Pizza Steel Preference

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I have a stone from the Ceramic Grill Store. It works great for me on my Large BGE. I broke a thinner stone from too much heat so be sure to get the thick CGS stone if that's the direction you go.

https://ceramicgrillstore.com/collections/ceramic-stones-heat-deflectors-pizza-stones

[jfmorris]

SheilaAnn its not a steel, but I have two of the Lodge cast iron pizza pans, and love them for baking pizza in the oven or on the grill. The round shape makes them more conducive to use on a lot of grills as well...

My old 14" one has a lip on it. The newer one they are making is 15" and is rimless other than at the two handles, making it easier to launch a pizza onto it when it has been preheating on the kamado or in the oven:

https://www.lodgecastiron.com/product/seasoned-cast-iron-pizza-pan?sku=BW15PP

I paid $30ish at Walmart for it I think...

[gcdmd]

Save a few bucks:

https://www.ebay.com/itm/295587774207?mkevt=1&mkcid=1&mkrid=711-53200-19255-0&campid=5338905016&toolid=20006&customid=255_255_255&_trkparms=ispr%3D1&amdata=enc%3A14Hc3I3_kTFOtHeMPXAPlzQ86

or, maybe not, depending on shipping

[MBMorgan]

I'll second ... or third ... or whatever we're up to here ... the Baking Steel. I have two: The original and the griddle. Both are awesome (albeit expensive) and if I had to choose just one, it's the griddle. It's a 3/8" thick hunk of steel ... flat on one side for baking and equipped with a grease groove on the other to catch the mess when griddling: https://bakingsteel.com/collections/...-steel-griddle

Expensive? Yep ... but if you're any good at all at justifying cooking toys, you get two for the price of one!

[RonB]

Let me add that neither ceramic nor steel is "bad" enough to replace with the other IMHO. But if ya don't have either, I'd go with steel or cast iron.

[SheilaAnn]

jfmorris I found this little beauty digging around. It will accommodate about a 10” pie. Just needs some TLC.

[jfmorris]

Nice antique CI there! I've never seen a Griswold griddle. Wonder if Spinaker has one in his extensive collection...

Let us know if you give that a run for pizza. I am usually doing two to four 14 inch pizzas. That's how I ended up with the 14" and then the 15" Lodge. If outdoors, I have the kettle and kamado both going. Inside, I have to use both racks in the oven, but the preheated CI does great at making a nice crisp crust.

[jhapka]

That’s perfect has a handle and everything

[Spinaker]

Wow! That is quite the find! An italicized Griswold is always a rare find. Not to mention a No. 12. I’ve got a No.12 in nickel plate but not pure cast iron and for sure not italicized. That is a real gem.

[rickgregory]

https://steelmadeusa.com are great, inexpensive for what they are. Baking Steel is trading a bit on their name and haveing Kenji et al push them

Both of these are the same size and thickness... https://steelmadeusa.com/collections...42502375735544 and https://bakingsteel.com/collections/...s/baking-steel. The Steelmade is $69, the Baking Steel is $119.

[SheilaAnn]

rickgregory thanks for the links! I watched one of the videos…. Minus points for using “pizza dough” from the blue tube. 🤣🤣🍕🍕💕💕

[rickgregory]

I never watched the videos

[Redwng]

I have been using a stone which gives us good results but I have been looking at one of the steel ones. Like anything there is a learning curve which takes some not so great results but you will master it quickly whichever way you go.

Do keep us informed during your journey with pics of course.

[Mark V]

I have a cast iron Lodge, and am happy with it. Have not tried a steel, other than weight I can't imagine it would be much different and CI is cheaper.

[Sdell]

I bought a 3/8 inch slab of steel from a guy on eBay for 30 bucks plus shipping and it works great as a baking steel and does double duty as a griddle. Heat retention is great and it seasons like cast iron.