If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
I think I can speak for many of us, that whether or not we will buy a stone or steel it would be education for you to recommend a few of both. Thank you for another informative and entertaining video !
You're right! I didn't want to explicitly mention any article IN the video because I'm lucky enough to have viewers from many different countries and I don't really know ALL marketplaces 😅 That said, if you're looking for a suggestion...just ring my bell!
Oh, hi Gordon, please come in 😉 Curious, I'm also from Calabria, all my latest videos (including this one) were recorder in my house in Reggio 🤩 Here's my suggestions for you! This steel would be my first choice: amzn.to/47SiSHX This would be the other: amzn.to/47I74YN If you're considering a stone instead. I think that this is a no brainer, it's also bundled with a peel: amzn.to/4agGiIM @@gordonshaffer5560
Great info! I don’t have a steel, only stone and I do love my stone. One day I’ll get a steel. My oven isn’t a great one, tho so that’s the first change I’d make when I can! New oven/stove, then a steel! In the meantime I’ll still use my stone. 😊
Hi Fabio, I have been following your videos for a long time.They are fantastic. I've been using a upside down baking tray, with pretty good results but now I want to by a decent pizza steel. Can you recommend one please. Thanks Antony
Hi Antony, I remember you, it's great to see you! Not sure where you are based? If you're in the UK, try the item here below. Otherwise, I'll double check my bookmarks and give you an alternative 😀 amzn.to/3vCinUH It's an affiliate link, I might get some spare change from Amazon if you buy it!
Ah, Mark! Thanks so much, I truly appreciate your support, it means a lot to me 🙏 I'll do my best to live up to your expectations in future! In the meantime, enjoy your holidays 🎄
@Fabulous Pizza : can you make one video regarding different types of flour? The w content, protien levels in flour, ash content and what type of flour requirements goes well with which style of pizza ?
Well that topic would deserve quite a lengthy, in-depth video, to make justice to the countless hours I had to study to handle it! I've got a couple of more "digestible" video, though, see if you want to check them out. Love the geeky question 💪🏻 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E-IDXuF7sfw.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Qa_2hmy8D7A.html
I enjoyed your video thanks. I had, for a number of years a 42" diameter Igloo style Brick Pizza Oven in my backyard, Both the Floor and the dome were made from Firebricks, the floor 65 mm thick and the dome 114 mm thick, so there was quite a bit of thermal mass to retain heat and it was well insulated. I used this oven for about 5 years very regularly, normally cooking at close to 600℃ with a pizza baked in about 90 seconds to perfection. But even with that much thermal mass, I could see the stones being leached of their heat with each consecutive pizza. I'd usually make about 4 -16 inch pizzas back to back, with each one taking a bit longer to cook until the 4th taking nearly 4 minutes. But mind you I'd close the door on that oven after the last pizza came out around 7:30pm and there was still enough heat retained overnight that I could bake a dozen Blueberry Muffins or a cake in it at 7:30am the following morning. I had used pizza stones in a conventional home kitchen oven for many years before I decided to spend almost 4 months on building my beloved Wood wood-fired oven and I was heartbroken when I had to tear it down when we moved houses. After moving to our new place originally I had planned to rebuild but the winters are long and VERY cold here, and I needed Pizza. So I went out and bought a 3/8" Pizza Steel not knowing what to expect and frankly, I was shocked by the results. The Steel was a huge improvement in my eyes over the stones I had had before and I was blown away by how good the bake was when compared to the baking love of my life, my old Wood-Fired Oven. That was a few years ago and I still have not rebuilt my Wood Fired Oven I loved the feeling of baking in that oven and using a real flame for cooking and the ability to play with the wood types to alter the flavour but I can not see spend another 4 months of back-breaking labour building a new one either. I highly recommend a Pizza Steel but go with a thicker one of at least 3/8" or 1/2" even better for better thermal retention
Hi. Great video as usual. Do you recommend the top shelf in the owen for the pizza stone/steel? (As you did in the video) plus, of course full power but do you use the grill function and hot air? I have the Italian lava stone that works fine. However never tried a steel plate…
Oh, thanks for your words, I'm glad you like the video! Use the grill if you have it, no fan. There are many insights in the video I mentioned, not sure if you watched it 👉🏻 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zkH7UJ0yxAA.html Keep using the stone, if ain't broke don't fix it 😉
Ciao l’anno scorso che ho passato tempo in Italia ho visto che c’è una ditta che vende pizza stone fatta lava rocks (dell’Etna), molto più pesante delle normali….sarei curioso di vedere se cambierebbe la tua considerazione finale
Ehy Pietro! Sì la pietra lavica è un'altra alternativa, però non è tanto comune, sinceramente fuori dall'Italia non l'ho mai vista. Pur non avendo mai avuto occasione di provarla, per quanto ne so funziona in modo simile a una buona pietra in cordierite 😀 Buon weekend!
@@dmk102111 I was told that NerdChef Speed Steel are great value for money! Please understand that I didn't try them myself, of course, but an experience friend across the pond is happy with it! Hope it helps!
