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The Physics of baking good Pizza (2018)

arxiv.org

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Re: The Physics of baking good Pizza (2018)

#4

Post by kevinmchugh »

amelius wrote: post #3

Ok, what's the verdict on using pizza stones?

There's also"baking steels", which are like stones but make of steel available on the market. That's the brand name but there perfectly good knock offs available. The heat transfer dynamics are probably preferable, and the steel can't crack in two under thermal shock.

I've been happy with mine.

Re: The Physics of baking good Pizza (2018)

#6

Post by Tomte »

kevinmchugh wrote: post #4
amelius wrote: post #3

Ok, what's the verdict on using pizza stones?

There's also"baking steels", which are like stones but make of steel available on the market. That's the brand name but there perfectly good knock offs available. The heat transfer dynamics are probably preferable, and the steel can't crack in two under thermal shock. I've been happy with mine.

I'm also happy with mine, but I feel even the knockoffs are way too expensive for what they are.

Re: The Physics of baking good Pizza (2018)

#7

Post by gwill »

kevinmchugh wrote: post #4
amelius wrote: post #3

Ok, what's the verdict on using pizza stones?

There's also"baking steels", which are like stones but make of steel available on the market. That's the brand name but there perfectly good knock offs available. The heat transfer dynamics are probably preferable, and the steel can't crack in two under thermal shock. I've been happy with mine.

you can also "make your own". i went to a metal working shop and was able to get a 3/8" sheet of steel cut to the dimensions of my oven and they even rounded the edges for me. It was only about $45 ~5 years ago.
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