Author Topic: Steel plate  (Read 28907 times)

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Offline Morgan

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  • Location: Finland
Re: Steel plate
« Reply #200 on: February 02, 2013, 12:10:21 PM »
Just to make sure, how thick is that pie ?

Offline Johnny Harley

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Re: Steel plate
« Reply #201 on: February 02, 2013, 03:59:08 PM »
Sorry I didn't measure. It had varying thickness to the centre.

Offline communist

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Re: Steel plate
« Reply #202 on: April 20, 2013, 08:57:31 PM »
Baked nine pies tonight.  Used steel plate with extra stones for thermal inertia  - a pizza gourmet stone under 1/2 inch steel, a fibrament stone, a couple of firebricks, and another thinner pizza gourmet stone.  First  three pies come out great, but then steel drops below 500 & things slow down .  A bit frustrating - I have to wait 10 minutes or more to get my heat up to 530.
« Last Edit: April 20, 2013, 09:01:04 PM by communist »

Offline Chet

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Re: Steel plate
« Reply #203 on: May 26, 2013, 11:14:50 PM »
Hi Communist

  If you are near the Walmart in Pittston, Classico crushed tomatoes are on sale $1 a can

  Chet

Offline communist

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Re: Steel plate
« Reply #204 on: May 28, 2013, 08:54:01 PM »
Thanks Chet.  I will get over there!  Mark

Offline synaesthesia

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  • Location: Gold Coast, Australia
  • Good food tastes better with a good hot sauce!
Re: Steel plate
« Reply #205 on: June 05, 2013, 08:42:04 PM »
New Adventures in Steel!  Have just ordered a laser cut sheet of 12mm grade 250 mild steel,  410 X 360mm with radiused corners, thats roughly 1/2" thk, 16" X 14". Multi-uses: It will fit in my kitchen oven for days I can't get outdoors to do WFO cooking and need a pizza fix, and it will fit on to my Weber Q200 grill as a grill plate.
« Last Edit: June 06, 2013, 12:24:18 AM by synaesthesia »