Pizza steel reddit Other than that, though, they're pretty damn similar. Hello u/asseyezvous!. So, you really don't need to go wide with steel- which is great because that extra width is extra weight and extra preheat time. If you are into neapolitan pizza, get a stone for a lighter bottom crust. From my research online, and eating at Italian pizzerias, I'm guessing that my current (pizza steel) pizzas are about 80% as good as most pizza's made in a pizza oven. Here is the one I use. I don’t understand the appeal of the these pizza ovens that are only good for one type of pizza. The steels are better than the skillet for NY style pizza, but the skillet beats a traditional pizza I love pizza! 3 years ago I moved from a large city with countless options for amazing pizza, to a town with only 3 pizza places, 2 local, one is Domino's. This is the pizza steel I have! Artisan Steel - High Performance Pizza Steel Made in the USA - 16" x 14. But the steal benefits from a broil. and Domino's is Domino's. I didn’t even hear the steel properly. Just give the pizza a few quick shakes to see it slide on the peel before you launch and it's good to go. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits Using the peel, slide the pizza onto the steel, and close the oven. Pizza stones break over time but the steels will last a lifetime and just need a bit of maintenance here and there. Aluminum is a lot less dense than steel. 3-5 min later it was done and pure magic. For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. Like if you open the door a ton of heat leaves, but then the steel will bleed heat back into the oven to get it up to temp again quickly. That 14" maximum round pizza size on the Baking Steel is just so incredibly small. The steel is usually a bit heavier than cast iron (which a lot of people in this sub use), so the steel will have a bit better heat retention. Nov 19, 2013 · I also run a pizza fundraiser for my parish church and ordered 6 custom Baking Steels sized at 16 1/2" x 16 1/2" x 1/4" to be able to make a larger pizza. So I’m new to homemade pizza but I’m getting into. Long story short, should I take out my pizza steel when I’m not making pizza? The two big questions, I think, are what you're going to use it for, and how often you're going to use it. Also, a 3/8" hunk of iron makes a Damm Fine pizza; far better than any of the stones I've used. The steel works better than a stone in a home oven since steel is a more conductive material, it will transfer heat to the pizza faster than a stone will which will make it more browned and crispier. ‘It’s the season for grilling’ in Phoenix Az So I’ve been watching Kenji’s videos on pizza and I want to get a pizza steel. Less than 1/4" steel is steel sheet. Anyway here's the bottom of one of my last pies. Preheat traeger to 500 with the steel inside. So it doesn't necessarily need to hold onto heat, meaning thickness isn't that big a factor. No cans, bins of dough, jars, bags, calzones, strombolis, sandwiches, flatbreads, hot dogs, pieces of cardboard with sausage, tacos, old naked people covered in sauce Second time using the new steel. I've heard that propane fired pizza ovens work pretty well. A pizza stone or steel can help with this. The outside of the dough is crispy, but the inside is soft and chewy. . Posted by u/Ziplock189 - 4 votes and 4 comments Additionally, after making one pizza you have to wait quite a while for it to reheat back up to temperature. After about 4-5 minutes it should be ready to pull out. Right before I put the pizza in, I set the oven back to bake at 500ºF. co/d/18jmMBs My dough batch makes three 16oz pizza doughs. 5 years. so. Nerdchef also has a speed steel thats cast iron I am looking at for similar pricing. I used this as my guide. When you wash it, don't use soap. I’m getting conflicting thoughts from a quick google search, some saying the steel helps regulate the heat and keep the oven hot, and others saying the steel is inhibiting the heat circulation. Five minutes before I put the pizza in, I turn on the broiler. A bit unwieldy. I particularly prefer NY style pizza baked on my steel over baking it on a pizza/bread stone. Steel gets up to 700 F. Does anyone have any insight into how the pizza steel works with the Ooni and whether it's worth keeping? I use a pizza stone and I only ever turn my oven to 500º F. A pizza oven with a 120V plug isn't likely to be able to cook any better than a stove. I am currently using a pizza stone but I would like to switch to a steel. I’m looking for a way to make Neapolitan pizza on my gas grill but I’ve got a couple of limitations: my grill is small and I’m a renter with very limited storage space. As a large thermal mass, the steel will help keep the oven temperature steady. What the steel will provide, after it's properly preheated, is that it will bring the direct heat, that you were collecting with the pan, up to the pizza steel negating the use of the pan. Pizza stones are also more prone to cracking than steel. Now keep a close eye on it. The description also says it has a "smooth Teflon coating" and I don't much like the sound of that. An educational community devoted to the art of pizza… Made a Pizza steel and got excellent results. Once it reaches 500, leave the steel in for like 45 minutes so it comes up to temperature (like you would do with a cast iron). 754K subscribers in the Pizza community. Likewise if the burners fire and would create a spike in temperature, the steel will absorb that to some degree. If we’re cooking pizza outside, we use our Ooni. I have a 15" x 0. 375 inch pizza steel (23 lb steel) from nerdchef. Show off your latest creations or get advice on a problem. Meh. The home of pizza on reddit. This subreddit is temporarily private as part of a joint protest to Reddit's recent API changes, which breaks third-party apps and moderation tools, effectively forcing users to use the official Reddit app. In this sense, if a pizza stone is somewhat mimicking a masonry oven, a baking steel is mimicking a steel deck oven. And made a variant of this dough. In the neighborhood to buy pizza steel. I'm thinking about getting a pizza steel. Not really sure where the steel comes in though. Long story short, it would be SO much cheaper to cut (and design!) my own instead of getting it from a store. I also own a 12" cast iron skillet, but I like larger pizzas. 350-400C. I get great char on top and bottom if preheated correctly. It works well, but I usually just make NY style. I'm wondering if I should return it, but wanted to get others' thoughts on whether it adds any value. iron). If you don't want to spend the money for a steel, you can follow the AB route and buy an unglazed quarry tile from the hardware store. It holds lots of heat which is nice. My oven goes to 550 but I don’t have a broiler in the main compartment. 71K subscribers in the carbonsteel community. First is that it is rated at only 575F, which seems low. Baking steel is much better for these two pizza types. Preheat time is also significantly decreased because the steel loves the heat and preheats very quickly. Has anyone used pizza steel in a wood fired oven? All the ones I’m finding says not to exceed 250C when I’m cooking my pizza at around. My broiler is underneath the oven. Once you start feeding larger groups of people, bigger pies become critical. If you want to have thin crust pizza, i'd go with steel. The Birrittella’s website recipe says to preheat the oven to 450 and cook the pizza in a pan. I realize steel is steel and should last forever. DOUGH A baking steel is not the same as a cast iron pan (I'm sorry if I've misunderstood u/ShrutiandSpice's statement). I put the rack with the pizza stone about 8" from the broiler (electric oven). Anyways, I like entertaining and having a pizza steel sounds fun because I can use a wood pizza peel to scoop the pizza out of the oven, cut it with a knife right on the peel and If the oven only gets to 220c the steel should hold more heat and get hotter than the oven itself. r/Pizza: The home of pizza on reddit. Instructions attached were as folow: Instructions for use of the Pizza Steel To date, I've been using a sheet tray. 4" Vevor pizza steel but the item description has me scratching my head. Just make sure you give it plenty of time to preheat in the oven, that gave me the best results. The pizza looks great, but pizza steels are steel plate. I have a pizza steel that I have used a few times and am just not getting the level of crisp on the bottom of the pizza I'm hoping for. The steel was on the bottom rack and the pie was on the middle rack. I recently bought a decent pizza steel on Amazon. For Christmas, I received a pizza steel from an uncle who was obsessed with our Ooni. In my opinion having a pizza steel for a home oven is absolutely worth the investment but I will say my oven gets about 37c hotter than yours. That's a good price on steel. Made a simple Margaretta pizza, dough, tomato sauce, fresh mozz, fresh basil, a tiny bit of oil on top. Turn on your oven light and watch carefully. Maybe it's better than som other pans, but the terminology is confusing. As the other comment mentioned you just want something with some thickness to act as a heat sink. Pan pizza is different and cast iron is perfect for that. Saw this cast iron pizza pan today on sale for 35% off. SE compares two pizza steels with a Lodge. An educational community devoted to the art of pizza… Thickness is one important dimension, but depth and width are also important. I'd rather keep the floor clean inside. Steel plate will take your pizza to the next level, and the natural inclination will be to wow your friends. The difference between a proper pizza oven and pizza steel is pretty stark, but you can still make real good pizza on a steel, which I imagine is as good as a plug in pizza oven can possibly do. The broiler will be much hotter than 230c, even higher than 260. But it's better for pizza, because you try to pump as much heat in it, as possible. 93 votes, 12 comments. The other trick was preheating the steel and oven at 500 for an hour. Thermal mass is everything for pizza, and 6mm is not much- better than your average pizza pan, but not much. If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc. Thinking of buying a 16" x 14" x 0. Most of the wood ones are large and not designed to slip under a pizza. 1. Did you order it online or get it in person? While I applaud your DIYness, 6mm is not realy ideal. Problem is though, I don't get nice leopard spotting which is something I really want. My steel was 540 ish degree surface temp checked with my thermo gun. It may push the pizza a bit, but it shouldn't be to difficult to shoot the peel under the pizza. If you are into new york style pizza (or any crispy bottom pizza like it, e. My question is: do any of you have an actual 1/2" pizza steel that you use? This seems to be the max size that's widely available, and weighs around 32lbs, which exceeds the stated capacity of most oven racks. Etsy has some wonderful deals on finished steels or even some raw steels if you are willing to put in the effort to descale it (think 1/3 the cost for an hours work) Put your pizza on the steel and immediately set your oven to high broil. There are too many different types of pizza to limit yourself to the trendy Neapolitan style. It retains and transfers heat to the bottom of the pizzas that are placed directly on it, just like a pizza stone. 25" Thick) https://a. I make pizza up to three times a week (pan pizza, thin-crust pizza, NY-style pizza, as well as red-sauce pizza, white-sauce pizza, and naked pizza), so my Superpeel/Baking Steel combo is absolutely required for my personal workflow. Pizza steel is on second highest shelf. A steel will make the bottom more crisp and will help forming a leopard like pattern. Through lengthy experimentation, we've found that, while a 1/2" thick steel is capable of using heat conducting from the bottom and produce a faster bake than 1/4", 3/4" steel doesn't reduce the bake time, because the heat from that lower 1/4" can't reach the pizza in the necessary time frame. The Real Housewives of Atlanta; The Bachelor; Sister Wives; 90 Day Fiance; Wife Swap; The Amazing Race Australia; Married at First Sight; The Real Housewives of Dallas When I make pizza at home, I use my pizza stone in the oven and I let it sit in at 500F 1h before I even start making the pizza. A pizza steel is more expensive because it is a lot more material. The two local places are the worst pizza I have ever had, its about on par with frozen. Or just "cheat" and lift the pizza with some tongs to help the peel get under. My daughter requested a pie on the fly, which is a nice feeling. Once the pizza is out of the oven (I use metal pizza pans for slicing and serving), immediately sprinkle your basil and some fresh grated parm all over. I'm now looking at buying a slab of metal to use instead. I use a screen to avoid any launching issues for my NYC Pizz All the pizza steels you can buy here (Austria) are quite expensive, that's why I want to buy a simple piece of steel online. cast iron will probably retain heat better, but that isn't what you want. Additionally, I’m disabled. I turn the oven up as high as it can go and heat the steel for around 45 minutes before cooking. The original "Baking Steel" is 1/4" plate, 16x14", $80. FWIW their thinner 0. Just put it in when the oven itself was up to 550 degrees. You can certainly find plate steel either from an online source or locally and it will probably be a fraction of the price. In the US most ovens reach at least 500F, mine goes to 550F. Either will give superior results over a ceramic pizza stone. The increased thermal mass of the 3/8" retains temp a little better when pizza is added. Grabbed a pizza steel (1/2") from eBay. It's getting the pizza off the peel at the back edge of the steel and keeping the pizza from flopping off the front edge- that's the hard part. 7 J/Kcm 3, while aluminium is lower at 2. com I bought the Pizzacraft 14x14 steel and love it. On the other hand The measurements I need are 32x39cm. The idea of a steel is that it has very high thermal conductivity - it transfers heat FAST. I know I'll get downvoted for this but I have no idea why everyone is so opposed to screens, unless they're doing 90 second neo cooks. In your practical experience, which thickness works well in a convection oven? The material itself doesn't matter (low carbon steel vs. When it's delivered, the edges will be sharp. I usually get some great results in cast iron, but wanted to see what people's thoughts were on steel vs cast iron? Most important aspect for me is quality of pizza. I usually cook pizza on a steel in my oven, using homemade dough. It's a pan made of steel. Since you do seem to have the hookup for cheap steel, you might consider stepping up to the real deal. Apr 6, 2014 · The type of steel used for pizza, A36 or 'mild' steel is the material of choice for restaurant griddles the world over. A pizza steel is more like a pizza stone. 250C = 482F. However a search on Reddit tells me I might be better off buying aluminum or nothing at all. Put a pizza on top of it and it doesn’t hardly notice, because it is far more massive than the pizza. Toppings. I haven't tried this myself and am afraid i'd buy the wrong kind of tile and turn my oven into a poison chamber, so option 2 is to get a kind of pizza stone that comes in a steel frame. They both are made of steel, which is why it's in the name. ). When it's at its max temp I can cook a pizza in 4 minutes. Posted by u/Livid-Drink2205 - 1 vote and 10 comments Due to none of this resulting in a similar bake to what I achieve in a 550 degree oven or 650 degree grill with my 1/8” steel, I think that for my typical dough a steel would be a better cooking surface as it gives up the heat faster and would allow a crispy bottom to form in the available cook time. They do cook quite differently. The additional pizza steel that I'm suggesting above the pizza will bring the radiant heat closer to the cheese and the crust allowing for the browning of I have tried making Neapolitan pizza using my skillet and the stovetop/broiler method from SE. But keep in mind that it is very heavy, and takes a looong time to preheat when you go thicker. A fab shop with a water jet cutter can create great baking steels. 25" thick round that's easy to handle. 4. I figured my best option is to get a couple of fire bricks to hold the heat and to place them in the top rack and to get a steel to bake the pizza on. 43 votes, 22 comments. Looking to use a steel instead of the stone that came with the expert grill 15" pizza oven. The steel releases the heat faster than a stone will, so you get a better, thinner bottom crust. Pizza Oven on the grill $10 at goodwill - everything is so expensive now I made my own pizza oven for the grill with a pizza steel $2. Put your steel on the top rack and preheat the oven at 550 Steel, then Lodge cast iron, then Emile Henry pizza stone, then pizza stone. A "pizza steel" is a thick plate, often 1/4 inch thick. 38 votes, 15 comments. That's bad for bread, which bakes for a lang time. This is the same stuff used in carbon steel pans. Especially, with a cold oven like yours, steel should serve you better. An educational community devoted to the art of pizza making. breville, ooni volt or effeuno), or just make do with my current pizza steel. What you purchased is basically a pizza pan- a very good pizza pan that can store a little heat, but, still just a pan. Pizza steel works really well on frozen pizzas as well. IR thermometer gun. Some local internet offer. I am having my schools metals shop make me one. While I prepare the pizza I put the pan on high flame heat on the stove. I can 100% say that this was the missing portion of making really great pizza at home. a cast iron pizza pan (like Lodge makes) vs a stainless steel pizza pan? Clarification: by "pan" I'm talking about something flat and round with a slight rim I have a broiler drawer in the bottom of my gas oven. As I've said before, though, pizza doesn't stick to a stone/steel, so you don't need any kind of nonstick properties, and, unless you live near the ocean and/or in an especially humid climate, steel stored in a dry place isn't going to rust. I would consider that under temp. I'd skip the cheap pizza pan. I currently use a 3/8 x 12" round clay stone with wire rack handles. Use high quality ingredients - Canned Italian tomatoes like San Marzano (cooked into a sauce or uncooked and blended with a few other ingredients), high quality mozzarella (like buffalo), and whatever other toppings you want. I made my own pizza steel, and it was way cheaper than a similarly sized premade pizza steel. Initially I thought about 10mm thickness, but that'd be 10kg of steel. Was curious what everyone with a steel's cooking method was. In the past, using the steel in a preheated oven, it took about 12-14 minutes to finish a pizza. My launches tend to be to quickly but smoothly push the peel in to the back of the steel, then pull out fast and confidently to leave the pizza in place on the steel. I don’t think that’s the same thing. For a home cook with a typical gas oven, what are the relative pros/cons of a pizza stone vs a pizza steel vs. Can't comment on differences in steel thickness. Youll also need a peel assuming you don't already have one. My oven maxes out at 250C or 480F, and it isn’t that hot, so I saw that 1” aluminum one is the best, but I can’t get that one anywhere here. I also contacted the seller on this and will see what he reply. It is being sold as a Pizza Steel, but it should be just raw carbon steel. Here is an album of the process. Currently I preheated oven at 550 for an hour. 159 votes, 45 comments. I understand that the steel will be a struggle for me to handle, and on pizza nights will have my husband preload it into the oven before he leaves for work. I put pizza in and turned on broiler. When cooking pizza in the oven, I normally use our cast iron pizza pan because I haven’t gotten consistent results with our pizza stone. Ebay for: A36 steel plate. But if you are making pizzas in a 700F+ pizza oven a steel would just completely blacken the pizza. I usually cook homemade pizza on a thin aluminum pizza pan. Baking on a pizza steel isn't much different than baking with cast iron. A 3/8" baking steel takes longer than the 1/4" to heat to a given temperature. Most pizza steel manufacturers a quick google search produces seem to use 8mm. General consensus seems to be that the thicker your pizza steel, the better (especially if you're making multiple pizzas in a row). I preheat the oven for 1 hour. I opt for parchment paper and just tear off the excess around the dough and slide it onto my pizza steel at 550F. Smooth. Steel takes more heat and transfers it faster. If you want to make it every once in a while, just get a cast iron skillet or baking sheet since you can use them for other things. An educational community devoted to the art of pizza… If we’re cooking pizza outside, we use our Ooni. I don't wanna buy a pizza steel even though I know they give much better browning. If you use a screen you won't need semolina. If you buy a skillet, it can be used for other things. It only takes about five minutes to cook, then pull it out and enjoy! Cooking with the steel and broiler has really improved the final product. For several years I've been pondering whether to buy a high-end electrical pizza oven (e. 2" thick pizza steel is rated at 1472F. As such, replacing a stone with steel is better for a home oven where you can’t really get past 450f/225c and you want to transfer heat quickly via the steel while the oven’s The way I do pizza is preheat a cast iron pan for 40 minutes, put the rack the highest I can and use the broiler at Max temperature a few minutes before tossing the pizza in. He's not talking about a tray or pan, but a heavy piece of plate steel, usually around a quarter inch thick or more. They will cut it out on their CNC plasma cutter and plug weld 3mm (1/8") sheets together. I do wonder if getting a thicker one would have helped with either baking time or consistency due to heat loss. The perforated peels let a lot of flour go to the ground which is good outside for the wood fired oven. After a few minutes when the crust starts to crisp I slide the peel under the edge of the parchment enough to where you can just pull it out from under the pizza. 6mm and 8mm seem to be the most common for pizza steels; which one is better? So I’m looking to get a pizza steel, but I also work in a place with access to sheet steel and an industrial-grade plasma cutter. At least is consistent I guess. I just keep the steel in there, crank it up to the broil setting, and the pizza bakes in 3-4 minutes. In general, steel is more durable and gets hotter than a baking stone in a home oven. A cast iron baking steel is also going to be heavier and more akward to use. A subreddit dedicated to the ancient art of blacksmithing. You want something that can hold a lot of heat energy and transfer it to the pizza quickly if you’re trying to simulate a pizza oven deck. All one movement. My oven is a pretty standard electric oven that goes up to ~270°C. Steel holds in much more heat than cordierite stone, which makes it better optimized to be used in a conventional oven rather than an Ooni oven. ) Steel is about a quarter pound per cubic inch, so you can calculate the weight. I literally do not have the physical ability and stamina to put in to doing the conditioning myself. I switched to a Baking Steel way back when they first came out. Everything I know about pizza making says to get the oven as hot as it'll go, so I did—the KA oven goes up to 500 (regular, non convection setting), so I preheated for about 20-30 minutes and then peeled my pizza onto it. I haven’t tried a pizza steel so I can’t weigh in on that, sorry. 50 and a heavy metal bowl $8. When you have a burger, a fried egg or bacon from a restaurant, it was most likely cooked on A36 steel plate. I’m finding the base is just not cooked enough with pizza stone. It appears that you are asking a question. Cranked oven to 550 degrees for an hour. I haven't eaten pizza in 2. g. If you're doing an occasional pizza night, I'm not sure it's going to matter a lot what you use. I have both. roman, bar style), get a steel for a crispier bottom crust. I don't know much about pizza steels. It takes a long time to heat up, and it takes a long time to cool off. You want the steel to transmit the heat to the pizza relatively quickly and evenly. The idea is get the steel as hot as possible, then get your pizza to have the top blasted with heat from the broiler on top. Steel, hands down. I've never tried cooking pizza in a cast iron pan, however, a baking steel is very worth the money if you make pizza with any regularity. I can sand that off and resets on no problem just looking to see if anyone has any experience with this steel and if there is a way to verify it’s a36. Anything and everything about *uncoated* carbon steel cookware including woks, pans, kitchen knives, etc. If you want to get into pizza, I'd recommend the steel. I use the wide metal ones for bread, mostly. 1M subscribers in the Pizza community. Mine is 3/8 inches thick, which I think is just right. If you were to use the steel in your Ooni oven, your base would get far too hot far too quickly (which will likely result in a burnt bottom!). When I baked I switched to the broiler. The steel is best if you want to make a lot of thinner pizzas one after another. I like how they get much hotter than a Pizza Stone. However, I don’t know if this is safe or ideal. 2M subscribers in the Pizza community. Did you already check the Frequently Asked Questions in our Wiki?. That may be due to our oven (all ovens have hot & cold spots). I feel like I have a pretty standard wooden peel and I can definitely remove the pizza with it. A pizza steel, like a pizza stone, does its job by being a reservoir of heat. If you want to make bread, get a stone. I found out that pizza steels are made from the "cheapest" construction steel. Other steels might not be food safe (and are usually more expensive. When it arrived, I seasoned it according to the directions (wash first with hot water and soap, thoroughly dry, lightly cover with oil, and put in the oven at 450 for one hour, then let cool in the oven). They work well. The pizza in the last pictures toppings were: a garlic/pepper infused olive oil base, mozzarella, capicola ham, caramelized onions, mushrooms, oven dried tomatoes (that got a little burnt in the pic), goat cheese, spinach, and topped with a balsamic If all that fails and the bottom still cooks too fast relative to the top, get a metal screen (you can get them for ~$10 on Amazon) and build the pie on the screen (season it well before the first use, or use a parchment paper in between screen and pizza), then put the screen on the steel to cook. So I'll heat everything up, toss a dough, set it down, pull the hot stone out, plop the dough on it, make the pizza quick, and shove it back into the oven. 1/2” thick pizza steel user here. That just looks like a regular pan you wouldn’t need to preheat and it would just bake normally. It needed a fair amount of cleaning and I had to season it. Cleaning a steel is simple. Jul 4, 2024 · use the following search parameters to narrow your results: subreddit:subreddit find submissions in "subreddit" author:username find submissions by "username" site:example. 25" (. Both use bread flour and both only need 500 degrees. I'll use them if I'm doing pizza with kids in a kitchen. Meaning if you put a pizza on a steel that’s 500c vs a stone at 500c, the pizza on the steel will burn to a crisp/charred before the pizza on the stone is cooked. Hi, I am thinking about buying pizza steel instead of pizza stone, but today, read that it isn’t superior if ovens aren’t hot enough. Anything and everything about *uncoated* carbon steel cookware including woks… I bought myself the 0. The thermal capacity is not quite as high, but the oven-spring is tremendous. I'd like to up my pizza game. I know its possible to but pizza steels, but what about using aluminium? The volumetric heat capacity of steel is 3. They’re expensive but definitely worth it as they’re bifl. qzeym ynlmwp eke xtvfnq asj svwcrme vzypj kbi qmnq pujoy