re: Anyone Have Baking Steel for Pizza?

Pizza looks tasty....were you aiming for square, or was it "the will of the dough"? Ha. I made one shaped exactly like Michigan (without the UP) recently, but I'm getting better at rounds. If you want a puffy edge, be sure to press a round "seam" about 1" inside the rim before you stretch it out too much.

Soggy middles also can result from too big a load of wet toppings, ie, too much sauce, or fresh (aka watery) mozz, uncooked mushrooms, etc.

I mistakenly left the steel in the oven when baking a wet loaf of bread, and it ended up kinda rusty. I brushed off the surface rust, oiled it up, and let it reseason in a medium oven. Haven't done anything to it since besides dust it off.