Baking steels vs. Pizza stones. Which is better?

I'm familiar with pizza stones, but not baking steels. In recent days, I've been hearing more about baking steels. What's the difference between the two and is one better than the other for certain... (more)

Marcos F.
posted almost 4 years ago

Air pockets between dough and baking stone

Hi everyone,
I am having a strange problem with air pockets forming between the pizza and the stone after launching. I get these huge bubbles. At first I thought it was a bubble in the dough and I... (more)

John Dole
posted 7 months ago

Pizza oven temperature and timing

Hi, guys!
I really need your professional help!
Can you please tell me the most correct pizza baking temperatures and cooking time for Tony's master dough, Deep-dish Chicago dough and Sicilian doug... (more)

Giorgio O.
posted about 1 year ago

How long should I let my oven/stone heat preheat?

When making pizzas in my oven, how long should I preheat the oven? I'm using a stone and baking at 500F. Some recipes call for 20-30 mins of preheat time, yet others say an hour.

Dan Lee
posted almost 4 years ago