Author Topic: Sizing the steel...  (Read 755 times)

0 Members and 1 Guest are viewing this topic.

Offline anverc

  • Supporting Member
  • *
  • Posts: 112
  • Location: Albany, NY
  • gameplay engineer / pizza maker
    • sourdough utility app
Sizing the steel...
« on: February 27, 2014, 04:11:24 PM »
I'm starting to look into getting a 1/2" slab of steel and I've noticed from looking around on the threads that people seem to be suggesting filling as much of the horizontal plane in the oven as possible.  Things like "measure the hell out of your oven, make cardboard cutouts, etc to make sure it fits".  I'm assuming this doesn't really matter too much other than to maximize the dimensions of your plate?  The max my oven can fit is close to 18x24", but we have our home on the market and are planning on renting for a bit so my oven size could change a few times over the next few years.  I'm thinking about picking up a 16"x20" 1/2" A36 at a local steel place. Does 16x20 seem like a good size, or should i go smaller to be safe

which brings me to another question, pricing.  I keep seeing $40-50 tossed around on here.  The local supplier i found wants $90 for 16x20, and the sandblaster down south will charge me $20 (i know this isn't necessary, but i like the idea about getting it sandblasted).  90 seems to be a lot more than most people are paying here? 
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0


Offline dmckean44

  • Registered User
  • Posts: 225
  • Age: 36
  • Location: San Diego
  • pizza pizza
Re: Sizing the steel...
« Reply #1 on: February 27, 2014, 06:23:00 PM »
I couldn't find $50 local steel either.

Offline Kale dog

  • Registered User
  • Posts: 97
  • Location: United States
  • love the smell of a pizza baking.
Re: Sizing the steel...
« Reply #2 on: February 27, 2014, 11:09:56 PM »
Just do a rough measurement of Length x Width x Thickness of metal
I got my 1/2 slab for 40$ locally here in cali
*Sigh*

Offline anverc

  • Supporting Member
  • *
  • Posts: 112
  • Location: Albany, NY
  • gameplay engineer / pizza maker
    • sourdough utility app
Re: Sizing the steel...
« Reply #3 on: February 28, 2014, 09:12:10 AM »
Just do a rough measurement of Length x Width x Thickness of metal
I got my 1/2 slab for 40$ locally here in cali

What were the dimensions? nevermind i found your post (18 x 16).
way cheaper than here :(
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline Kale dog

  • Registered User
  • Posts: 97
  • Location: United States
  • love the smell of a pizza baking.
Re: Sizing the steel...
« Reply #4 on: March 01, 2014, 12:12:57 AM »
I call it the amputater cause if i drop it off goes my foot  ::)
*Sigh*

Offline anverc

  • Supporting Member
  • *
  • Posts: 112
  • Location: Albany, NY
  • gameplay engineer / pizza maker
    • sourdough utility app
Re: Sizing the steel...
« Reply #5 on: March 01, 2014, 06:32:44 AM »
I call it the amputater cause if i drop it off goes my foot  ::)

Lol. Is it just under 40lbs?
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline pbspelly

  • Registered User
  • Posts: 60
Re: Sizing the steel...
« Reply #6 on: March 01, 2014, 09:29:59 AM »
Highly recommend getting the steel in two parts, each 9 by 18.

Offline anverc

  • Supporting Member
  • *
  • Posts: 112
  • Location: Albany, NY
  • gameplay engineer / pizza maker
    • sourdough utility app
Re: Sizing the steel...
« Reply #7 on: March 01, 2014, 10:03:29 AM »
Highly recommend getting the steel in two parts, each 9 by 18.

this wouldn't fit in my oven.. ;)

does the direction of the slice matter?  if i did go with two pieces, are the oven racks more capable of dealing with the weight distributed all the way across as you add the plates, or does it not matter?  would it be better to get two 8x20 pieces or are two 10x16 ok?

no one has had problems dealing with the seam?
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline pbspelly

  • Registered User
  • Posts: 60
Re: Sizing the steel...
« Reply #8 on: March 11, 2014, 09:22:58 AM »
I don't think the direction of the slice matters. Mine is in a different different than what some others have posted and it works fine.  I believe most oven racks are capable of dealing with the weight with only a slight bowing (see reply 67 on http://www.pizzamaking.com/forum/index.php?topic=27552.60) and the seam is really neglible.

Offline JD

  • Supporting Member
  • *
  • Posts: 1238
  • Location: NE Mississippi, but NY born & raised
Re: Sizing the steel...
« Reply #9 on: March 11, 2014, 09:59:38 AM »
IMO the direction of the slice does matter. If you cut it so that the slice runs from the back of your oven to the front, your shelf will have to support more weight and likely bend more. If you run the slice side-to-side, more of the weight is being held by the shelf supports of your oven.

I actually wrote about this a little while back here: http://www.pizzamaking.com/forum/index.php?topic=24763.0
Josh


Online dsissitka

  • Supporting Member
  • *
  • Posts: 110
  • I Love Pizza!
Re: Sizing the steel...
« Reply #10 on: March 11, 2014, 11:03:01 AM »
I just bought a $48.51 47 pound 1/2 inch thick, 16 x 18 Plate of STEEL
my 18 x 16 1/2 inch thick  "bigger than the one on baking steel"   for... 43 bucks
I got my 1/2 slab for 40$ locally here in cali

Have we reached high thirties yet? :P

IMO the direction of the slice does matter. If you cut it so that the slice runs from the back of your oven to the front, your shelf will have to support more weight and likely bend more. If you run the slice side-to-side, more of the weight is being held by the shelf supports of your oven.

I actually wrote about this a little while back here: http://www.pizzamaking.com/forum/index.php?topic=24763.0

I suspect some square bar could be used to solve that problem. Something like http://www.pizzamaking.com/forum/index.php?topic=27552.0.

Offline JD

  • Supporting Member
  • *
  • Posts: 1238
  • Location: NE Mississippi, but NY born & raised
Re: Sizing the steel...
« Reply #11 on: March 11, 2014, 11:10:52 AM »
I suspect some square bar could be used to solve that problem. Something like http://www.pizzamaking.com/forum/index.php?topic=27552.0.

Absolutely true. I wish Mary Ann got her steel before me and I would have copied her setup, except I'd then make the cut from front to back. I would have gained about 2 inches depth doing it that way. Oh well.
Josh

Offline anverc

  • Supporting Member
  • *
  • Posts: 112
  • Location: Albany, NY
  • gameplay engineer / pizza maker
    • sourdough utility app
Re: Sizing the steel...
« Reply #12 on: March 11, 2014, 11:12:11 AM »
Absolutely true. I wish Mary Ann got her steel before me and I would have copied her setup, except I'd then make the cut from front to back. I would have gained about 2 inches depth doing it that way. Oh well.

Technically ever so slightly cheaper to go front to back as well, if you were going to get square bars to begin with, since you would probably only need 2 bars instead of 4.
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline JD

  • Supporting Member
  • *
  • Posts: 1238
  • Location: NE Mississippi, but NY born & raised
Re: Sizing the steel...
« Reply #13 on: March 11, 2014, 11:22:40 AM »
Technically ever so slightly cheaper to go front to back as well, if you were going to get square bars to begin with, since you would probably only need 2 bars instead of 4.

Exactly why I'd go front to back in that situation  ;D

As to your original question on cost, local suppliers quoted me somewhere along the lines of $90-150. Scott123 helped me find a smaller mom & pop operation and their cost was closer to $50. Do a google search for "metal fabricator" or other appropriate synonyms and find a small place with low overhead and you'll get a better price. Don't give up.

Also, I'm not entirely sure what you consider the "horizontal plane", but you want to fill up as much space between your back wall & front door. You should leave 1-2 inches on each side for airflow. Don't settle for 16"... once you make a larger NY style pizza that requires you to fold your slice, you'll experience pizza as it should be. 


Josh


 

pizzapan