Quote:
Originally Posted by Fire Me Boy!
It's mostly about thermal connectivity. Steel is higher than stone, meaning that it transfers its heat faster to the dough, which will lead to better rise and better crust. It does cook a lot faster, but if you read the tips, you'll figure out how to get the top and bottom done at the same time (most recommend heating the steel with the broiler 6 inches down). Slide the pizza on and as the steel is cooking the crust, the broiler is cooking the top. Everything done in 5 minutes or less.
If you're interested, a good read on the subject: http://slice.seriouseats.com/2012/09...-delivers.html |
Thanks I will probably need 5lbs of dough the first time i try to get 1 right. Would be like getting someone a harley who's been driving a scooter.