thomas.tyler•1d agoMost Upvoted

Can we talk about how baking steel changed my flatbread game?

I thought it was just another gimmick for a while, but I finally caved and grabbed one last month. The crust on my naan came out with char spots in 90 seconds flat without burning the bottom. Anybody else find a tool they were sure was overhyped that actually delivered?

2 comments

2 Comments

the_xena1d ago

My cast iron skillet did the SAME thing for my pizza. Night and day difference.

piperwhite1d ago

So did you do the whole preheat the skillet in the oven thing first, or just throw the dough in cold? I tried it once and the bottom came out way too doughy, wondering if that was the missing step. Also what temp did you run it at, I feel like that's the trick everyone leaves out.