Got my mom a steel for Christmas! The first thing she made on it was a couple of calzones (delicious) and she tried making pita bread with some of the pizza dough. It didn't balloon out like it should have but she said she rushed it a bit and didn't roll the dough thin enough. It was still really tasty so I'm looking forward to her second attemptlololol
Great video!! How about cast iron? Have you ever tried that? I agree, I prefer the baking steel over pizza stones. I’ve heard of people using cast iron on the gas stove top too. I’ve never tried that & wonder how that would do. My goal is a crispy crust with no limpness at all.
I use cast iron all the time to make sort of a hybrid pan pizza. I really, really, really like it. The main downside to a cast iron skillet is that if you pre-heat the cast iron you've got to pull it out to put the dough in the pan. This is dangerous and you're losing heat. (But it can be done.) That being said, I get really good results using a Lodge cast iron skillet. But, the reason I'm even watching this video is because I'm considering getting a pizza steel so I can have it pre-heating in the oven and just slide off the pizza directly onto the heated steel.
you have to continue flavour/taste not just durability. A Camry is reliable but riding in a 944 Turbo S way more memorable, but we get to the same place.
If you're designing a kitchen, consider throwing in a high temperature oven, yes it's pricey but so is an ooni - Temperature is everything with pizza making.
Have you tried cooking a pizza in a frying pan? It takes like 5-10 mins to heat up, then lay the dough in the pan and add the sauce/toppings whilst the bottom cooks. Then under a hot as hek grill for a few mins. I've had tried stones and steels before but neither compare to a frying pan pizza :D
Hi there, I used to cook frying pan pizza when I was backpacking. I can honestly say I have never tried it at home though... Thanks for the suggestion, could make for a good future video. Also, thanks for watching!
Heres winning pizza, preheat oven with baking steel high in the oven, my steel is 31/2” from top element. Preheat to 550 degrees, then upon putting pizza on steel switch to broil. Your margarita pizza will be done in 5 minutes, perfect bottom crust and the top looks like it came out of woodfired oven. Giv it a try😃
i just had a aluminum pizza steel made 3/8 thick 16"x16" works way better then the steel plate it heats up faster and reheats way faster the thermal conductivity is 237 the steel is 54 the aluminum plate transfers abought 5 times faster then steel and 5 times faster then cast iron call around your local steel company's the should be able to cut one up for you
Awesome tip, thanks! I prefer to cook in my actual pizza ovens, but with winter coming I’ll be doing a lot more indoor bakes. Probably a lot of pan pizza videos coming soon... thanks for watching!
you might want to try the aluminum plate trick on the floor of your real pizza wood fired oven let it preheat dust it with a mix of 1/2 the flour 1-2 ozs you used to make the dough and 1/2 semolina the pizza aluminum/plate is a lot cleaner then the floor of your wood fired pizza oven just remove it when it cooled and clean it 1 more tip buy you self a real good set of welding gloves the ones that look like leather that go 1/2 way up you arms you will thank me later they have the gloves at harbor fright
I just started using a pizza stone. My homemade pizzas are as good as the local pizzeria pizzas. I'll probably never buy commercial pizza again. Including ingredients and electricity for the oven I figure my pizzas cost about 6 dollars to get them exactly as I like. Boy howdy I'm going to save tons of money.
I've been making pizzas for years but could never get the crust as crispy and flavorful as commercial but with the stone my pizza is at least as good now, it really made a difference. I also love toasted breakfast sausage sandwiches and grilled cheese sandwiches and none of the restaurants around here make them because they're " Not on the menu " so I'm making more and more stuff at home and enjoying it more and saving enough money to pay the utility bills.
Sure, the brand name of my stone is " Goodcook ". I've been eating a lot more pizza lately too. I've developed a ' system ' that allows me to recreate each pizza exactly the way I want it to be, and I refine that system as time goes on, making my pizzas better and better as I go along. I don't plan to buy another commercial pizza at this point, mine are just as good, custom made to my specs, and way cheaper.
@@PatioPizza thank you. I'll try to look for it. I tried traders joe and it didn't work for my brick oven pizza so I'm looking for another place I can buy it.
I'm an engineer, nice to see other people that makes decision based on criteria, my wife thinks I'm crazy and that I should follow my heart... what a hippie .. XD
Apparently, like most people, you haven’t a clue. A normal or standard size oven, usually pulls, or uses about 2,400-5,000 kilowatts per hour to operate their oven at 550 degrees Fahrenheit; costing at most, 15 cents per hour to run and heat at the highest home oven temperatures. So, before you get your panties in a bunch, just relax your anal sphincter muscles a touch, and realize; it more of a time constraint, not the operational cost of the oven, that most likely will overwhelm you. Solution: just order out and pay probably $20 at least, for your basic, large cheese pizza. When I’ll have a much fresher, tastier, pizza, that only cost about $4 per large pizza each! By the way, if you use your brain for more than a hat rack, you’ll do what my wife and I do: (unless your pitifully alone) and ask your local pizza shop if they’ll sell you their premade, large dough balls and a quart of their homemade marinara sauce. My wife and usually buy 6-8 balls of pizza dough from our favorite pizza shop, freeze 6, and we alway make two large pizzas, to make it worth while, to heat up the oven. We get those balls of premade pizza dough, for only $2.00 a piece. Each one makes a large pizza. The most expensive part is the authentic mozzarella pizza cheese. Lastly, the trick to reheating your leftover slices, is to preheat your oven to about 450f and put in on top rack for 3-4 minutes, to achieve that same crispness and mouthfeel!
@@kingdommusic5456dude, please already! It only costs about 14 cents per hour, to run your normal house oven, at 550 degrees Fahrenheit!! Look it up man!
@@TURTLEORIGINAL Duudddeeee man you need to reread carefully again you misconstrued what was written. "1/4 inch steel is better for electricity 10 mins and your good to go uses about 1/2 or less as a stone does, and it doesnt run the oven as long to burn the cheap oven electronic parts up" . No one said a-n-ything about electricity costs !
Searching pizza stones vs steel. Find this vid. Buddy here lost out on almost a bajillion dollars pausing his crpyto-mining for this video in the name of pizza research... that's real dedication