If you are making pizza at home, or in your restaurant kitchen in a modified setting, Baking Steels will up your game. The heat transfer of the steel allows for more efficient pizza cookery. Two books have upped our baking steel cookery game. In *The Pizza Bible*, the technique is to use two steels, starting on the top and then going to the bottom to finish cooking. If you don’t happen to own two, in *The Elements of Pizza*, one steel is placed on a rack close to the broiler. It is heated by the broiler and upon cooking, the oven is turned back to 500°F. Both methods work beautifully and allow us to create beautiful pies on days when we don’t want to be outside feeding the wood-burning oven.
– Ideas in Food: Great Recipes and Why They Work
– Maximum Flavor: Recipes That Will Change the Way You Cook
– Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Leave a Reply