Pizza Time with Baking Steel
I decided I should expand from making just curries and pilafs. So I looked into getting a pizza stone but then found out the silly things break all the time. So I researched around and got a “Baking Steel” pizza platter. This uses steel’s superior thermal conductivity and heat capacity over ceramic to help vaporise and expand the water pockets in the pizza crust and product a light, fluffy and crusty base. Apparently that notorious IP troll Nathan Myhrvold figured this out and wrote it up in his ridiculously expensive Modernist Cuisine cookbook. Anyway, the pizzas cook within literally 4-6 minutes of entering the oven, they fluff up appropriately, and the results look pretty good:
