Author Topic: The Steel Plate Buying Guide (Read 115467 times)

TXCraig1 · « **Reply #120 on:** September 02, 2019, 06:10:00 PM »

I don't know that you necessarily need any clearance front to back, but I'd give at least an inch on the sides.

typicalsam · « **Reply #121 on:** September 03, 2019, 05:48:54 AM »

Quote from: TXCraig1 on September 02, 2019, 06:10:00 PM

I don't know that you necessarily need any clearance front to back, but I'd give at least an inch on the sides.

Thanks Craig! I figured if my oven is 15.25" deep, and I make the steel 14" deep and 16" wide or so, however, regarding the front to back clearance, I did eventually find this in a search:

https://www.pizzamaking.com/forum/index.php?topic=57076.msg573285#msg573285

Quote from: The Dough Doctor on April 11, 2019, 12:29:34 AM

You're going to need to make sure you have at least 1-inch of clearance on all four sides. This is necessary to allow for airflow around the pizza and to keep the pizza far enough away from the walls of the oven to allow for a consistent bake. Rack position will be more critical than it would for a smaller diameter pizza, a slightly higher than normal rack position will probably provide the best bake.
Tom Lehmann/The Dough Doctor

So I think that settles it!

DoughFoSho · « **Reply #122 on:** October 15, 2019, 12:24:19 AM »

Hey guys!

Haven't been here in ages (moved houses and had no oven to make Pizzas on)

I'd like to get back into business and was wondering how up to date this guide is. My oven can reach up to 250 C (482 F). Does that mean I should go for a 1/2" thick baking steel?

Thanks!

Jon in Albany · « **Reply #123 on:** October 15, 2019, 09:41:16 AM »

Quote from: DoughFoSho on October 15, 2019, 12:24:19 AM

Hey guys!

Haven't been here in ages (moved houses and had no oven to make Pizzas on)

I'd like to get back into business and was wondering how up to date this guide is. My oven can reach up to 250 C (482 F). Does that mean I should go for a 1/2" thick baking steel?

Thanks!

In this part of the guide, Scott recommends a minimum oven temp of 525F for steel. Based on personal experience with a 500F oven, I agree.

https://www.pizzamaking.com/forum/index.php?topic=31267.msg311003#msg311003

DoughFoSho · « **Reply #124 on:** October 15, 2019, 08:17:04 PM »

Quote from: Jon in Albany on October 15, 2019, 09:41:16 AM

In this part of the guide, Scott recommends a minimum oven temp of 525F for steel. Based on personal experience with a 500F oven, I agree.

https://www.pizzamaking.com/forum/index.php?topic=31267.msg311003#msg311003

Yeah, not gonna lie, I did see this (albeit it was after I had already posted my question).

I then dug to find the manual to see if I can calibrate the over, but I can't (it's not even digital).

Am I SooL then? No baking steel for me? That's a huge blow

Jon in Albany · « **Reply #125 on:** October 15, 2019, 09:03:35 PM »

Quote from: DoughFoSho on October 15, 2019, 08:17:04 PM

Yeah, not gonna lie, I did see this (albeit it was after I had already posted my question).

I then dug to find the manual to see if I can calibrate the over, but I can't (it's not even digital).

Am I SooL then? No baking steel for me? That's a huge blow

My experience was with a 1/4 in thick piece of steel. I didn't like it in a 500F oven. At the time, Blackstone Pizza ovens were on sale and I went that route instead of learning how to use the 500F oven for pizza. You may want to research other materials like cordierite. I just typed in a corderiete search and found this from pre-steel plate buying guide Scott123 where he recommends the half inch plate you were originally considering.

https://www.pizzamaking.com/forum/index.php?topic=12723.msg122794#msg122794.

All I can say with certainty is that the difference between a 1/4 inch thick steel plate at 550F and 500F is very noticeable and in my opinion was not a move in the right direction. I can't speak to 1/2 in steel since I have never baked on it at any temperature.

Chicago Bob · « **Reply #126 on:** October 15, 2019, 10:35:45 PM »

Quote from: DoughFoSho on October 15, 2019, 08:17:04 PM

Yeah, not gonna lie, I did see this (albeit it was after I had already posted my question).

I then dug to find the manual to see if I can calibrate the over, but I can't (it's not even digital).

Am I SooL then? No baking steel for me? That's a huge blow

it will work out just fine for you...fo sho. 🤫

typicalsam · « **Reply #127 on:** November 03, 2019, 04:24:45 PM »

Quote from: Chicago Bob on October 15, 2019, 10:35:45 PM

it will work out just fine for you...fo sho. 🤫

I just checked and my oven is supposed to reach 270c / 518f

Using an IR thermometer that's the approximate temperate that the middle of a half inch thick steel plate reaches after somewhere between 1 and 2 hours pre heating

I can do a reasonable 4 min ny style at the top of the oven switching to broil before launch (but using a screen due to lack of space) or about 6 mins in the middle shelf straight from peel to steel

Go for it!

communist · « **Reply #128 on:** November 05, 2019, 07:33:23 PM »

Typicalsam, my experience over the years is very similar. NY Pizza at 520f, with broiler on for 45 seconds after launch, on 1/2 inch steel. 4 minute bake. I did this weekly for several years. The advantage, as Scott 123 pointed out in the past, is that you get a thin slice NY pizza, yet it has a bit of puff and air because of the good transfer of heat. I have been playing with Neapolitan in my pizza party wood oven, and at 950f, the crust is beyond a little puff, and enters the realm of pillowy. There are no bones left.

quietdesperation · « **Reply #129 on:** November 21, 2019, 05:55:06 PM »

decided to give this a whirl in fl, the first place I called was willing to do it for $40. Thank you again scott!

justcliff · « **Reply #130 on:** November 30, 2019, 02:35:34 PM »

I went to a local fabricator in Apopka Florida and paid $55 for a 1/2” thick 18” diameter piece of A36. The smoothed then edges and removed the mill scale. I’ve done a few cooks on it and seasoned it with vegetable oil and spray from a can stuff. I’m using an Akorn Kamado charcoal grill with a deflector stone and the temperature on the dome thermometer reads 500F for an hour prior to cooking. The crust comes out well done and cooked up great. I hope to figure out how to lighten it up a bit, thinking I’ll try Caputo 00 for my next recipe and see how that turns out. Currently using High Gluten flour from Gordon’s Food Service. They sell a 55lb bag of Caputo for about $32 so I’ll give it a shot, crust pictured.

typicalsam · « **Reply #131 on:** December 01, 2019, 07:16:35 AM »

I wished they smoothed mine, the edges are very sharp and rough

RE mill scale - what do people recommend to soak it in? I tried vinegar which didn't do a lot.

Would oven pride or a similar cleaning product work?

CupnCharRoni · « **Reply #132 on:** February 13, 2020, 04:21:47 PM »

Thanks so much for the guide. I reached out to Metal Supermarkets they quoted me the following. They are a national chain so others may be able to find one locally.

1/4" A36 14inx18in = $35.33
1/2" A36 14inx18in = $76.80

My home oven gets up to 550f, really on the fence between the 1/2" and the 1/4". May just get the 1/2 in to be safe.

quietdesperation · « **Reply #133 on:** February 13, 2020, 10:31:31 PM »

I have both and prefer 1/2 inch. Strongly suggest you take scott's suggestion of an extra cut.

wolfamongscrubs · « **Reply #134 on:** February 14, 2020, 07:22:33 AM »

Quote from: typicalsam on December 01, 2019, 07:16:35 AM

I wished they smoothed mine, the edges are very sharp and rough

RE mill scale - what do people recommend to soak it in? I tried vinegar which didn't do a lot.

Would oven pride or a similar cleaning product work?

How long did you let it soak in the vinegar? When I had a fabricator make my steel, it was CAKED in mill scale. I bought a cheap rectangular plastic storage bin (wide enough to lay down the steel down flat) and submerged it in white vinegar for 24 hours. The scale literally wiped off with my fingers at that point.
Muriatic acid would do the same thing in about 15-20 minutes, as it is much stronger. A weak acid like white vinegar need at least 24 hours to be effective.

typicalsam · « **Reply #135 on:** February 15, 2020, 08:00:38 AM »

Ooohhhh cool!

I did mine in the sink so only left it for a few hours. I'll try that. Thanks!!

CupnCharRoni · « **Reply #136 on:** February 17, 2020, 01:45:38 PM »

What type of impact would two 1/4" plates stacked on top of each other have vs one 1/2" plate?

CupnCharRoni · « **Reply #137 on:** March 18, 2020, 11:34:38 PM »

Finally got my steel yesterday, was able to get them laser cut with slightly rounded edges.

I asked for 4 9x20 rectangles of 1/2" plate. Me and a friend got two each. Only paid $90 in Lockport, NY. Really had to shop around to get that though. Most places wanted 150-200.

A good soak in cleaning vinegar got 98% of the mill scale off.

No idea why they are different colors though. I hope they are both the same steel.

morrissey · « **Reply #138 on:** April 12, 2020, 04:35:36 PM »

Quote from: TXCraig1 on September 02, 2019, 06:10:00 PM

I don't know that you necessarily need any clearance front to back, but I'd give at least an inch on the sides.

Hey Craig

curious on your rational for this? I am trying to make bigger pizzas at home in the oven and was reading that I should get 1" clearance on all sides. With that said, If i get get a bigger steel in there I'd prefer it bc bigger pizza. I found a 17x20" steel on ebay which would allow me to make a 16" diameter pie, which I'd be happy with.

p.d.clue · « **Reply #139 on:** April 12, 2020, 05:14:31 PM »

I bought a 1/2" x 17" x 18" steel plate from an ebay seller called synergysteeldesigns. He will do custom sizes. It cost $75 delivered.

It was super clean - no need to remove any scale. I cleaned it and seasoned it with flax seed oil (like you might a cast iron pan).

You can see photos of it here: https://www.pizzamaking.com/forum/index.php?topic=54604.msg563388#msg563388