|first effort with the steel|
Competent Wife would like me to inform you that once I got the steel, I also needed a
pizza peel for the first time. You bake right on this puppy, and it gets mucho hot in a 500-degree oven. [Parenthetical to Pittsburgh foodies: I bought a peel at In the Kitchen in the Strip before walking down to Pennsylvania Macaroni Company and finding a 90% identical peel for half the price. I marched right back and returned the more expensive one. Save yourself the trouble; start at Penn Mac.]
She would also like me to mention the pizza-specific cutting board I have purchased but not yet used. [That came off the half-price rack at In the Kitchen.] These accessory purchases are not as ridiculous as they sound. I'm fond of the flesh on my fingers and therefore needed the peel. We've traditionally made pizza on a pan (aluminum, I assume) on which we could cut it. When you bake right on the steel, the pizza a) is not necessarily completely round - I assemble it on the peel now and b) needs to be cut somewhere. We don't actually own a cutting board completely big enough, so I bought a cutting board with slicing guide grooves and a nifty rack to keep it off the table. Completely necessary and sane. I have not yet used it.
If I have one complaint about the steel, it's that owning one makes me want to own two, so I can bake two pies at a time for my growing family. But that's insane. Until my next birthday, anyway.