cooking

  In the quest for the perfect pizza, home cooks and professional chefs ultimately face the same core challenge: how to replicate the iconic crispy crust and perfect charring without a giant brick oven? For a long time, pizza stones were considered the ultimate answer for home baking. But today, a silent revolution led by material science is underway. Through rigorous comparative testing, we witnessed how pizza steels have not only won the favor of home kitchens but have become a secret weapon for reshaping the efficiency of commercial kitchens. The Scientific Showdown – Data Reveals the Performance Gap We placed a high-quality carbon steel pizza steel and a classic baking stone in the same home oven for a series of quantifiable tests. Preheating Speed: At the standard pizza baking temperature of 230°C, the pizza steel reached the target temperature an average of 35% faster than the stone. This is thanks to carbon steel's excellent thermal conductivity, which captures and transfers...