{"id":3527,"date":"2012-12-08T17:47:35","date_gmt":"2012-12-09T01:47:35","guid":{"rendered":"http:\/\/www.meehawl.com\/Blogfiles\/?p=3527"},"modified":"2012-12-08T17:47:35","modified_gmt":"2012-12-09T01:47:35","slug":"pizza-time-with-baking-steel","status":"publish","type":"post","link":"https:\/\/www.meehawl.com\/Blogfiles\/2012\/12\/08\/17\/47\/pizza-time-with-baking-steel\/","title":{"rendered":"Pizza Time with Baking Steel"},"content":{"rendered":"<p>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 &#8220;<a href=\"http:\/\/slice.seriouseats.com\/archives\/2012\/09\/the-pizza-lab-the-baking-steel-delivers.html\" target=\"_blank\">Baking Steel<\/a>&#8221; pizza platter. This uses steel&#8217;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 <a href=\"https:\/\/www.techdirt.com\/articles\/20100217\/1853298215.shtml\" target=\"_blank\">IP troll Nathan Myhrvold<\/a> figured this out and wrote it up in his ridiculously expensive <em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Modernist_Cuisine\" target=\"_blank\">Modernist Cuisine<\/a><\/em> cookbook. Anyway, the pizzas cook within literally 4-6 minutes of entering the oven, they fluff up appropriately, and the results look pretty good:<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/meehawl.com\/Asset\/First%20Pizza%20with%20Baking%20Steel__2012-12-08.jpg\" target=\"_blank\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/meehawl.com\/Asset\/First%20Pizza%20with%20Baking%20Steel__2012-12-08__thumb.jpg\" alt=\"\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[1210,1208,1213,1212,1209,1211],"class_list":["post-3527","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-baking-steel","tag-cooking","tag-modernist-cuisine","tag-nathan-myhrvold","tag-pizza","tag-pizza-stone"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/posts\/3527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/comments?post=3527"}],"version-history":[{"count":0,"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/posts\/3527\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/media?parent=3527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/categories?post=3527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meehawl.com\/Blogfiles\/wp-json\/wp\/v2\/tags?post=3527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}