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When restaurants shut down, why isn't it more common for them to publish their recipes? (lemmy.dbzer0.com)
submitted 2 years ago by to c/asklemmy@lemmy.ml
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[–] 5 points 2 years ago (2 children)

and a proper pizza oven. The oven a recipe can’t help with

Fortunately, it sounds like pizza steels do a really impressive job replicating a good oven.

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  • [–] 2 points 2 years ago

    Yes and no. You can get amazing pizza just as good as a proper pizza oven with a pizza steel or a pizza stone if you know what you're doing and have a good oven, but again there are subtle differences that make it so you can't just replace one for a large pizza oven with no other adjustments and still get the exact same results.

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  • [–] 1 point 2 years ago (1 child)

    Tell me more about these pizza steels. I know of stone, but a quick google shows me that steels exist, but why steel over stone?

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  • [–] 3 points 2 years ago (1 child)

    In short, they can hold a lot more heat than the stones, mimicking the effect of professional pizza ovens.

    So the idea is to cook a pizza in the shortest possible time in order to thoroughly cook the dough and outer layers, whilst leaving the ingredients with a delightful freshness. With a conventional oven the process takes much longer, tending to cook everything evenly, producing a drier pizza in which you don't get that 'brick oven effect.'

    I've tried the stones myself, heating them on max heat for a whole hour beforehand. They can help a bit, but it's still not the same. All that's my take on the situation, anyway.

    I checked the FV just now and I don't see a pizza community here that goes in to this stuff. Unfortunately for now, you'll have to visit the evil empire for more precise info.

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