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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Fantastic! Just the type of breakdown I was looking for.
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.
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!
You’ll find as you use the ceramic stone more it becomes seasoned and dries the crust out less, leading to perfect pizza crusts