I have wasted money on pizza gear so you don't have to. After years of biga, cold ferments and stone-baked pies at home, here are the 6 tools that actually earn their place on the counter. For each one I tell you where cheap is fine and where it is w...
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This is the one thing I would tell a beginner not to cheap out on. Steel holds and dumps heat way faster than a pizza stone, so you get the leopard-spotted bottom a home oven normally can't touch. The real choice is not steel versus stone, it is just...
"Baking Steel – Make Restaurant-Quality Pizza at Home"
