DRLB

August 26, 2020 at 11:54am

Excellent article and techniques, thanks for sharing. We use a steel as well, but a hybrid approach with regards to the oven and broiler: we cook the pizza on the steel with the oven set to 550F, then turn on the broiler for about 2 minutes to really finish off the toppings and promote browning. This gives the caramelization benefits of broiling, but with less risk of causing a fire. YMMV!

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