Difference between Pizza Stone and Pizza Steel
Did you know that pizza steels (also called baking steels), are better heat conductors than a pizza stone?
It's true. The pizza steel is a great option when cooking pizza or breads because they are able to transfer heart at a higher rate while stabilizing at a steady temperature.
So the dough is actually cooked by the transfer of heat off the steel instead of by the hot aid in the oven. This difference guarantees a crispier crust and faster cook times.
Don't forget to season your steel before you use it though, that will help condition your steel and ensure the food does not stick to your steel.
Seasoning it is SUPER easy.
How to Season your Steel:
Step 1 - Grab your oil of choice and wipe the entire surface (back and front) with a thin layer of oil.
Step 2 - Transfer your steel to your pre heated oven (400 degrees) and allow to bake for 1 hour.
Step 3 - Turn off your oven and allow your steel to cool in the oven.
Step 4 - Your steel is now ready to be used for all your delicious meals.