storrsroars
Exiled in Pittsburgh
- Joined
- Mar 23, 2012
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I have a countertop oven I use to bake pan pizza. I'm thinking of getting a steel plate for it so I have more options for pizza styles. I have a stone for my built-in oven but that thing takes forever to heat up and I'm sure uses significantly more energy as it's a much larger space. The smaller oven, a Breville Smart Oven Air, heats up very quickly and also has a convection option. There's just my wife and I, so we don't need to bake huge pizzas. A 12"x15" steel slab would do the trick. My stone is too large for the countertop oven.
Anyone here bake enough pizzas on both stone and steel to offer personal experience on whether steel is significantly better? Also, are they simple to maintain & reseason?
Anyone here bake enough pizzas on both stone and steel to offer personal experience on whether steel is significantly better? Also, are they simple to maintain & reseason?