best pizza stone for crisp/burnt bottom

[ccolton]

Hi all,

I have a wolf oven and a Williams and Sonoma pizza stone.  Top temp is 550 degrees which I use on the convection setting.  I can get a very nice brown crust, but would like the bottom a little darker and possibly with some very dark or burned spots - something like you might see in a wood-fired oven that cooks at a much higher temp.

I have read about different stones here but cannot seem to find a post that is looking for the same thing that I am.

Any suggestions for the best stone?

Thanks,

Chris

[dmcavanagh]

If you like a darker bottom crust, you may want to consider switching to a cast iron plate rather than a stone.

[buceriasdon]

+1 steel plate

[ccolton]

Thank you for the replies.  Where can i get a steel or cast iron plate?  what specifications should i look for?  thickness, type of steel; etc.

I am in Wilmington, DE if you happen to know a place close by.

Thanks again for the fast reply

Chris

[buceriasdon]

The Lodge cast iron pan gets very good reviews :    http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X
To me a bit overpriced but people do swear by them. Also check your yellow pages for Metal Suppliers, all major cities will have at least one. The minimum thickness for decent results is 1/4", doubling that is better but you do get into problems with weight. What you want a quote on is the cost, for example, a 16" x 16" x 3/8" thick hot rolled steel plate. Don't bother with cold roll steel, it's more expensive and not worth the added cost.
Be sure and measure your oven to make sure it will fit. Keep us posted please.
Don

[dmcavanagh]

Here's the one I use...http://www.bayouclassicdepot.com/7442_cast_iron_griddle.htm

[buceriasdon]

Yes, that's a better price than the Lodge. Thanks
Don

Here's the one I use...http://www.bayouclassicdepot.com/7442_cast_iron_griddle.htm

[ccolton]

That's great!  Thanks for the replies and the links.  Looks like the perfect Christmas present - for me!

[scott123]

The potential for burnt bottoms (aka char) is in direct proportion to a stone's thermal mass. A 1/8" thick cast iron pizza pan will only produce marginally more char than a Williams Sonoma stone. Chris, if you really want to get into wood fired oven levels of char, your best option is thick steel plate- 1/2" and above. 3/4", at 550, will match wood fired oven char to a T, but it's so heavy that you have to build a shelf for it and it's close to impossible to remove from the oven to bake other things.  1/2" is not that light, but it's light enough to sit on a shelf and will give you coal oven char, which, if you were looking at a clock, and your current char is 12, and wood fired oven char is 6, coal oven char would be about a 5.

[Pizzamaster]

Bayou Classic may be a better price. But I stay away from the Chinese stuff.

[ccolton]

Hi Scott,

Thanks for the note.  Do you have a vendor from whom I can order the steel plate?  On the Wolf over we have, the griddle is 1/2 inch rolled steel.  Is this what we're talking about?

A long time ago, I purchased 1/4 inch clay tiles - $1 each - and they gave a great, dark and crisp crust.  I have not been able to find this again.  They also would not do what I think a steel plate will.

Thanks again.

Chris

[Hdale85]

You'd just have to find a local metal supplier that would be willing to sell you a cut piece of steel.

[Essen1]

Hi Scott,

Thanks for the note.  Do you have a vendor from whom I can order the steel plate?  On the Wolf over we have, the griddle is 1/2 inch rolled steel.  Is this what we're talking about?

A long time ago, I purchased 1/4 inch clay tiles - $1 each - and they gave a great, dark and crisp crust.  I have not been able to find this again.  They also would not do what I think a steel plate will.

Thanks again.

Chris

Chris,

Google some local metal shops in your area.

They should have a steel plate for you and will most definitely cut it to your size specifications. Ordering a steel plate online where the price might be cheaper, it'll be the shipping that'll kill you.

[ccolton]

Hi Essen/Mike,

I know of a place close by - is there a type of steel that I should order?

Thanks,

Chris

[buceriasdon]

See my Reply 5, hot roll steel is what you want.
Don

[ccolton]

Thanks, Don.