21–30 of 127 posts
Earlier quoted context omitted.
Italian here! I don't think you're legally authorised to call that "pizza" (just joking, you are, but people might disagree). 1kg of flour for a single portion pizza seems very excessive.
It was divided in 8 chunks, so 125 gram of flour per pizza.
Ok, what's the verdict on using pizza stones?
At my house we have this thing that's 8 ceramic tiles in an aluminum tray, that we got as a gift. The tiles have gradually cracked over ~ 20 years, but they still work. The rest of the family likes them better, they transfer heat to the bottom of the pizza quickly when it goes into the oven. You do have to figure out how to slide a pizza on and off of them. They "season" kind of like an iron pan -- we don't wash them…
Ok, what's the verdict on using pizza stones?
At my house we have this thing that's 8 ceramic tiles in an aluminum tray, that we got as a gift. The tiles have gradually cracked over ~ 20 years, but they still work. The rest of the family likes them better, they transfer heat to the bottom of the pizza quickly when it goes into the oven. You do have to figure out how to slide a pizza on and off of them. They "season" kind of like an iron pan -- we don't wash them…
Earlier quoted context omitted.
In their testing of multiple models, America's Test Kitchen found that stones are fine, but steels seem to get better results because the metal transfers heat into the dough faster: * https://www.youtube.com/watch?v=k2jmvqHVBpQ
> steels seem to get better results In a multi-purpose electrical kitchen oven, sure. In a hotter, dedicated gas pizza oven such as a Ooni or Roccbox, the supplied ceramic stone works perfectly, and a steel would cook too fast.
Now we use the steel only in the oven, which gets up to about 525-550F, and our outdoor Ooni.
The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough. (I use a pizza stone, though, mostly because that's what I already have)
Pizza is one of my standard food items. E.g., I get bread and pizza flour in 25 pound bags from Sam's Club. Each batch of dough uses 650 ml water, 1 tablespoon of Fleischmann's active dry yeast, 1 tablespoon of salt, and 1 kilogram of the flour. I end up with 8 chunks of pizza dough. So, each chunk of dough is good for one pizza for one. No way do I want to try to compete with the artistry of brown spots from 600+ F…
Italian here! I don't think you're legally authorised to call that "pizza" (just joking, you are, but people might disagree). 1kg of flour for a single portion pizza seems very excessive.
Thank you, thank you, thank you, yes, for pizza, Pecorino Romano, Chianti, ..., and also for
https://www.youtube.com/watch?v=aiSSz0snWzA
https://www.youtube.com/watch?v=s-TwMfgaDC8
https://www.youtube.com/watch?v=2J7JM0tGgRY
https://www.youtube.com/watch?v=OkHGUaB1Bs8
The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough. (I use a pizza stone, though, mostly because that's what I already have)
Yup, bake my pizzas on a 44W slab and they come out perfect.
44 Watts?