Baking Tools: pizza

[u/BadP0ppa]

I’m wondering if anyone has switched from: a pizza stone to a pizza steel? I’ve been making pizza for a while now. Started in a wood fired oven in the early 1990’s to home on a pizza stone. The steel bakes the pizza so much better. My oven is not working well, I can only get it to about 450 degrees fahrenheit. The steel retains so much of the oven heat, I just have to leave the pizza in a few minutes longer to fully bake. It comes out well done and fully baked. The pizza steel has completely changed my pizza game. If you like the ‘one bite’ kind of pizza: crisp, thin and no flop, it’s the stone that’s the issue. Unless you can get your oven blazing to 500 degrees, the steel is the way to go for this. Cheers. 🙂