Baking Pizza on a Metal Plate/Baking Steel
Maybe had I known prior to purchase, I would've gotten aluminum. But...
The steels I have both do double duty, with the smooth side functioning as a plancha/griddle. I think when Kenji wrote about the reversible steel/griddle product, that's what he was really excited about...https://www.seriouseats.com/2014/04/the-food-lab-the-new-reversible-baking-steelg.html
I think this is my best attempt yet.
I say I think, because I don't know what style I'd call it. Perhaps a little too puffy for NY style. It's around 11". I suppose with little less hydration, I could stretch it more?
Anyway - 50% KA bread, 50% KA Sir Gallahad, which is like their A/P, I think. Around 68% hydration. The tiniest bit of sugar, and a T or so of olive oil went into the 500 grams of flour. I'd say a gram of instant yeast. Brought together with a
