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Author Topic: Pizza steel or stone for powerful home oven for Neapolitan style?  (Read 248 times)

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Offline GKrav

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  • Location: Greece
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Hi all, this is my first message in the forum. I am just in the beginning of my pizza journey. It's great to be here. I've read many useful threads in this forum in the last couple of months.

I would like to make Neapolitan-style pizzas at home. I am considering buying a pizza steel/stone. I have a very old kitchen oven from the 60s which is quite powerful. I did a test today with a Lodge cast iron skillet which I placed on the top shelf about 10 cm (3.9 in) below the broiler. I left it 45mins with the broiler on (it never turns off) and got temperature measurements around 420c (788f) on the surface of the pan with my IR gun.

My question is: since I am getting so high temperatures, what is the best choice: a pizza steel or a pizza stone? I've seen that the target surface temperature before launching on e.g. an Ooni Koda is about 400c (752f) which has a stone surface. I am worried that the steel with its much higher conductivity might burn quickly the bottom of the pizzas. On the other hand, most people in the forum seem to prefer a pizza steel for ordinary home oven use.

Many thanks!

PS. For a pizza steel I was considering a 1.25cm (0.49in) S235JR steel (I think this is close to A36). For a stone probably something with a 2cm (0.78in) or a bit more height.

Offline wiz_d_kidd

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Re: Pizza steel or stone for powerful home oven for Neapolitan style?
« Reply #1 on: June 26, 2022, 01:40:08 PM »
I recommend steel when using the broiler method. I do this routinely in my home oven with a 3/8 inch steel. I would recommend you check the weight of anything bigger, as they become quite heavy -- so heavy that they make it difficult to slide the oven rack in and out.  Attached is what the bottom looks like after 110 second bake. Nice char (IMO) but not burnt.

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