I knew the answer before I even saw the video. As an avid pizza maker I switched to a steel long ago and never looked back. With some practice and experimenting you will get an even better undercarriage. If your oven has a roast function (oven and broiler run at the same time) you can make a pizzeria quality pie especially with a high gluten flour. Cool to see you doing pizza again, great vid!
I moved to a steel after getting tired of my stones cracking unexpectedly (ie, as they were heating up so I could make pizza). Such a better product. Great video, stumbled across your channel, I dig it.
I have had the same problem with stones. This one has been with me for about 3 years. That's about 2 years 8 months longer than any other. I even moved and it stayed together somehow. Still, steel is the way to go. If you can handle the weight. Welcome to the channel!
That was a very different video from anything I've done before. It took two weeks to edit because I had no idea what I was doing. Don't worry, I'm going back to my regular format. Still, it's always good to try new things.
@@howtocooke I hope you'll sprinkle a few of this type of thing from time to time. Not a regular scheduled thing, just a "Hey, this is cool, I wonder if people know about..." sort of thing.
The format is interesting and not something I have done before. Editing a video like this is 180 from what I am used to. I really want to learn and get better at it. Everything we learn is an asset we own for life. So far, the video is doing well as far as views go so that is the biggest thing. If people like it, I'll keep doing them. Another tool in the toolbox!
There is simply no debate...I make pizza weekly, and have for 20 years...in a home oven, gotta use steel...I have a wood fired oven too and that is only for my neopolitan pizzas and that, at 900degrees has a stone deck.
oven hack for pizza put it on self clean mode jacks the temp up close to 800 degrees....PS do at own risk if you have a dirty ass oven shit gonna smoke homeboy who made the video aint gotta worry his oven is clean as hell
My oven locks when in self cleaning so after the several hours the pizza would be in there I'm not sure it would taste any better than Dominos's. It couldn't be any worse though....
Your pizza steel looks like the one I’ve been eyeballing lately. Lol I watch this kid that has been trying to make the best NY slice and he uses one but his is way too expensive. Yours and the one I’ve been looking at are at a better price point for someone that only cooks pizza every now and then. And for your oven that blows. Why sell a duel when you can only use one at a time. Makes no sense. lol. Cheers buddy!!!!
![[안방1열 풀캠4K] 베이비몬스터 'DRIP' (BABYMONSTER FullCam)│@SBS Inkigayo 241110](http://i.ytimg.com/vi/AQ4RIghEvUs/mqdefault.jpg)
I knew the answer before I even saw the video. As an avid pizza maker I switched to a steel long ago and never looked back. With some practice and experimenting you will get an even better undercarriage. If your oven has a roast function (oven and broiler run at the same time) you can make a pizzeria quality pie especially with a high gluten flour. Cool to see you doing pizza again, great vid!
I moved to a steel after getting tired of my stones cracking unexpectedly (ie, as they were heating up so I could make pizza). Such a better product. Great video, stumbled across your channel, I dig it.
I have had the same problem with stones. This one has been with me for about 3 years. That's about 2 years 8 months longer than any other. I even moved and it stayed together somehow. Still, steel is the way to go. If you can handle the weight. Welcome to the channel!
This is the video I didn't know I need
That was interesting. I have long used a stone with decent results, wouldn't be able to justify a steel for the infrequent home pizza bake.
That was a very different video from anything I've done before. It took two weeks to edit because I had no idea what I was doing. Don't worry, I'm going back to my regular format. Still, it's always good to try new things.
@@howtocooke I hope you'll sprinkle a few of this type of thing from time to time. Not a regular scheduled thing, just a "Hey, this is cool, I wonder if people know about..." sort of thing.
The format is interesting and not something I have done before. Editing a video like this is 180 from what I am used to. I really want to learn and get better at it. Everything we learn is an asset we own for life. So far, the video is doing well as far as views go so that is the biggest thing. If people like it, I'll keep doing them. Another tool in the toolbox!
Hi great video. Will a aluminium pizza peel scrape it or is it better to use a wooden peel on the steel?
The steel can take the abuse just fine. I use an aluminum peel and not a scratch.
There is simply no debate...I make pizza weekly, and have for 20 years...in a home oven, gotta use steel...I have a wood fired oven too and that is only for my neopolitan pizzas and that, at 900degrees has a stone deck.
Love the shirt!
What's more expensive stone or steel?
Steel will generally cost more but they last forever. Stone is more prone to breaking so that is a factor as well.
oven hack for pizza put it on self clean mode jacks the temp up close to 800 degrees....PS do at own risk if you have a dirty ass oven shit gonna smoke homeboy who made the video aint gotta worry his oven is clean as hell
My oven locks when in self cleaning so after the several hours the pizza would be in there I'm not sure it would taste any better than Dominos's. It couldn't be any worse though....
uhh hit the cancel button bro@@howtocooke
Nope, still stays locked until it cools down.
Your pizza steel looks like the one I’ve been eyeballing lately. Lol I watch this kid that has been trying to make the best NY slice and he uses one but his is way too expensive. Yours and the one I’ve been looking at are at a better price point for someone that only cooks pizza every now and then. And for your oven that blows. Why sell a duel when you can only use one at a time. Makes no sense. lol. Cheers buddy!!!!
Is it Charlie Anderson you are talking about? He does some great pizza work.
@@howtocooke That’s him!!!! I have his pizza chart graph and I’d like to try his dough out one of these days.
It's good. He did his homework, that's for sure.
@@howtocooke Yes he did. Lol
In Ohio, we cook our pizzas about 5 minutes longer.
Because this kitchen sucks 😂
Great review on both the stone and the steel. Awesome video.