Broiler vs. second baking steel?
How are the results in pizza baking different between one baking steel using a broiler, versus baking the pizza on a lower steel with a second steel on a higher rack? Is one easier to control (less likely to burn the cheese or crust)? Does a second steel above the pizza do a good job at cooking the top? Does anyone have experience with that?
Best Answer
I would say that in most cases neither is that helpful. I have great success with one steel, placed at the highest possible elevation in the oven. Preheat for at least an hour, and allow the steel to recover for a few minutes after removing the completed pizza, and before adding the next one. I have found minimal to no improvement with a steel or stone above the pizza. Also, in my oven, turning the broiler on, means the heating from the bottom goes off. I also need to keep the oven door slightly ajar when the broiler is on, so I lose a lot of heat this way. I find I don't need the broiler with my set-up. It is less convenient for marginal gains.
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Whats the difference between bake and broil?
Broiling uses only top-down heat to completely cook delicate food or just crisp and brown the top of already-cooked dishes. Baking uses moderate temperatures to cook food. Heating elements on the top, bottom and sometimes the back of the oven are used for an all-over cooking method.Is a baking steel worth it?
When you're ready to splash out on a pizza steel, remember to season it first before cooking on it. We can promise that you will not regret using a pizza steel. They are most definitely worth the cost. They help you create crisp, light crusts and go some way towards replicating the glory of a pizza oven.Where do you put baking steel in the oven?
How hot can Baking Steel get?
Floor Temperature A stone in a 550\xb0 oven will stabilize at around 500 to 525\xb0F, as you can see. The steel, on the other hand, stabilizes at around 450\xb0F (though in some tests it peaked at closer to 500\xb0F).BAKING STEEL - Why baking with 2 Steels is better than one W/ Tony Gemignani
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Answer 2
I cannot check to make sure this is the correct video (at work), But one of Adam Raguseas many videos on pizza goes over this in detail. It depends on what your end goal pizza is (Chicago/New York/Detroit/Saint Louis) and also what your preference is. All the methods you describe work, but do not drastically change the what your pizza is like.
EDIT: i was misinformed about the video had, but will leave it because it is a helpful resource.
from my comment below:
I think he must have gone over steel vs stone vs cast iron and not touched on that. apologies! In my experience, cooking under the broiler will burn food faster that just the steel. In theory the steel should only radiate the temperature your oven is set too, while the broiler will get much hotter. I think you need to consider how thick you pizza is to get a proper answer. More heat for thinner pizzas (broil) and then for thicker pizzas, the two pizza steels method you described should perform better.
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