Brett: How thick is the steel?There’s two type of pizza stones in the market. One that’s cracked and ones that’s going to crack.
I had a 14.5” x 16” 3/8 in. A36 steel plate made at a local metal fab shop. With rounded sanded edges, it cost me $62.
Ive come to love how my steel works and will never go back to stone. You just need to learn and adjust how you cook on a steel. For me, I find that dial gauge temp of 450° is optimal for perfect pizza. Any higher and the pizza cooks unevenly in my Summit gasser and or my Kamado E6.
I have a new thermal IR reader coming soon and will then know exactly my optimal steel plate cooking temp so I can stop playing with cook temps.
Looking again at your post, I think you are saying that it is 3/8 inch thick. Correct?Brett: How thick is the steel?
Correct. Made locally.Looking again at your post, I think you are saying that it is 3/8 inch thick. Correct?
I have a Genesis II SE-315 gasser purchased 2021. I've got a metal fabricator where I live. When I call them tomorrow morning, just tell 'em to make it like Brett's? I measured the depth of grates. It's 17 inches of depth clearance. So I'm thinking 16 deep by ... ? I don't know how wide. What do you think? Make it square? I also have an Ooni pizza oven. We're gearing up for a crowd for my 70th birthday. Theory is to have both the Ooni and the Genesis going at the same time. I have an IR reader. I'm thinking that we measure the surface of the steel just as we measure the surface of the Ooni stone, correct? The fete is Sunday. Figuring to do some rehearsing Friday and Saturday on the steel (assuming I can get it by then).Correct. Made locally.
I’d recco 16x14.5”. Most pizzas you’ll cook are 12-14 inches max. The extra size, say of a 16x16 will weigh more and cost more for zero added benefit.I have a Genesis II SE-315 gasser purchased 2021. I've got a metal fabricator where I live. When I call them tomorrow morning, just tell 'em to make it like Brett's? I measured the depth of grates. It's 17 inches of depth clearance. So I'm thinking 16 deep by ... ? I don't know how wide. What do you think? Make it square? I also have an Ooni pizza oven. We're gearing up for a crowd for my 70th birthday. Theory is to have both the Ooni and the Genesis going at the same time. I have an IR reader. I'm thinking that we measure the surface of the steel just as we measure the surface of the Ooni stone, correct? The fete is Sunday. Figuring to do some rehearsing Friday and Saturday on the steel (assuming I can get it by then).
Thanks for all of this -- very helpful. About using the screens (we have a good supply of them): do you oil the screens before putting the dough on them?I’d recco 16x14.5”. Most pizzas you’ll cook are 12-14 inches max. The extra size, say of a 16x16 will weigh more and cost more for zero added benefit.
Have them round the edges and smooth them.
Remember this can be a guillotine so don’t drop it across your toes. You’ve been warned.
When you cook on the steel, target temp of 550°F. You can incinerate a pie in 30 seconds above that 600/650/700°F temp.
Use a laser gun to measure the steel’s surface temp. I also recommend using pizza screen to start to learn how the steel works.
This will insulate the pie bottom from burning before cooking.
And deck the pizza after 3-4 mins on the screen to develop the final crisp (undercarriage).
Ask away any other questions. Hopefully I’ve already experienced it and can share my results.
No. I form my pie and then place it on the screen. Then dress and top it and then place the whole thing atop the steel and cook the pizza. Once the cheese is bubbly and the dough is set, I descreen the pizza from the screen and deck it onto the steel for crisping and final cook.Thanks for all of this -- very helpful. About using the screens (we have a good supply of them): do you oil the screens before putting the dough on them?
I'm now the owner of a 16 x 14.5 x 3/8 inch steel plate ($43.29 cut from a remnant). In the photos you will see that it has some paint on it. I suppose this is the price of buying a piece from remnant. I met my eldest son at a wood-metal coop tool shop where he used a grinding wheel to take off the sharp edges. The plate is guillotine heavy as advertised.I’d recco 16x14.5”. Most pizzas you’ll cook are 12-14 inches max. The extra size, say of a 16x16 will weigh more and cost more for zero added benefit.
Have them round the edges and smooth them.
Remember this can be a guillotine so don’t drop it across your toes. You’ve been warned.
When you cook on the steel, target temp of 550°F. You can incinerate a pie in 30 seconds above that 600/650/700°F temp.
Use a laser gun to measure the steel’s surface temp. I also recommend using pizza screen to start to learn how the steel works.
This will insulate the pie bottom from burning before cooking.
And deck the pizza after 3-4 mins on the screen to develop the final crisp (undercarriage).
Ask away any other questions. Hopefully I’ve already experienced it and can share my results.
mine had machine oil on it. i used dawn dish soap, then dried it, then oiled both sides with vegetable oil and then placed in the the bbq to cook off and set the finish. i still add additional finish layers at different times so as to build up a nice patina and carbon over time as i keep my plate outside.I'm now the owner of a 16 x 14.5 x 3/8 inch steel plate ($43.29 cut from a remnant). In the photos you will see that it has some paint on it. I suppose this is the price of buying a piece from remnant. I met my eldest son at a wood-metal coop tool shop where he used a grinding wheel to take off the sharp edges. The plate is guillotine heavy as advertised.
The metal shop guy said to hit it with a steel brush to get the paint off, then season it like I would season cast iron -- oiled at 250F. I'm reluctant to season it in our oven as my wife has a nose like a bloodhound, so probably will try doing this in the grill.
My son says acetone would be good for cleaning the steel. I'm not sure about that. Brett, what did you use to clean yours when you first got it? And did you season it thereafter?
i wouldn't put handles on it. those will get in the way of spinning pie or making breads.You might find it better to simply use denatured alcohol as it's mostly ethanol (non-toxic), will evaporate with no residue. You can then maybe scrub it down with Dawn (which is a great grease cutter).
If you're only planning on cooking on one side of it, I would make some stainless steel handles for it. Not that you're gonna grab it right off the heat, but regardless it will make your life easier moving it around.
Season it I guess like any carbon steel cookware (though here I am NOT an expert) I have horrible luck seasoning my CI and literally am kinda giving up on it and moving on to stainless steel
Very different than carbon steel. And very different heating properties.Yeah, I'd still do handles if I make one for myself (of which I am planning to). Though I do have one of these now and am looking forward to giving it a go https://www.cuisinart.com/shopping/discontinued/griddles/933-33/ through IIRC the one I have is 14"
I know. But seems I am all thumbs in taking care of CI so, I am done. I'll put up with very high quality SS products. That griddle weighs a ton. Solid copper core, made in Belgium. Got a good deal on it. Just haven't had a cook on it yetVery different than carbon steel. And very different heating properties.
Mine's the same only 1/4" thick and it's been in my oven for years.Love it. ITs a great heat sink.There’s two type of pizza stones in the market. One that’s cracked and ones that’s going to crack.
I had a 14.5” x 16” 3/8 in. A36 steel plate made at a local metal fab shop. With rounded sanded edges, it cost me $62.
Ive come to love how my steel works and will never go back to stone. You just need to learn and adjust how you cook on a steel. For me, I find that dial gauge temp of 450° is optimal for perfect pizza. Any higher and the pizza cooks unevenly in my Summit gasser and or my Kamado E6.
I have a new thermal IR reader coming soon and will then know exactly my optimal steel plate cooking temp so I can stop playing with cook temps.