Saputo Stones Review in Maestro 60 | Chef Brandon Allen скачать в хорошем качестве

Saputo Stones Review in Maestro 60 | Chef Brandon Allen

Embark on a comprehensive exploration of the Fontana Maestro 60 outdoor gas pizza oven's transformation with the Saputo stones through Chef Brandon Allen's enlightening review. In this video, Chef Brandon shares his journey and discoveries using these revolutionary stones, uncovering how they've revolutionized his pizza-making process. Chef Brandon delves into his experiences after upgrading to the Saputo stones for the Maestro 60. He commends the stock stones while highlighting their limitations beyond 750-degree stone temperature, which could cause scorching, prompting the need for an upgrade. Discover the significance of the Saputo stones, handmade from volcanic rock and clay, enabling higher temperatures (up to 1000°F) without compromising the pizza's base. Chef Brandon provides insights into their fragility, offering valuable advice on handling and transporting these delicate stones. He elaborates on two installation methods: using the Saputo stones atop the stock ones for added support or opting for a single-layer arrangement for improved heat management. Explore the implications of different setups on crust charring and cooking styles, catering to diverse pizza preferences. Chef Brandon shares his hybrid Neapolitan-New York style pizza journey, revealing temperature adjustments, cooking durations, and the ideal stone setups for achieving the perfect crust consistency and toppings balance. [00:00] Introduction [00:16] Stock pizza stones review [01:10] Differences between stock stones and the Saputo stones [01:43] Benefits of using Saputo stones [01:53] Installing the Saputo stones [03:19] Cooking on your Saputo stones [06:21] Tips for cooking with your Saputo stones Learn more about Saputo pizza stones at https://www.fontanaforniusa.com/pages... Follow Chef Brandon Allen here:   / chefbrandonallen