I have a 3/8 thick baking steel I've used for homemade pizza in the oven, and instructions suggest heating it for an hour first in the oven to really get it up to temp. As well, my cookbooks for oven specify after doing this to use the broiler for the last 1-2 minutes of the pizza to finish.
But, oven only gets to around 500F. Gravity Series gets to 700F, but no broiler.
1. At 700F, would I need to preheat the baking steel for an hour first to get it to retain max heat and not lose heat too quickly? Or would 30-40 minutes be enough?
2. Is the extra heat worth it vs the oven, even with losing the broiler? Anyway to replicate the same sort of broiler finish?
Mostly following the technique in Ken Forkish's "Elements of Pizza" book.
But, oven only gets to around 500F. Gravity Series gets to 700F, but no broiler.
1. At 700F, would I need to preheat the baking steel for an hour first to get it to retain max heat and not lose heat too quickly? Or would 30-40 minutes be enough?
2. Is the extra heat worth it vs the oven, even with losing the broiler? Anyway to replicate the same sort of broiler finish?
Mostly following the technique in Ken Forkish's "Elements of Pizza" book.