My homemade pizza was a total fail until I switched to a steel plate instead of a stone

I spent about 2 years trying to get that crispy bottom crust with a pizza stone and never got it right. The stone would heat up unevenly and my dough would stick or burn in spots. Finally I grabbed a 1/4 inch thick baking steel from a restaurant supply store for $40. First try had a perfectly browned crust with that nice chew in about 6 minutes. Anyone else made the switch and noticed a big difference?

2 comments

2 Comments

reesemoore25d ago

My buddy swore by his stone until he dropped it on his foot and switched to steel, now he's obsessed.

claire_walker25d ago

Dropped a stone slab on my toe once and saw stars, instant switch to steel and never looked back. Ngl, the sound of stone hitting metal still haunts me a little.