Baking Steel for pizza

[deb415611]

I have  been reading about using a steel plate for making pizza for awhile.  They retain the heat better than a stone.   A steel company recently started selling the steel made for the purpose of cooking pizza.  Some people will go to a metal place and buy scrap steel and clean it off.  I wasn't willing to do this not knowing what was on the steel and whether it was food safe. So Santa brought me a Baking Steel.    It's 14 x 16x 1/2"    http://bakingsteel.wpengine.com/

 
Here's my first bake :

pizza 1 - just cheese and not much because I wasn't sure if I'd burn it....



pizza 2 - pepperoni  (vermont smoke and cure brand )


pizza 3 - fennel salami  (drizzled with Mike's hot honey after the bake)



pizza 4 - fig preserves & proscuitto  - my new personal favorite



the leftovers


still some figuring out how to use it but I'm pretty happy so far  (and stuffed  )

[Sam3]

Wow. They all came out great!

[muebe]

Good looking pizzas Deb!

[Keymaster]

Good looking pizzas Deb, and really neat pizza steel.

[TentHunteR]

Wow Deb, I've never heard of these Baking Steels until now. The results look pretty amazing.

Supposedly you can use a lower temp with these. What temp and time did you use?

[smokeasaurus]

Gonna look into this one!! Another benefit  is you can drop the baking steel and it will live to cook another day.............

[deb415611]

Gonna look into this one!! Another benefit  is you can drop the baking steel and it will live to cook another day.............

just don't drop it on your toe!   It's 30 lbs

[deb415611]

Wow Deb, I've never heard of these Baking Steels until now. The results look pretty amazing.

Supposedly you can use a lower temp with these. What temp and time did you use?

I set the oven to 550 and let it preheat to an hour - don't have my notes but I think reading of the steel was ~530 degrees.   It recovered much faster between pizzas than my stone.     I had been switching to broil after a certain time of each bake and for the salami pizza forgot to set it back to bake - the stone temp was 637 - the pizza cooked in 3 1/2 minutes and was the best, now to see if I can recreate this.

Lots of playing still needs to be done.  Can't wait to try on the weber kettle  (in the spring)

[nepas]

deb

That pizza looks awesome.

[Pam Gould]

Deb..that pizza looks real good. I make lots of pizzas on a 14" cast iron pizza pan. I have used it on all kinds of cookers, ovens, srg, a Yoder and all my CharBroil stuff that it fits on. I started out on charcoal at the campground. 30 lbs on a toe would hurt..big time. Keep practicing tho, I can see this for other things too. Pam .☆´¯`•.¸¸. ི♥ྀ.

[Savannahsmoker]

Always like to hear about new products and how well they work.

If y'all think a  Steel is the way to go for pizza and I will get one and replace my old stone.

[Pam Gould]

I now use my pizza stones as heat sinks in the bottom of my oven. It helps keep the temps steady with the off and on of the natural gas stove that I have. Mine is broken in 3 pieces, but it works real well. I love my cast iron pizza pans, I have a regular one and a deep dish one. When the crust is pretty..it's done. I always go by the crust that I make myself. In a bread machine, KA mixer or KA food processor. The food processor is the fastest, about 1 minute. But they are all great.I always add granulated gahhlic to my dough and does it smell wonderful. Pam .☆´¯`•.¸¸. ི♥ྀ.

[smokendevo]

So does this thing have a teflon coating? How is it for food sticking to it?

[TMB]

Deb that's good looking pizza!  I'll take the next one please!

[smokendevo]

So does this thing have a teflon coating? How is it for food sticking to it?

the 14" griddle from Academy is just pre-seasoned cast iron

CaptJack
I was referring to this steel  Thing-a-ma-Jig from http://bakingsteel.wpengine.com/