🍕 Enhance Your Pizza Making with THERMICHEF Conductive Cooking Square Pizza Steel Review

The order process went smoothly. The steel was well packaged and arrived with no problems despite its heavy weight of around 30 pounds. Following Stahl's cooking and seasoning instructions, I baked a homemade pizza in the oven. Preheating at 400 degrees took 45 minutes, baking time was only 6 minutes. The result is a pizzeria-style pizza. The baking time was so short and the steel stayed so hot that I could easily bake 3 more pizzas in less than 20 minutes. Highly recommended. In general very…

Cooking homemade pizza in the oven has succeeded! I put the pizza on the second highest shelf. It gets hotter than a stone. If you preheat the oven for 1 hour, you'll find that it really helps keep the oven temperature stable as the door opens and closes. I always keep it on the bottom shelf just for that purpose when I'm baking something else. You can smear it with vegetable oil to spice it up, but I recommend one side (up) to avoid scratching the surface. Do this a few times and you'll end up

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…

Mainly used to improve the thermodynamics of my main oven. Meaning: Keeping "a little" warm, like in a stone oven, so the bread doesn't dry out and overcook because the oven has to be turned on constantly to keep a high temperature. I was concerned it would be too heavy for my oven. But that's not the case. I've also cooked pizza directly on the wire rack, both on the lowest level and using the "broiler method" with amazing results. I've found that baking bottom shelf pizza works really well at

I recently heard about pizza and bread bakers and was intrigued. I decided on 16x16 3/8" and am very satisfied. It arrived very quickly and very neatly packaged. I followed the reheating instructions for 45 minutes and placed the pizza on the surface. As we are currently experiencing a global pandemic I am not finding the yeast to make the right dough. I made a dough using yogurt, baking soda, and salt that's notoriously sticky. I placed the pizza on the heated surface and after 10 minutes I…

was supposed to arrive at 9pm but arrived at 7pm, my oven was already preheated for over an hour. Place the new baking steel in the oven (first without rinsing so don't try this at home lol) and second on the top shelf. What I like: My pizzas had a nice crust that didn't budge on top (no crease), yes it was crispy. well browned at the bottom of the crust. I put it in the oven on the second highest rack and baked the pizza in 4 minutes. Patina started to form after one pizza session, there will…

I bought the size XL because I wanted to use it as a two burner pan and it works great for that. In the first few days of owning it, I cooked 6 tacos at once, browned 3 pounds of chicken at once, and slowly caramelized 6 onions, leaving other pots and pans free for other tasks. For pizza, its intended use produces a crunchy crust like champagne, and its size and shape make it ideal for chilling and as a croissant dough sheet. It's the perfect "pan" for cooking in crowds, and my 12-inch…