I didn’t actually eat pizza until I was about 17, I have no idea why but it was just something which didn’t seem to appeal. Now I am a huge pizza fan and if made right they can be one of the best dishes, it’s also one of the reasons’ I love Italy so much because authentic pizza is the best. Now me and my other half have not been out to have pizza before because it’s tricky as he doesn’t like cheese. I know this is a statement which I still can’t get my head around either but it’s true. So because of this going out for pizza or even ordering a takeaway isn’t as easy but we had spoken about making our own for quite a while.
When I discovered Pizza Steel* we knew it was the time to bust out some dough and make our own creations. Anyone whose made their own pizza knows that they can be tricky to cook perfectly, especially if you’re one of those who really loves your toppings. Weighing in at a hefty 6.5kg, the pizza steel itself is made from carbon steel which stores and leads heat energy 20 times better than stone which is used to cook traditional pizza. And unlike stone which can break if you drop it/ knock it the pizza steel is pretty much indestructible and comes with a 10-year guarantee.
The first few times you use it you have to heat it up with some oil on top for about an hour beforehand to lock it all in which transforms the steel into a rich dark black colour rather than a shiny stainless steel sheet. For future uses it takes about 45 minutes to heat up which is actually pretty great because it gives you time to make your dough and create your perfectly topped pizza. Obviously, as it’s so heavy you don’t want to have to keep pulling it in and out of your oven so the combi peel is a godsend. The 1mm thick hardened aluminum sheet means you can put your prepared pizza’s on some baking paper on top of the peel and when you’re ready you can slide the baking paper from the peel to the hot steel in your oven. And when it’s cooked you can slide the baking paper onto the peel as the steel does need quite a while to cool down after cooking.
We decided to be a little lazy and pre-bought our pizza bases, next time we will make our own dough I promise. I opted for a pretty basic, safe pizza as I am not overly adventurous when it comes to food so I used a passata base and covered it with cheese and caramelized onions. And my other half went for the classic tomato pizza base, caramelized onions, and pepperoni. Unlike using a normal baking tin the pizza’s cooked much quicker and the bases’ rose quite a bit so they didn’t end up stodgy and I have to say they tasted pretty amazing. Next time we use it I think we’re going to try and make a larger rectangular pizza to match the shape of the steel as opposed to two smaller round pizzas.