4 ms·
After some experimentation, I ended up doing pizza on a stone that sits atop a steel on my gas grill, with another stone suspended above to reflect heat back do
by el_benhameen 4y ago
After some experimentation, I ended up doing pizza on a stone that sits atop a steel on my gas grill, with another stone suspended above to reflect heat back down. I find that the steel’s conductivity keeps the stone nice and hot while reducing thermal loss when I place the dough, while the stone provides “softer” more even heat to the pizza to prevent scorching.
- jefftk 4y agoDoes the steel under the stone actually do anything? I think of the advantage of steel as getting things to equilibrium faster, but your stone should already be at equilibrium.
- el_benhameen 4y agoI have noticed a different versus not having it. I think the additional thermal mass helps maintain high, even heat when you lay the dough down, so you get a crispier crust.
- jefftk 4y agoThe extra thermal mass I would definitely believe, yes! I just wouldn't expect there to be additional benefit from the high conductivity of it being steel.
- el_benhameen 4y agoAh, good point!