Mindblowing Homemade Pizza | Easy Recipe & Live Zoom Cooking!

[@bogman1407]

Thanks, Andris! Agreed w/ W: pop it! I shoot for dark tan, golden crust with just some darker speckling underneath. Char = burnt. My Nona wouldn't approve 😁. In my oven, the steel gets the same broil-hi before adding the pizza; but when the pizza goes in> broil-Lo. Cento, whole, peeled San Marzano tomatoes also make great sauce. I just squish them by hand; easier than washing the processor and you can feel the sauce texture. Was there any refrigeration with your dough?

[@disandmore]

I enjoy watching you teach. Thank you for all your instructions.

[@bakingsteel]

thank you...

[@PatStellato]

Can we use a pumice stone cleaning block to clean the steel? I have the Pro and I have yet to clean it with one.

[@bakingsteel]

Yes , our cleaning bricks are amazing. Just like a pumice stone. That will do a great job at smoothing your surface...

[@AngryBullBBQ]

Thank you for the great videos. My question is related to reheating. So you take it out at 80% then you let it cool put it in the fridge and then warm up your oven later and reheat? And what temperature do you reheat and how long does it take? Thank you.

[@bakingsteel]

Great question. I typically bring it home and leave it at room temp for a couple of hours. Preheat Baking Steel Original in my oven at 350 and cook it for just a few minutes. Until that cheesy is bubbly :)

[@AngryBullBBQ]

Thanks.

[@cgmckeever]

@AndrisLagsdinYT can you post or link to the full dough recipe? I think you only said the flour grams

[@bakingsteel]

bakingsteel.com/blogs/recipes/72-hour-pizza-dough

[@ibmerlin2]

Where did you get the grater?

[@utube2008utube]

eBay

[@bakingsteel]

you can do a google search for "wonder Shredder" and a bunch will show up on ebay

[@wisconsinavis001]

Pop it!

[@bakingsteel]

i kept it :)

[@Beesting2024]

keep

[@johnkennedy2975]

Top was overcooked with undercarriage not done enough

[@bakingsteel]

in the video i mentioned that this pizza is going to be baked again later...

[@tosca...]

Yeah, not a fan of largish burned pizza dough. Most carcinogens will metabolize in the body to a greater or lesser degree within different people depending on their overall health. In less healthy people some of these substances may be activated to become carcinogenic, while others are detoxified within healthy people. Who's healthy? Not people eating the standard American diet (SAD). So that's a no for me, even though I don't eat a SAD diet because I don't want to take the risk. There are 2 items in the top ten most carcinogenic foods in this pizza: the tomato sauce can is probably lined with carcinogen bisphenol A (BPA) since 80% of canned foods are lined with BPA in the US, and, secondly denatured and often bleached white flours (nutrients removed). So improve your diet (lots of whole foods, ie: vegetables and leafy greens, cut out dairy and meat) use better ingredients in your pizza and don't burn it. Easy.

[@bakingsteel]

Love it. How about be healthy and enjoy a pizza anytime you wish.

[@tosca...]

@@bakingsteel For sure. However you expressed a love of the burned bits so felt impelled to respond. I do like your idea of simplicity, but the cheese and giant burned bits are not my thing. I am planning to get one of these pizza thingys when I've finished unpacking in my new house. I'll be using organic wholewheat flour and it'll be a sourdough base. I love a pesto pizza or a tomato sauce with lots and lots of garlic with mushrooms and lots of basil on top with grated walnut. No burned bits 👍🏻😋