• JohnnyEnzyme@lemm.ee
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    1 year ago

    and a proper pizza oven. The oven a recipe can’t help with

    Fortunately, it sounds like pizza steels do a really impressive job replicating a good oven.

    • Mike@lemmy.ml
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      1 year ago

      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?

      • JohnnyEnzyme@lemm.ee
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        1 year ago

        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.

    • ZephrC@lemm.ee
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      1 year ago

      Yes and no. You can get amazing pizza just as good as a proper pizza oven with a pizza steel or a pizza stone if you know what you’re doing and have a good oven, but again there are subtle differences that make it so you can’t just replace one for a large pizza oven with no other adjustments and still get the exact same results.