Review on 🍕 Enhance Your Pizza Making with THERMICHEF Conductive Cooking Square Pizza Steel by Billy Reeves

I bought this for baguettes and other loaves that don't fit in a dutch oven but now use it for all my loaves. It's big enough and retains enough heat to cook two 900g batards or four 300g baguettes at the same time. However, when I put heavy cast iron under this baking steel in the oven, I have found that I get an even better oven spring than I would with a closed cast iron Dutch Oven. To create the steam I need, I simply throw a bowl of ice cream into a hot cast-iron skillet immediately after placing the bread on the baking sheet. Not only do I get the best spring in the oven, the bottom crust comes out way better than it did in my Dutch Oven.