About a year ago I read about pizza steel. Not a stone. A steel. It’s maybe a 1/4" thick and weighs around 20# (I’m kinda guessing here.) You preheat it and your oven at 550 for 45 minutes. The pizza will take about 8 minutes to cook and most times we’ll hit broil for a minute or two to get the mozzarella nice and bubbly. There are more expensive ones but ours is Impresa about half what some cost.
We still just shake our heads in wonder at what a difference it makes. Here’s one.
8:00 seems long - mine’s usually done in 3 or 4. And I love my steel - I got it during the original Kickstarter.
How interesting. Do they look like ours above? What are on yours? Ours was brushed on tomato sauce, ground pork seasoned Italian’ish, onion, grape tomatoes/morel mushrooms/asparagus roasted ahead of time,onions,pancetta and serrano pepper.
I’m not being critical whatsoever just wondering about the difference. Thanks, @small_h
I usually keep it very simple - fresh tomato sauce, mozz & basil, maybe thinly sliced mushrooms. And I pre-heat on broil for a half hour, which I think gets the steel hotter.
Do you then turn it down to “bake” for cooking the pizza? Can you show me a photo some time. Thanks.
When I slice mushrooms, onions and such I put between paper towels to absorb the moisture. Has made a difference.
I’m so happy to have a pizza steel ‘friend.’ 
