Pizza Perfection: Steel Plate vs. Brick Oven - Which Cooks Best?

Updated at: 23/12/2024

The quest for the perfect pizza is a culinary pilgrimage undertaken by home cooks and professional chefs alike. From the precise balance of sauce and cheese to the elusive char on the crust, countless variables contribute to a truly exceptional pie. But perhaps the most significant factor, often overlooked, is the cooking method itself. The age-old debate between steel plate and brick oven pizzas rages on, each method promising a unique textural and flavour profile. Is the intense, even heat of a brick oven truly superior, or can a carefully managed steel plate achieve comparable, if not identical, results?

This article delves into the heart of this culinary conundrum, exploring the advantages and disadvantages of each cooking method. We’ll dissect the science behind heat transfer, crust development, and overall cooking time, offering a comprehensive comparison to help you determine which approach best suits your pizza-making aspirations. To discover the secrets behind pizza perfection using both steel plate and brick oven techniques, follow us step-by-step through the process.

Safety Guidelines

  • Steel plates and brick ovens reach extremely high temperatures. Always use oven mitts and exercise caution when handling hot surfaces and removing pizzas.
  • Never leave a hot steel plate or brick oven unattended, especially with children or pets nearby.
  • Ensure adequate ventilation when using a steel plate or brick oven, as they can produce significant heat and potentially some smoke.

Methods: Steel Plate Pizza Cooking

Tools Needed

Step-by-Step Instructions

  1. Oven Preparation

    • Preheat oven with steel plate for about two hours.
    Preheat oven with steel plate for about two hours.
    Oven Preparation

  2. Pizza Dough Preparation

    • Prepare pizza dough (refer to the video for dough preparation).
    Prepare pizza dough (refer to the video for dough preparation).
    Pizza Dough Preparation

  3. Pre-cooking

    • Pre-cook the pizza dough.
    Pre-cook the pizza dough.
    Pre-cooking

  4. Steel Plate Cooking - First Stage

    • Place the pre-cooked dough on the preheated steel plate.
    Place the pre-cooked dough on the preheated steel plate.
    Steel Plate Cooking - First Stage

  5. Topping

    • Add pizza sauce, cheese, and any desired toppings.
    Add pizza sauce, cheese, and any desired toppings.
    Topping

  6. Steel Plate Cooking - Final Stage

    • Cook the pizza at the oven's maximum temperature, checking for doneness. Watch for bubbles to appear.
    Cook the pizza at the oven's maximum temperature, checking for doneness. Watch for bubbles to appear.
    Steel Plate Cooking - Final Stage

Tips

  • Ensure even cooking by monitoring the pizza and adjusting as needed.
  • The steel plate cooks the pizza better, resulting in a crispier bottom.

Read more: Cast Iron Pizza Perfection: A Delicious Guide to Baking the Perfect Pizza

Common Mistakes to Avoid

1. Uneven Heat Distribution

Reason: Steel plates can have hot spots, leading to unevenly cooked pizzas. Brick ovens, while generally more even, can still suffer from this if not properly preheated or maintained.
Solution: Rotate the pizza frequently during cooking to ensure even browning and cooking.

2. Incorrect Preheating

Reason: Both steel plates and brick ovens require adequate preheating to achieve the high temperatures necessary for a crisp crust and properly melted cheese. Insufficient preheating leads to a soggy crust and undercooked toppings.
Solution: Preheat your oven or steel plate to the recommended temperature for at least 30 minutes, or until it reaches a high enough temperature to sear the pizza dough immediately upon contact.

FAQs

What's the biggest difference in pizza taste between a steel plate and a brick oven?
Brick ovens, with their high heat and radiant energy, create a crispier, more intensely charred crust with a slightly smoky flavor. Steel plates achieve a great crisp bottom but generally lack the intense char and smoky nuances of a brick oven.