Pizza Steel vs Pizza Stone, What's better and why? 

Thanks Rich! It's been a fun experiment, I'll probably keep them going for a while...

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.

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!

Sounds perfect!

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

And you Are sure that a non coated aluminium plate is perfectly healthy and safe to use? Im not :)

@@HowIsThat69 i would take the aluminum plate over some pizza stone make from who knows where and made from who knows what

Ever cook multiple pizzas one after another on that? I was thinking of going as thick as 3/4” inch aluminum for my next plate.

They definitely can. Gotta them it like cast iron for maintenance. No soap, just wipe clean and oil on occasion.

I think anything homemade is usually always better. Chicago deep dish is definitely the exception, though. 😊

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.

@@patrickchubey3127May i ask, what pizza stone you use?

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.

Hannafords. I believe it’s the same thing as Kroger in the rest of the U.S. however, the brand is called “Portland pie”.

@@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.

Just........oh my

Price you pay I guess…

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 !

I have an extra large cast iron griddle will that work?

I do. I don't do it but I could do it easily, if I wanted to.

Apparently you don’t, so stop complaining and just get used to ordering out from a local pizza shop near you! Okay, pal !

Can't see why it wouldn't work, we often make pan pizza in a cast iron pan.