Why Pizza Steels Beat Pizza Stones (Yes, They Do)
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Date: 2019-08-15
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Comments and reviews: 10
Eric Liestoh
I think the irregular shape of the second pizza (due to the botched slide off the peel) on the steel is to blame for the inferior browning relative to the first one, not the steel itself, and it still looks great anyway. For my money, I think a cheap perforated steel pizza pan that you can get for less than 15 is an unbelievably good option. I've been a hardcore pizza addict for at least 7 years now, rarely eating anybody's pizza other than my own, and I go back and forth between my stone and the perforated metal pan. I like the browning I get from the stone, but I really like the aeration I get from the perforated pan. Anyway, thanks a lot for the very detailed research and exploration, and your pizzas look awesome- almost as good as mine; )
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I think the irregular shape of the second pizza (due to the botched slide off the peel) on the steel is to blame for the inferior browning relative to the first one, not the steel itself, and it still looks great anyway. For my money, I think a cheap perforated steel pizza pan that you can get for less than 15 is an unbelievably good option. I've been a hardcore pizza addict for at least 7 years now, rarely eating anybody's pizza other than my own, and I go back and forth between my stone and the perforated metal pan. I like the browning I get from the stone, but I really like the aeration I get from the perforated pan. Anyway, thanks a lot for the very detailed research and exploration, and your pizzas look awesome- almost as good as mine; )
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Elijah Obeid
Okay so I used to do pick packing for Hello Fresh and I can confirm their food isnt as Fresh as they claim to be. Also the workers would just be high 24/7. I know this because on the break I used to smoke a joint sometimes with the workers and would continue to do my job baked. Also enjoyed watching the heat transfer info, because I am on my 3rd year of Mechanical engineering, so I had to cover all this stuff. Funnily enough I was actually learning a unit relating to thermal conductivity during the time I was working at Hello Fresh. Enjoyed the vid.
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Okay so I used to do pick packing for Hello Fresh and I can confirm their food isnt as Fresh as they claim to be. Also the workers would just be high 24/7. I know this because on the break I used to smoke a joint sometimes with the workers and would continue to do my job baked. Also enjoyed watching the heat transfer info, because I am on my 3rd year of Mechanical engineering, so I had to cover all this stuff. Funnily enough I was actually learning a unit relating to thermal conductivity during the time I was working at Hello Fresh. Enjoyed the vid.
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Scott Merks
I'm not sure what I'm doing wrong guys. I can get a nice hard crust on my pizzas, but the bottom stays white and doesnt brown. I have a pizza stone. I set my oven to 250 degrees celsius (cannot go higher) and let it pre heat for 2 hours Could it be my oven setting? Last time I set it on 'hot air' setting which one the multiple oven settings I can use (setting names are in dutch. I just don't know how to get a nice brown bottom.
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I'm not sure what I'm doing wrong guys. I can get a nice hard crust on my pizzas, but the bottom stays white and doesnt brown. I have a pizza stone. I set my oven to 250 degrees celsius (cannot go higher) and let it pre heat for 2 hours Could it be my oven setting? Last time I set it on 'hot air' setting which one the multiple oven settings I can use (setting names are in dutch. I just don't know how to get a nice brown bottom.
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Patrick Nazar
nice job on the video. also, i use hello fresh already and i must say its pretty decent, the food has an excellent awesomeness: effort ratio and a reasonable awesomeness rating to begin with. also i learn cool stuff that i now reuse like how to make apple relish and a nice peppery cream sauce etc. (not sponsored to say this: )
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nice job on the video. also, i use hello fresh already and i must say its pretty decent, the food has an excellent awesomeness: effort ratio and a reasonable awesomeness rating to begin with. also i learn cool stuff that i now reuse like how to make apple relish and a nice peppery cream sauce etc. (not sponsored to say this: )
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Cas Buenting
Thank you for always adding a bit of food science to your cooking videos, not only is your candid and honest style refreshing. But your interest in the science together with your connections at the university make these truly educational and entertaining without compromising the integrity of the video.
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Thank you for always adding a bit of food science to your cooking videos, not only is your candid and honest style refreshing. But your interest in the science together with your connections at the university make these truly educational and entertaining without compromising the integrity of the video.
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Ranz
although, if steel takes longer to heat up that's still an interesting point in favor for stone, as ovens consume quite a bit of electricity and depending on the case some people could be mindful about it. I guess steel is worth it if you want top tier pizza but stone still has a place
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although, if steel takes longer to heat up that's still an interesting point in favor for stone, as ovens consume quite a bit of electricity and depending on the case some people could be mindful about it. I guess steel is worth it if you want top tier pizza but stone still has a place
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Josiah McCarthy
We saw you use blocks of low moisture, whole milk mozzarella in your lasagna video. Why are you still using snack-size mozzarella for these pizzas? You said that was only because you couldn't get anything else. But if it's what you find you like, no judgment.
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We saw you use blocks of low moisture, whole milk mozzarella in your lasagna video. Why are you still using snack-size mozzarella for these pizzas? You said that was only because you couldn't get anything else. But if it's what you find you like, no judgment.
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Eric Betts
You so suck I love your whole pizza recipe and leave it 5 days to get the best. I bought a stone because that's what you used. Now I have to get a steel. I love New York pizza. P. S. I do cook my pizza way longer than you said so that I can make that crust.
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You so suck I love your whole pizza recipe and leave it 5 days to get the best. I bought a stone because that's what you used. Now I have to get a steel. I love New York pizza. P. S. I do cook my pizza way longer than you said so that I can make that crust.
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A S
Adam, have you tried the method where you have a stone on the top rack, then the steel on the middle rack? You put the pizza on the steel, and I've heard it essentially creates an oven within your oven and helps build more heat, possibly leading to leoparding.
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Adam, have you tried the method where you have a stone on the top rack, then the steel on the middle rack? You put the pizza on the steel, and I've heard it essentially creates an oven within your oven and helps build more heat, possibly leading to leoparding.
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Rolo
Hi, Adam. Thanks for this interesting piece. I'm also a home pizza maker enthusiast, every Friday night I make pizza for my family. Questions. For how many minutes did you bake the pizza? Did you use the bake setting all the way or broil as well? Cheers
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Hi, Adam. Thanks for this interesting piece. I'm also a home pizza maker enthusiast, every Friday night I make pizza for my family. Questions. For how many minutes did you bake the pizza? Did you use the bake setting all the way or broil as well? Cheers
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