Pizza Steel!
I’ve been making pizzas at home for quite some time using a standard ceramic pizza stone. I’d been reasonably satisfied with the results and figured that the not-as-crispy-as-pizzeria-crust was due to the limitations of a home oven with a maximum temperature setting of 500º. Then I read America’s Test Kitchen’s Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude