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Pizza Steel or Cast Iron Pan?
Posted on 12/5/15 at 12:51 pm
Posted on 12/5/15 at 12:51 pm
I love making homemade pizzas and keep trying to improve my technique. I had a pizza stone, but it cracked in half after using it in my Akorn smoker.
I really like deep dish pizza, and think a pan would be easier to get the thick crust around the onside. The two I'm looking at are the Lodge 14" cast iron pizza pan or the Dough Joe pizza steel.
Does anyone have an opinion on which one makes a better thick crust pizza?
I really like deep dish pizza, and think a pan would be easier to get the thick crust around the onside. The two I'm looking at are the Lodge 14" cast iron pizza pan or the Dough Joe pizza steel.
Does anyone have an opinion on which one makes a better thick crust pizza?
3
Posted on 12/5/15 at 12:52 pm to RedMustang
I made my own pizza steel. Really like it and a lot less upkeep than my cast iron pieces.
Posted on 12/5/15 at 1:05 pm to fightin tigers
How much money you want for one of those, baw? I'll pay ya.
Posted on 12/5/15 at 1:19 pm to rbWarEagle
No longer in the position to make them. Moved on from that job.
My suggestion would be top call a local metal shop/supplier and ask for a price on 1/4" or 3/8" stainless cut to whatever size you want. Just wash it really well to get any chemicals off off it before using it.
My suggestion would be top call a local metal shop/supplier and ask for a price on 1/4" or 3/8" stainless cut to whatever size you want. Just wash it really well to get any chemicals off off it before using it.
Posted on 12/5/15 at 3:36 pm to RedMustang
Thicker crusted pizza will do fine on a steel, but real deep dish requires a pan with sides.
Posted on 12/5/15 at 7:45 pm to hungryone
We used an old school pan at Deangelos that was half stone, half steel.
Coat the whole thing in olive or veg oil, then cover in flour.
Cook at 500f for 40 mins to season, wipe off the burnt flour and oil, then enjoy for life.
Coat the whole thing in olive or veg oil, then cover in flour.
Cook at 500f for 40 mins to season, wipe off the burnt flour and oil, then enjoy for life.
Posted on 12/6/15 at 2:43 am to RedMustang
I love my baking steel, but I like thin crusted pizza.
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