Thanks u/Infinite_test7! Appreciate that!

Thanks!!

Yes it would, but I like the 62% and have never had a problem with tearing except when I tried the OO flour. And yes, if you read the recipe it has the dough coming out of the fridge in more than enough time to get up to temp.

You got me. But this is the suggestion given for pizza steel in ever recipe I’ve seen and there’s a definite difference when I try cooking my pizza after a shorter post preheat time.

Wow, thanks u/giovamc!

Thanks wu!

As a freedom loving American, I resent and reject this comment. This pizza tastes like liberty, and I’d like to keep it that way!

In all seriousness, I’ve tried OO flour and it’s not as forgiving as bread flour. At least the one that I got broke much more easily when stretching. May be the specific one I got, but the bread flour has worked pretty well.

Confound it! I’ll start over, give me 18 hours.

Thanks bush!

Thank you!

Thanks u/miso25! Appreciate it!

It's the top comment.

Thanks u/airbournejt95!

I didn’t think so, but there’s a chance. I make pizza every week and only a fraction of the time post a pic of one. Came across this one while looking for something else in pics I had sent my mom. Don’t remember when I made it. If this is the same one I hope your attempt turned out well!

Thanks!

I wouldn’t say it makes ALL the difference, because you need to get the proper rises and everything per the recipe, but it’s definitely a big part! Without the steel it wouldn’t turn out this nice.

Mine is by Nerdchef, and is 1/4” thick. Needchef may not be around any more, but Baking Steel would be where I’d go if I was in the market. I wouldn’t go any thinner than 1/4”. That thickness will get you a quality pizza for you and the family.

The only reason you’d want to go thicker is if you were making more pizzas than 2 or 3, so it would retain its heat better for multiple pizzas.

Man I'm glad that came through in the photo!

Thanks! I don't. Probably should make one up and throw it on youtube as much as I get asked that. I don't know of anyone that follows my exact process, watched several videos and read a bunch of articles/recipes years ago when putting the recipe together and incorporated something from each of them as it stood out.

You bet! If you run into any questions shoot me a message. Good luck

Woooo! Thanks u/Elvecio! Appreciate that!

Thanks u/Tonys_BBQ! I appreciate that! If I had the time I might pursue it.

You bet! There are several different factors that go into getting a good rise from the yeast. I've explained a couple of them in the recipe if you read through it, but they are all incorporated into it. If you follow the recipe as I put it together (to a T!) it should come out just right.

Thanks! Yes, I cook the pizza with the broiler still on.

Thanks u/SeaworthinessOne2114! Huge compliment! Greatly appreciated. If you have any questions trying out my recipe let me know.

Freedom temperature units! 🇺🇸