baking on steel question

[waltertore]

Hi all:  We sold our pizzeria and are now home oven bakers.  Could someone direct me to what type, thickness of pizza steel I should buy for doing NY pies in the home oven?   I am thinking steel would be less cumbersome that a 1" stone? The guy that makes our Sicilian/Grandma pans could probably hook me up once I get the right info.  Much appreciated!  Walter

[Pizza_Not_War]

I have a 3/8" steel and 1/4" steel. The 3/8" is good for multiple bakes with a quick recovery time. For one pizza 1/4" works just fine. Of course I prefer outdoors with 800F on the gas.

The 3/8" was Nerd Chef and the 1/4" was a slab of steel which I soaked in citric acid bath for a day to clean up.

[kbrede]

I bought a 15" x 20" x 3/8" steel for my oven. The steel works great. The one regret I have is not having it split down the middle. It would be much easier to store and maneuver if it was in two pieces. Just something to think about. Perhaps you won't be getting one as wide.

I'm no expert on steel, but the one I bought is A36.

[waltertore]

I have a 3/8" steel and 1/4" steel. The 3/8" is good for multiple bakes with a quick recovery time. For one pizza 1/4" works just fine. Of course I prefer outdoors with 800F on the gas.

The 3/8" was Nerd Chef and the 1/4" was a slab of steel which I soaked in citric acid bath for a day to clean up.

Thanks!  Do you have to season the steel before use to keep it from rusting and how long does it take the 1/4" to recover?

[waltertore]

I bought a 15" x 20" x 3/8" steel for my oven. The steel works great. The one regret I have is not having it split down the middle. It would be much easier to store and maneuver if it was in two pieces. Just something to think about. Perhaps you won't be getting one as wide.

I'm no expert on steel, but the one I bought is A36.

Thanks. How much does the steel plate weigh?

[Pizza_Not_War]

Thanks!  Do you have to season the steel before use to keep it from rusting and how long does it take the 1/4" to recover?

The 3/8 came seasoned but eventually developed some rust from gas oven. Reseasoned it once so far. The 1/4" needed to be seasoned. Didn't time the recovery but it was probably 15 minutes or more. The 3/8 is ready to go as soon as I make a second pizza. Then again I use them in different ovens so that is a variable.

[kbrede]

Thanks. How much does the steel plate weigh?

It weighs 31.2 lbs Walter.

[waltertore]

It weighs 31.2 lbs Walter.

Man, that is heavy. I will do 12/16" NY pies, and 12x12 pan pies.  I think the 1/4" will do me fine.  Thanks!

[TXCraig1]

My gut feeling is that you will be disappointed with 1/4"

[waltertore]

My gut feeling is that you will be disappointed with 1/4"

I could go thicker if you think it better.  Do you have to season the steel? 

[nanometric]

The 3/8" was Nerd Chef and the 1/4" was a slab of steel which I soaked in citric acid bath for a day to clean up.

Some of the commercial steels such as Nerd Chef, have textured (bead-blasted or similar) baking surfaces, which is claimed to provide a crisper undercarriage with fewer sticking problems. Have you noticed any truth to those claims?

[Pizza_Not_War]

Some of the commercial steels such as Nerd Chef, have textured (bead-blasted or similar) baking surfaces, which is claimed to provide a crisper undercarriage with fewer sticking problems. Have you noticed any truth to those claims?

I don't know. When I first started using it no real problems but I switched to parchment to keep the oven clean from bench flour. It definitely is a rough surface.

[waltertore]

Norma hooked me up with this pan via her friend Serhan.  It will fit perfect in our oven.  Thanks everyone for chiming in. I should have it in a could weeks. 

https://www.ebay.com/itm/224173644837?hash=item3431ca5c25:g:YiIAAOSwMD5d3BS~

[nanometric]

I don't know. When I first started using it no real problems but I switched to parchment to keep the oven clean from bench flour. It definitely is a rough surface.

Thanks. No serious problems with my smooth steel, just occasional light sticking that releases easily.

[TXCraig1]

Norma hooked me up with this pan via her friend Serhan.  It will fit perfect in our oven.  Thanks everyone for chiming in. I should have it in a could weeks. 

https://www.ebay.com/itm/224173644837?hash=item3431ca5c25:g:YiIAAOSwMD5d3BS~

That looks ideal.

[waltertore]

That looks ideal.

I am excited to try it out.  I have access to all my ingredients used in the pizzeria so it should be interesting to see how good a pie I can make in the home oven.  Thanks for your input as well

[Whisky]

Norma hooked me up with this pan via her friend Serhan.  It will fit perfect in our oven.  Thanks everyone for chiming in. I should have it in a could weeks. 

https://www.ebay.com/itm/224173644837?hash=item3431ca5c25:g:YiIAAOSwMD5d3BS~

Thanks, I just ordered one as well.

[waltertore]

Thanks, I just ordered one as well.

We will have to compare results

[waltertore]

I got the steel today.  Washed, dried it, and heated it on the bottom shelf of my electric oven at 550.  The quality of this steel is the same as the Sicilian pans we sell, and made in PA.  I used frozen Lamonica dough balls, Walmart sauce, and elbow macaroni.  I gave the oven a few minutes before launching the second pie.   I was blown away at how good this came out.  I will get going on putting my pizzeria recipe to work.  Thanks everyone for your input with getting a steel.

[norma427]

I got the steel today.  Washed, dried it, and heated it on the bottom shelf of my electric oven at 550.  The quality of this steel is the same as the Sicilian pans we sell, and made in PA.  I used frozen Lamonica dough balls, Walmart sauce, and elbow macaroni.  I gave the oven a few minutes before launching the second pie.   I was blown away at how good this came out.  I will get going on putting my pizzeria recipe to work.  Thanks everyone for your input with getting a steel.

Great job Walter!

Norma