Exposing the Biggest Lie in Pizza Making

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Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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Опубликовано:

25 апр 2024

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Комментарии : 286

@CharlieAndersonCooking 15 дней назад

Let Me Help You👇🏼 ✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.page/7a77956bb5 🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time charlie-s-site-1fe4.thinkific.com/courses/pizzadoughmastery

@emrom918 2 месяца назад

btw you dont need to spend 200 dollars on a pre seasoned baking steel. i ordered a 1/4" slab of steel online for like 40 dollars a few years ago and removed the machine oil with vinegar and seasoned it myself. Definitely more work but it was worth the effort to save so much money.

@bennyb.1742 2 месяца назад

I was just going to ask about this. I'm a metal worker so I was wondering what sort of steel it is, if it's anything weird or exotic but apparently now. Time to jam a big off cut of .250 plate into the oven and rock n roll.

@emrom918 2 месяца назад

@@bennyb.1742 thermal conductivity probably doesn't change to any noticeable degree with different common steel alloys. thats definitely the best way to do it imo, good luck :p

@leifericson923 2 месяца назад

@@bennyb.1742i made one of my own out A36 steel, i tried looking up what they’re made of and it seems that’s it, it’s at least safe for it, the worst part is getting the mill scale off of it if you get it hot rolled. I tried vinegar but couldn’t find a tub big enough for the steel so i just used a grinder

@haha7836hahah 2 месяца назад

@@leifericson923i am also thinking of making it on my own. Do you recommend a36 or 304?

@joeofloath 2 месяца назад

This is what I did too. I bought a big sheet of 6mm mild steel from an online metal supplier for 1/6 the cost of the same piece of steel sold as a pizza steel.

@jsbrads1 8 дней назад

“I baked them both for the same amount of time.” Yeah, you weren’t supposed to.

@kylelitwack 2 месяца назад

Here is my budget recommendation. Lodge sells a cast iron pizza pan and it's pretty big. I use it like a stone/steel but it's priced like stone and works more like a steel. I paid $20 on sale and I think it's normally like $30.

@DKTD23 2 месяца назад

Link?

@DanielJacksonisbiggerinside 2 месяца назад

A pizza screen is also worth investigating. If your rack can get close to the heating element, the screen allows hot air and radiant heating to do a pretty decent crisp. (Think toaster-like results.)

@Grunttamer 2 месяца назад

If you can get a cheap carbon steel sheet it will transfer heat better than the cast iron. If the cast iron is working for you though probably not worth the minor upgrade

@Iisakkiik 2 месяца назад

I've used my lodge cast iron pan as a pizza steel, flipped upside down in the oven. Work's okay'ish, but definitely not as good as a pizza steel. Definitely worth a try if you already have one for other things.

@AlokSomani 2 месяца назад

We also use cast iron. We cook multiple pizzas in succession, so the heat retention is important. Still helps to preheat for an hour or so btw.

@t20sgrunt36 2 месяца назад

I have had the same stone for 12 years. My current oven goes to 500, which I preheat for 30 mins. Then turn on the broiler for 10 minutes. I kick the oven back to the highest baking temp before I slide the pizza in. I keep the stone on an upper rack and it gets ripping hot. While a steel may be better, this little technique has given me good crispy crust

@Mr._Chievous 2 месяца назад

forget pre-heating for a half our. just go straight to the broiler to pre-heat and save yourself 20 minutes

@tonyd0001 2 месяца назад

If you switch to a steel, I guarantee your results improve drastically

@Grunttamer 2 месяца назад

@@Mr._Chievous that’s a joke right? Broiler on a cold stone is a recipe for a cracked stone

@Sleezy.Design 2 месяца назад

I've always wondered why people are using stones in their home oven, when metal conducts heat way more efficiently. I bought a pizza stone to a while ago and I was extremely underwhelmed.

@annchovy6 2 месяца назад

For pizza and flatbreads the steel wins, but stones are good for loaves since they need to bake much longer.

@AlexT-sy6nm 2 месяца назад

@@annchovy6I use cast iron for all my bread-baking and get terrific rise and crip bottom crusts. It's not even a dutch oven, I use an 11 3/4 #10 Griswold or more usually an 11 1/4 Wagner griddle. And spritz with water every 4 mins 3x. Can't see how a pizza stone would give better results.

@DKTD23 2 месяца назад

Yeah for a home oven I'd upgrade to steel. The outdoor Gozney's do just fine with a stone, but they can also get double the heat output.

@sebaba001 Месяц назад

@@annchovy6 dutch oven just the best for breads in home oven

@jakx2ob 19 дней назад

Steel is a lot more expensive

@SFuruli 6 дней назад

Low temp oven = use steel High temp oven = use stone I used steel in a Weber grill that goes up to 300 degrees celsius, and it completely charred the bottom.

@cjaquilino 2 месяца назад

Vevor sells baking steel plates 0.2" or 0.4" thick for around $50 or less on eBay. Only downside is the dimensions are odd, like 20" x 14.2"or 16.2"x 14.2". But you solve that by buying a smaller steel (hot rolled/a36/mild steel) plate of similar thickness that fills out the short dimension your bigger plate. Just clean and season it before using.

@user-cj5zo4zm6j 2 месяца назад

Every since watching your trial and error of making the perfect pizza, I've wanted a pizza steel. Thanks for sharing your favorite brand ❤

@RDrakeSans1 Месяц назад

My observation(s): Steel fries the bottom of the dough. Stone allows for the transfer of heat, and the dissipation of h2o. If you actually *taste* your dough you'll actually be able to discern a natural balance of flavor in the plain dough when using a stone. A steel? Cardboard results. I'm a retired pizzaiolo/owner, and have used both methods at home, and in an industrial setting.

@xxkissmeketutxx 7 дней назад

Thanks for your advice 👍

@_Ekaros 6 дней назад

Not sure if it was mentioned, but an other perk with steel is that liquid won't ever crack it. So basically you cannot destroy it.

@CheeseDud 2 месяца назад

9:43 Missing file. Early enough that you could fix and reupload if you want. I'm saving for my first pizza steel. For now, I use the Helen Rennie method of putting the pizza on parchment paper directly on the bottom rack

@CharlieAndersonCooking 2 месяца назад

Whoops, thanks for the heads up. It was just a previous comment where someone said my baking steel is seasoned to the high heavens haha.

@bcatbb2896 2 месяца назад

I’ve been using the pizza circle rings used in pizza shops The metal actually create these burn marks on the bottom like it’s searing the bottom

@dankodanko9099 2 месяца назад

We don't have pizza steel in my country, at all. Something you didn't consider.

@Outerspacepotatoman423 2 месяца назад

I got a 15 inch Lodge cast iron pizza pan and that bad Larry is way better than the stone I was using before. Definitely recommend it!

@andrewgarcia4168 2 месяца назад

I pretty consistently get a bake equivalent to your steel bake example, on my home oven pizza stone. It’s 16x16 squared stone, and gets to nearly 600°F on my convection roast setting.

@tyrismaxey 2 дня назад

It ain't the cooking surface, it's the dough!

@dle4811 2 месяца назад

You can make a baking steel for cheaper by buying A36 hot rolled steel (some options online). The only downside is that there's a lot of prepwork like soaking the whole thing in vinegar to get gunk off of it and then seasoning it. It ends up being 1/2 or even 1/3 the cost of official ones, so the effort was worth it for the better pizza.

@walterw2 2 месяца назад

yeah, i wrangled a 1/4" thick 18x18 steel for like $30; i just needed to file off some sharp edges, then clean and season it

@simonandersson9179 2 месяца назад

As long is foodgrade

@Knight_Kin 2 месяца назад

Oh you certainly can but I wouldn't recommend the home brew method for most cooks. Understanding steel grades, how to modify the steel, how to prep and deburr it, how to prep it for being food grade........ It's nice to know it can be done but realistically I recommend people just buy the correct product. You're talking 20 or 40 dollars, i mean come on.

@jssdl4287 2 месяца назад

@@simonandersson9179 Flat top griddles used in diners and restaurants are made from A36 steel.

@jssdl4287 2 месяца назад

@@Knight_Kin the price difference is more like $100

@filmsarefriends1950 2 месяца назад

I have always seen these videos and have consistently read that steels are better, but I’ve always achieved amazing results with my stone. Perhaps it’s my oven or the dough recipes I use, but my stone-baked pizzas always come out looking like yours cooked on your steel. I don’t have convection either.

@stenquists1 2 месяца назад

There is a lodge cast iron round pizza pan that I think would be great to try because it is only $40, but I have a 1/2in steel so I have never had a reason to try.

@michaelmashburn6068 2 месяца назад

I have one of these, and it's nice because you can use it for more than just pizza

@kylelitwack 2 месяца назад

Yo! This is what I use. I got in on sale for only $20. Only down side is that you have to wait a good while before baking a second pizza for good results, but I assume a steel is pretty similar.

@Henry-zm9qg Месяц назад

@@michaelmashburn6068yes, I only use mine for home defense and weight lifting. I may try a pizza one day.

@leafster1337 2 месяца назад

i bought a 30-35 lb pizza steel which was in slightly rough condition, but just the smallest amount of polishing then only 2 seasonings and it makes a very good steel...so good that if u preheat max next to the heat coils it will incinerate the pizza. for neapolitan, new haven, and new york styles with works very well, as all other styles too. for neapolitan style i preheat in the oven max right next to my bottom coil bc that one switches on the most (ive tried top and middle and the results were not good), then after 50 minutes i move the steel to the top and preheat my broiler which takes about 2-3 minutes, then i bake. i constantly rotate (spinning, middle, left and right) so it doesnt keep burning the same spot, and also the lifting time spares some incineration. isnt done in a minute, but maybe 2 sometimes 3. then i have to put it at the bottom and preheat maybe 5-10 minutes then do it all again, but itll never be as good. preheating again 15-20 is the best, but dont wanna wait that long for more pizzas. idk if having such a large and heavy steel does anything special (it covers about the whole oven rack, and the thickness i think is .4". the breadth of it is nice bc i can bake many things across the whole thing at once) ps: mine was $70 off amazon, and has a hanging hole in two corners, though i just leave it in the oven

@thegolfcartshop 2 месяца назад

one of my fav channels keep doing you bro

@Jimmyjames19833 2 месяца назад

Love my steel, plus seems like a big heat sink that helps regulate Temps in my gas oven during regular every day cooks

@lukeanderson4593 День назад

i was recently wondering if it would be apt for me to leave it in there for this exact purpose. thanks

@sandhill9313 2 месяца назад

Another brilliant presentation 🙂 Money money money...the last 14" stone I bought from Walmart was like $13 which is attractive compared to the least expensive steel, and for someone starting from zero a decent way to dip a toe, make a few dozen on stone and if you (like me) get addicted to making your own pies, a steel becomes easy to justify. I am very satisfied with 1/4 inch as I only make one in a session. I've never tried the sheet pan method, never occurred to me, but will, just for fun. My setup in my 60 year old electric which struggles to hit 475 is steel second rack up, 1/2" thick stone top rack for the broiler phase, move the pie when the time is right. There are a lot of candied dates for BIGGEST Lie in Home Pizza Making, I'm not sure stones vs other surfaces rises to the top though. Anyone who pays attention to your YT videos and really tries to follow your advice will make better and better pies with practice, we can't ask for much more, thanks.

@MikeKasprzak 2 месяца назад

With my electric oven at 525 F and a pizza steel, I need about 8 minutes per pie. 6 minutes baked, turning half way through, then 2 minutes of broiler. I also use the 2nd from the top rack, and get best results after a 2 hour preheat (90 minutes isn't enough).

@VindictiveMoose 2 месяца назад

I've always hated pizza stones. Drop it and they break, they're difficult to keep clean (in my opinion) and like you mentioned, they don't do the best at transferring heat to create a crispy crust.

@Knight_Kin 2 месяца назад

Yeah you have to clean them with an oil, soap and water destroys stones and will guarantee they will crack in the oven.

@patrickmundy1966 Месяц назад

I just scrape off any residue while the stone is hot and pre-heating for 30 to 45 minutes is a must!

@YouzACoopa 3 дня назад

dropping a pizza steel comes with its own hazards

@tridoc99 Месяц назад

I’ve been using a pizza steel for years, but I could never find one as big as my oven could handle until I saw this video. I just ordered the Baking Steel Plus using your link which is 15” deep x 20” wide, the perfect depth for my oven. Thanks! Can’t wait to use it!

@7Swans0n 2 месяца назад

My first great pizza was in a 8" stainless steel pan, actually it was pretty close to neapolitan (high bubbly edges). I just threw it on my stove at first, assembled the pizza in the pan while actively heating it on the stove (can be tricky to land the dough in perfectly but with small pizzas its fine) and then go under a preheated broiler. These days I use a large cast iron round pizza plate by lodge (idk what its called really) so i guess it is closer to steel than stone. The results are gorgeous for a home oven

@jooky5 8 дней назад

After going through multiple stones which eventually cracked, I switched to a steel in 2015. I only needed to season it once and it’s been going strong since then

@Daseril 2 месяца назад

How often do you actually eat pizza? Is it pretty much every day? or do you try to space it out and keep things balanced?

@0066keith 2 месяца назад

To each his own, I guess. I wouldn't take $100 for my $30 stone, purchased 38 years ago. It's what they call "seasoned."

@KirschFamilyVideos 2 месяца назад

Curious... what hydration rate was the dough you used in these tests?

@indellibleink 2 месяца назад

I have a nerd chef ultimate half inch steel on the top rack directly under the broiler. I usually do a hour on high broil to heat up the steel and then set the oven to 550 for an hour before baking to get the max heat into the steel. Then it's 2 minutes then spin for another 2 minutes. Broil on high for 30 secs spin for another 30 secs. Done. When broiling just keep an eye on it so you can get the desired finish to your liking.

@bloozedaddy 2 месяца назад

Steels are great for your grill as well...smash burgers...veggies, etc . and of course you can do this method with pizza and have your oven broiler up and running for the transfer. You can also get your grill hotter than most ovens . I prep the pie on parchment paper on the tray for easy transfer to the steel then you let the dough start to cook and set for about two minutes. The paper will brown a bit but not burn. Then you just lift up the pizza with a spatula a little and pull the paper out. Easy Peasy. From then on you can turn /remove your pie with your spatula ..metal one of course .

@eyeofbass 2 месяца назад

This man knows what he’s talking about. Well done. 👍

@user-zz5rk7xc4w Месяц назад

I had a stone a while back and noticed steels were seemingly favored in ads recently. But they are a lot more expensive than stones, so I appreciate this vid!

@THCV4 2 месяца назад

I know this sounds crazy, but I have gotten the best results from a home oven by using a thin pizza stone directly on top of a baking steel. The baking steel burns the underside of the pizza before the top is done, but the stone helps mellow out the heat. By having the steel under the stone, this ensures that the stone doesn’t lose too much of its heat during the cooking process. Best of both worlds!

@thethirdchimpanzee Месяц назад

4 Questions: 1. Can't you get the same results from a stone if you just cook it longer? Or will that just overcook the top!? 2. Could you use a flat cast iron pan to get *similar* - if not exactly the same - results as a steel!? 3. Is a stone best for an outdoor, wood-fired pizza oven!? 4. ARE there *other* good uses for a stone indoors? Like bread baking? Thanks!

@haha7836hahah 2 месяца назад

Which type of steel is your pizza steel made of? In my country i am not able to find a prebuilt product so need to get it custom made. What type of steel do i need?

@CharlieAndersonCooking 2 месяца назад

It’s A36 carbon steel!

@lanceuppercut2204 2 месяца назад

I got a baking steel because it would not crack and took up less space, good to know it works better too. The upside down baking tray/sheet method is what I was doing before I got a baking steel and it's good enough if you only make pizza once in a while even in a electric oven

@railasvuo Месяц назад

When I bought a stone, I got a worse result with it than with just a baking sheet. Then I bought a thick baking steel and with it I get really great pizzas. I haven't made pizza in 3 months, so I have to do it in the next few days

@johndavidson940 2 месяца назад

You sir are becoming the George Motz of the Pizza making world. I am not really interested making fresh pizza. Though during the shutdown, I discovered using Naan Bread from the store can be used as a pizza crust. It works for me well enough for a personal size pizza. I also discovered, I can make a pizza on the stove top in a cast iron square pan. I put a top on it to help it cook from the bottom and the top to help melt the cheese. Get the cast iron pan screaming hot in the oven, dress your Naan bread pizza and put it in the cast iron pan on the stove top. Cooks in about 7 - 9 minutes. Again, works for me. I like stones for frozen pizzas. I think it helps with absorbing the moisture frozen pizzas can have. I really enjoyed this video. I am going to keep my 25 year old pizza stone for frozen pizza. If I get into making fresh pizza, I will certainly think about getting a baking steel.

@th6252 2 месяца назад

There’s a seller on Etsy that sells all different sizes of 3/8” A36 baking steel that’s pre-seasoned. Can make custom sizes as well. Still pricey but cheaper than Baking Steel.

@boolaga 2 месяца назад

9:43 Missing File. Now I'll never know. 😢

@CharlieAndersonCooking 2 месяца назад

Whoops, yeah it was just a comment from a previous video where someone said my baking steel is seasoned to the high heavens haha.

@eyeofbass 2 месяца назад

This weekend I did broiler only, up at the top. About 6-min/pie. No par-baking was needed. Pie on a 1/4” pizza steel. Will be my go-to method going forward and I’ve experimented a lot with temps, times, and par-baking.

@falafavasofa 2 месяца назад

For people who have both and making a few pizzas at a time, you could stack the steel on the stone to keep the steel heated longer as the stone "charges" the heat retention of the steel. Be careful of the oven rack from bowing due to the large amount of weight and possibly coming off the side rails.

@matejmotuz108 4 часа назад

Seems kind of pointless , because you have to also heat the stone , air doesn't take much heat , but the stone compared to the steel and pizza has much more thermal capacity , so it would take more energy

@joetacchino4470 2 месяца назад

What if you have an outdoor gas oven like an Ooni. Would you replace the stone with steel?

@ledheavy26 2 месяца назад

I would think the higher temperature in the Ooni wouldn't be good with the steel. I've been able to get my steel up to 600°F in my home oven and it will really get the bottom of the pizza dark and crispy in the time it takes to cook how I like, if the temp was higher I feel like it would be too much for the steel.

@CharlieAndersonCooking 2 месяца назад

Yeah exactly what ledheavy26 said! I’ve tried steel in higher temperature ovens, and it just burns the bottom. At temperatures above about 600F, stone is more ideal.

@ThisRandomGuyYouDidntNotice 2 месяца назад

couldn't make great pizza for years, then discovered how to make german "flame cake" and now my pizzas are bueno too. imho regular metal baking tin and oven at least 210°C. high temp really makes the difference :)

@xlilsasuke4x 2 месяца назад

My oven has the broiler below the oven. I just take all the racks out and place my stone on the bottom of my oven. I believe this allows the stone to reach a higher temp because it has direct contact for heat transfer vs the air

@famistudio 2 месяца назад

I recently got a steel and I'm never going back to a stone, there is no comparison! :) One other thing that should be mentioned about stones is that they are quite easy to break. I broke at last 2 stones in the past : dropped one, other cracked in oven, presumably because i didn't let it fully dry after cleaning.

@prndownload 2 месяца назад

Why would it be wet for cleaning?

@smokeystriper День назад

I have a stone and a steel but my favorite way to cook a thin crust pizza is parchment right on the rack, at the bottom of my electric oven. 500 F for 7-8 minutes. If I'm reheating a slice I use a cast iron pan on the stove top. Med heat.

@jamkpa Месяц назад

Charlie, you are one of my two favorite pizza channels! Question, what does adding olive oil do to making pizza dough do? Like adding 2 Tablespoons to the dough for a 16 oz. ball vs. not adding the oil?

@xxkissmeketutxx 7 дней назад

I love the taste of oil in pizza dough. I prefer a neutral oil like peanut, so that I don't eat heat destroyed oil. My comment might offend Italian's though.

@slaplapdog 2 месяца назад

I use screens,clean up is the obly downside. Even commercial sheet pans seem to warp at the highest temperatures my oven gets to.

@guycoburn1633 2 месяца назад

Making home pizza on a budget -- instead of using a purchased Pizza Stone or Steel, I use an unglazed Floor tile from a big-box home store. It cost less than $5 and works great. I measured the inside of my oven and then got the largest unglazed Floor Tile that would fit in the oven. Frankly, to get the crust more crunchy, I just leave it in an extra couple of minutes.

@Veretax 16 дней назад

I have always wondered about these weird pizza stone things for home use. But after seeing this I realized that I probably would not get all that much better quality out of it. As some of the commoners say the recipe for the dough and giving the dough enough time to rise and proof goes a long way in making the dough actually tastes like restaurant quality

@fuchsiasdreams 2 месяца назад

I've been using a 7$cad walmart steel pizza pan and it seems to do the trick, nice and dark bottom, transfers heat too well sometimes hahaha

@fuchsiasdreams 2 месяца назад

On the cheapest GE electric oven that runs to 500 it takes 10 min per pizza so a steel would help a lot with that. This oven won't let you run the broiler and main heating unit at the same time so you lose a ton of heat.

@dirkdiggler9482 2 месяца назад

The main problem with baking stones is that there are just so many bad ones on the market. The one I use is a Food Network brand stone that cost $40 back in 2012, and was absolutely one of the best kitchen investments I've ever made. I don't think that item is made any more, and I've never since seen anything even close to it's quality in any store. I've made countless pizzas on it, and it's never let me down. I've since bought a pizza steel, and that does give slightly better results with pizza. But the stone is definitely still great. Another thing to consider is that there are plenty of people who make pizza and also bake bread, and this is where a stone is really more useful than a steel. While a baking steel gives slightly (or even a lot in some cases) better results with pizza than a stone, it actually conducts heat a little _too_ well for bread. A quick bake at ten minutes or less is where a steel really shines, but at longer bake times with bread, it will actually just burn it. A stone gives a better bake with a longer time in the oven, without a doubt- or at lest a good stone does. So I'd say it's really a bit of a stretch to say that there's no reason to buy a stone, unless pizza is the only thing you'll ever make with it.

@jamesellsworth9673 2 месяца назад

I use an Anova oven with steam injection and a baking steel. For years I used pizza stones in gas and electric ovens. Steel works best and I can clean carbon deposits off it as well.

@schleet_productions Месяц назад

It took me years to figure out how to make a restaurant quality pizza at home. Finding the proper dough hydration, proofing, oven temps and and cooking surfaces. The pizza steel is the way to go. I put my pies in an aluminum pizza pan for 3/4 of the bake on the steel and remove it from the pan for the last 1/4 using a narrow offset spatula, sliding it directly on the steel again. This allows the cheese and toppings extra time to cook and keeps the bottom from overcooking. It takes some practice turning the pies out of the pan onto the hot steel. I rub a cold butter stick and then some olive oil on the pans before putting in the dough to keep it from sticking.

@AlokSomani 2 месяца назад

I'm curious how cast iron works compared to your steel. We went from a stone to cast iron and haven't looked back, especially because we cook at least a couple pizzas in succession, so the heat retention is important. We preheat it on the bottom rack for 60 minutes at 475F, and cook it on the bottom rack. We use a little semolina or corn meal to help with the sliding off of the peel.

@zay-lias 2 месяца назад

You getting pretty jacked up Charlie… keep the gains going my dude!!!

@CharlieAndersonCooking 2 месяца назад

Haha thanks!

@zackvirgo3597 2 месяца назад

How do you feel about cast iron vs steel?

@richy20119 Месяц назад

Would a stone in a Halo 16 outdoor pizza oven be better than a baking steel?

@patrickmundy1966 Месяц назад

I just saw your video "How I Made the Perfect NYC Pizza (Full Documentary)". Very informative and thank you for the in-depth effort! When it came to tomato sauces, I use Don Pepino pizza sauce here in NC. It tastes great for me and besides, it's imported...from NJ! 😋👍😁😸

@MostHolyPlace2 2 месяца назад

I have tried both the stone and the steel. The steel is way better.

@pslavish 2 месяца назад

Does anyone use a steel and a stone at the same time? I have a baking steel pro which is primarily what I use now, but have an old stone which I used to use. Thought steel up top (top gas broiler) and stone on a lower rack to crisp up towards end of baking might work well. Curious if anyone else has tried that?

@bpc23 2 месяца назад

I bought 6" square unglazed clay tiles from a flooring store and arrange those on the oven rack. Very inexpensive and easy to replace one if it cracks.

@kakungulu Месяц назад

I recently did an experiment with one of my old cast iron skillets. I don't have a huge surface to bake an XL family size pizza sheet, but for a Napolitana like in this video it's perfect. Result: yup! it works so much better than those porous stones. I think it also absorbs heat so much faster, so again, makes so much more sense for a home kitchen that doesn't bake pies in an assembly line cadence.

@schubser3327 2 месяца назад

I bought a pizza stone a couple of years ago for my electric kitchen oven. I switched from the oven to a BBQ, and the results improved dramatically. Also, I pre-bake my pizza with only the tomato sauce and the parmigiano reggiano on top for two minutes first to get a crunchy bottom and crust without burning the other toppings like the mozzarella or the onions. Nevertheless, it seems the steel plate would still be the better choice.

@ThatGamerDude9000 2 месяца назад

My issue is that the oven in my apartment has the broiler in the pull out drawer below the main oven compartment, which I use to store all my excess cake tins. So my steel gets too hot and burns my pizza by the time the cheese is all nice and gooey. My apartment doesn't have the cabinet space to store my excess baking belongings.

@neurocosm Месяц назад

I bought mine about 10 years ago from Baking STeel in Hanover MA. I drove down and got it (I custom ordered a specific size), and they were so cool and nice. Gave me the tour :D Best oven pizza ever with this thing - not to mention the other stuff they make with their steels.

@peterinbrat 2 месяца назад

They're like $20. I put it under the boiler first which gets the stone plenty hot. I also use a screen which works fine for frozen pizzas.

@jennypuggle886 2 месяца назад

Or how about a thin pizza pan made of steel that you can build a pizza on without extra equipment. No peel no pizza steel just let if finsh in the steel sheet pan and let it melt and brown without the broiler. Why make it so complicated. Grocery stores sell 16" pizza pans with holes in them that work so good! Without much preheat. And you don't need to use a pizza peel.

@jennypuggle886 2 месяца назад

I wish Charlie would test a Calphalon pizza pan. Build the pizza on it put it in.

@apatterson8128 2 месяца назад

Myself and some friends have purchased our steels from 222 Steel Designs in Pennsylvania. Local company, Made in USA. 1/4” A36 seasoned steel. Not the most expensive, but not the cheapest. My steel is a GAME-CHANGER!

@aaronkindig8016 2 месяца назад

I have a steel in my oven. And literally have 9 clay bricks in my gas grill I use as a stone when it's warm out.

@CoolJay77 Месяц назад

Another method out there is to lay a pizza stone under a pizza steel, in order to help with heat retention. It may be worth experimenting with sheet pan over a pizza stone. May want to cut one side of the sheet pan in order to make it easy to move the pizza dough, in and out.

@cristianespinal9917 2 месяца назад

I have a stove top cast iron griddle with one flat side. I put that in the oven and make oval pizzas. Works great

@ryuken4065 2 месяца назад

I just use a thin steel pan with oil drizzled on it. No pizza peel i spread the pizza on the pan and load it at 500 degrees (highest temp on my oven) on the lowest rack for 12 min and it comes out perfect each time.

@AlokSomani 2 месяца назад

You don't preheat the pan? I find a huge difference in both the rise of the crust and overall crispiness between preheating and not preheating.

@ryuken4065 2 месяца назад

@@AlokSomani No i don't, i build my pizza directly on the pan to avoid the need of using a peel and having the need to transfer a built 16" pizza onto a "16 inch pan which is rather difficult to line up once the pizza is built. If i had a 20" pan for transferring a 16" pizza it would be easier. But so far I'm very comfortable doing it my current way and it saves a transferring step which i like. Drizzling a bit of avocado oil on the pan is what gets it crispy. I've never seen anyone do this on their pan pizzas and thought I'd try it. I know everyone has their own style but this is the research I've done for my setup and everyone i let try says it's some of the best pizza they've ever had.You can try this technique if you like but imo the best way is what you can dial in for your setup.

@AlokSomani 2 месяца назад

@@ryuken4065 Cool, yeah, whatever works for you. I haven't tried cooking pizza in a steel pan, so I don't know how much difference preheating that would make anyway (they tend to be pretty thin). I use a thick cast iron pizza pan, so it definitely needs the preheating. But yes, the transfer is a hassle after fully building even a 14 inch pizza. Corn meal or semolina helps there. Steel pan with oil seems like it would be crispy and tasty.

@ryuken4065 2 месяца назад

@@AlokSomani Yess the pan is thin but i've never burned my pizzas. When i first tried this technique i thought i'd start mid oven so i don't burn the pizza but it turns out better when i tried lowest rack closer to heating element.

@Adamthehoff 2 месяца назад

I found a 16” rounds lodge cast iron with no walls that works great. Only spent 30 dollars on it. It was probably the best upgrade for my home pizza making.

@DKTD23 2 месяца назад

Online?

@nicosgeo 2 месяца назад

Either stone, steel or baking tray, if I don't pre cook I cant get the bottom done before browning the cheese.

@jjdawg9918 2 месяца назад

I was using stones long before steels were a thing(and I'm not saying they are better). Stones seem to work but only if placed on the bottom/sole of the oven and that typically requires a gas oven and almost a 45min to 1 hr preheat at 525. I also cook the pizza on the stone for about 3 minutes to char the crust and move to an upper rack to finish it off. That said I would probably buy a steel now days. One small advantage a stone may have is that some situations they can absorb small amount of moisture/steam instead of trapping it between your pizza/bread and the stone...no rust and no seasoning required. Probably another reason you see them in pizza ovens. You can just scrape and brush them down.

@f3wbs 2 месяца назад

I like my pizza stone even though it doesn't char my pizzas.

@blockchainfork 2 месяца назад

why not turn the stone over, move to top rack, then start cooking? or did i miss that?

@fireblast133 2 месяца назад

so basically, if you're using something that can get to those high temperatures that professional ovens can reach, a baking stone is good cause you won't burn the pizza. but in the oven it's not necessary

@dinein1970 2 месяца назад

If you set your pizza steel about 2/3 down, you then can make use of your broiler as well. I preheat my oven to 550F, then I crank on the broiler, which helps to get the floor of the steel up to 670F. Switch back to 550F oven, launch the pizza... then you can pop back on the broiler as you want to to help finish the pizza.

@Xanthopteryx 2 месяца назад

I have a stone. Granite. 30 millimeters thick! It really makes a difference. And turn the oven up to 300 degree C. The heat stored in the stone is really noticeable. Even after opening the oven it still keeps the heat really well, and more even. Would be interesting to see you do a compare of that. Use a 30 millimeter thick granite stone that is as large as fits the oven. And 300 degree C. And use a proper oven - if you have that over there?

@MichaelSheaAudio Месяц назад

Honestly, I just use an aluminum pizza tray with holes in it and I get fine results. I'm not making my own dough, I usually just do frozen pizzas or use tortillas/pitas/naan if I'm building my own pizza. The pan I have is nice, but it's only rated for like 400 degrees Fahrenheit, so it can't really get the best results for home pizza making. If it could handle higher temperatures it would probably be really good, but as is, I still get good pizza out of it.

@RockTheCage55 2 месяца назад

do you broil with door open or closed?

@CharlieAndersonCooking 2 месяца назад

With the door closed!

@Retfosho 2 месяца назад

I've been thinking about why New York pizzerias have their own unique taste that is difficult to replicate at home. The seasoning on a stone, with months/years of use, might deposit flavor into it that you can smell just firing up the stone itself. I noticed this when firing up my outdoor propane pizza oven that uses a stone. The oven in a NY pizzeria is also used pretty much every day of the week, indoors, and with pizzas going in and out every hour. On top of that the years of experience the pizzeria owners have, they know much more in depth about every single detail that goes into a good New York slice.

@mrtech2259 Месяц назад

I also switched to steel, there is no comparison.

@TofuInc 7 дней назад

My favorite way to cook a pizza is in my cast iron skillet. But if you're wanting a more traditional style pizza, Dyna-Glo makes a 14in cast iron "Grill Pan" that is $20 at Home Depot that ships for free. Only way the pizza stone is really useful is on my charcoal grill.

@wayned5872 2 месяца назад

Im wondering if cast iron would be better than steel & stone

@dereinzigwahreRichi 5 дней назад

Truth is: you don't even need a big slab of steel. You just need something to transfer heat to the bottom of your pizza. I bake with rojnd steel sheet pans, works wonderfully and I get browned crust on the bottom every time. You need to preheat the oven as high as it goes, works better if it's a convection oven, but thats not a must. But you don't need to do this for an hour like with a big stone or steel. In fact what I would call the biggest lie or misconception is limiting your ovens temperature when it can get higher. Why should you set it to 200⁰C or something when it can get to 275⁰C? A commercial pizza oven goes at 350⁰C or even more and that's a good thing.

@jamkpa 2 месяца назад

Good demo!

@MichaelNKaboose 2 месяца назад

There are some Etsy sellers who sell baking steels at whatever size/thickness you need pre-seasoned for much cheaper (for the same size/thickness) than the big companies. Still gonna be $70-150 for a nice sized one, but better than $150+.

@MisterM2402 2 месяца назад

Preheating for 90 minutes is quite a long time. I wonder if you could do a comparison for length of preheating at 30-minute intervals maybe? Leaving the oven running on high for so long is a lot of extra cost and pre-planning so it would be interesting to see if there's a point of diminishing returns.

@mikejones-nd6ni Месяц назад

The key is mastering the dough

@davidfuller581 2 месяца назад

Stones have a place, I greatly prefer them to steels for things like bagels since they're slower.

@joetacchino4470 2 месяца назад

Also, what happened with the bagels? Still working on it?

@CharlieAndersonCooking 2 месяца назад

It didn’t seem to have a ton of interest relative to pizza stuff, so I took a break from it. I’m hoping to get back to it at some point though and come up with a final recipe!

@joetacchino4470 2 месяца назад

@@CharlieAndersonCookingcool! My daughter asks like every week. Lol.

@Sawbuck 17 дней назад

A good 4+ burner gas BBQ is better than any residential oven. Most of them get to 700+ these days.

@Knight_Kin 2 месяца назад

The Steel is nice and efficient once it's heated but waiting an hour and a half just to preheat the steel is not practical for most home use. It sure does give you nice results though.