re: Anyone Have Baking Steel for Pizza?

Makes sense. I really love the flavor a wood/charcoal fire gives a pizza though.

I think issue 1 could be pretty easily overcome by making your own steel. Issue 2 as well-- IF you had a grill that could accommodate that much charcoal. I'm stumped on issue 3 though. Maybe we need to come up with a grill that has a built in broiler.

RE: steel on a BGE, a bunch of folks at the Eggheads forum got a group buy of round steel sheets from Stoughton, makers of the Baking Steel. So I know they'll cut a round one if you request it. But BO is right: you still won't get top browning. Unless, of course, you use TWO pieces of steel, one above and one below.

Kenji over at Slice has tweaked the Kettle pizza setup, using a steel plus a stone plus some creative charcoal banking. See it here: LINK

Once I saw the excellent results achieved by steel + broiler, I quit fiddling with BGE pizza. Way way way easier just to turn on the oven/broiler, with superior results.

If you're going to make your own, be sure to ask them to grind any slag off the edges and surface. I bought a piece of plate locally before buying the Stoughton version, and the surface was kinda gnarly. It also was weirdly shaped (my fault), so I eventually bought the other one.

quote:

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1/4" stainless is what it appears to be.

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Stainless steels tend to have hot spots. It's probably regular carbon steel bead blasted and cured with oil. I have a 1/2" piece of stainless that I've been wanting to try on my grill for searing steaks. Not sure how hot it's going to get.

3/8 SS, no problems with warping and haven't found hot spots. Yeah, easily can make and shape. Will say that mine is around 25lbs, which ain't coming in and out of the oven quickly.

Said steel


Peel, can't remember exact thickness, less than 1/4 for sure.



ETA: made a carbon steel one for FIL that he uses in his gas grill. He loves the thing, but I haven't seen it in action myself. (Think I went 1/2" on his) treats it similar to black iron with treatment, scrubs clean and oils.

That peel should come with a license.

So, did you see my pizza?

What dough have you been using for yours?

I'm going to look at the recipe also. I must not have bookmarked it earlier.

That peel would make awesome decor hanging next to your new outdoor wood burning oven.

ETA: the link is bad. Got a bing page.

Btw, other experiments with the baking steel. Thinking about making another one about half the size because that much acreage isn't needed for things like scallops...

Steaks




Tuna, sorry, didnt get in progress pics


Scallops

So I finally got around to testing out my 1/2" plate. I wasn't happy with the results.

This is the result after about 20 mins on the grill with all four burners on high. The grill thermometer was at 650 degrees. The edges were in the 500's, but the middle never did get hot.


The grating on the grill was much hotter.



A view of the plate.


I'm thinking I'm gonna try 1/4" carbon steel next.

Good info and I put this thread in the picture stickied thread in the last week or so.