Comments on: Equipment Review: Pizza and Baking Stones and Steels

By: Leon Powe

Leon Powe — Wed, 18 Jan 2023 04:43:23 +0000

What changes did you do to make the steel version better this time? Also, would adding a pan of water help prevent the dryer effect using the ceramic?

By: snaz pizaz

snaz pizaz — Wed, 18 Jan 2023 04:43:23 +0000

great !

By: Carlos Medeiros

Carlos Medeiros — Wed, 18 Jan 2023 04:43:23 +0000

I've heard that it's a good idea to use ceramic stone underneath a steel pan if u want to make multiple pizzas because the ceramic will hold the hot temperature better and keep the steel pan hot. Wondering if anyone's tried this or knows if this actually works

By: rio d

rio d — Wed, 18 Jan 2023 04:43:23 +0000

Has anyone used a glazed ceramic rectangle, like the Emile Henry pizza stone?

By: Becky Williams

Becky Williams — Wed, 18 Jan 2023 04:43:23 +0000

I use a store ready made pizza crust. It is rolled in a piece of parchment paper. Will this make a difference in the crust browning?

By: Elies

Elies — Wed, 18 Jan 2023 04:43:23 +0000

They don't use 00 flour, so I can't trust them 100%

By: Elies

Elies — Wed, 18 Jan 2023 04:43:23 +0000

They don't use 00 flour, so I can't trust them 100%

By: John Smith

John Smith — Wed, 18 Jan 2023 04:43:23 +0000

Lisa is a brilliant reviewer

By: JT

JT — Wed, 18 Jan 2023 04:43:23 +0000

$100+ for a pizza steel?! Dang, son!

By: Username23

Username23 — Wed, 18 Jan 2023 04:43:23 +0000

Which one would you recommend for a grill? Grill dimensions 16×34