3 ms·
honestly the baking steel in the regular oven works pretty well as long as you make an effort with the dough (make a few days ahead/doing a cold ferment + using
by cascom 7y ago
honestly the baking steel in the regular oven works pretty well as long as you make an effort with the dough (make a few days ahead/doing a cold ferment + using OO flour)
- asark 7y agoStone and peel with a normal 550-degree-max oven, bread-machine-prepped dough using ordinary bread flour, cheese one notch above Kraft, and fresh veggies, will leave all the chains in the dust. You can get even better busting out the standing mixer and specially-sourced flour, cold-fermenting, et c., but anyone looking to get started should know you can absolutely produce pies no-one'll complain about by going the cheap & lazy route.