4 ms·
I'm guessing it is due to the temperature the oven can reach. A normal oven can only hit 500F but once you get much higher than that the steel works too well, c
by mohaine 8y ago
I'm guessing it is due to the temperature the oven can reach. A normal oven can only hit 500F but once you get much higher than that the steel works too well, casing the crust to burn before the toppings (or top crust) are properly cooked.
I recently retired my steel after moving due to how much hotter my new oven gets. With the steel sheet you had burnt curst with little to no browning on the top. Switching back to my stone evened things out.
- efields 8y agoYup. Source: I burnt a few pizzas on the baking steel on a grill.
- tclancy 8y agoAh thanks, I don’t feel so bad now. I had no luck after moving to a steel because he grill broke our pizza stone.
- basch 8y ago>little to no browning on the top. Did you have a sheet of steel above your pizza? If anything, if your steel is too hot to have underneath the pizza, put it above it and use it to radiate heat, vs the ovens regular convection heat transfer. My original question was more if having steel on both sides works or not. What if the fire source is above the top layer, so the top side (the one that doesnt contact the pizza) is slightly warmer than the bottom layer (that does touch the pizza.)