Put a new Nerd-Chef pizza steel to the test today. Had steel on the lowest level and stone on the upper. @ 500F
Used master dough with starter.
Results where superb. I have been using a single stone for years but everyone thought steel produced better results.
I use parchment paper on the peel to place the pizza onto the steel and then pull it out after 2 minutes.
Question: Any health concerns using steel ( mine is made from recycled steel ). Have not seen any information that it was NSF certified.