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When restaurants shut down, why isn't it more common for them to publish their recipes?
(lemmy.dbzer0.com)
this post was submitted on 25 Aug 2023
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Tell me more about these pizza steels. I know of stone, but a quick google shows me that steels exist, but why steel over stone?
In short, they can hold a lot more heat than the stones, mimicking the effect of professional pizza ovens.
So the idea is to cook a pizza in the shortest possible time in order to thoroughly cook the dough and outer layers, whilst leaving the ingredients with a delightful freshness. With a conventional oven the process takes much longer, tending to cook everything evenly, producing a drier pizza in which you don't get that 'brick oven effect.'
I've tried the stones myself, heating them on max heat for a whole hour beforehand. They can help a bit, but it's still not the same. All that's my take on the situation, anyway.
I checked the FV just now and I don't see a pizza community here that goes in to this stuff. Unfortunately for now, you'll have to visit the evil empire for more precise info.
pizzamaking.com is a great old style forum that has more info than the evil empire
I do wish there was an active community for it here too though
Thanks for the tip!