Equipment Review: Pizza and Baking Stones and Steels

Equipment Review: Pizza and Baking Stones and Steels

Equipment Review: Pizza and Baking Stones and Steels
The blazing-hot oven of a real pizzeria can produce pizza with flavorful, crisp, deeply browned crust; melty, bubbling cheese; and hot, savory-sweet tomato sauce all in a matter of minutes. At home, though, pizza rarely reaches those heights. We’ve learned that heating a good baking stone or steel turns out pizzas that come closest to those produced in restaurant ovens. But which one performs best?

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4 Comments
John Robie

July 25, 2021 @ 1:47 pm

Reply

Fantastic! Just the type of breakdown I was looking for.

Edward Casper

September 15, 2021 @ 6:38 am

Reply

How do you clean stainless steel pans that have burnt-on food both inside and on the bottom? I've seen a lot of YouTube videos on the subject and they seem to conflict.

TruckerEnoch 88

October 8, 2021 @ 7:44 am

Reply

The stone oven at the pizzeria I worked at was 825°. We would start them on a screen, then put them directly on the stone to finish. Hand tossed and the freshest ingredients available. We were constantly slammed!

Mog

December 3, 2021 @ 12:45 pm

Reply

You’ll find as you use the ceramic stone more it becomes seasoned and dries the crust out less, leading to perfect pizza crusts

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