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
I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It wa
Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone.
I recently made an Aluminum baking "Steel" for baking pizza. The entire point of Aluminum is that it is orders of magnitude more thermally conductive than steel
According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is no
Would a pizza stone assembled from multiple pieces be smart/useful? I have access to an old marble quarry, and I would like to go cut a stone there. It seems to
I have a stone, I usually keep it in my oven ~ about 1 hour with 500F. The pizza turned out to be very tasty except the bottom - dry and firm (~6-7 minutes in t
Will adding something like a pizza stone smooth out the highs and lows of an oven's cycling (the switching the element off and on)?
I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so
I've been looking at options of for-home pizza gas ovens. The Ooni Koda stuff cost about twice than I'd like to spend, and even then I saw some YouTube review w
So I've bought a gas-powered pizza oven reminiscent of the Ooni Koda 12. It gets the crust done alright, but as I expected earlier it is quite difficult to rota