Author Topic: More pizza steel questions  (Read 603 times)

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Offline pbspelly

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More pizza steel questions
« on: December 28, 2013, 09:33:56 AM »
So my wife is going to get me a steel plate as a Christmas gift.  I currently use a baking stone.  From reading the threads, it sounds like it might make sense to use a local fabricator here in Maryland/DC rather than going with Baking Steel, both for cost and customization reasons.  I measured my oven, and it looks like it can fit an 18 by 15 inch slab.  So I am thinking of getting two 9 x 7.5 x 1/2-inch slabs of hot rolled A36. Besides getting them sandblasted, is there anything else I need to do before cooking pizza or other food on them? And any suggestions for a local fabricator?


Offline deb415611

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Re: More pizza steel questions
« Reply #1 on: December 28, 2013, 09:49:29 AM »
did you see Mary Ann's thread on how to get a slightly deeper steel in the oven?  If I were to rebuy my steel I'd do the bars underneath to get a larger baking surface.

http://www.pizzamaking.com/forum/index.php/topic,27552.0.html


Offline mbrulato

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Re: More pizza steel questions
« Reply #2 on: December 28, 2013, 10:06:08 AM »
pbspelly,

I recommend measuring the living day lights out of the interior of your oven and then making a cardboard template to make sure it fits properly before you order from a fabricator.  Good luck.
Mary Ann


 

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