quote:
Depends on temperature

If you are cooking at the limits of a home oven of 550, use a steel. Let the steel heat up with the oven and give it time to get fully heated before you put a pizza in. The reason is the steel is more effective at heat transfer and will crisp up and cook your crust better than a stone will and since the lower 550 temperature cooks slower, this helps the crust achieve what you want in the low temps.

If you are cooking at 700-900, use a stone and let it heat up too. Steel will cook the crust way too fast. I have both a 3/8" steel that I got off Amazon and a stone. I use the stone when I run the oven in self cleaning mode and that will get my home oven up close to 900. It's a pretty dumb thing to do, but it will make an excellent pizza using 00 flour at high heat like it likes.

Great advice here, steels for your oven, stones for a higher temp device like a grill or dedicated pizza oven. Made that mistake before. You will burn your dough if you put a steel on a grill.

0 ...

Report Post

Posted by ChEgrad

Member since Nov 2012

3775 posts

Posted on 7/27/23 at 12:34 am to Got Blaze

quote:
what's the boards opinion on cooking with a pizza stone vs. a pizza steel ? I've used a stone for years with no complaints. Is the steel more forgiving during the cook process or does it produce a more consistent cooked crust ? TIA ChE ... did you buy your steel off Amazon or at a Restaurant supply store ? Any links to your exact steel

I find a stone good for a pizza or two. When cooking more pizzas back to back the steel does better.

My wife gave my brother in law a white chocolate bread pudding. My brother in law gave his friend who owns a fabrication shop some ducks he shot. I got the steel from BIL’s fab shop friend. 3-way barter. Just a hunk of 3/8” steel. Weighs a ton.

Page 1 2 3