Equipment Review: Pizza and Baking Stones and Steels скачать в хорошем качестве

Equipment Review: Pizza and Baking Stones and Steels

The blazing-hot oven of a real pizzeria can produce pizza with flavorful, crisp, deeply browned crust; melty, bubbling cheese; and hot, savory-sweet tomato sauce all in a matter of minutes. At home, though, pizza rarely reaches those heights. We’ve learned that heating a good baking stone or steel turns out pizzas that come closest to those produced in restaurant ovens. But which one performs best? Buy our baking steel co-winner: https://cooks.io/3uqIVT4 Buy our baking steel co-winner: https://cooks.io/4dZcDot Buy our best buy option: https://amzn.to/2RpkmXS Read the full review: https://cooks.io/3eZfcKc ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com   / americastestkitchen     / testkitchen     / testkitchen     / testkitchen