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I know this question has been asked and answered like a gazillion times over the internet, but every website I've looked at and every video I've seen has given me conflicting, contradicting information. I wanna try and get closer to the truth. Some places have said that cast iron has better...

I wear an apron when I'm not being lazy. It also depends on what I'm doing, if it's something simple and quick, I don't care to wear one. But if I'm doing something messy, with flour or grease or whatever spurting everywhere, yes, I'd rather protect my clothes.

Thanks! And as someone else has already mentioned to me, wouldn't just putting the stone closer to the top of the oven have the same effect? Or is there really a difference using a stone to heat up the top of the pizza?

Do you see a noticeable advantage going from pizza stone to steel?

Thanks for your input! I use a stone, but mainly just because it's the only thing I've come across other than those regular cheap pizza pans. Just recently, from this video, I heard of pizza steels, and from what I researched on a couple of websites, they apparently "get hotter than pizza...

Heyo! I'm a guy who's been cooking for about 11 years. Not professionally, but the stuff I make is generally well-received. Does that make me an amateur, or have I arrived at mediocre? Great to be here! I have dozens of cooking related questions I've had floating around in my head forever, and...

Hey there, first off lemme just say that I'm new here and this is my first post. I've been cooking for about 11 years now. So from what I've looked up and gathered regarding platforms for cooking pizza... Pizza Stone +Cheaper than pizza steel +More even heat distribution +Doesn't require...