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Thread: Baking Steel for Pizza

  1. #11

    Zwiefel's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    Danny, I bought it locally at an Ironworks company. He only charged me $50 for a 19" X 12" X 1/4. They grinded any rust and deburred the edges. I would estimate it weighs about 30--35lbs.
    Along the lines of what occurred to me: go to a local welding shop. Any guidelines/advice about how to select the right kind of steel? Just ask for "structural, plate steel?"
    Remember: You're a unique individual...just like everybody else.

  2. #12
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Why not use the floor of the oven?
    The bottom of my oven is warped, and the pizza would slide off. True story.

  3. #13

    Zwiefel's Avatar
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    Quote Originally Posted by EdipisReks View Post
    The bottom of my oven is warped, and the pizza would slide off. True story.
    hahahahahaha....I mean, WHAT?!

    Just put some shims/bricks under the feet when you want to use the oven, and take them out when you want to use the stovetop. I guess you could split the difference if you need both.

    More seriously...maybe you could use some bricks to create a platform for the plate? Might lose a significant amount of usable space though.
    Remember: You're a unique individual...just like everybody else.

  4. #14
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    a36 standard structural steel

  5. #15

    Zwiefel's Avatar
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    Perfect! Thanks.

    Quote Originally Posted by gic View Post
    a36 standard structural steel
    Remember: You're a unique individual...just like everybody else.

  6. #16
    Senior Member Mucho Bocho's Avatar
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    Gic, Right on. I couldn't remember it and wat thinkit it wa 8A but I believe A36 it it. Another interesting thing about this material is that it doesn't stain or change color at all when cooked on. I just washed the plate, rubbed a very light coat of saffour oil and bvrought it to full temp then cooled it.
    One thing you can give and still keep...is your word.

  7. #17
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    Great thread! I was curious about this as well
    @Mucho Bocho: Can you make more than one pizza in a row once the plate is heated?
    Also, you say it doesn;t stain, does that mean you didn't need to season it?

  8. #18
    Senior Member Mucho Bocho's Avatar
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    Ap, Yea it doesn't stain and I really didn't do anything more than to it other than washed it with hot water and soap, rubbed it with a table spoon of high heat oil on a paper towel. The coating was really really light. Then I put it in the oven full crank. Like I said I've had it for a year or so and have made bread, pizza and scones. Its virtually a non-stick surface. One time I put too much on the pizza and the crust was too low so the cheese, sauce and toppings came over the crust wall and spilled out on the bare metal. I used a pizza scraper to get the spillage back on to the pie. Not only did the toppings and cheese not stick, but it didn't even leave a stain on the steel. I don't flip it either as with all the cooking i've done, I still cant tell the top from the bottom.

    You can do pizza's till the cow come home. You can load them as fast as you can make them. But you can only cook one pizza at a time.

    Here is my feble attempt at making baquetts. My crumb could be better but the steel plate reall came through as you can see.



    One thing you can give and still keep...is your word.

  9. #19
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    Thanks for the pics & explanations!
    I would have thought that the plate would cool down too much to be able to do more than one or two pizza in a row. Impressed with how non stick it is with no need for seasoning as well.
    I am going to look into making one.

  10. #20
    Das HandleMeister apicius9's Avatar
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    Very nice. I never got around to buying stones, maybe I'll find a metal plate out here somewhere. Looks like there will be issues with shipping the prefabricated ones out here, I may have to follow up on that.

    Stefan

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