Pizza Steel: It's fur real

I did it. I bought a pizza steel. This thing is supposed to be a marked improvement over any old pizza stone and has the added benefit of being essentially indestructible while offering several more uses. Here it is in all its glory.

This thing is heavy. I opted for the 0.375" model and it must weigh about 20-25 lbs. Essentially this is a huge mass so it will have lots of thermal inertia while also being highly conductive so it can transfer heat to a load quickly and efficiently. Ceramic stones have poor thermal conductivity.

Let's make a 'za. Just your standard white pizza with onions, sausage, and homegrown green and purple basil. Oh yeah...check out my new peel! It is much slimmer than my wooden one so it will be easier getting under a pie and removing it.

Normally with the pizza stone I would have to par-bake the crust first for three minutes or so. And even then the crust is usually not completely crisp in the center of the pizza when it's all done. With the steel, I just put the entire pizza in at once. I also noticed how well it was able to get that cheese bubbling.

I got a nice crispy crust that was much more evenly cooked than anything I could ever get with the pizza stone.

Look at that thing. Purrfection!

Overall, I am so happy I made this purchase.

And this steel has other uses...anyone hungry for burgers? Stay tuned...