baking on steel plate

[jusapena]

Please, some advice on best type of steel to bake on. The more I read the more I get confused.

[buceriasdon]

The most economical steel plate from metal suppliers will be hot roll steel or in the industry called A36, a low carbon steel. All larger cities will have a couple of suppliers that will cut a size to order. 1/4" to 1/2" thickness plate being popular for pizza baking.
Don

Please, some advice on best type of steel to bake on. The more I read the more I get confused.

[communist]

My 17 by 17 by 1/2 hot roll steel plate is superb.  It is heavy, around 42 pounds.  If your oven and your strength can handle it, I recommend 18 by 18.  Mine was around $40 at a local steel shop.    Mark

[Moondance]

I bought 1/4" to keep the weight down a bit.  I bought from a steel supplier local. they cut it for me and I've been very pleased with it. Retains heat well for the 2nd pizza.  Haven't used my pizza stone since.

[jusapena]

Thank you for your replys,it has made the search so much easier. I have found on Ebay, a piece of steel that is the exact measurement needed for my oven. Unfortunatly the seller does not know the nature of the steel. Is there a flavor or health risk in using something other then hot rolled steel?

[pizzaneer]

Shouldn't be - hot roll is just cheaper, that's why we like it.  But steel should be steel.  How thick is it?

[buceriasdon]

Is there a flavor or health risk in using something other then hot rolled steel?
There are some specilty steels I wouldn't recommend for cooking or baking on, but cold or hot rolled steel is a safe as cast iron.
Don
 
 
 
 

[jusapena]

Thanks again for your help and reassurance. I purchased 2-1/4 inch thick plates rather than one 1/2 inch. I probably will loose something but it is easier for me to handle.They had some very sharp edges that I filed down. The surface almost looked pickled so I started to hit it w/ sand paper and it is shiny under the "Patina". Should I sand the entire surface down to the shine? Should it be seasoned like cast iron?

Just spent 8 days with out power and pizza due to the storm (CT) -dying for a slice.

[Chicago Bob]

Thanks again for your help and reassurance. I purchased 2-1/4 inch thick plates rather than one 1/2 inch. I probably will loose something but it is easier for me to handle.They had some very sharp edges that I filed down. The surface almost looked pickled so I started to hit it w/ sand paper and it is shiny under the "Patina". Should I sand the entire surface down to the shine? Should it be seasoned like cast iron?

Just spent 8 days with out power and pizza due to the storm (CT) -dying for a slice.

Wash in soap an water an leave it alone....wipe some oil on it now while it pre heats since you went sanding on it.

[CDNpielover]

Does anyone know if these steel plates have been used for styles other than NYC, and if so, what the results have been like?