call your local metal fab shop. 14.5x16 3/8" A36 steel, with rounded and beveled edges is around $65. that's what i paid for my custom fabbed steel. absofreaking love it. no rebound time, cooks very efficiently, need sless hear than a stone and will not crack.
Actually, that's not quite true...here lately, I've been using a 13" pan left over from the days when my wife worked at Pizza Hut to shape the crust. This pic is from a crust that I parbaked, but I use the pan to shape the crust, then do the flip like in the video to transfer it to the wooden peel. It's easier to clean the pan than it is to clean the mat, but if you buy one of the aluminum pans like in the video (they are cheap), you can use that for shaping, too.
So you "build" the pie on the peel after shaping on the mat? I did dust the mat but did not keep it moving. Do you have a metal or wood peel? I saw something that said a wooden peel is best for putting the pizza in and metal for taking it off.
wooden peel, rub flour onto peel. shape pie (either on peel or a work surface, i use a large Corain cutoff i got 26 year ago), place pie on peel. shimmy pie shell to ensure non stick. dress pie. shimmy pie again to ensure non stick. add cheese and shimmy again so you know it'll launch. hold peet at 15-20 degrees at cook serface and gently get it to slide. let pizza mount onto stone/steel and then pull back peel. pizza is now launched on stone/steel.
I have been using parchment religiously for a few years since I made my last "unintentional Stromboli. I am not sure if I forgot, had a brain fart, or just wanted to try to do it without this time. I like the idea of trying to pull out the parchment during the cook. Could be fun and dangerous.
Good idea but the one from Amazon is on the was and it was less than $40.
For 1/4”. I have a 3/8”. I have zero rebound time when cooking. Steel keeps a steady 550-600°
turning/removing peel: https://www.amazon.com/dp/B08NPQDVD8/?tag=tvwb-20
We have both, and if you build the pie on the metal peel, condensation can form between the crust and the peel causing it to stick so you need to move fast and avoid pressing down on the crust when saucing and cheesing. Wood is more forgiving in that regard. I usually form the crust in the air and let gravity do the stretching, like the steering wheel on a car.
I did not think about thickness. I will have to report back after cleaning, seasoning, and using the steel.
Joe, that link you posted shows a $14 delivery charge...maybe it's just delivery to my location and yours is free, I dunno.
Same for me.
That might not be a bad thing. I've been trying different flours...All-Trumps, Kyrol, even the WinCo bulk. How you gonna know what you like if you don't experiment? Buy a pound for $0.73 and try it. I've got Smart & Final on my list, too.
Crap - I am really not paying attention today. You are correct. $51.6 with delivery. I am not sure what I would have found locally, but it was a good idea to check around. Live and learn. Not the costliest mistake I have made by far!
Just steer clear of Grocery Outlet aka GrossOut aka The Used Food Store.
Yeah, a 16 in. sq. plate weighs about 16#, a 3/8" plate will weigh about 24#. Shipping costs are going to be significant. Why not try a cast iron pan while you are deciding? Like you said, you can always throw it on the stove to finish it off if needed...
