Do you want to make a crispy and delicious pizza at home? You should consider getting a pizza pan! Pizza steel, also known as baking iron, is an excellent alternative to the traditional pizza stone and allows you to bake delicious pizzas in your oven. We will discuss what a pizza pan is and what you can do with it.
What is a pizza iron?
A pizza steel is similar to a pizza stone. It has high heat conductivity and storage capacity and bakes pizza faster in the oven. It can also be placed directly on the oven’s baking rack, like the pizza stone. The steel can be used to bake pizzas.
Why would I want to use a pizza iron?
A pizza steel is similar to a pizza stone but has a high degree of heat conductivity and heat storage capacity. This gives it two benefits:
- The steel transfers heat more efficiently and evenly to the dough. This makes the crust crispier, and the crumb rises higher.
- The baking time for the pizza can be cut down by using steel. It takes approximately 6-8 minutes to bake the pizza. This makes the toppings more fragrant and juicier while the crumb remains soft. This reduces the baking time and saves you energy.
You may wonder, “What is the difference between this pizza steel and a regular pizza stone?” A pizza steel, unlike a pizza stone, can store four times as much energy and conduct heat approximately 18 times faster than a pizza stone. I.e., These two benefits are more evident with a steel pizza than a stone pizza.
What pizza pan should I use?
Pizza steels are made from steel, as their name implies. The exact composition of the steel will vary depending on the manufacturer. Depending on your choice, they can be made from carbon steel or stainless steel. Most pizza steels measure between 6 and 8mm thick. Remember to underestimate its weight. Depending on its thickness, it can weigh anywhere from 5 to 8 kilos. It would be best not to let it fall on your feet.
In terms of size, the standard pizza steels available for purchase will fit perfectly on the baking rack in a home oven. Push the pizza steel on the baking rack into the oven’s top or middle rail. Baking paper, parchment, or similar can be used, but not necessary since the pizza can be baked directly on the steel.
How long should I heat the pizza pan?
Preheat the pizza pan for 20-30 minutes at maximum temperature, with top and bottom heat. An infrared thermometer* is the best way to determine the steel’s temperature. It should be set to at least 250°C before you use it.
How can I get the pizza on my pizza steel?
A pizza peel can be beneficial to get the pizza on the pizza pan. Because the dough glides nicely on wooden pizza peels, we recommend them. Either top the pizza on the pizza peel first, then place it on it. Or you can put the toppings directly onto the pizza peel. Follow these steps to bake your pizza on the pizza iron:
- Before you place the dough on the pizza pan, flour it first. This will ensure that the dough doesn’t stick to the surface.
- To ensure that the dough slides smoothly on the pizza pan, shake the peel gently in your hands. Add a little flour to the dough and shake it if it sticks. The dough should not stick to any part of the peel.
- Pour the dough onto the baking sheet with a loose, quick thrust.
How can I clean and maintain a pizza pan?
Some ingredients can get stuck to the steel while baking. This can also leave stains on the steel, which you won’t be able to remove quickly. The colors will not affect the quality of your pizza steel. If there are any solid residues on the steel, you can clean it as follows:
- Don’t clean the steel while it is hot or baking. Allow the pizza steel to cool completely before you use it.
- Use a ceramic scraper* after the stone has cooled to remove any stuck-on material.
- To remove any residue left on the steel, use a kitchen towel.
The steel can then be used again or stored away. You can rinse the cooled pizza pan under hot water with some detergent if it is extremely dirty or greasy. Rubbing the pizza pan with linseed or another vegetable oil is a good idea. Pizza steel, like all steel, can rust. This must be avoided.
It is normal for steel to change in color over time. It will get darker the more it is baked.