My gf got me a baking steel for Christmas. Part of me was worried it may be just overhyped and wouldn’t much of a difference but this is the best pizza crust I’ve ever made. If you’re doing lots of bakes, especially things like pizza, ciabatta, or things with high hydration that you want a nice oven spring, I highly recommend!
by uberfro89
11 Comments
What temp are you preheating/cooking at? Looks legit, well done!
Crumb looks fantastic. Great work.
I’m broke so i use cast iron pan.
Side note, don’t sleep on bread with it too. I’ve made focaccia the last couple of days and I put the tray with the risen dough in it directly onto my baking steel.
Comes out crispy and amazing.
I’ve been eyeing these! You may have just convinced me with this delicious looking za.
Nice gift idea too
A good pizza flour mix will also make a huge difference in case you’re still baking with regular flour. I recently got a wheat flour mix with malt and wheat semolina among other things, really tastes much better and the texture is also closer to what you get in the restaurant.
Its recommend maybe a higher heat and higher hydration dough to make it fluffier yet crispy. Also tippo 00 flour is my fav but no everyone prefers it
all my baking is on the baking steel.
pizza on the steel, sourdough boules in the dutch oven on the steel, pies in aluminum pan on the steel, cakes in rhe cake pan on the steel, cookies on the baking sheet on the steel, roasted vegetables on the sheet pan on the steel.
everything comes out so even its amazing.
Agreed!
Could you share the link for the baking steel you own?
I have a Lodge cast iron pizza pan. It’s heavy as shit but the results are 100% worth it.
Preheat the pan and par-bake the crust before topping for a crispy thin crust with chewy insides.