Our list of the most useful products you can get right now to step up your pizza game.
, it completely changed how I cook pizza indoors. With greater conductivity and higher volumetric heat capacity than a baking stone, it'll produce pizzas with crisper crusts and deeper char, even in the same temperature range. More importantly, pizza stones tend to crack with use , while a solid slab of steel will last a lifetime, or longer.
For even more versatility, I'd suggest going with the dual-sided steels, which have a pebbled surface for baking pizza and a smooth surface with a routed channel to use as a stovetop griddle. I keep a on my stovetop at all times for frying eggs, searing steak, smashing burgers, and crisping potatoes and vegetables.Many first-time pizza makers try to save money by opting to purchase a single, metal-bladed pizza peel. This is a mistake. Raw pizza dough is much more likely to stick to metal than to wood, so, unless you're an expert and can get your pizza topped and launched into an oven in under, say, a minute, chances are you're going to run into sticking problems.
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