Pizza Steel vs Pizza Stone, What's better and why?

In this short video I go over the pros and cons to both the pizza steel and the pizza stone.

HERE'S THE LINK FOR MY PIZZA STONE -

RECIPES:

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[jstamets]

Thanks! Our stone just did exactly what you said it would, so steel it is.

[selimtomar]

It is very easy to understand for newbies like me with your great presentation. Thanks a lot.

[stefanpalickimusic]

Got my mom a steel for Christmas! The first thing she made on it was a couple of calzones (delicious) and she tried making pita bread with some of the pizza dough. It didn't balloon out like it should have but she said she rushed it a bit and didn't roll the dough thin enough. It was still really tasty so I'm looking forward to her second attemptlololol

[velianlodestone]

If you're designing a kitchen, consider throwing in a high temperature oven, yes it's pricey but so is an ooni - Temperature is everything with pizza making.

[Shyloh]

Very awesomely edited, incredibly informative video! Thank you so much for saving me tons of time on Google/Reddit lol.

[richardhannah]

Clear and concise. Makes the decision easy. (I have had both, and I agree with your findings).

[richknipping]

These videos are great Jesse, I hope they continue!!

[hcho]

I wonder if you include cleaning and maintenance and you put toppings with vinegar the results could favor the stone.

[EffortlesslyLean]

Great video!! How about cast iron? Have you ever tried that? I agree, I prefer the baking steel over pizza stones. I’ve heard of people using cast iron on the gas stove top too. I’ve never tried that & wonder how that would do. My goal is a crispy crust with no limpness at all.

[hwaca]

I just got a pizza steel from Williams Sonoma. Can't wait to try it!

[magnusea]

The owen's ordinary (thin) steel plates may work if you have all 2, or 3 of them in the owen when you cook the pizza, and switch between them (to a hotter not recently used) when you switch to another pizza? This is just for 275 C standard owens.

[anthonyrinella]

Heres winning pizza, preheat oven with baking steel high in the oven, my steel is 31/2” from top element. Preheat to 550 degrees, then upon putting pizza on steel switch to broil. Your margarita pizza will be done in 5 minutes, perfect bottom crust and the top looks like it came out of woodfired oven. Giv it a try😃

[sandilobianco]

Thanks for the scientific breakdown. Do you have a pizza dough recipe you could share?

[karlgarnett]

Good Review, Love to see a Version with Store Pre-made Pizza's and see the stat's

[TheRebuilt]

you have to continue flavour/taste not just durability. A Camry is reliable but riding in a 944 Turbo S way more memorable, but we get to the same place.

[danielleyer]

do you have any input on the steel vs the lodge brand cast iron

[bats__]

Have you tried cooking a pizza in a frying pan? It takes like 5-10 mins to heat up, then lay the dough in the pan and add the sauce/toppings whilst the bottom cooks. Then under a hot as hek grill for a few mins. I've had tried stones and steels before but neither compare to a frying pan pizza :D

[bluracer]

Does the steel ever rust? They don't look like stainless.

[patrickchubey]

I just started using a pizza stone. My homemade pizzas are as good as the local pizzeria pizzas. I'll probably never buy commercial pizza again. Including ingredients and electricity for the oven I figure my pizzas cost about 6 dollars to get them exactly as I like. Boy howdy I'm going to save tons of money.

[richmann]

i just had a aluminum pizza steel made 3/8 thick 16"x16" works way better then the steel plate it heats up faster and reheats way faster the thermal conductivity is 237 the steel is 54 the aluminum plate transfers abought 5 times faster then steel and 5 times faster then cast iron call around your local steel company's the should be able to cut one up for you