Pizza

Home ovens top out around 250°C and a pizzeria runs at 450°C. Everything here is a way of closing that gap.

BBQ Pizza Stones

A covered grill runs hotter than any home oven, which is exactly what a pizza base wants.

Perforations let steam out of the base, which is the difference between crisp and soggy.

Preheat it a full hour. A stone that is not saturated with heat is just a shelf.

Conducts heat far faster than stone, so the base sets before the top overcooks. Heavier and worth it.

Reaches 450°C, which is the whole difference. A home oven cannot leopard-spot a crust.

Wood to launch, metal to retrieve. Dough sticks to metal and a hot pizza bends a wooden peel.

A rocker blade cuts in one press without dragging toppings across the pie.

A turning peel is the one that matters: a 90-second pizza needs rotating three times.

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