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Cookware 17

Baking Steel--Great Specialty Tool (For Pizza)

kaleokahu | Dec 20, 201411:37 AM

So, I'm still on the learning curve with my new sheet of 1/2" steel. Last night I made the best pizza yet, and I didn't even have to resort to heroics to get the temperature up past 650F. With the steel positioned in the upper 1/3 of the oven, a 14" pie was perfectly cooked in <5 minutes. It seemed a great balance between spotty bottom char and topping browning.

HOWEVER, today I made a loaf of no-knead bread with it, and it was a BIG mistake. I should say that typically I put my CI DO atop a conventional pizza stone with good results. Swapping out the stone for the steel, the steel dumped SO much heat into the DO that the bottom of the loaf burnt about 30 minutes into the first 40-minute covered bake, and the loaf's top had already browned with the cover ON. The inside was underdone, of course, reading only about 165F.

Has anyone else used a steel for NKB, and what was your experience?


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