Testing KettlePizza and Baking Steel’s New Joint Pizza Oven (2013)

I’d like you to meet one of the early models of the new KettlePizza and Baking Steel joint pizza oven. While both are great on their own, if you combine the KettlePizza with the Baking Steel, you can create an inexpensive outdoor pizza oven that will heat up to real Neapolitan oven temperatures in a fraction of the time of a stone or brick oven, and allow you to cook pizzas in under four minutes per pie, creating crusts that are incredible crisp and light with large, poofy bubbles and plenty of those micro-blisters that define a truly great slice. The idea is that by placing the baking steel on top of the KettlePizza, you create a large thermal mass that radiates heat downwards while also creating convection patterns that draw hot air over your pie, cooking your pizza rapidly from the top and the bottom simultaneously.

Source: slice.seriouseats.com