Review on Christmas Battery Operated Decorations Branches Fireplace by Christine Velasquez

I worked at a pizza place in Brooklyn for about 6 years as a teenager so I know a thing or two about good pizza. Good pizza is hard to find these days, sometimes even in New York City depending on where you live (unless you're willing to travel a bit for it). So I decided to make it myself, like I worked in a pizzeria as a teenager. I see all these discussions on the internet that you need all these special ovens with a heat of about 500-550, New York water (a complete myth) and other nonsense that I will not get into. What I mean to say is that I have a stone made out of the material they use these days (when I was young the stones had asbestos in them so new stones in pizza ovens are not the same as old stones) . ), and this steel does the same job, just a little faster (much less heat-up time and slightly faster cooking). As you can see from the photos, this steel gets the job done. Of course, your ability to make good dough with the right rise has a lot to do with it. So if your stone isn't making pizza the way you like it, chances are it's you and not the stone. Just keep practicing (a lot) and you'll be fine. If cheese gets on steel, rub it well with steel wool, wipe dry, and don't forget to season with vegetable oil, olive oil, or whatever other cast iron cookware you use. Even after a few uses, don't forget to season it even if nothing has been spilled on it. I usually do this after every application or two. If you clean it and it marks the steel, don't worry, it won't affect your final product, it's just mark marks. Enjoy!