Why Pizza Steels Beat Pizza Stones (Yes, They Do)

[@aragusea]

Q: What pizza recipe are you using? A: kzbin.info/www/bejne/oquknGitdq6gfLM Q: So is a steel really worth 2x the price? A: I suppose it depends on your value system. I'm pretty obsessive about improving my pizza, so it's worth it to me. But, I do want to point out that Baking Steel is hardly your only option for sourcing a big-ass sheet of steel, which is really all that is. Also, while the performance difference was rather subtle in my tests, I really do think my steel will get better with use, as its cure develops. Will report back to you. Q: Is that white pizza recipe coming soon? A: Thursday, count on it. Just edited it. Q: Why did this video post late? A: Administrative snafu, apologies! Please share it with your friends; gotta make up some ground!

[@kidtea]

yeet

[@digitalwire.]

Oh ok

[@digitalwire.]

Minecraft Monday is happening rn but I love ur vids so yes this first

[@Drewseph46]

Thank you Papa Regusea

[@waimin323]

"a big-ass sheet of steel" He's got such a way with words

[@juju-been]

“I know for a fact that a lot of you watch these recipes but never very much cook at home” I have been murdered

[@deluge-rainstorm9055]

He knows our secrets!

[@psycold]

EVERYONE SCATTER!

[@Paxtez]

@dooder Lots of people don't like liver, because they think they shouldn't. You could try an experiment and make it again but say you replaced the liver with something else. See if she still doesn't like it. But then again doing science and experimenting on your GF might not be appreciated. My ex didn't like it. lol

[@spinningchurro]

dooder : just lie to the bitch and watch her love it.

[@JonathanRiverafrickinnice555]

I did make his oven fries, those were very good

[@boop1286]

Ok, Adam, I planted a tomato garden, seasoned my cutting board before my steak, and harvested garlic the correct way. Can I please go home now?

[@Dojoslayer]

Shmeed No white wine, no home

[@boop1286]

Yugi Muto How could I forget, I bought a white wine scented candle and I shall use white wine daily

[@toprak3479]

But you didn't peel the garlic the right way. Now go to your room and study until you're worthy!

[@dashcalderwood1198]

Boop No

[@I_discovered_civilization]

Boop yeah man you earned it. Kick your feet up and relax. 😎

[@johannk1523]

Biggest take away from this video is that there are playgrounds with built in hot wheels tracks. I've never been more jealous in my life.

[@toxic_teaaa7810]

Nice Arcade Fire pfp

[@AK-mt2zw]

Fr

[@aragusea]

Props to Macon-Bibb County Parks & Rec.

[@gabb5]

First world problems huh

[@RD-jd8hq]

@@gabb5 How is that a problem in any way? Are you okay?

[@harryb7505]

He's slowly turning into cooking vsauce

[@front.mp4957]

His intro should be: "Hey Vinegar Legates! Adam here."

[@yashcharanmahenthiran8989]

Isn't tht just HowToBasic ?

[@joshjoshjoshjoshjoshjoshj]

Alton brown. You’re thinking of Alton brown

[@varasatoshi3961]

I incredibly support this Adam Ragusea arc.

[@cr1sprarchives408]

Hey, BoardSauce! Adam here

[@sithaphong]

6:00 Adam : "To be clear..." Camera: *shifting in and out of focus*

[@KoalaAwad]

Say what you want about Adam, but he damn well does his research

[@antonhelsgaun]

I wonder how many people actually got it

[@toprak3479]

Love him or hate him, he's spitting staight facts

[@cashgardnermedia5981]

There’s not much you can say about Adam. He’s fucking awesome

[@highlydodgy]

I actually think he talks a load of bollocks half the time.

[@kevinboyle3104]

highlydodgy would you care to give an example

[@MrAndrewaziz]

"He deals with important things like renewable energy. We're gonna ask him about pizza, because priorities" Lol

[@adenpreza9834]

Wow 618 likes but no comments

[@adenpreza9834]

That's ware

[@adenpreza9834]

Wenegade waider

[@adenpreza9834]

Id like to change that

[@alexbram2064]

@@adenpreza9834 Here's a comment, he says "pie-orities" instead of "priorities"

[@chajospie]

I really admire how thorough and candidly informative these videos are. Up until pretty recently, it seems like most chefs and culinary enthusiasts took food too seriously, or competitively, and that there was always this semi-pervasive idea that great food has to be glamorous or laborious, and that it must always be made by someone with years of experience. I've come to see Adam's videos as basically exemplifying a sensible reaction to that: casual, no-bullshit, and all-inclusive. Great work, Adam!

[@aragusea]

wow, that's gratifying to hear. exactly what i'm going for!

[@DarkRaven4649]

@@aragusea It's very late to the party here, but the greatest mantra I ever learned from watching your vids compared to a lot of others through the years was "the recipe says Y, but X has the benefit of already being in my fridge". It has not only made me more creative in the kitchen, but it has *also* helped me reduce my food waste by a significant amount.

[@brianof2-2andys]

Dude literally answers in the first 30 seconds, that's a good youtuber.

[@fgreen411]

Adam, you failed to mention one of the advantages of a steel vs stone. That being that a steel doesn't break. I've had stones in the past, and they've all broken eventually. A steel is going to be next.

[@bcask61]

Also, I think he’s wrong about needing an hour preheat with steel. My steel gets plenty hot in 15-20 minutes. At 550deg.

[@weatheredtome]

@@bcask61 define "plenty hot" and you MAY have a point

[@pontiacg445]

@@bcask61 I wonder if you could put the steel across the top rack very near the broiler and blast it to heat faster, then drop it down before using it? Air is a pretty terrible conductor of heat, doesn't conduct electricity and it's air so phononic convection kinda sucks too. I want to make pizza because I'm cheap and running the stove for an hour especially in the summer when the AC is rolling isn't very economical.

[@revgeorge1977]

@@pontiacg445 I wonder whether a pre-heat of the steel on the burner/hob would work? Turn on oven. Turn on burner. Place steel on burner, let it get rocket hot. Transfer to oven. (That's gonna be the tricky part. Probably need welding gloves or vise-grips) If you really wanted to limit heating up your place, you could even use an induction pad to heat the steel.

[@telecasterman18]

@@bcask61 I agree mayne. Once the oven is actually at temp, then most cast iron steel should only need 20 minutes tops to get to that temp. Just like cooking on the stove top in which I only preheat the cast-iron skillet for 5 to 7 minutes.

[@zgamer200]

Your videos very much remind me of Alton Brown's Good Eats. It's like the modern, social media version of it.

[@frogonmytoe2946]

zgamer200 exactly!

[@tonyjohnson5669]

You need to watch french guy cooking

[@etherdog]

@@tonyjohnson5669 Exactement! Spread it like butter!

[@Paxtez]

@@tonyjohnson5669 He is ok, but I don't like him. Maybe it's a french thing or something. but to me he comes off like cocky or something?

[@Nikefreshman]

Paxtez French thing? That doesn’t sound right.... your saying Alex sounds cocky?! Bro Alex is not arrogant or cocky at all. He is a creative genius. I mean If you don’t like cocky, then why are you watching Adams videos.. Which have some of the more arrogant titles. This is not a knock on Adam, his videos are cool but your explanation does not make any sense?

[@nicomikaeel8337]

I actually season my stone before pizza so i can get the maximum flavour

[@nicolasalvarez4991]

kumppari hahahahahahahja o my god

[@Maximum_37]

I season my hands before I do anything too

[@yasingul9727]

@@Maximum_37I season my knife before I do anything

[@stringstorm]

I season the seeds before I plant them. I also season the animal before it gets butchered and processed.

[@ershcek7665]

Not funny anymore

[@bobbyhilvert107]

I love that you give the conclusion right off the bat. No clickbait or hiding the answer. Confident enough to trust people will stay for the details.

[@bobon123]

Notice however that this is particular to home cooking without a wood oven: 550F (290C) is very low temperature to cook pizza in Italy. As the total energy transmitted is proportional to both thermal conductivity and temperature, it is clear that higher thermal conductivity is a desired characteristic since the temperature is not so high at home. When you cook pizza in a wooden oven (800+F, 400+C), you get the same leoparding with a stone and you would just burn the bottom to a crisp with a steel plate.

[@jdjk7]

I believe he addresses this point in his Neapolitan style video.

[@TomimokaDiyuu]

he once said "if you put a pizza steel in a 1000° wood fire oven it would burn the pizza"

[@dragonsword7370]

@@TomimokaDiyuu considering that 1000*F is forge heated metal. It should only be able to carbonize pizza dough.

[@catatonicbug7522]

@@dragonsword7370 is that the kind of pizza Han Solo likes?

[@hotdiggity6846]

Yeah thats the point of the video. few people have a pizza oven at home.

[@notadog]

My new spirit animal is Adam Raguesea - I had my first tomato in 20-years thanks to you!

[@vivekmathur3514]

Woof.

[@zgamer200]

3:47 Wait, you think that... That we're friends? I've never been so happy before.

[@user-qd6ur7gp4p]

zgamer200 Exactly

[@MARTINSINU2003]

Thats awesome i never had a friend

[@lakshmib3298]

@@MARTINSINU2003 aw all the loners on the internet we can all be friends!!!❤

[@MARTINSINU2003]

Dragon Fiend bless you all ☝️❤️❤️

[@frankm3214]

3:42 I'm still trying to figure this out.

[@imeredithc]

Wow, Adam, this was a great video. You are correct about the steel needing more time to heat up than the stone due to its increased mass. The heat transferred in each material is dependent on its mass, specific heat and temperature difference (Q=mc(delta T)). Using the form of this equation with respect to time, you can do some algebraic rearranging to loosely show that the ratio of m_steel to m_stone is directly proportional to the time it takes for the steel to reach the same temperature difference as the stone. (Source: I am a mechanical engineer who is particularly passionate about heat transfer) I love your scientific inquisitiveness that you bring to cooking, and you really went the extra mile in this video by interviewing Dr. Yee. It really makes you a unique chef (and KZbinr in general) and super interesting to watch. Keep it up!

[@vivekmathur3514]

Hmmm... But isn't mc∆t used for conduction ... Oh wait my bad ... This is conduction... ~facepalm~

[@forrest1979g]

I worked at a pizza restaurant once and the owner told me I was cleaning his pizza stones too much. I kindly reminded him, he only had steel plates in his oven and he said "yes my pizza stones." I never tried to correct him again.

[@dawnv3436]

where does metal come from? stones :P

[@tappajaav]

@@dawnv3436 Steel stones

[@n-s-a7113]

@@dawnv3436 you have a point

[@samthunders3611]

@@dawnv3436 cast iron

[@mistersinister2043]

Tell him to clean his own pizza shit.

[@pooyaja]

Never would I have imagined I'd hear about phononic and electronic heat conduction in a cooking channel! Reminds me of quantum mechanics and solid-state physics courses I took in grad school. But then of course, it's not just any ordinary channel! Adam combines the love for food and cooking with the science (and technique) behind it. Two of my favorite things in this world!

[@uncouthboy8028]

Wow you're very smart

[@tappajaav]

@@uncouthboy8028 Thanks

[@cocoabias]

me too

[@ToThePointEntertainment]

"Sauce, cheese, dough" "When you walk into a pizzeria, the smell should punch you in the face" "A city's got flavor, you should taste that in their pizza"

[@Trollofjom69]

Ok I have heard this somewhere before.

[@swampy7139]

Not a pizza

[@happinesstrades4826]

Mark lucali😂😂

[@shivers4970]

Adam and binging with banish should do a crossover with each other

[@shivers4970]

*babish

[@rafaelsanchez580]

I think that although it would be a fun video, Babish is a Cook and Adam is a food scientist. I think that there isn't really something interesting they could do together.

[@andreww5138]

Add Joshua Weissman and Alex french guy and you're in for the smoothest cooking video ever made

[@olteanbogdan3528]

AGREE

[@juju-been]

that is my literal dream

[@mickaelthobor9418]

This man is so determined when it's about cooking. Accurate, captivating. Damn, marry me! Good video.

[@marioalfredo5542]

Sorry miss, he's taken. But there's plenty of Adams out there for you.

[@vivekmathur3514]

Oi im in line too

[@vivekmathur3514]

And im a straight guy. Id marry this guy just for the food.

[@marioalfredo5542]

@dooder He's shown his wife in multiple vids. How else would he have kids? Don't act like I wouldn't marry that dude either, I just didn't want this commenter to get their hopes up.

[@DRFOP]

I'm glad you finally did a full in-depth comparison of steel vs stone. I've obssessed with steel for a year now and it's really improved my baking. I'm ready to upgrade to a thicker 1/2 inch already.

[@Chinookman]

Did you upgrade? I’m seasoning my just arrived 14”x22”x1/4” and I’d be afraid my oven rack would bow with even 3/8”.

[@athmaid]

@@Chinookman I have a 33 x 38 x 0.8 cm steel and that's as thick as I will go, f*ck me that thing is heavy. I'm sure it would actually break the rack like you said if I went any thicker

[@docalex1991]

As a physicist I absolutely LOVE your scientific videos. You absolutely nailed the phonon explaination!

[@louf7178]

Although he was focusing on conductive heat transfer, heat capacity was overlooked. The closer one looks, the less they may see.

[@davidanderson5310]

I'd had an engineering education, including intro thermodynamics, and I never heard the phonon explanation until this cooking video.

[@bricky2662]

He also said the steel might need more time to heat up because of its "extra mass" 😬

[@casbuenting]

Thank you for always adding a bit of food science to your cooking videos, not only is your candid and honest style refreshing. But your interest in the science together with your connections at the university make these truly educational and entertaining without compromising the integrity of the video.

[@jcnot9712]

_Why I flour my bones NOT my hands (yes, it works)_

[@toprak3479]

_Why I inject food directly into my veins and do NOT eat it normally_

[@vivekmathur3514]

Wait wot

[@emily-cd7uk]

JC Not *why I season my glasses, not my eyes*

[@watsinurfreezer8789]

JC Not why i Season my Toilet and Not my dick

[@Washingtonpostofficial]

you ever watch a video on something u know you’ll never use in life but it still entices you

[@lakshmib3298]

You just described my entire life

[@lakshmib3298]

@@gundamzerostrike and you do?!!

[@momothewitch]

​@@gundamzerostrike Who cares to preheat their pizza stone for an hour for some frozen pizza? That's a big waste of electricity. It's like the saying "you can't make a silk purse out of a sow's ear" You bought a frozen pizza so stick it in the microwave for a few minutes like it deserves.

[@enorris9760]

I been wanting pizza stone for like 20 yrs lol

[@doina8340]

I completely agree with you. I switched to steel a few years ago and have had the same experience. I went with thinner steel for only $30 and it gets the job done!

[@egoichitosama1970]

I thought pizza paper beats pizza stone. But pizza scissors loses against pizza stone for sure.

[@faisalsalam4161]

Pizza bomb beats all 3

[@chrisjenkins9978]

😂🤣😂

[@joannab3887]

I can't beleive that I took so long to get this joke...Doh!

[@roterex9115]

@@joannab3887 *dough

[@nazimorakzai8166]

I was about to google pizza scissors 😂😂

[@madeconomist458]

"Tested the stone on saturday and the steel on sunday" Did you sample from the same batch of dough for making these pizzas? In my experience with your recipe, that extra 24 hours of proofing makes a noticeable difference in the flavor and texture of the dough

[@danemmerich6775]

Exactly right!

[@jeffreylorien6687]

Yerp

[@ethanl96]

Adam if u want more browning you can a put steel plate or pizza stone below the pizza and another above the pizza

[@2spooky4tim45]

That will burn the toppings lol

[@James.Stark.Ben.Edition]

@@2spooky4tim45 nobody said it had to be there the whole time. Take it out when you want.

[@redflags6583]

A stone pizza would be totally metal. Or I guess i should say it would rock

[@mauz791]

@@redflags6583 that was cheesy af. I love it

[@vivekmathur3514]

Convectional heating?

[@asdfg952816]

why i flavor my pizza steel, NOT my pizza

[@kelechic.jemelumba9981]

Why I flavour my yeast and not my pizza

[@disagust9619]

Why I Flavor My Oven And Not My Pizza

[@tbhlizaa7080]

Why I flavor my knife, NOT my pizza

[@MistyGee]

Okay you fucking got me 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 I almost choked on my damn food

[@gibran8751]

Why I finger my prick, NOT prick my finger

[@bxf99999]

Wow, that initial blurb about heat transfer was really useful, and answered an age old question as to how things that are in the same environment, and hence at the same temparature, feel different. Thank you very much.

[@bloozedaddy]

Major hack for those of you with a propane grill. Put your steel in the grill and crank it full blast and get the steel surface to 600-650f. If you don't have one of those $20 infrared thermometers get one. Prep your pie and turn on the broiler of your inside oven. Once you slide the pie on the steel close the grill lid and give it about 2 mins before checking the undercarriage. You may want to rotate if the bake looks uneven. You'll get serious leoparding at these temps so keep an eye on it. Once the bottom is exactly where you want it you simply transfer it onto a baking sheet/tray and pop it under your oven broiler to finish the top. Hack #2: for those who don't want to deal with pizza peels and bad launches... prep your pie on parchment paper for an easy slide onto the steel. You can pull the paper out from under the pie after a minute or so. It WILL burn eventually if you don't remove it. This grill/oven method solves the issue of the home oven only going up to 500-550 degrees and delivering a "meh" crust. Trust me.. the extra 100-150 degrees matters. Also, if you're into sous vide cooking and have one of those finishing torches you could also use that finish the top right on the grill. Ciao'!!

[@Amir-ii4gp]

Didn’t even season the stones with white wine 7/10

[@Karnet0]

Half way through the video, my immediate thoughts were, that steel would not perform as good on multiply pizzas. And then you addressed it and proved my silly mind wrong. God damn you Adam

[@djcoolgirl43]

I've found someone with an anime pfp with a epic big brain

[@feo130]

@@djcoolgirl43 Lmaoooooo

[@redanvei6547]

Babish collab please. You two are the exact opposites of each other. Even in facial hair!

[@MadnessOpus]

*^WHY IS THIS DUDE SO RIGHT*

[@JohnnyMoniz]

Thanks Adam! I’m an Atlanta local, and the algorithm led me to this video when I was researching pizza steels. This is great content. Looking forward to making some tasty snacks for my friends!

[@ragingstorm79]

I actually really appreciate the 20 second summary at the start, it makes me actually want to watch the videos and is handy for people who are right in the middle of figuring out what they're doing!

[@uncleunicode7871]

Next video: “Why I season my pizza steel instead of my pizza”

[@phillach5181]

"why i eat my pizza steal instead of my pizza"

[@Ben-ng3og]

Why I’m really unfunny cause I still use a dead meme

[@MyLittleMagneton]

"Why I steal my pizza, this season"

[@MetaBloxer]

I think the best part is that this is VERY similar to Adam seasoning his cast iron pan instead of the pizza he put in it

[@phillach5181]

@me 262 *still

[@boringben9498]

adam could make a video about why dirt is better than sand and i’d still watch all of it.

[@crackersloveivan1039]

I can see that because your channel calls your self boring

[@illumoenatifilms1562]

SoundCloud rappers: I got fast rental cars and expensive jewelry Adam: *my pizza got leopard spots*

[@215Days]

It's a crime how this comment isn't on top, that's just too funny!

[@williamlee7782]

I've only had experience with a proper pizza oven albeit electric (high amp). Can go to temps past 900F. Oven had a stone base so I couldn't choose. I loved how my pizza comes out every time. Impressed how an electric appliance (commercial equipment) performed. No concerns on fire. Between using steel and stone for home, I've always had better experience with the stone but now that you mention a thicker steel (mine also had holes throughout) perhaps the inexpensive pizza steels on Amazon wasn't cutting it.

[@iridescentafterlife]

The science of this video is incredible. You did an amazing job explaining how heat transfer of materials works.

[@blacklegsanji7108]

"I know for a fact that a lot of you watch these recipes but never really cook very much at home" *Looks nervously at cereal bowl*

[@toprak3479]

*Looks nervously at microwaved slice of pizza with mustard on it inside a hotdog bun*

[@kiwiman6840]

@@toprak3479 I don't like what you just said

[@libertyprime9891]

@@toprak3479 I've eaten pizza with nutella and i still think that's degenerate

[@toprak3479]

You both know I made that up, right?

[@kiwiman6840]

@@toprak3479 thank God you commented that, I was getting the noose ready

[@ClashingWithThunder]

I learnt more about heat energy in this video than I did in 3 years in middle school.

[@Phlegethon]

Be cool stay in school kid

[@TatianaPaolah]

“Greater than the sum of its parts.” I know we haven’t been together for very long Adam, but I LOVE you.

[@krisjclark]

Wow, you just told me the summary right at the start! Thank you

[@felixcj87]

I'm learning so much stuf watching your videos, such a good way to spend free time. So glad i found this chanel!

[@deanruskov9025]

Steel beats stone, but scissors lose to rock??!?!1? HhhhHhmm

[@saltyfishface4618]

And paper beats rock apparently

[@sky0kast0]

Wow I almost started explaining the logic of rock paper scissors...

[@morefoodsmorenudes8046]

impossible

[@brunonator]

I just fry my dough in a cast iron skillet (comes out perfect every time), I don't want to turn my oven on for an hour with nothing in it.

[@DantHimself]

i put my dough in a cast iron and after im done placing my toppings i put the whole skillet inside the oven with the top grill on to cook the toppings

[@vitor900000]

You can significantly cut on the preheating time by torching the steel plate or leaving it on the flame of a gas stove like a griddle plate. DO NOT do it with a stone plate because it can/will crack.

[@andyblackpool]

Bought my steel off eBay cut to size from a standard steel supplier. Cost me £20 and it's really heavy too, a quarter of the cost of 'specialised' pizza steel suppliers for the same thickness and weight. Works great for both pizza and sourdough bread.

[@wardencobb7442]

I just got a pizza stone 2 days ago on Christmas and I've made 4 pizzas (proper Napoli) and I'm extremely happy with the results. I'm getting dough bubbles, perfectly cooked top... But the bottom is still not as browned as I would like. My pizza is better than any restaurant can do already, but, I want it more perfect than perfect. I did a 30 minute preheat at 550° Fahrenheit. Tonight, I will try a 60 minute preheat and leave my pizza in for 12 minutes instead of 8. I'd love to try steel as well. ANYTHING for perfect pizza.

[@pielord33321]

Damn, here in the 0 comments club for once. Does this apply to cast-iron pans as well? That's my preferred method for making pizzas, as I don't have the space or desire for a dedicated pizza steel.

[@jb76489]

I would guess yes but the difference would be smaller due to the cast iron pans smaller mass and by extension heat capacity

[@TenaciousTheSketcher]

IMO everything tastes better cooked in a cast-iron skillet.

[@MonologueMusicals]

I use a 14" cast iron baking pan, works great.

[@boblinus9648]

A cast iron pan can be assembled and then preheated rapidly on an induction cooktop before finished in an oven. I'm lucky enough to have a toaster oven just big enough for a pan to fit. As far as mass, I'd say that most cast iron skillets would give a standard pizza steel a run for their money.

[@kiledamgaardasmussen5222]

Even though the steel is 50% heavier, it also has less heat capacity (around 500 joules per kelvin per kilogram) compared to the ceramic (around 800) so they probably have around the same thermal mass, meaning the only factor is conduction. A 14 pound (approx. 7 kg) steel would have a thermal mass of 3.5 kJ per kelvin, and a powerful home oven outputting 2500 W will need at the theoretical minimum around five minutes to heat the steel 250 K up from room temperature. This means the heating inefficiency has to no more than 1 to 6, or cooking temperature will not be achieved. Adding in the thermal mass of the oven itself, and the cooling loss to the surroundings which scale exponentially with temperature, and it becomes clear that 30 minutes of preheating is far too little.

[@sakanaatama]

Hey Adam, thank you for that comparison. Now what I wonder is, how do you think a well pre-heated cast-iron pan would fare as a "pizza-iron"? compared to the pizza steel? What about a cast iron plate (instead of steel), that would be considerably cheaper to produce.

[@imhangryyall]

I have a large 14" cast iron griddle pan that I use. It's does a FANTASTIC job with pizza in the home oven.

[@LadyPisces96]

I watch your recipes and I do cook and lemme tell you, your channel is high quality 👌🏻 not only for your recipes, but videos like these where full research is made. You offer me a different point of view and I like it.

[@ayayaya3690]

This comment section is basically: 1. No white wine?!?!? 2. I season my ____ and not my ____

[@baylinkdashyt]

Each Tuber collects their standard comments, I have found. These are the "Doug the kind of guy" and "refrigeration cycle!" comments one sees on other channels. Tom Scott gets "tea" comments a lot. I can't think of any particular cliches that Clive or Techmoan get, right now.

[@uncleduck1254]

When you said " ROASTING our little thighs!! " i instanlt remebered the burns and felt your pain

[@louf7178]

I remember making a mental note of never go down those when they're hot.

[@dthlight]

My man called me out for not cooking then said he was my friend. Well played mr white wine

[@ricardoalves9605]

Who better to roast you then your friends?

[@magicadespell56]

I have a 40 yr old stone was wondering about the steel. What i do to encourage the leopard spots is slide the thin crust pizza off the stone after it stiffens up and bakes a little right over the element. on the bottom rack that gives SUPER crispy REAL deal pizza flavor .I also use a wet dough with lots of air pockets. ITS fun to play with different ways.

[@orangysky9230]

I always pre-watch your vids b4 I do home pizza. Have minimal experience/still a novice. But (!), I live in New Haven County (Ct.), so I know GREAT pizza! I also think there's little difference between our 2 states as far as great pizza goes. My 2 cents, I was very happy w/my stone (was a gift, not high end?), until I had a small crowd one night, heating and cooling w/many pies, it exploded. I bought a steel a couple yrs. ago, but am just about to use it for the 1st time. I'm already a fan as I'm confident it won't explode! I also have a thought on the sauce. I use the San Marzano tomatoes but I don't believe the sauce/juice is the problem. I recently mashed it through a sieve to remove the inner tough fibers, was the BEST sauce I ever made! Thanks for all your research and great walk-throughs!

[@aki_aspen]

We need a crossover between you and Alex from French Guy Cooking! Amazing video!

[@jaiphr]

Everyone: Agrees on something Adam: *WELL ACTUALLY*

[@OkOk-tu3gc]

Shpuld we question why Adam can interview researchers yet he doesnt a million plus subs? Quality content from a small(ish) youtuber

[@tiny6912]

I also use a steel and it gets at max. temperature in only about 10 minutes when I use the top grill (elements) in my oven, conventional oven heating will take about an hour just as with your oven.

[@aviaviavian]

Gas top elements, or electric coil elements?

[@alamrasyidi4097]

ive been binging Adam's videos and finally gotten to watch this one. only in this one has he called me out for never cooking, and yet, just today i had the opportunity to try out his thin omellette thing recipe. i know its just a simple omellette, but what are the odds me finding out his call out on the same day...

[@matthew4511]

A moment of silence for anyone who bought a pizza stone after seeing Adams New York Pizza video

[@IronHayden]

Yup.

[@matthew4511]

@Dizzle To be fair, I don't think I've ever seen a pizza stone that looks new outside of stores. Every pizza stone I've ever seen looked like it was years old.

[@shieldknight]

SO, did anyone else notice that the pizza stone was still in the oven when he tested the pizza steel? I wonder if this made a difference in the cooking of the pizza. It would change the air currents in the oven as the heat would have to go up the sides and then drop down below the steel as it cooled. Just curious.

[@killuaHunter]

Or did he turn the fan on to distribute the heat evenly!

[@IAmTheGlovenor]

@@killuaHunter Even with a fan, it wouldn't be evenly.

[@EduardoTheManDD]

1:08 That’s sick! Why didn’t playgrounds have that when I was a kid? I had a bunch of hot wheels when I was little

[@michaelinglis567]

You've said in a couple videos that for pizza bread you prefer the stone over the steel because the steel overcooks the bottom. I've made that sourdough pizza bread of yours several times but all I've had to cook it on is an abnormally thick baking pan that I let preheat with the oven (as hot as the oven will go as you recommended). I found with that set up that liberally coating the bottom of the dough, same as you do the top that it's enough to keep the bottom from over cooking or burning. I pull it out in roughly ten minutes time just before the garlic powder would start to burn. With all that said I've been waiting to get a good pizza stone before I tried your ny style pizza recipe which I'm really looking forward to. Had I not seen this video I would have bought a pizza stone rather than steel. Ideally we would have both but for now I'll keep an eye out for a pizza steel. Thanks for the tips!

[@srgbysimple.2242]

Great info! I have used iron skillets for personal sized pizzas and only had to preheat less than 30 min. For a faster preheat, I place the skillet over the burner on high for a few minutes until it gets to about 500 F. U can preheat the metal plate on the stove too using 2 burners, but be careful!! Hot!! Another secret tip for that awesome thin crispy layer is.... 🙋..... the right amount of oil between the metal and dough! makes sense right?! The next time u reheat a cold pizza, microwave a bit and then finish it off on a hot skillet or even a frying pan. Trust me if u love that thin crispy crust.

[@pootle8139]

Bit late but if you're still reading comments on this one; do you fancy doing a whole batch of pizzas? I'd be interested to see wether the stone outperforms if you were cooking, say, 4 or more pizzas in a row. I wonder if it would stay hotter better over multiple bakes.

[@OkitaNamikaze]

me: aw man i don't have any friends. Adam : we're friends me: :3

[@jonahf3927]

I’m a 16 year old guy and I’ve watched every one of Adams cooking videos and with no intention to do any kind of cooking .

[@TheParadoxGamer1]

Right there with ya man. Right there with ya.

[@EnterJustice]

A lot of producers of cooking videos have noticed. Millions of people are now watching recipe videos with perfect pacing, style, backgrounds etc. The recipes (they're fake or impossible by the way) don't even matter, the videos are just captivating. This is a serious problem that's driving genuine how-to channels like Adam's out of business. Here's a video on this: kzbin.info/www/bejne/bJLFloOhjdOWea8.

[@riinareismaa]

I use a shallow cast iron pan that I got from my mother-in-law. Works great. Heats up quick and I get a bonus seasoning from heating it up for pizza.

[@Just_Jesus_ef]

Hello Fresh made me more confident in the kitchen. My wife loves that I cook more. The kitchen lingo I didn't know from the instructions, I simply looked up (and KZbin sometimes) and I had success with their recipes.

[@KarmaAnims]

"Why I put pizza toppings on my pizza steel, not my pizza."

[@MichaelRei99]

They only beat pizza stones if you have white wine in the dough.

[@CouchEconomyTX]

Next vid: Why my parents seasoned me as a fetus instead of the food they fed me

[@fourtwothree5422]

What is this cursed comment

[@toprak3479]

He doesn't have parents he's the Adam from the bible

[@EricLeafericson]

I only season my fetus, so my wife can birth a fully cooked chicken. Works every time. See Adam's Hanging Chicken video for a demonstration

[@hishamzaza174]

r/cursedcomments

[@shane9245]

Why I season my semen, NOT my fetus.

[@Mccaid]

I bought a cast iron pizza pan a couple years ago, best purchase I ever made. I got it at BassPro, and it was like $20-30. Well worth the price. Ill take it over a stone ten times out of ten.

[@PockASqueeno]

I have a round, metal pizza pan with little round holes in it. I’ve never had or wanted any other type of pizza pan because it makes a perfectly crispy crust every time.

[@alienspaceship5326]

Can you tell me why a basic slab of steel costs $80? When steel costs around $0.40/lb?

[@Orinslayer]

There's no such thing as a production curve. You can literally charge whatever you want.

[@jammanj]

You can go to a local Metal Supply Store and ask them to cut you one to your dimensions. I made mine 16" x 16" x 1/4" - 17.7lbs, cost $43 (inc. tax). Measure your oven before you order it to ensure that it will fit. Then file down the edges, wash thoroughly with grease cutting detergent (this one time) to remove the factory milling oil, pat dry and season. Definitely needs at least one full hour to heat up at 500 F. Worked so well, I ordered a second one so I can cook two pizzas at a time.

[@elcidbob]

Why would you run an oven for an hour to preheat a steel? Put it on your stove eye to dump a ton of heat into the steel quickly, then into a hot oven.

[@yiftach2949]

actually pretty smart

[@danemmerich6775]

Do pizzas in the winter time then so you can heat your kitchen/house then with that train of thought. Its Natural gas. The oven does not burn gas for an hour to pre heat. It cycles on and off.

[@kwinvdv]

I recently tried this with a stainless steel pan and it worked surprisingly well. I did first make the pizza in the pan, then put it on the stove on high and after a couple minutes transferred the pan with pizza into the oven.

[@asyasylin]

why i season my oven, not my pizza

[@alexismisselyn3916]

Why I season my heat transfer books, and not my pizza sauce

[@matthewholmes5313]

funny maymay

[@grass4655]

Andrew Lin Thank you for taking 25 seconds to come up with and laboriously type out this joke. However, I do prefer more original comedic sentences over one that has been repeated for upwards of 60 times. Even a hotel? Trivago. Meme might surpass a commentary such as this.

[@fannaffannaf]

I like how you explained the conclusion in the beginning, that's what I wanted to know.

[@Elephantine999]

This was just a remarkably good video--informative, authoritative, concise, well-edited, etc. Great job.

[@Mealsandwheels]

Bottom of each pizza looks pretty similar. There's also the option of putting your stone on a grill. I know that's less and less common but grills and stones go extremely well together. Would a steel be better or worse?

[@orangesmoothie8972]

But we're gonna ask him about pizza, because priorities. Adam sure knows his priorities damn well.

[@Lone.Willow]

In my own experience, I've always kept the pizza stone on the bottom-most rack position in the oven. This places it closer to the bottom heating element in the oven, so it reaches full preheat temperature much more quickly, and gets its thermal energy "recharged" faster as it passes heat on to the dough. To be honest, I just set the oven to 550, and once it reaches the temperature, I toss the pizza on -- I don't wait any longer than the time it takes to actually REACH 550. Despite this, I've always gotten the nice blackish leopard spots on my doughs! Granted, I cook the pizza for 10-12 minutes, which some might consider long. However, since the pizza is much farther from the TOP heating element, the cheese and toppings don't overcook/burn, despite that longer cook time. To rephrase, by placing the pizza stone lower in the oven, you shift the balance of heat from the top of the pizza to the bottom. This allows you to cook it for longer, achieving a darker crust, WITHOUT overcooking the top side.

[@jannieschluter9670]

Your method is the right one.

[@novelist99]

I have a convection oven. It doesn't have a heating element on the bottom.

[@jannieschluter9670]

@@novelist99 there is. You just don't see it directly.

[@jegl1012]

Sold on the BS. I’m from Atlanta so great video man. A tip for the sauce. Add garlic and 1 tsp of red wine vinegar. Do you use the broiler to expedite the cooking even more? Do you ever freeze excess dough? That may be a cool video.

[@Fei8lo]

Good to know. I have a 4ft x 4ft 5/16 in thick piece of mild steel from which I can cut a pizza steel. Clean and season or get a big round cast iron skillet as I am not willing to pay what they ask for a commercial pizza steel. Good option for when I don't feel like firing the outdoor brick oven.

[@chaoticdominance]

Ok so here I am watching two random dudes teaching me steel is a better heat conducter than stone

[@pinchecookie]

"I know for a fact that a lot of you watch these recipes but never really cook very much at home..." Ragusea knows his audience

[@pinchecookie]

@All Day Son Yeah, I meant I'm just like that.

[@Netherdan]

The perfect target audience for hello fresh

[@awiestory9062]

I don't care.. If you give it to me, i will eat both of them...hehe XD

[@xvanegas89]

I've worked in a pizzeria where they used a circular metallic grate to bake the pizza in. They liked how it heats up and cools very quickly when its busy. And it's easier to move the pizzas around when baking many at a time.

[@ktcd1172]

Know this is late, but Adam. Any pizza place that uses the Baker stone floored oven could have told you the second one would come out worse than the first. That is why you rotate the position of the next pizza to go in the oven. Six positions in the oven and they all take a turn before starting over again in position 1.