I’ve been using a 16 inch steel pan from william sonoma for 10+ years and never had a problem with getting a nice crispy pizza. With all the hype lately around baking steels lately I just want to know is it really worth it? I cook at 525 f.
by joehelow10
1 Comment
Sounds like you already have a baking steel 🤷♂️
You going convection here?