Loading…
11
PSA: dropped $85 on a cast iron pizza steel last year, my $12 stone does the same job
Back in 2023 I got talked into a baking steel because everyone said my oven would finally hit pizza shop temps, and the thing weighed 22 pounds and took an hour to heat up. My cheap stone from the restaurant supply place in Columbus browns the crust just as well, so the steel sits in a cabinet now collecting dust. Did anyone actually get better results from one of these, or did I just fall for the hype?
1 comments
Log in to join the discussion
Log In1 Comment
victor_ward16d ago
Same boat here man. Bought a 1/4 inch steel off Amazon for like $90 cause some guy on YouTube swore it was a game changer. Weighed a ton, took forever to heat, and my crusts came out pretty much the same as with the $15 stone I got at a thrift store. The only real difference was it held heat longer between pies, which matters if you're cranking out like six pizzas back to back. For one or two pies on a Friday night? Total waste of money. Mine lives behind the crockpot now lol.
1