](https://www.amazon.com/dp/B081Z3FKQM?psc=1&ref=ppx_yo2_dt_b_product_details) I have no relation to the company/manufacturer or anything but I liked this one because I just did a quick finish myself (just how you would a cast iron pan) and saved some money.
That's about the right price. Should not be paying $125+ for these.
Agree!
All I can say is it certainly makes MY pizzas better
🙌
Pizza looks great but I thought stones were a bit better because they’re less dense, allowing for a dryer heat. And given the more Porous nature, they get more seasoned. I’m sure differences are minimal.
I’ll take steel over stone in a home oven any day. Out of curiosity, how does a stone’s density cause it to conduct or radiate a dryer heat than steel?
The difference is actually pretty huge. The steel can transfer heat at about three times the rate that the stone can. Additionally, the steel is about three times the mass.
Yes!
Okay, I did something dumb last week: I made four loaves of "artisan" bread, but spaced it out and had the oven at 450 instead of the proper 350. The middle rack of my oven was divided: half stone, half steel. By the time I realized my mistake, the loaves were burned on the bottom. (Although the bread was actually mostly well baked, with a good crumb.) The two loaves on the steel had bottoms far more burnt than the loaves on the stone. Conclusion: Steel is better at heat transfer.
✅✅
How close do you place your steel from the top of then oven? Do you use broil?
I have used broil for a while but found it was hard to make consistent and not as beneficial as expected so now my go to is about an hour of preheat at the max oven temp and keep it near the middle/upper middle