Picked up a new Pizza Steel a few weeks ago. It definitely holds heat better than a stone. I have been experimenting with a 550 degree bake and then about 90 seconds on broil and then back to the 550 bake. Give better browning of toppings, cheese and crust.
These are made with homemade dough, fresh mozz, pepperoni, pepperoncinis, mushrooms, black olives and fresh basil. The second one is minus pepperoncinis add fresh tomatoes.
#pizzatheprefectfood
These are made with homemade dough, fresh mozz, pepperoni, pepperoncinis, mushrooms, black olives and fresh basil. The second one is minus pepperoncinis add fresh tomatoes.
#pizzatheprefectfood
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