For Homemade Pizza: Steel, Not Stone

According to Nathan Myhrvold, author of Modernist Cuisine, you are better off using a thick (custom fabricated) sheet of steel than a pizza stone when making your own pies at home.



I am a big fan of making pizza, so I am very interested in trying this theory out to see if I taste a difference. I don't even know what I normally used is made out of, but I know I will keep track of it from now on.


Very interesting and informative blog. Hope we get some updates


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