Another trick: I use a pizza steel on an outdoor propane grill. I set the steel right in the center of the grill, on the grates. I let the grill warm up to 500, then set the outer burners a bit higher than the center. Keep the cover closed except when putting pizzas in or out. I get nice crispy, leopard spotted crusts, and toppings that are slightly broiled but not burned. Works great and doesn't heat up the house in summer!
This is my technique as well. I ordered a steel as my ceramic stone is not getting the crust browned as much as I’d like before the top is done, even with light sauce/toppings. A few minutes in a fry pan makes it perfect, but I’m trying to get it done in the original bake.
I also use an outdoor grill but I use natural gas that hooks up to my home. It's great because I never run out of gas. I use 6x6 unglazed quarry tiles that fill the entire grill surface. I can get up to 700 degrees and make an 18inch pizza which is great for making New York style thin pizza.
BakingSteel Plus 10:48: I've been doing 1hour heat at 500, then broil for 5 min while I build my pizza, cook for 2 min on broil, then change to bake for 5 min and I've been happy with the result
The best feature of the tiles is I can make pizzas in my toaster oven...or... I can make smaller, personal pizzas in the same oven! It’s great when I have company (even the 8 nieces and nephews)!! Watching the assembly line while I man the oven is part of the fun!!
I really appreciate the test kitchen product reviews. It has save me a lot time and bad purchase decisions. Instant pot makes several models and I wasn't sure which model was best to give as a gift but America's test kitchen review helped me make the best choice.
Great video. I’ve been making pizza at home every week for 14 years. Ive done all kinds of things. Couple of suggestions to make your presentation fool proof. Parchment paper! Ive talked to a lot of people who stopped making home pizza because they failed at transferring the pie. There is no difference with or without parchment paper except the transfer is always perfect. My experience with the steel is that it cooks fine, no need for the broiler.
Can we talk about that old school iPod in Lisa’s kitchen? Vinyl is too mainstream for her, she’s sticking with the iPod she loaded up with pirated MP3’s in 2007.
I read about this 25 years ago, and perfected it with trial and error. Get the unglazed, cheap tiles at Home Depot. Wash without soap. If one breaks, just get another. Make sure your oven comes to at least 500 degrees for about 20 minutes. The traditional paddle or peel works fine, but the dough often sticks, and your toppings go flying. Cornmeal helps. But the checker is parchment paper. It will go black at the high temp, but doesn't hurt the crispy pizza. I used to do this in a cabin, deep in the Apache Sitgreaves National Forest. Except for Rome, the best pizza I ever had.
Great video for pizza lovers like my family! I have to agree about the Oxo products, almost all my Oxo kitchen products are great quality and i love them!
the other point worth mentioning is that a rectangular stone is far better for baking bread. You can get two baguettes on there, side by side (with some space in between). And I find stones breath better, allowing air into the underside of the dough, which makes for better bread and pizza crusts.
What an excellent value. Thanks for sharing the tip. I just looked it up and I wish I had one instead of my more expensive, thicker but smaller diameter Baking Steel. That Lodge fits a larger pizza without being too heavy to handle. And it looks like it's still thick and heavy enough that performance isn't diminished. A better value and more versatile than the other baking steels, unless you want one sized to your oven to leave in all the time. I don't, I like to take it out and wash it after each use, so I don't want one over 10lbs. Those handles enable safely removing a hot steel from the oven. Without handles, I wait for mine to fully cool. I've taken it out before when hot, but one can't get a good grip.
Luckly, I dabble with metal. So, a couple of days ago I made a steel plate for pizza. I made it 14" round: out of quarter plate. Now I see I should have made it rectangle. Hopefully I have more material to make a rectangle. Great video.
4:36 - I have owned pizza businesses (I have unofficially been declared a "Pizzaiolo" by an Italian friend of mine who KNOWS pizza from Naples, Italy - they use a totally natural dough, by the way), and I have run the "big guys", and it has been said that if you haven't a Hobart or some big heavy-armed contraption, your pizzas won't be "authentic" or "correct". I can tell you that I GM'd at a pizza pizza place that used the cutter on a larger scale like the one that she is using at this point in the kitchen, and I can tell you as an expert that kneading - which most do wrong anyway - and using this machine have an inconsequential difference at the moment your pizza's sitting on your plate. I use for my dough roughly 3 cups flour, 1 cup water, 1/2 TBSP instant yeast, 1 TBSP sugar, 1/2 TBSP salt, and about 3 TBSP olive oil. (grams are 375 flour; 225 water if you go that route). Et voilà ! Sauce and toppings are up to you; making the dough is normally the turn-off for pizzas. Some _PRACTICE_ will be needed to learn to open the dough, but you'll get it! Bonne chance !
Follow up ... their recipe for dough, two pies at 30 cm (300g) is great; I just like "less" sugary doughs. Up to you. Enjoy! No wrong way to do pizza ... (-ish) ... :D
@@thomashughes4859 I prefer more hydration in my dough, never under 70%. I usually use 400 grams of 00 flour, 5 gr instant yeast, sugar and salt as you use, and no olive oil in the dough, only in the bowl when it is rising. Sometimes I mix my dough in a stand mixer, other times in my food processor and other times I just do it by hand and use a mostly no knead method and let it rise for 72 hrs in the fridge. I get two decent pizzas out of that, one 12" thin crust and one 12" cast iron pan pizza. Of course, you can make both the same if you want. For pan pizza, you can let the dough have a long rise at room temp, 8-12 hours or so, and cook it the same day as you make the dough, but for regular pizza, I prefer a slow ferment in the fridge for 48-72 hours.
@@barcham absolutely spot-on correct for an authentic Napolitano! In fact they use the natural yeast /lac - bacs un thé air. The "wise guys" I know don't use processed yeast. 70% is really the best ratio, and it seems to like 1000-degree F ovens. Completely with you! 👍
@@thomashughes4859 I've made dough using both fresh and instant yeast and have noticed no real difference. I've found that the length of fermentation time in the fridge has the largest effect on the flavour and texture of the dough. Similar thing with flour, while 00 is the best if you have an oven like the Breville that will go up to wood oven temps, then it does make a difference. In a home oven, not as much. I find I get great results at home using a 50/50 mix of 00 and all-purpose flour. Actually hit on that by accident once when making dough and I ran out of 00. So I made a blend, and it came out great! In fact, that is what I have proofing on my counter as I type this out. 😋
You do not need a food processor. It just adds cost and added cleanup time. Combine the dry ingredients evenly in a bowl and then add the water. Just rough mix the dough in that bowl by hand. Then put the dough in a covered container in the frig for a few hours. Take the dough out and mix/knead a couple of times - like 30 seconds - then back into the frig till you want to make your pizza. Within a few hours the moisture equalizes throughout the dough and the dough behaves well. The quick mix/knead and some time in the frig is all it takes to make an easily made wonderful rising dough. My doughs seem fine for up to a week of frig storage. Probably more but there must be some point when they lose the power of happy yeast to raise the dough. You don't need the expensive conveyor belt peel. The plain restaurant style metal peel costs considerably less than half a much. Use a file to "sharpen" the front edge since many of them come with a sort of blunt edge. The blade you want will be aluminum and it may be a ten minute job to refine the front edge. Aluminum is easily worked with a file. If you're running the oven hot enough, the video's cook time recommendation may be too long. My home oven gets pretty hot and my pizzas are done in just over four minutes. Watch your pizza and you'll see when it's done. Some ovens may allow you to set the temp a little past the hottest marked number. Don't use the cleaning cycle - that is way too hot and unsafe. Just use the hottest temp in the bake range. One item left unmentioned in this video is rolling out the dough. A tapered rolling pin makes it easy. Roll out from the center to stretch the pizza. Keep the dough floured enough that it doesn't stick. Take your time shaping the pizza. Two or three minutes should do to get the pizza rolled out as thin as you want.
9:03 - you may use salt as an abrasive. If these are carbon steel, you'll need to ensure rinsing them well so they don't rust. If their stainless, no worries.
Beautiful introduction of every equipment required to make a Best ever pizza… bt I think the Dough should be kneeded by the hands so that u know the texture and warmth of ur palm can make dough even better❤️❤️❤️Rest this is amazing tutorial
I am not a fan of pizza wheels. I prefer rocker cutters - cut down, not across. Thanks for the info on pizza steel. I have held off buying one but your video has me thinking I should get one.
I use large about 14 inch diameter cast iron skillet. spread dough in skillet, add toppings. On stove top on medium heat for 4 minutes, then into 525 oven for 12 minutes. I use a large meat cleaver to cut pizza.
I have a stone and a steel and have gotten good results from both. But my favorite pizza tool is a Lloydpan. Crisp brown bottom and it never sticks. Can withstand 700 degrees.
Parchment paper between the steel and the pizza slow the browning just enough to even out the cooking. It also helps get it into and out of the oven. Homemade pizzas are so good, I rarely order out anymore, and I ea😊t pizzz at least once a week.
Ok, so I was drooling over a pizza steel, but, wow, the cost! I mentioned it to my husband, who said immediately, oh, I have a piece of scrap steel that will work ... I brought it in, cleaned it, seasoned it, and have used ever since. He gave $10 and it’s just the size of my oven rack, and he says it’s 3/8 inch thick - very heavy, but I love it so much! I’ve used it for about 4 years now, and cannot recommend enough. My oven is gas, and I do as they say, and keep it in the oven to achieve more regulated temperatures for baking. Had used a stone always before, but, much prefer a steel.
Spend $300 and buy an Ooni pizza oven. It's life-changing. I've never dreamed of making such authentic pizza from home until I got it. And cooking a pizza in 90 seconds rules!!
On the steel only. Do you always have to use the broiler? I ask as I don't want to have to always adjust my oven, I want to keep it simple. If you can get away without it I would like to and may use both. Also how is the steel with bread? I should point out that I will be using a Wolf oven and it has bake stone mode.
Have used both stones and steels. Steels are far superior. They don’t need to be square they just need to be several inches bigger than your pizza. I use a 15” round cast iron steel. Advantage of round steels is usable space versus weight square stones/steels have considerable extra weight that is worthless. On Amazon Victoria Cast Iron Pizza Crepe Pan, Dosa, Roti Tawa, Budare, 15 Inch, Black
Hey! HUUUUGE fan here and ATK subscriber! A couple things for your Q&A video: Please include your insights for those who may already own a stone and want to upgrade to steel. It's possible to COMBINE FORCES and make multiple pizzas more efficiently with a steel on top of a stone. Also, could you talk a bit about other pizza-making methods ATK, CC, & CI have done in the past and just a general comparison (e.g.: cast iron, cake pan (deep dish), 13x9 (detroit-style), grill, sheet pan)? This still stays within the 'equipment' topic and it'll be good to let viewers know that there are MANY ways to make and enjoy pizza at home! My own questions: Type of oven: gas vs. electric, and how this impacts pizza quality. Parchment under pizza or no? Any tips for handling toppings? Aaannndddd... I think that's it! Keep up the FANTASTIC work, everyone! 👏👏👏
Great method. You get a new "hot spot" for the bottom when you move it. And also get the heat sandwich from the two stones. Tony Gemignani recommends that method in "The Pizza Bible.
If you're wondering about the time to switch your oven from bake to broil it's about 3 minutes. You can peek under the pie with a spatula...if you're starting to see leoparding it's time to switch. Just watch it closely from that point forward because it'll go from perfect to burnt quickly as you see in this vid. Also ...if you're not into the whole pizza peel /flour routine just prep your pie on a flat sheet with parchment paper and slide it onto the steel. After 90 seconds you can just use a spatula (metal preferably) to lift the edge of the pie and pull the paper out from underneath. It may brown slightly but it won't burn.
I like the stone mostly as that is what I've used since the early eighties. I also use four 1 inch thick fire brick as close as I can get them above the stone. I used to wrap them in foil, bur now they are good as is. Also, I have usually used a bench scraper when cool, wiped with a damp cloth when hot, (much like mopping the floor of a wood fired oven) then very lightly oil, like cast to season. Works for me for pizza, garlic toast, cookies, whatever, it lives in my over and has not been taken out for ages!
You should NEVER oil a stone. A stone is not like cast iron where the seasoning will build up on the surface, the oil will simply soak into the stone and go rancid in time. As for using a damp cloth on a hot stone, that is a great way to end up with a split stone. Yes, I know that your response will be that this is how you have always done it, and you have never had any problems. Good for you. Doesn't change the fact that they are both things that should not be done and should not be recommended to people new to using a pizza stone.
I'd be curious how will Aluminum or copper slab perform compare to the metal slab since both of them have a better heat conductivity than iron. I suspect the aluminum will perform really well since it has even higher heat capacity.
Ah, but what do you want from your stone/steel? Do you want heat conductivity or do you want higher heat capacity (= how long it can hold its temperature)? Since the heat capacity correlates directly with density which correlates directly to atomic number, you can expect the highest heat holding capacity in the denser metal, thus: aluminum < copper < steel (iron). You want high heat conductivity in a cooking vessel like a pot or skillet, but in a stone/steel, you want a higher heat holding capacity.
Thank you for this episode of Gear Heads, as always I love watching you testing equipment. My problem with most of TH-cam videos of pizza making is that they usually present Margherita or New York style pizzas that consist only of sauce, cheese and sometimes salami. But as a vegetarian I like adding vegetables to my pizza, do you have any advice how to bake it so that I get as good results as yours? Greetings to both of you.
I use bell peppers, onions, mushrooms, tomatoes, olives. Just slice or dice them small and spread on top of the crust. Sprinkle with dried oregano ir basil, drizzle some olive oil on top of everything and oven. There’s no secret. Remove when they look good enough for your taste. I don’t like big chunks of anything on the pizza, I take my time dicing everything.
I don't know if you'll see this, but saute thinly sliced vegetables first with salt, pepper and a little olive oil. If you're using mushrooms, definitely saute first and add a splash of wine. By lightly cooking them first, you're concentrating flavor and releasing their water in the pan and not on your pizza.
Bake the veggies in the oven ahead of time ! Lightly coat with olive oil and use a wire sheet This will reduce the moisture in them...go ahead and let them cool ! They will heat at the same time as your pizza and come out hot but you won't have a soggy crust!
Unless you're really super into corn flavor, you might try semolina instead of corn meal on your next pizza. It keeps the pizza tasting like pizza and not corn.
I have the pizza stone that ATK recommended a few years ago. I just build my pizza on parchment paper on my wooden peel and put the pizza with the parchment on the stone. About halfway thru cooking when I turn the pizza, I take the pizza with the parchment out of the oven using the peel and turn the pizza then pull the parchment out from under the pizza. It slides out easily since the pizza is half cooked. I then return the pizza to the oven using the peel and finish cooking it. It works great.
@@PaulTMaack0 this is the correct method in my opinion, not only does semolina aid in getting it off the peel, it really adds another tasty element to your pizza!
@@deanmar9002 I used to do the same thing until I got tired of the extra expense of parchment paper, even when reusing it a few times, unless it was burnt. Now I just use semolina on my peel which works very well.
pizza screens work very well and only cost a few bucks. Additionally, they don't hang onto the heat so are ideal in hot summers where you'd want the oven to cool down quick.
@@Marathonracer your assertion that pizza screens are meant for cooling is erroneous; their sole purpose is to support the pizza as it is BAKING in any kind of oven one chooses. They do not produce a mediocre pizza. Poor technique and lousy ingredients results in mediocre pizza
Yep, pizza screens are super convenient as well, no need to mess around with a peel, make the pizza on the screen and throw it in the oven. having to worry about transferring a fully prepared pizza can be a pain, a screen eliminates that also from my experience putting the screen down low in the oven works best so the crust cooks first and the cheese and toppings get just hot enough to melt\cook
I find using the convection feature will heat the stone much faster but will overcook the cheese. So I usually use it when heating my stone but turn the oven to regular 'bake' function when I put the pizza in. I check the bottom of the pizza and if it is starting to brown before the cheese is done to my liking, I will go back to convection to finish it off. There are also different types of convection oven, many simply have a fan to circulate the air in the oven while a true convection oven will also have a round heating element surrounding the fan so that the fan will also be sending hot air directly on its own. I have a 'true convection' oven, with lower, convection and broil heating elements which is why it will burn the cheese if I do not keep a close eye on it. But check how your oven is made. Mine has a convection 'bake' setting which uses only the convection heating element, a convection 'broil' setting that uses the convection and broil elements, and a convection 'roast' setting which uses all three. Your oven manual should detail the settings on your particular oven. Try various combinations to find what works best for you.
So with the steel I have to switch from bake to broil and I'll get a beautiful result. And with the stone, I can leave it on bake the whole time and I'll get a beautiful result. Also, if I buy the set with the four stones, I can make a smaller pizza or even use it in my toaster oven? I know which one is the clear winner.
What size are this containers you put the dough in for the fridge rest? I need to get some but not sure what size to get for individual pizza portions like you did.
The best home pizza tip I can give, especially if you hate that corn meal on the crust: baking or parchment paper. It's especially useful for high hydration doughs. At 500, only the edges brown a bit. Way better than dealing with a sticky transfer or dumping on a ton of gross flour that ruins the crust when you chomp into a bite of raw powder. So, yeah, parchment paper. Thank me later. For reference, I preheat 500 on a cheap, thin Amazon steel for 30 minutes plus while allowing the refrigerated dough to come to room temp. Then I slide in the paper with pizza on top of the steel. Par bake for 3 minutes then remove the paper after the crust barely sets. Then bake another 5 minutes and it comes out perfect. Well done bake with the mottled char bubbles dotting the cheese and crust.
I just worry about consumption leeched chemicals from the silicone component of the parchment paper. Even if it doesn't melt, there's no way of knowing with certainty if it doesn't degrade to some extent and transfer some bioactive chemicals into the food
@@jeffreyschmidt3997 unfortunately every living being on the planet is full of micro and nano plastics already. We've been using baking parchment forever and nothing has been linked to it yet. Can't be afraid of everything. I'm sure you take enough precautions throughout your life you can let a little parchment in on pizza night.
Where am i going wrong , charcoal retangular grill with a lid plus top and bottom vents, its a fantastic steak grill with zero burning, tryed my first pizza on my new steel and we got burnt base very lightly cooked toppings this must be classed as a black leopard ? temp was hovering around & under 300.
Can we have a video on how to make home made tortillas? I think a lot of the elements like the stone vs steel comal would be similar. Although authentic Mexicans use a Clay Comal.
Help: I use a steel that’s 0.6cm thick in an oven that only gets to 260 degrees celsius. Been making pizzas for over a year with that, but to this day, I’ve never got my pizza base with enough browning, let alone crunchy. So far, I’ve tried pre-heating for an hour, changing the positions from bottom to top, and half-cooking the pizza base before putting on the toppings. None worked, and left thinking that maybe my oven doesn’t heat enough in the bottom. The top of the pizzas come out fine, but bottom comes literally undercooked everytime. Also tried putting the steel on the the bottom rack with maximum temperature using the bottom coil in the oven, but over 20 minutes gone still undercooked. Is there something wrong with my oven? Is there anything I’m missing? Is there a way to increase and retain the temperature of the surface the pizza is cooked on? Thanks!
Living in Phoenix, Arizona, there is no way we are going to heat our KITCHEN for an hour at 500 degrees!!! Do either of these items (steel or stone) work if only preheated for 5-10 minutes? Even if you don’t live in the southern climates in the US or any warm area in the world, this seems an awful waste of energy. There has to be some other method for making a great pizza. What would you recommend ATC??
I love the idea of these, but to preheat for an hour is a huge waste of energy, especially if you are using an electric oven. Years ago I got unglazed quarry tiles from Home Depot and they worked great. They still have them, 6” sq for $5 each (which yes, is a ripoff price since they cost HD probably 25-cents).
@@milliethemillinator3154 keep in mind those tiles are just terra cotta. You can buy terra cotta pizza stone, this is just a hack to do the same thing for about $3. Also keep in mind this is not like you are cooking a stew for a long time in a terra cotta pot, you are placing pizza dough, usually atop some corn meal and cooking your pizza in a matter of minutes.
So, I'm wondering: why do you bake the pizza for 12 min? I also see that some people pre-bake the crust. I have an electric oven and a stone. I preheat for about 30-40 min, then I bake the pizza fully assembled for 6 min, and then another 1-2 min under the broiler. And it comes out fully cooked with good browning on the bottom. Does keeping it in the oven for longer have any benefit?
Yeah, I cook mine at 500 for 8 minutes in an electric. It's perfectly well done at that point with lovely charred bubbles dotting the crust and cheese . Any longer and I'd be pulling out a circle of charcoal.
The length of time you cook anything, be it a pizza or a roast or a stew on the top of a stove, will depend on your own particular appliance and your personal preference. You may well set the temperature of your oven to 500 or 550, but it may actually be 600 when you put in your pizza. By the same token, someone else's oven may actually be set the same but only reach 400-450. Times and temperatures in recipes or videos should always be taken as guidelines only, never expect them to be the same for everyone.
If you ever find Peppadew Peppers in a store, buy them all! We have been ordering them on the internet for several years now! Never found them in a store in our travels, down south and out west. Love them!!
if you want excellent pizza recipes you cN watch my videos, i have shared long fermentation like neapolitan pizza and stamdard too with cast elegance pizza stone its an excellent stone ALHUMDULILLAH MASHAALLAH TABARAKALLAH
You know what I'd like to see? A "Best Manual Can Opener" video. I don't want to lose counter space for an electric one (plus they're useless during a power outage)and I have bought several manual ones in the last couple years because they're all junk. I've tried big name brand ones and so far the only one that has lasted more than a few cans is a no name one- but it's a little on the smaller side for my big hands...
They don't have a video, but they do have a review of manual can openers on the ATK website if that will help. You can find it here: www.americastestkitchen.com/equipment_reviews/2020-can-openers
You get better charring with a baking steel, since a home oven doesn't get hot enough. But you also need to balance that out by placing the steel near the top , close to the broiler, because you need to turn on the powerful broiler for part of the bake, to speed up the top bake and charring, before the bottom overcooks and burns. Hannah explained all that and showed how the bottom charring was better than the stone's, but not burnt at all. She also showed how using the top broiler for part of the bake, resulted in much better top charring.
Took the advice and got the Nerd Chef. My girlfriend flipped out over how great our first pizza turned out. There's definitely a learning curve though. It could have been even better. The crust was a little over cooked. And the top could have used just the slightest bit more.
In my experience, just make sure the oven gets really hot to temperature, and then leave it for 20 minutes until the stone or tiles are thoroughly infernal. I made three or four medium sized pizzas consecutively, and took them out when they got black on the edges - 8, 9 minutes maybe. Depending on tiles and your oven, you get a feel for it. I like thin and crisp, and they were out of this world good.
stand mixer is easier and dough is ready sooner. if by hand lot more labor intensive. and if you leave mixed dough to slow ferment in the fridge, dough will self knead. time and effort are a factor.
Food processor, stand mixer, by hand... I make pizza all three ways, depending on how I feel. Today I just made a batch of dough with my stand mixer. Next time I may use my food processor, or I may just mix up a batch of no-knead dough to ferment in my fridge for 72 hours. Whichever way strikes your mood when you feel like making dough is the way to go on that particular day. 👍😋
@@asadb1990 I'll use the food processor if I just want to make a quick, down and dirty pizza for dinner when I realize I have nothing else ready to eat in the house, and I'm too lazy to run to the grocery store to get something. I always have mozzarella in the fridge and a ton of canned tomatoes of all kinds in the pantry to make sauce, as well as a few small cans of pizza sauce for when I'm REALLY lazy. :)
pro tip - go to a metal yard and ask for a 12X20 inch peace of 1/2 to 3/4 inch( whatever they have in the scrap bin ) 1018 to 1025 ( cheap mild steel ) from the plasma cutter . You now have a pizza steel for about $30
I preheat my stone and pizza pan in the oven, then once the oven is up to temp I take one out and put the rolled out dough directly on the stone or pan, swiftly put the ingredients on top and stick back in the oven. Saves on having a big pizza server thing to store. This means that you can trim your dough to fit the pan or stone, easy!
Another trick: I use a pizza steel on an outdoor propane grill. I set the steel right in the center of the grill, on the grates. I let the grill warm up to 500, then set the outer burners a bit higher than the center. Keep the cover closed except when putting pizzas in or out. I get nice crispy, leopard spotted crusts, and toppings that are slightly broiled but not burned. Works great and doesn't heat up the house in summer!
This is my technique as well. I ordered a steel as my ceramic stone is not getting the crust browned as much as I’d like before the top is done, even with light sauce/toppings. A few minutes in a fry pan makes it perfect, but I’m trying to get it done in the original bake.
I use a perforated metal pan, on a couple of grill grates….700+ degrees…works every time!
I also use an outdoor grill but I use natural gas that hooks up to my home. It's great because I never run out of gas. I use 6x6 unglazed quarry tiles that fill the entire grill surface. I can get up to 700 degrees and make an 18inch pizza which is great for making New York style thin pizza.
BakingSteel Plus 10:48: I've been doing 1hour heat at 500, then broil for 5 min while I build my pizza, cook for 2 min on broil, then change to bake for 5 min and I've been happy with the result
I love Hannah’s no bs, straight to the point vibe. More of her please. 💜
I agree...I'm not a big fan of Lisa.
I love the combination of both Lisa and Hannah. Great team. They balance each other and our wonderful together. Love and watch all their reviews.
The best feature of the tiles is I can make pizzas in my toaster oven...or... I can make smaller, personal pizzas in the same oven! It’s great when I have company (even the 8 nieces and nephews)!! Watching the assembly line while I man the oven is part of the fun!!
This lady is so likable. Truly one of my favorite people.
Hannah is so animated when she talks, full of excitement, passion. Love it.
I really appreciate the test kitchen product reviews. It has save me a lot time and bad purchase decisions. Instant pot makes several models and I wasn't sure which model was best to give as a gift but America's test kitchen review helped me make the best choice.
Great video. I’ve been making pizza at home every week for 14 years. Ive done all kinds of things. Couple of suggestions to make your presentation fool proof. Parchment paper! Ive talked to a lot of people who stopped making home pizza because they failed at transferring the pie. There is no difference with or without parchment paper except the transfer is always perfect.
My experience with the steel is that it cooks fine, no need for the broiler.
Can we talk about that old school iPod in Lisa’s kitchen? Vinyl is too mainstream for her, she’s sticking with the iPod she loaded up with pirated MP3’s in 2007.
I still use a 5th gen Video IPod, but I modified it with a large SD card for all those Napster tracks. Still works great.
No
they were making that style iPod until 2014, it’s not as out of date as you’d think
Thanks for clearing up the lack of OXO sponsorship. They get recommended so often, I wasn’t sure, but I love using their products at home.
I read about this 25 years ago, and perfected it with trial and error. Get the unglazed, cheap tiles at Home Depot. Wash without soap. If one breaks, just get another. Make sure your oven comes to at least 500 degrees for about 20 minutes. The traditional paddle or peel works fine, but the dough often sticks, and your toppings go flying. Cornmeal helps. But the checker is parchment paper. It will go black at the high temp, but doesn't hurt the crispy pizza. I used to do this in a cabin, deep in the Apache Sitgreaves National Forest. Except for Rome, the best pizza I ever had.
Great video for pizza lovers like my family! I have to agree about the Oxo products, almost all my Oxo kitchen products are great quality and i love them!
the other point worth mentioning is that a rectangular stone is far better for baking bread. You can get two baguettes on there, side by side (with some space in between). And I find stones breath better, allowing air into the underside of the dough, which makes for better bread and pizza crusts.
exactly as o feel pozza steel is burning instead od browning and stone browning is already enough than steel but i like to try steel
My favorite pizza cutter is mezzaluna, a two handled curved rocking knife.
I use the Lodge 14" pizza pan as a steel. On sale it is cheap as can be and does everything these pizza steels do.
What an excellent value. Thanks for sharing the tip. I just looked it up and I wish I had one instead of my more expensive, thicker but smaller diameter Baking Steel. That Lodge fits a larger pizza without being too heavy to handle. And it looks like it's still thick and heavy enough that performance isn't diminished. A better value and more versatile than the other baking steels, unless you want one sized to your oven to leave in all the time. I don't, I like to take it out and wash it after each use, so I don't want one over 10lbs. Those handles enable safely removing a hot steel from the oven. Without handles, I wait for mine to fully cool. I've taken it out before when hot, but one can't get a good grip.
I use this as well and it is amazing! Makes great pizza.
I actually have one but haven't tried it yet...but now I'm excited to try it, I can't wait!!!
@@cammiemcclure2178 Too be honest, it works great for frozen pizza's too.
@@Paelorian o
Luckly, I dabble with metal. So, a couple of days ago I made a steel plate for pizza. I made it 14" round: out of quarter plate. Now I see I should have made it rectangle. Hopefully I have more material to make a rectangle. Great video.
4:36 - I have owned pizza businesses (I have unofficially been declared a "Pizzaiolo" by an Italian friend of mine who KNOWS pizza from Naples, Italy - they use a totally natural dough, by the way), and I have run the "big guys", and it has been said that if you haven't a Hobart or some big heavy-armed contraption, your pizzas won't be "authentic" or "correct". I can tell you that I GM'd at a pizza pizza place that used the cutter on a larger scale like the one that she is using at this point in the kitchen, and I can tell you as an expert that kneading - which most do wrong anyway - and using this machine have an inconsequential difference at the moment your pizza's sitting on your plate.
I use for my dough roughly 3 cups flour, 1 cup water, 1/2 TBSP instant yeast, 1 TBSP sugar, 1/2 TBSP salt, and about 3 TBSP olive oil. (grams are 375 flour; 225 water if you go that route). Et voilà !
Sauce and toppings are up to you; making the dough is normally the turn-off for pizzas. Some _PRACTICE_ will be needed to learn to open the dough, but you'll get it!
Bonne chance !
Follow up ... their recipe for dough, two pies at 30 cm (300g) is great; I just like "less" sugary doughs. Up to you. Enjoy! No wrong way to do pizza ... (-ish) ... :D
@@thomashughes4859 I prefer more hydration in my dough, never under 70%. I usually use 400 grams of 00 flour, 5 gr instant yeast, sugar and salt as you use, and no olive oil in the dough, only in the bowl when it is rising. Sometimes I mix my dough in a stand mixer, other times in my food processor and other times I just do it by hand and use a mostly no knead method and let it rise for 72 hrs in the fridge.
I get two decent pizzas out of that, one 12" thin crust and one 12" cast iron pan pizza. Of course, you can make both the same if you want. For pan pizza, you can let the dough have a long rise at room temp, 8-12 hours or so, and cook it the same day as you make the dough, but for regular pizza, I prefer a slow ferment in the fridge for 48-72 hours.
@@barcham absolutely spot-on correct for an authentic Napolitano! In fact they use the natural yeast /lac - bacs un thé air. The "wise guys" I know don't use processed yeast. 70% is really the best ratio, and it seems to like 1000-degree F ovens. Completely with you! 👍
And the charring you get... Bellissimo!
@@thomashughes4859 I've made dough using both fresh and instant yeast and have noticed no real difference. I've found that the length of fermentation time in the fridge has the largest effect on the flavour and texture of the dough.
Similar thing with flour, while 00 is the best if you have an oven like the Breville that will go up to wood oven temps, then it does make a difference. In a home oven, not as much. I find I get great results at home using a 50/50 mix of 00 and all-purpose flour. Actually hit on that by accident once when making dough and I ran out of 00. So I made a blend, and it came out great!
In fact, that is what I have proofing on my counter as I type this out. 😋
You do not need a food processor. It just adds cost and added cleanup time.
Combine the dry ingredients evenly in a bowl and then add the water. Just rough mix the dough in that bowl by hand. Then put the dough in a covered container in the frig for a few hours. Take the dough out and mix/knead a couple of times - like 30 seconds - then back into the frig till you want to make your pizza. Within a few hours the moisture equalizes throughout the dough and the dough behaves well. The quick mix/knead and some time in the frig is all it takes to make an easily made wonderful rising dough. My doughs seem fine for up to a week of frig storage. Probably more but there must be some point when they lose the power of happy yeast to raise the dough.
You don't need the expensive conveyor belt peel. The plain restaurant style metal peel costs considerably less than half a much. Use a file to "sharpen" the front edge since many of them come with a sort of blunt edge. The blade you want will be aluminum and it may be a ten minute job to refine the front edge. Aluminum is easily worked with a file.
If you're running the oven hot enough, the video's cook time recommendation may be too long. My home oven gets pretty hot and my pizzas are done in just over four minutes. Watch your pizza and you'll see when it's done. Some ovens may allow you to set the temp a little past the hottest marked number. Don't use the cleaning cycle - that is way too hot and unsafe. Just use the hottest temp in the bake range.
One item left unmentioned in this video is rolling out the dough. A tapered rolling pin makes it easy. Roll out from the center to stretch the pizza. Keep the dough floured enough that it doesn't stick. Take your time shaping the pizza. Two or three minutes should do to get the pizza rolled out as thin as you want.
I always enjoy watching y’all together.
9:03 - you may use salt as an abrasive. If these are carbon steel, you'll need to ensure rinsing them well so they don't rust. If their stainless, no worries.
I love, love, love my steel. Pizza’s great, but bread is OMG amazing!
As a pizzaioli I love the steels more for the crisp they provide to the bottom of the pie.
Beautiful introduction of every equipment required to make a Best ever pizza… bt I think the Dough should be kneeded by the hands so that u know the texture and warmth of ur palm can make dough even better❤️❤️❤️Rest this is amazing tutorial
I always build my pizza on parchment paper to help with loading/unloading oven as well as rotating during cooking.
I am not a fan of pizza wheels. I prefer rocker cutters - cut down, not across. Thanks for the info on pizza steel. I have held off buying one but your video has me thinking I should get one.
Lisa McManus needs to be in every ATK video.
I use large about 14 inch diameter cast iron skillet. spread dough in skillet, add toppings. On stove top on medium heat for 4 minutes, then into 525 oven for 12 minutes.
I use a large meat cleaver to cut pizza.
I have a stone and a steel and have gotten good results from both. But my favorite pizza tool is a Lloydpan. Crisp brown bottom and it never sticks. Can withstand 700 degrees.
Parchment paper between the steel and the pizza slow the browning just enough to even out the cooking. It also helps get it into and out of the oven. Homemade pizzas are so good, I rarely order out anymore, and I ea😊t pizzz at least once a week.
Great vid, thanks! Do you think a few minutes on a coolingrack directly out of the oven might keep the under side of the pizza crust from steaming?
Always
Ok, so I was drooling over a pizza steel, but, wow, the cost! I mentioned it to my husband, who said immediately, oh, I have a piece of scrap steel that will work ... I brought it in, cleaned it, seasoned it, and have used ever since. He gave $10 and it’s just the size of my oven rack, and he says it’s 3/8 inch thick - very heavy, but I love it so much! I’ve used it for about 4 years now, and cannot recommend enough. My oven is gas, and I do as they say, and keep it in the oven to achieve more regulated temperatures for baking. Had used a stone always before, but, much prefer a steel.
As long as it's food grade sure. Can't just grab any piece of steel from the scrap yard.
I think a cast iron griddle would do just fine double duty.
You hit the nail on the head steels sold by companies are far to expensive. Just buy a 1/4 or 3/8 14×16 piece of steel and season it yourself.
@@KeystoneCapper most pizza steels are made from a36 steel which is a very common structural steel and can be found and every steel yard.
So I'm new to this and would like to know how to season steel and where is the best place to get it for cooking?
My most valuable Pizza tool is a 12-in cast iron skillet. I'm a Chicago style convert.
Spend $300 and buy an Ooni pizza oven. It's life-changing. I've never dreamed of making such authentic pizza from home until I got it. And cooking a pizza in 90 seconds rules!!
It makes tiny pizza
@@rubo1964 it makes a regular size 12" pizza.
You need a 20" round cordierite stone to get a proper NY slice in a home oven. I stretch to 21". It contracts a bit when it hits the stone.
When I want (0:15) professional quality pizza at home, my favorite piece of equipment is any internet-connected device.
depending on your storage situation, tiles might also be more convenient to Stowe away when not in use
On the steel only. Do you always have to use the broiler? I ask as I don't want to have to always adjust my oven, I want to keep it simple. If you can get away without it I would like to and may use both. Also how is the steel with bread? I should point out that I will be using a Wolf oven and it has bake stone mode.
Have used both stones and steels. Steels are far superior. They don’t need to be square they just need to be several inches bigger than your pizza. I use a 15” round cast iron steel. Advantage of round steels is usable space versus weight square stones/steels have considerable extra weight that is worthless.
On Amazon Victoria Cast Iron Pizza Crepe Pan, Dosa, Roti Tawa, Budare, 15 Inch, Black
Emile Henri rectangular pizza stone... it's enameled so you can WASH them... best pizza equipment ever
Hey! HUUUUGE fan here and ATK subscriber! A couple things for your Q&A video: Please include your insights for those who may already own a stone and want to upgrade to steel. It's possible to COMBINE FORCES and make multiple pizzas more efficiently with a steel on top of a stone. Also, could you talk a bit about other pizza-making methods ATK, CC, & CI have done in the past and just a general comparison (e.g.: cast iron, cake pan (deep dish), 13x9 (detroit-style), grill, sheet pan)? This still stays within the 'equipment' topic and it'll be good to let viewers know that there are MANY ways to make and enjoy pizza at home! My own questions: Type of oven: gas vs. electric, and how this impacts pizza quality. Parchment under pizza or no? Any tips for handling toppings? Aaannndddd... I think that's it! Keep up the FANTASTIC work, everyone! 👏👏👏
I’ll stay with our stones. We use two for one or two pizza’s. Half way through baking we switch from lower stone to upper and vice versa.
Great method. You get a new "hot spot" for the bottom when you move it. And also get the heat sandwich from the two stones. Tony Gemignani recommends that method in "The Pizza Bible.
@@Marathonracer 👊
You can also use your steel on top of your Weber to make smashburgers.
If you're wondering about the time to switch your oven from bake to broil it's about 3 minutes. You can peek under the pie with a spatula...if you're starting to see leoparding it's time to switch. Just watch it closely from that point forward because it'll go from perfect to burnt quickly as you see in this vid. Also ...if you're not into the whole pizza peel /flour routine just prep your pie on a flat sheet with parchment paper and slide it onto the steel. After 90 seconds you can just use a spatula (metal preferably) to lift the edge of the pie and pull the paper out from underneath. It may brown slightly but it won't burn.
Watching this video made me change my meal plan for the week! Hunny we are having pizza for dinner this week!!!
I like the stone mostly as that is what I've used since the early eighties. I also use four 1 inch thick fire brick as close as I can get them above the stone. I used to wrap them in foil, bur now they are good as is. Also, I have usually used a bench scraper when cool, wiped with a damp cloth when hot, (much like mopping the floor of a wood fired oven) then very lightly oil, like cast to season. Works for me for pizza, garlic toast, cookies, whatever, it lives in my over and has not been taken out for ages!
You should NEVER oil a stone. A stone is not like cast iron where the seasoning will build up on the surface, the oil will simply soak into the stone and go rancid in time. As for using a damp cloth on a hot stone, that is a great way to end up with a split stone. Yes, I know that your response will be that this is how you have always done it, and you have never had any problems. Good for you. Doesn't change the fact that they are both things that should not be done and should not be recommended to people new to using a pizza stone.
i wonder if a cast iron griddle will work the same way?
Pretty close. It won't have exactly the same thermal properties but it should be close enough assuming it fits in your oven.
@@KenS1267 i ask because they are much cheaper and more common than baking steels. and i want to have the cast iron griddle on top of the baking stone
@@asadb1990 Are you planning on baking a lot of pizzas? If not the stone is more than enough. You only need both to bake multiple pizzas back to back.
@@KenS1267 not really maybe one or 2 at a time. but if the process is easy i could see myself making multiples for a party.
I use cast iron regularly for pizza and it works great!
I'd be curious how will Aluminum or copper slab perform compare to the metal slab since both of them have a better heat conductivity than iron. I suspect the aluminum will perform really well since it has even higher heat capacity.
Ah, but what do you want from your stone/steel? Do you want heat conductivity or do you want higher heat capacity (= how long it can hold its temperature)?
Since the heat capacity correlates directly with density which correlates directly to atomic number, you can expect the highest heat holding capacity in the denser metal, thus:
aluminum < copper < steel (iron).
You want high heat conductivity in a cooking vessel like a pot or skillet, but in a stone/steel, you want a higher heat holding capacity.
Lisa and Hannah are my two favorite hosts of ATK.
I started using parchment paper. It makes handling the pizza soooooooo much easier. Does the paper interfere with the browning?
Thank you for this episode of Gear Heads, as always I love watching you testing equipment. My problem with most of TH-cam videos of pizza making is that they usually present Margherita or New York style pizzas that consist only of sauce, cheese and sometimes salami. But as a vegetarian I like adding vegetables to my pizza, do you have any advice how to bake it so that I get as good results as yours? Greetings to both of you.
I use bell peppers, onions, mushrooms, tomatoes, olives. Just slice or dice them small and spread on top of the crust. Sprinkle with dried oregano ir basil, drizzle some olive oil on top of everything and oven. There’s no secret. Remove when they look good enough for your taste. I don’t like big chunks of anything on the pizza, I take my time dicing everything.
A Margherita is a SPECIFIC pizza and has no salami!
I don't know if you'll see this, but saute thinly sliced vegetables first with salt, pepper and a little olive oil. If you're using mushrooms, definitely saute first and add a splash of wine. By lightly cooking them first, you're concentrating flavor and releasing their water in the pan and not on your pizza.
Bake the veggies in the oven ahead of time ! Lightly coat with olive oil and use a wire sheet This will reduce the moisture in them...go ahead and let them cool ! They will heat at the same time as your pizza and come out hot but you won't have a soggy crust!
I must have that conveyor belt peel. Even if just to avoid the messiness of corn meal on a peel (and all over the floor…).
Unless you're really super into corn flavor, you might try semolina instead of corn meal on your next pizza. It keeps the pizza tasting like pizza and not corn.
I have the pizza stone that ATK recommended a few years ago. I just build my pizza on parchment paper on my wooden peel and put the pizza with the parchment on the stone. About halfway thru cooking when I turn the pizza, I take the pizza with the parchment out of the oven using the peel and turn the pizza then pull the parchment out from under the pizza. It slides out easily since the pizza is half cooked. I then return the pizza to the oven using the peel and finish cooking it. It works great.
@@PaulTMaack0 this is the correct method in my opinion, not only does semolina aid in getting it off the peel, it really adds another tasty element to your pizza!
@@deanmar9002 I used to do the same thing until I got tired of the extra expense of parchment paper, even when reusing it a few times, unless it was burnt. Now I just use semolina on my peel which works very well.
Best kitchen reviews on TH-cam!!!!!
pizza screens work very well and only cost a few bucks. Additionally, they don't hang onto the heat so are ideal in hot summers where you'd want the oven to cool down quick.
@@Marathonracer your assertion that pizza screens are meant for cooling is erroneous; their sole purpose is to support the pizza as it is BAKING in any kind of oven one chooses. They do not produce a mediocre pizza. Poor technique and lousy ingredients results in mediocre pizza
Yep, pizza screens are super convenient as well, no need to mess around with a peel, make the pizza on the screen and throw it in the oven. having to worry about transferring a fully prepared pizza can be a pain, a screen eliminates that
also from my experience putting the screen down low in the oven works best so the crust cooks first and the cheese and toppings get just hot enough to melt\cook
Does a convection oven help with pizza? I have a convection oven but I must admit that I have never used that feature. Charles
It gives it a more even cook. Also a little faster
I find using the convection feature will heat the stone much faster but will overcook the cheese. So I usually use it when heating my stone but turn the oven to regular 'bake' function when I put the pizza in. I check the bottom of the pizza and if it is starting to brown before the cheese is done to my liking, I will go back to convection to finish it off.
There are also different types of convection oven, many simply have a fan to circulate the air in the oven while a true convection oven will also have a round heating element surrounding the fan so that the fan will also be sending hot air directly on its own. I have a 'true convection' oven, with lower, convection and broil heating elements which is why it will burn the cheese if I do not keep a close eye on it.
But check how your oven is made. Mine has a convection 'bake' setting which uses only the convection heating element, a convection 'broil' setting that uses the convection and broil elements, and a convection 'roast' setting which uses all three. Your oven manual should detail the settings on your particular oven. Try various combinations to find what works best for you.
The biggest game changer for me was discovering King Arthur 00 flour in the supermarket.
I need a dough whisk. Food processor and stand mixer are nice, but I seem to run into problems getting them to knead (and the mixer needs some TLC).
So with the steel I have to switch from bake to broil and I'll get a beautiful result.
And with the stone, I can leave it on bake the whole time and I'll get a beautiful result.
Also, if I buy the set with the four stones, I can make a smaller pizza or even use it in my toaster oven? I know which one is the clear winner.
Can never get those leopard spots though with a one oven unfortunately…but yeah Oxo does make some really good stuff.
They undersell the oxo canvas covered peel. It will change you pizza cooking life. Best thing ever for pizza
What size are this containers you put the dough in for the fridge rest? I need to get some but not sure what size to get for individual pizza portions like you did.
5”-8” round take out containers work well, depending on how you’re splitting up your dough (single serve vs bigger). Hers looked like 8”.
What thickness do you recommend for the pizza steel? 1/4-inch, 1/2-inch???
why not just bake at 450 with the steel one? i ask because my broil option is underneath the main oven part
I use the big stone. The thick stone stores more energy. 525 degrees 10 minutes done
Educational and informative, as always - thank you.
The best home pizza tip I can give, especially if you hate that corn meal on the crust: baking or parchment paper. It's especially useful for high hydration doughs. At 500, only the edges brown a bit. Way better than dealing with a sticky transfer or dumping on a ton of gross flour that ruins the crust when you chomp into a bite of raw powder.
So, yeah, parchment paper. Thank me later. For reference, I preheat 500 on a cheap, thin Amazon steel for 30 minutes plus while allowing the refrigerated dough to come to room temp. Then I slide in the paper with pizza on top of the steel. Par bake for 3 minutes then remove the paper after the crust barely sets. Then bake another 5 minutes and it comes out perfect. Well done bake with the mottled char bubbles dotting the cheese and crust.
I just worry about consumption leeched chemicals from the silicone component of the parchment paper. Even if it doesn't melt, there's no way of knowing with certainty if it doesn't degrade to some extent and transfer some bioactive chemicals into the food
@@jeffreyschmidt3997 unfortunately every living being on the planet is full of micro and nano plastics already. We've been using baking parchment forever and nothing has been linked to it yet. Can't be afraid of everything. I'm sure you take enough precautions throughout your life you can let a little parchment in on pizza night.
@@leesalt ha, you're probably right :)
Where am i going wrong , charcoal retangular grill with a lid plus top and bottom vents, its a fantastic steak grill with zero burning, tryed my first pizza on my new steel and we got burnt base very lightly cooked toppings this must be classed as a black leopard ? temp was hovering around & under 300.
Love Hannah's passion in this video, lol
Can we have a video on how to make home made tortillas? I think a lot of the elements like the stone vs steel comal would be similar. Although authentic Mexicans use a Clay Comal.
Help: I use a steel that’s 0.6cm thick in an oven that only gets to 260 degrees celsius. Been making pizzas for over a year with that, but to this day, I’ve never got my pizza base with enough browning, let alone crunchy. So far, I’ve tried pre-heating for an hour, changing the positions from bottom to top, and half-cooking the pizza base before putting on the toppings. None worked, and left thinking that maybe my oven doesn’t heat enough in the bottom. The top of the pizzas come out fine, but bottom comes literally undercooked everytime. Also tried putting the steel on the the bottom rack with maximum temperature using the bottom coil in the oven, but over 20 minutes gone still undercooked. Is there something wrong with my oven? Is there anything I’m missing? Is there a way to increase and retain the temperature of the surface the pizza is cooked on? Thanks!
Living in Phoenix, Arizona, there is no way we are going to heat our KITCHEN for an hour at 500 degrees!!! Do either of these items (steel or stone) work if only preheated for 5-10 minutes? Even if you don’t live in the southern climates in the US or any warm area in the world, this seems an awful waste of energy. There has to be some other method for making a great pizza. What would you recommend ATC??
cook pizza on an outdoor grill
I love the idea of these, but to preheat for an hour is a huge waste of energy, especially if you are using an electric oven. Years ago I got unglazed quarry tiles from Home Depot and they worked great. They still have them, 6” sq for $5 each (which yes, is a ripoff price since they cost HD probably 25-cents).
I've heard 30 minutes is enough to preheat the steel (don't know about the stone).
Your tiles are likely not food safe.
@@milliethemillinator3154 actually they are as long as you get unglazed. I believe I first read about using them in an issue of Cooks Illustrated
@@milliethemillinator3154 keep in mind those tiles are just terra cotta. You can buy terra cotta pizza stone, this is just a hack to do the same thing for about $3. Also keep in mind this is not like you are cooking a stew for a long time in a terra cotta pot, you are placing pizza dough, usually atop some corn meal and cooking your pizza in a matter of minutes.
Can I use the stone squares on the cooktop burners?
You should try and copy Filippi's pizza from Little Italy in San Diego, 70 years of pizza eating, these are the best
So, I'm wondering: why do you bake the pizza for 12 min? I also see that some people pre-bake the crust.
I have an electric oven and a stone. I preheat for about 30-40 min, then I bake the pizza fully assembled for 6 min, and then another 1-2 min under the broiler. And it comes out fully cooked with good browning on the bottom. Does keeping it in the oven for longer have any benefit?
Yeah, I cook mine at 500 for 8 minutes in an electric. It's perfectly well done at that point with lovely charred bubbles dotting the crust and cheese . Any longer and I'd be pulling out a circle of charcoal.
The length of time you cook anything, be it a pizza or a roast or a stew on the top of a stove, will depend on your own particular appliance and your personal preference. You may well set the temperature of your oven to 500 or 550, but it may actually be 600 when you put in your pizza. By the same token, someone else's oven may actually be set the same but only reach 400-450. Times and temperatures in recipes or videos should always be taken as guidelines only, never expect them to be the same for everyone.
If you ever find Peppadew Peppers in a store, buy them all! We have been ordering them on the internet for several years now! Never found them in a store in our travels, down south and out west. Love them!!
A large stainless Burger spat is good for rotating the pizza.
I use a cake lifter for turning and pulling the pizza. It’s metal and round. Pretty much ideal.
any idea which pizza dough recipe Lisa referred to?
if you want excellent pizza recipes you cN watch my videos, i have shared long fermentation like neapolitan pizza and stamdard too with cast elegance pizza stone its an excellent stone ALHUMDULILLAH MASHAALLAH TABARAKALLAH
Have you tried using the steel on the grill?
Hannah's had ENOUGH of us go off
You know what I'd like to see? A "Best Manual Can Opener" video. I don't want to lose counter space for an electric one (plus they're useless during a power outage)and I have bought several manual ones in the last couple years because they're all junk. I've tried big name brand ones and so far the only one that has lasted more than a few cans is a no name one- but it's a little on the smaller side for my big hands...
They don't have a video, but they do have a review of manual can openers on the ATK website if that will help. You can find it here: www.americastestkitchen.com/equipment_reviews/2020-can-openers
Trust me, it's the Oxo. I went through so many can openers and the Oxo is amazing!
Hannah's hair 😍😍😍
Pizza screen is best
Love you guys!
My pizza crust never turns brown. How can I get brown crust in gas oven?
Thank you 👍🏼
Why use a device that will overcook the bottom relative to the top?
You get better charring with a baking steel, since a home oven doesn't get hot enough. But you also need to balance that out by placing the steel near the top , close to the broiler, because you need to turn on the powerful broiler for part of the bake, to speed up the top bake and charring, before the bottom overcooks and burns. Hannah explained all that and showed how the bottom charring was better than the stone's, but not burnt at all. She also showed how using the top broiler for part of the bake, resulted in much better top charring.
The best pizza cutter is the Dexter P177A cutter.
Pizza steel is the best. No funky smell from pizza stone’s. 👍🏻
I need to stop watching your videos!!! I'll have to start a Lisa McManus made me buy it series on my blog :)
Hilarious!
Took the advice and got the Nerd Chef. My girlfriend flipped out over how great our first pizza turned out. There's definitely a learning curve though. It could have been even better. The crust was a little over cooked. And the top could have used just the slightest bit more.
I use a sheet pan turned over to cook my pizzas on.
How many pizzas can you cook in a row before it cools off too much? thanks!
In my experience, just make sure the oven gets really hot to temperature, and then leave it for 20 minutes until the stone or tiles are thoroughly infernal. I made three or four medium sized pizzas consecutively, and took them out when they got black on the edges - 8, 9 minutes maybe. Depending on tiles and your oven, you get a feel for it. I like thin and crisp, and they were out of this world good.
@@ARIZJOE Ok thanks
Perfect 👍🍀
Can the steel be used in the kettlepizza for webber grill?
Yes
Do y’all oil your wooden peels? Wax them? Asking for me.
What about using a stand mixer for pizza dough or doing it by hand?
stand mixer is easier and dough is ready sooner. if by hand lot more labor intensive. and if you leave mixed dough to slow ferment in the fridge, dough will self knead. time and effort are a factor.
Food processor, stand mixer, by hand... I make pizza all three ways, depending on how I feel. Today I just made a batch of dough with my stand mixer. Next time I may use my food processor, or I may just mix up a batch of no-knead dough to ferment in my fridge for 72 hours. Whichever way strikes your mood when you feel like making dough is the way to go on that particular day. 👍😋
@@barcham yeah im the same way. it's either stand mixer or by hand.
@@asadb1990 I'll use the food processor if I just want to make a quick, down and dirty pizza for dinner when I realize I have nothing else ready to eat in the house, and I'm too lazy to run to the grocery store to get something. I always have mozzarella in the fridge and a ton of canned tomatoes of all kinds in the pantry to make sauce, as well as a few small cans of pizza sauce for when I'm REALLY lazy. :)
@@barcham wow you and i are so similar. i would make dough based on how lazy i feel. i recently got a pizza stone to improve my game.
pro tip - go to a metal yard and ask for a 12X20 inch peace of 1/2 to 3/4 inch( whatever they have in the scrap bin ) 1018 to 1025 ( cheap mild steel ) from the plasma cutter . You now have a pizza steel for about $30
That's what my uncle did. He got it cut to slide in his oven like one of the racks.
forgot we even have a pizza stone...gonna use it this weekend!
I preheat my stone and pizza pan in the oven, then once the oven is up to temp I take one out and put the rolled out dough directly on the stone or pan, swiftly put the ingredients on top and stick back in the oven. Saves on having a big pizza server thing to store. This means that you can trim your dough to fit the pan or stone, easy!