Ok!  I'm back! 

I have neglected this blog for too long! 
I am still baking pizzas.  But not always in the outdoor oven---mostly in my kitchen oven--- using a Baking Steel!  And I have to say this is one kitchen item you'll want to have...actually...you need to have.  The steel works better than a stone---holding and transferring the heat to the pizza--creating a nice char and a great crust!  



Here's how:

Crank your oven as high as you can---usually 500-550 degrees--- give the oven and the steel time to get hot at least thirty minutes, longer is better.  DO NOT OPEN THAT DOOR TILL YOU ARE READY TO PLACE THE PIZZA ON THE STEEL!

Use a  peel to slide the pizza on to the steel--- close the door and approximately 7-8 minutes later your pizza is done---turning it, if you wish, at the half way mark.    

I leave my steel in the oven, rarely taking it out for other bakes or cooking.  Be sure to check out Baking Steel for more information and recipes.  

In my next post--- I've got some interesting information about canned anchovies--- it seem we've  been using canned anchovies wrong!    A little prep makes them even better!