1st Bake with my Steel Plates

[Kale dog]

Move the steel to the top rack, or second from top rack (depending on broiler strength). Steel does not belong on the bottom, your top will never finish at the same time as your bottom which is the goal.

My broiler is weak, so I can broil for 4-6 minutes and not over cook the top. Your results may vary.

Oh dear my back my poor back..   

[Chicago Bob]

Oh dear my back my poor back..   

Have that plate cut in half. 

Bob

[Kale dog]

Move the steel to the top rack, or second from top rack (depending on broiler strength). Steel does not belong on the bottom, your top will never finish at the same time as your bottom which is the goal.

My broiler is weak, so I can broil for 4-6 minutes and not over cook the top. Your results may vary.

I'll try my luck 

[cpotter638]

Newbie here.  Thinking of purchasing a 1/2" plate.  Main concern - will 1/2" plate bend my oven rack?  Experience from those who own 1/2" plates?  We have a Wolf dual fuel range.

Thanks for the help.
Chad

[mbrulato]

Chad,

I've had my 1/2" steel plates since September and my oven racks are still fine.  I use my steel once (sometimes twice per week) without any issues.

[cpotter638]

Mary Ann,
Thanks for your comments.  Very much appreciated.  Glad that your oven racks are holding up.

Others,
Oven racks bending or not bending with 1/2" plates? 

Thanks again.

[JD]

Mary Ann,
Thanks for your comments.  Very much appreciated.  Glad that your oven racks are holding up.

Others,
Oven racks bending or not bending with 1/2" plates? 

Thanks again.

No issues using a, 18" x 20"x 1/2" slab. As Scott123 has said in the past, keep in mind that an oven rack should easily hold a thanksgiving turkey & then-some 

[Donjo911]

No issues using a, 18" x 20"x 1/2" slab. As Scott123 has said in the past, keep in mind that an oven rack should easily hold a thanksgiving turkey & then-some

Ditto, almost.
I just installed same size steel as JD (20 x 18 x 1/2) above on the top rack. I forget what it weighs but it's +40 lbs although it did not seem as heavy as the soapstone slab I've been using (also 20 x 18 x 3cm) for a while. See picture below as both have produced a very slight bend. The weight of the soapstone is 46 lbs and has been on that bottom rack consistently for 4 months without an event (broken rack or bent so it won't move/slide) or crash to the bottom. It seems the weight can be tolerated by a 'typical' oven rack. 

[cpotter638]

Thank you both for your reply!

[pbspelly]

I have a 1/2 inch steel. It bends my rack about as much as shown in Donjo's picture but the rack seems to be holding fine.

[cpotter638]

Thanks for everyone's help.  In the process of trying to find steel plates locally.  Unfortunately, our oven depth will only allow 16" plates (front to back).  Going to get two 8" x 18" plates with 1/2" bars as Mary Ann advised.

Mary Ann:
We are entertaining this weekend.  Company is making Chicago style pizza.  Thought about trying to make garlic knots as an appetizer.  Looked back through this thread and saw your photo.  They looked amazing!  Do you happen to have a recipe link?

Thanks again.
Chad

[mbrulato]

Thanks for everyone's help.  In the process of trying to find steel plates locally.  Unfortunately, our oven depth will only allow 16" plates (front to back).  Going to get two 8" x 18" plates with 1/2" bars as Mary Ann advised.

Mary Ann:
We are entertaining this weekend.  Company is making Chicago style pizza.  Thought about trying to make garlic knots as an appetizer.  Looked back through this thread and saw your photo.  They looked amazing!  Do you happen to have a recipe link?

Thanks again
Chad

Chad,

I use the same dough recipe for my garlic knots as I use for my NY pies.  Here's the thread http://www.pizzamaking.com/forum/index.php?topic=20732.msg206639#msg206639.

I make the dough as directed.  Remove dough from the fridge 2 hours before baking.  Take one ball of dough and shape into garlic knots.  Place the knots on a parchment paper lined cookie sheet and let proof for at least an hour and a half or until the knots puff up a bit.  Bake at 450 convection for 9 minutes turning once halfway through to ensure even browning.  Cool for a few minutes and toss in melted butter, crushed garlic and fresh parsley.  Add grated cheese if you'd like.  Enjoy!

PS. I do not bake these on the steel.

[cpotter638]

Thanks Mary Ann.  We'll give it a try.