Hey there, I searched a few pages deep and did not find much about WHICH one to get. I looked up KA and they want over $200. Too steep for my budget. Thoughts, fellow pizzaiolas? Grazie!
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I answered thinking you were talking about pizza peels. Whoops.-
WillTravelForFood She is asking about a piece of metal to cook on like a pizza stone only made of steel. You and I were trying to talk about pizza peels. -
Attjack - our response is much more amusing than the others in this thread, thus far.
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Neighbor likes wood peels for putting the pizzas INTO the oven, metal peels for pulling the pizzas out.Comment
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I have a few, I believe my nerd chef is my favorite, mostly because it has two holes that you can move it around with. I can give you the exact if you would like?
went and found it. I have a baking steel brand and the nerd chef, I use the nerd chef 90 percent of the time,
Last edited by Richard Chrz; April 19, 2023, 03:11 PM.Comment
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Those holes look pretty handy. If I was shopping for a new steel I think this would be the one, plus it's a few bucks less expensive than the BS. -
jfmorris I have the 1/4 and I typically leave that one in in my oven no matter, put pans etc right on top of it.
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This is the one I use. I employed it last night for a Detroit pizza and it works really well for that, probably the best method for a DP outside of an actual DP pizza oven. And of course it's a great pizza/baking steel that comes in a couple of different thicknesses and configurations.
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SheilaAnn I position a rack about 2 slots down from the top (6 - 8") then set the baking steel on the rack to preheat at 550 for 45 - 60 mins. When the time comes I place the DP that's in a regulation DP pan on top of the steel. The preheated steel puts a nice fry on the dough while the heat from the top element (multi-element oven) cooks the top to perfection. Collette said the one I made last night was my best effort so far. It was pretty dang good, IIDSSM! -
And from all that I've gleaned, authentic DP's are baked on the floor of the oven to give the dough that "fried" texture. This method mimics that very well. That said, my hands-down very best pizza comes out of the Roccbox, for whatever that's worth.Last edited by CaptainMike; April 19, 2023, 03:45 PM. -
CaptainMike brilliant! Adding notes to my Detroit pizza recipe directions. Thanks!
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I actually prefer a stone myself. I find it too easy to burn the bottom of my crust when using a steel. If you want to go that route though, Misen has good baking steel.Comment
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I have good luck using the Lodge 14 inch cast iron pizza "pan" as a steel.Comment
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When i bake one in the oven i prefer the steel, i always got a better crust than the stone. The Yoder came with a stone and i was thinking the other day if i should try and replace the stone with the steel and give it a try. Thinking though the steel may get too hot too fast.Comment
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If ya know someone that works with steel, ask if they can get you a piece of 1/4" steel at whatever dimensions you want. You will have to season it, but it should be a lot less.Comment
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I also vote for the original baking steel. Love it and use it for all my pizzas, even sicilian and detroit styles (put the pan on top of the preheated steel).
Plus it works wonders on Thanksgiving as a heat sink at the bottom of the oven which helps the oven recover quickly when i'm continuously loading and unloading the oven on t-dayComment
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When not using my steel, I store it in my pantry closet. To prevent marring up my floor, I cut to length one of those plastic pool noodles and sliced it down the center. The steel fits nice and tight in it and no messing up the floor.Comment
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Long Beach may be too hi falutin to have a steel yard. Here in central Washington, fruit, wine, dairy country, not an issue. Local yard cut me a 1/2x12x12 piece of mild steel for about $20. Hand him a $5 dollar bill to round edges and corners. For my chimenea. Treat it like cast iron.Comment
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