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Steel Pizza Pan Recommendation

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  • CaptainMike
    Club Member
    • Nov 2015
    • 2119
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Thermoworks Smoke and Thermapen.

    Steel Pizza Pan Recommendation

    Anyone have a favorite? Also, a good resource for pizza-making supplies? As always, thank you in advance for your assistance.
  • dsohmer
    Charter Member
    • Sep 2014
    • 138
    • South Central Texas

    I have the Lodge cast iron one. Like it a lot.


    • RonB
      Club Member
      • Apr 2016
      • 11056
      • Near Richmond VA
      • Weber Performer Deluxe
        Pizza insert
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        lots of probes.

      If you are going to make a high temp pizza, try to find an Italian "00" flour, (Amazon). It doesn't burn as easily as other flours at high temps. Otherwise I have always used King Arthur Flour - either AP or their Bread Flour depending on my mood. I buy a 1 lb block of Safer instant yeast from Amazon and store it in an airtight container in the freezer. Some pizza dough recipes call for olive oil which you can get locally. The other ingredient is water...

      Sauce is a tough subject. Some swear one technique is best while the next person swears by another technique. And there are long discussions online about what tomatoes to use. I look for what has the least amount of ingredients - preferably tomatoes and tomato juice only, but good luck finding that.

      I like the KA flour above because it's not bleached or bromated. I believe that the EU does not allow flour to be bromated because it has been linked to cancer in animals. (Look at the label to see if it contains potassium bromate.)

      Pizza Therapy is a good resource on making pizza.

      Using a baking stone or baking steel will improve your crust and I prefer a steel.

      I need to get Forkish's pizza book. Reinhardt's book, American Pie, is good, and also an enjoyable read.

      I currently use Kenji's processor recipe for dough.

      Specific questions? Just ask...


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Thanks Ron. I've used quality APF with good results, but prefer the 00 as well, and always unbleached. I recently got into Forkish's books and really enjoy how he breaks things down to simple terms and easy recipes. I've been making some pretty good doughs lately because of it!! Busted our stone this AM and want to replace with steel. Ken says Stoughton Steel and I just bought one from them. Man, who knew homemade pizza could be so good!!!
    • MBMorgan
      Club Member
      • Sep 2015
      • 5683
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      Not sure about a steel pizza pan but we’ve got a pizza steel from Baking Steel that we really like.



      • Spinaker
        • Nov 2014
        • 9967
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          Dexter (Beagle mix)
          Kinnick (American Foxhound)

          Big Green Egg (Large) X2
          Blackstone 36" Outdoor Griddle 4-Burner

          Broil King Keg
          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)

          BBQ Dragon
          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60

          Buck 119 Special
          Dexter 12" Brisket Sword
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        I am a big fan of the Lodge Baking Pan. It is 14" and it fits into my LBGE. The handles are great too!

        You can also sear the heck out of steak, scallops and all kinds of things.


        • Histrix
          Club Member
          • May 2016
          • 446
          • 757

          If you're looking to make a Detroit style of pizza these steel pans are nice (I have a couple of them): https://www.detroitstylepizza.com/pr...-pizza-pans-2/


          • Donw
            Club Member
            • Jul 2017
            • 2126

            Somewhere out your way is a manufacturer named Lloydpans. We bought somethings from them awhile back. Decent quality. They have a website you can look at and order from.


            • JoeSousa
              JoeSousa commented
              Editing a comment
              They are based in Spokane where I live. Great pizza pans.
          • EdF
            Club Member
            • Jul 2016
            • 3139
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff



            • lonnie mac
              Club Member
              • Jul 2016
              • 1256
              • Bacliff, TX
              • Motovlogging for the freedom of old Hippies...


                Home of Brutus Ten!



                Weber Performer Deluxe W/ SNS, Craycort CI grates, SNS
                WSCGC (Weber Summit Charcoal Grill Center W/ SNS, DNG
                Texas Original Pits, Offset Smoker
                WSM 18" W/ Upside-down door mod
                Camp Chief Flattop, The big one...
                Weber Genesis II S-335
                Texas Fire Pit

                Latest addition: Stampede 590


                Maveric's Most all of em...
                FireBoard W/ Fan Control, GURU Fan
                ThermoWorks, most all of em...

              I have a Detroit from the site as Histrix posted above for my Detroit pizzas. I also use Chicago Metallic for my Chicago deep dish. All dang dang good!



              • Missin44
                Club Member
                • Oct 2017
                • 105

                I went to a local steel supplier and had them cut a 17"x16"x3/8" plate of A36 steel plate for $35, and sand blasted for $10. Had I done it over I would have done 1/4" plate, the thing is heavy.
                Last edited by Missin44; June 3rd, 2019, 08:54 AM.


                • NapMaster
                  Club Member
                  • Jan 2019
                  • 575
                  • Denham Springs, LA
                  • WebberSummitGold6burnerLP, ShotGunSmoker

                    Avid Armor Vacuum Sealer

                  Pardon my ignorance. What is the difference between a baking steel and regular steel plate? why not just get one cut like Missin44


                  • RonB
                    RonB commented
                    Editing a comment
                    No difference except that you will need to season that plate.

                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    If you get the baking steel griddle it has a grease groove on the reverse side. Fantastic griddle.
                • Missin44
                  Club Member
                  • Oct 2017
                  • 105

                  Originally posted by NapMaster View Post
                  Pardon my ignorance. What is the difference between a baking steel and regular steel plate? why not just get one cut like Missin44
                  I seasoned mine the same as a cast iron pan. When I got it home I did lightly wash and place in a warm oven to dry, then seasoned.
                  Last edited by Missin44; June 3rd, 2019, 09:45 PM.


                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2262
                    • Republic of Texas

                    I use the stone (cordite I believe)floor of my Italia Pizza oven. For Detroit, folded corner blue steel automotive parts trays (I turned a wrench in a previous life). Chicago I use some blue steel heavy walled cake rounds. Never used a baking steel. I feel the stones are superior as they pull moisture away from the crust as it cooks, or at least I have tricked myself into thinking they do.


                    • Missin44
                      Club Member
                      • Oct 2017
                      • 105

                      Originally posted by CaptainMike View Post
                      Anyone have a favorite? Also, a good resource for pizza-making supplies? As always, thank you in advance for your assistance.
                      If you're are interested in making a good dough, get a kitchen scale to weight all dough ingredients, including the water. Then learn to make your dough using Bakers %, once you do this you no longer measure by volume, you measure by weight which is much more accurate. The problem in measuring by volume is mostly with the flour, depending on how its dipped, scooped or spooned into a measuring cup, that cup of flour's weigh can vary relatively widely, baking is chemistry so the more accurate you are the t. This goes for any dough recipe. In Bakers % your flour is always given a 100% value and everything else is a percentage of that. Example for a dough where you want a 60% hydration you would use water measured at 60% of whatever your flour weighs, 10 oz flour would need 6 oz water (by weight). Salt might be 2% or .2 oz, yeast might be .5% or .05 oz. Using this method also makes it very easy to scale a dough recipe from say 16" pie to as 10" pie.

                      The kitchen scale will do more for you pizza/bread making than anything else.

                      I make a lot of pizza and this gives me perfect consistency from pie to pie.
                      Last edited by Missin44; June 3rd, 2019, 11:26 PM.


                      • Strat50
                        Former Member
                        • Nov 2014
                        • 513
                        • Houston, Alaska

                        At the restaurant, we use plain steel pans on the rare occasion when we make pan pizza. For regular, traditional pizza, we use expanded aluminum liners. That works for them, but at home , we use ceramic, cast iron, and steel. All work well, but your technique must be adjusted slightly to take into account the thermal properties of each material. This applies more to pan pizza than traditional, as pre-heating a cast iron(for example) deep dish pan makes the pizza difficult to work with. So, one builds the pizza in the pan, and then bakes. It will take longer to cook because the cast iron takes longer to come to heat. Thinner steel pans are faster, due to a lesser amount of thermal mass compared to cast iron or ceramic. I love to use my cast iron skillets to make pan pizza. Same goes with ceramic, but I can use a simple carbon steel pan, adjust the cook temps and duration, and I get killer pan pizza every time. You see?

                        In other words, it's the cook, not necessarily the gear.

                        Having said that, Missin44 is correct in his statement of weighing your ingredients for your dough. For pan pizza, I've used many great flours(Wheat Montana, King Arthur, etc.) and don't overthink it. Some on this forum made a believer of this old chef to the wisdom of 00 flour for high temp pizzas. It does help. I don't make those too often, but 00 is a must when I max temp my kamado...lol.




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