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Author Topic: The Steel Plate Buying Guide  (Read 180640 times)

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Offline Howitzer21

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Re: The Steel Plate Buying Guide
« Reply #280 on: April 14, 2023, 08:34:48 AM »
They must be launching at a much lower temp, which I guess is pretty much what your second thought was proposing. I would have guessed the hotspot would have affected the steel similarly but maybe with a lower overall temp it's manageable.

At those temperatures youíd be better off using a home oven IMO.
-Zack
Ovens: Ooni Koda 16 (Propane), Whirlpool WFE525S0JS (Electric)

Offline Yuvalvv

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Re: The Steel Plate Buying Guide
« Reply #281 on: April 22, 2023, 12:20:34 PM »
I'm surprised that there's a market for it, but there are steels sold for Oonis and people claim it "fixed bottom crust problems" in reviews. I suspect these folks didn't preheat either surface very thoroughly.

My bet is these people are unfamiliar with Neapolitan pizza and expect the bottom to be "crispy"

Offline Timpanogos Slim

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Re: The Steel Plate Buying Guide
« Reply #282 on: April 22, 2023, 09:26:24 PM »
My bet is these people are unfamiliar with Neapolitan pizza and expect the bottom to be "crispy"

Whaddaya mean? They've seen pictures! They know it's the best style!
There are many kinds of pizza, and *Most of them can be really good.
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Offline Chicago Bob

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Re: The Steel Plate Buying Guide
« Reply #283 on: April 22, 2023, 09:28:15 PM »
Whaddaya mean? They've seen pictures! They know it's the best style!
what style.... ;D
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Offline Yuvalvv

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Re: The Steel Plate Buying Guide
« Reply #284 on: April 23, 2023, 06:39:43 AM »
Whaddaya mean? They've seen pictures! They know it's the best style!

And they've watched all of Vito Iacopelli's "soft & crouwnchy" videos!!

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Offline jeffkirk

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Re: The Steel Plate Buying Guide
« Reply #285 on: June 09, 2023, 05:58:59 AM »

"Steel may, in certain oven setups, be beneficial for Neapolitan pizza, but Neapolitan pizza requires an abnormally strong broiler- something that the vast majority of people donít possess.  If youíre interested in Neapolitan in a home oven, itís certainly worth seeing if you have a freakishly hot broiler, but do not buy steel without looking at your broiler first, because itís almost a certainty that your broiler will be too weak, and, if it is, for Neapolitan purposes, in your oven, steel will be worthless.

The only way that steel works in all home ovens for Neapolitan pizza is if you pervert the definition of Neapolitan style pizza to include pale, flavorless, stale, cardboard textured 00 flour dough baked for 3-5 minutes.  While there are those outside of the forum who are comfortable misrepresenting Italian culture while they advocate crappy pizza, in this forum, we know better. Certainly, if Neapolitan is your goal, check the specs on your broiler, but, until youíve thoroughly confirmed the broiler can cut it, do not buy steel for Neapolitan."

Thank you for this advise. What is the definition of a "freakishly hot broiler"?

Offline Yuvalvv

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Re: The Steel Plate Buying Guide
« Reply #286 on: June 09, 2023, 08:18:42 AM »
I'd imagine anything that can "simulate" the high heat of an open fire or the ambient temperature of a wood-fired oven, something in the 750-850įF range (at least),
Which is something pretty much no modern standard home oven can achieve 😅

Offline Timpanogos Slim

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Re: The Steel Plate Buying Guide
« Reply #287 on: August 19, 2023, 10:01:47 PM »
Just sort of felt like sharing, vis-a-vis custom oven steels.

Last week i bought a new countertop oven to replace my ailing, overpriced cuisinart toaster oven. For small bakes. If I'm baking a full 13" pullman loaf or other large foods, I will bite the bullet and use the gas oven in the summer, and it will make it 90f in my kitchen. I could do a 9" loaf, a half size detroit style, 10" pan pizzas, small pans of other baked goods, etc, in the old one, but the elements are going out.

I ended up settling on the nuwave bravo xl, which allows a technically inclined user to specify how much of the heat comes from the top or the bottom, goes to 500f, and claims to accommodate a 13" pizza. The biggest criticism is that the user interface is pretty technical. I am myself pretty technical. It is also, of course, despite marketing to the contrary, not nearly an air fryer. Just an oven that offers some anemic convection.

The racks turn out to be 14.75" wide and 12" deep. There is another 1" bump-out in a 12-inch-wide circular arc at the back.

I don't really want a stone at that temperature, let alone a round one. I don't want a round 13" steel, even if i could get one. My hand-stretched crusts are too close to that dimension and it sounds like more hassle than it is worth to not have the extra realestate of a vaguely rhomboid surface.

Piece of cake to draw the ideal shape in a cad program.

send-cut-send and most of their major competitors came in at about $70 shipped for a 1/4" steel that is 14 inches wide, straight across one long side, and has a 12x1" circular arc out the other long side, for a 13" pizza with room for mistakes.

3/16" would save about $10. At any rate, sending it out saves an hour or more of shaping metal with an angle grinder, now that i don't have casual access to an abrasive waterjet.

Even then, i wonder if I'd spend more than $20 running the now-defunct makerspace's waterjet to cut that size out of 1/4", and how much would the stock cost me, even at the by-the-pound weights of the remnants racks? I'd have to buy a piece much larger than 13x14. I checked the racks today.

The cheapest "custom baking steel" I found said they start at $80.

One of the two laser cutting shops within a few minutes of me (I realize the "silicon slopes" are not a normal market) quoted me $60 and change if i come pick it up myself. Again, going to 3/16 would save about $10 but that doesn't feel worth it.

That price includes "deburring" which sounds from the description that they push the edges into a wire wheel, which is fine. not sure what a machine shop would charge me to media blast it. I don't have my own blasting setup. I expect not more than $10. Then again, I am inclined to just run a wire cone across it, scrub it with barkeeper's friend, and season it.
« Last Edit: August 19, 2023, 10:18:27 PM by Timpanogos Slim »
There are many kinds of pizza, and *Most of them can be really good.
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