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Started By
Message
Pizza steels; which one should I buy?
Posted on 5/14/19 at 3:53 pm
Posted on 5/14/19 at 3:53 pm
Will be used to cook pizzas using trader joes dough, a frozen pizza or frozen nuggets for the kids time to time. Want one I can use pizza cutter on and no worries about rust. Thanks for the help. I'm tired of breaking the stones.
I've owned like 5 pampered chef pizza stones. We take them out of the oven with pizzas on them when theyre hot, then actually cut them on the stone. Only issue is if you put them on a semi hot burner accidently, or put them in sink hot, they break. Just tired of buying them. I figured the steel would work the same but wouldn't have to worry bout breaking them. What do most people cut pizzas on, fresh cooked or frozen cooked? Hate to dirty a big arse cutting board, plus don't have one that big. Looking for tips how others do it. Hell I even want to be able to dishwash my stone or steel, laying flat on bottom rack. Thanks
I've owned like 5 pampered chef pizza stones. We take them out of the oven with pizzas on them when theyre hot, then actually cut them on the stone. Only issue is if you put them on a semi hot burner accidently, or put them in sink hot, they break. Just tired of buying them. I figured the steel would work the same but wouldn't have to worry bout breaking them. What do most people cut pizzas on, fresh cooked or frozen cooked? Hate to dirty a big arse cutting board, plus don't have one that big. Looking for tips how others do it. Hell I even want to be able to dishwash my stone or steel, laying flat on bottom rack. Thanks
This post was edited on 5/14/19 at 7:36 pm
8
Posted on 5/14/19 at 3:54 pm to Tiger In the Swamp
Go get a piece of 3/8 stainless steel cut at a local shop.
Posted on 5/14/19 at 3:55 pm to Tiger In the Swamp
Posted on 5/14/19 at 4:06 pm to fightin tigers
quote:
Go get a piece of 3/8 stainless steel cut at a local shop.
This.
Posted on 5/14/19 at 4:06 pm to Tiger In the Swamp
I was given one as a gift probably 6 years ago.
It's not in front of me but I know this for a fact. It's stamped American Metalcraft, Inc.
It's either 3/8" or 1/2" thick.
It's dimensions are about 14" x 16".
I love it. Does not rust and makes very good pizza.
Just heavy as all hell.
It's not in front of me but I know this for a fact. It's stamped American Metalcraft, Inc.
It's either 3/8" or 1/2" thick.
It's dimensions are about 14" x 16".
I love it. Does not rust and makes very good pizza.
Just heavy as all hell.
Posted on 5/14/19 at 4:12 pm to SmokedBrisket2018
quote:
Just heavy as all hell.
Get two smaller pieces cut instead of one large piece. Makes it way easier to move.
Posted on 5/14/19 at 4:18 pm to VOLhalla
quote:
Get two smaller pieces cut instead
I just said it was heavy. Not immobile.
Just wanted the OP to know it's not light.
Posted on 5/14/19 at 4:46 pm to Tiger In the Swamp
I've had this one for some years now. I leave it in the bottom of my top oven most of the time. I usually cover it in non stick grill foil for easy clean up. Doesn't affect the browning. I love the thing.
LINK
LINK
Posted on 5/14/19 at 5:19 pm to Tiger In the Swamp
Why do you want to use a pizza cutter on it? They are not made to go in and out of the oven with the pizza on them. They stay in the oven. Believe me, you don’t want to pull them out of the oven while still hot.
Posted on 5/14/19 at 7:33 pm to ChEgrad
Guess I need to research the steels a little more. I've owned like 5 pampered chef pizza stones. We take them out of the oven with pizzas on them when theyre hot, then actually cut them on the stone. Only issue is if you put them on a semi hot burner accidently, or put them in sink hot, they break. Just tired of buying them. I figured the steel would work the same but wouldn't have to worry bout breaking them. What do most people cut pizzas on, fresh cooked or frozen cooked? Hate to dirty a big arse cutting board, plus don't have one that big. Looking for tips how others do it. Hell I even want to be able to dishwash my stone or steel, laying flat on bottom rack. Thanks
This post was edited on 5/14/19 at 7:35 pm
Posted on 5/14/19 at 7:49 pm to Tiger In the Swamp
The steel will burn the bottom of your pizza if you leave it on at length.
I think my timing was about 5 minutes for a pizza crust that was done.
I think my timing was about 5 minutes for a pizza crust that was done.
Posted on 5/14/19 at 8:56 pm to Tiger In the Swamp
So you'd rather break a baking stone instead of dirtying a cutting board??
Posted on 5/14/19 at 9:17 pm to Tiger In the Swamp
quote:
Guess I need to research the steels a little more. I've owned like 5 pampered chef pizza stones. We take them out of the oven with pizzas on them when theyre hot, then actually cut them on the stone. Only issue is if you put them on a semi hot burner accidently, or put them in sink hot, they break. Just tired of buying them. I figured the steel would work the same but wouldn't have to worry bout breaking them. What do most people cut pizzas on, fresh cooked or frozen cooked? Hate to dirty a big arse cutting board, plus don't have one that big. Looking for tips how others do it. Hell I even want to be able to dishwash my stone or steel, laying flat on bottom rack. Thanks
If you're cooking pizza correctly, your stone/steel is as hot as possible (550+).
Also are you only cooking one pizza?
But a large enough plastic or wooden cutting board once, and transfer the pizza there to cut. Then you wont break your stone? It's a simple rinse when done.
Posted on 5/14/19 at 9:54 pm to Tiger In the Swamp
quote:
Only issue is if you put them on a semi hot burner accidently, or put them in sink hot, they break. Just tired of buying them.
Then leave the stone in the oven until it cools=====DUH
Posted on 5/14/19 at 9:57 pm to Tiger In the Swamp
Never take the stone out and cut pizza on it. Use a peel to transfer the cooked pizza to a beat up flat cookie sheet and cut on that. My stone stays in the oven at all times unless I need the space. It's probably 15 years old.
This post was edited on 5/14/19 at 10:00 pm
Posted on 5/14/19 at 10:01 pm to r3lay3r
quote:
Use a peel to transfer the cooked pizza
Yep. I use my wooden peel to transfer a cooked pizza to a cutting board to cut it and the stone stays in the oven until cooled off. I do remove it once cooled because I do use my oven for a lot of other things, but the stone has it's place on my countertop alongside my cutting boards.
Putting a hot stone in the sink is akin to putting a hot cast iron pan in the sink and hitting it with cold water. They will break in a heartbeat.
Posted on 5/15/19 at 12:39 pm to Tiger In the Swamp
I use a 14" cast iron pizza pan...retains heat really well for cooking multiple pizzas.
LINK
I pull out the pizza just using a pair of tongs, because it's fully formed and doesn't need a peel at that point (use a peel to put it in the oven on the pan) and just transfer from cast iron pan (stays in the oven to cook all pizzas on) to relatively disposable, cheap Walmart pizza pans that you can get for about a buck apiece. I store them in the garage and only use them for pizza night, and after I've used them a dozen times if I need to throw them out because of using the pizza cutter I can just throw them away (hell, use a pan once and throw it away if it's only a buck). Just looked at WM and they're $4 right now but they have them on sale often.
LINK
LINK
I pull out the pizza just using a pair of tongs, because it's fully formed and doesn't need a peel at that point (use a peel to put it in the oven on the pan) and just transfer from cast iron pan (stays in the oven to cook all pizzas on) to relatively disposable, cheap Walmart pizza pans that you can get for about a buck apiece. I store them in the garage and only use them for pizza night, and after I've used them a dozen times if I need to throw them out because of using the pizza cutter I can just throw them away (hell, use a pan once and throw it away if it's only a buck). Just looked at WM and they're $4 right now but they have them on sale often.
LINK
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