Baking Steel - DIY ideas?

[Not_A_Llama]

So I came across this:

http://slice.seriouseats.com/archive...ron-pizza.html

Basically, 14x16" sheets of 1/4" steel, that're supposedly amazing for baking pizza.

Thing is, they're $79. Mostly because they're pretty.

I've got (at least) three other friends who want a function-oriented item. Custom-cut 16x14 1/4" steel from metalsdepot.com ends up being about $44 shipped for four plates.

I'm sure this gets us ugly edges and brutal corners, but with an angle grinder, then seasoned with flaxseed oil, we should be ready to bake.

Does anyone have any ideas about having this done locally, or otherwise less-expensively?

[thvigil11]

My wife picked up one of the pizza stones at Bed Bath, and Beyond if I recall correctly. We get great results out of it. Little more fragile than a piece of plate. For cheaper plate, you could check with Dencol up on Washington St. They'll do cuts on anything they got in stock.

[clodhopper]

Not sure I want to lug a 30 lb 1/2" plate into and out of the oven just for a pizza. I will stick with the stone we already use.

[Not_A_Llama]

That's why I'm looking at a 15 pound 1/4" plate.

Results look definitively better than a stone, if you dig into the other articles. Much better oven spring.

I've also broken three pizza stones from thermal shock, so there is that..

[def90]

So I came across this:

http://slice.seriouseats.com/archive...ron-pizza.html

Basically, 14x16" sheets of 1/4" steel, that're supposedly amazing for baking pizza.

Thing is, they're $79. Mostly because they're pretty.

I've got (at least) three other friends who want a function-oriented item. Custom-cut 16x14 1/4" steel from metalsdepot.com ends up being about $44 shipped for four plates.

I'm sure this gets us ugly edges and brutal corners, but with an angle grinder, then seasoned with flaxseed oil, we should be ready to bake.

Does anyone have any ideas about having this done locally, or otherwise less-expensively?

They're expensive because in order to sell them as a food prep product commercially they need to be made with "food safe" materials and approved by the NSF.. Add the machine and finish work and there you have it..

[Buff]

I have 15" Cast Iron Skillet's that are used for pizza's, in the oven, on the gas grill, in the smoker and on the stove top. Durable as hell and multi use.

[StagLefty]

Papa Murphy's

[Not_A_Llama]

They're expensive because in order to sell them as a food prep product commercially they need to be made with "food safe" materials and approved by the NSF.. Add the machine and finish work and there you have it..

Are these NSF-certified? I haven't read anything to that effect. It's relatively uncommon to find NSF-compliant consumer implements.

A passivation later of seasoning will reduce chemical interaction with substrate to uninteresting levels, particularly in a relatively "dry" regime.

My specific purpose is to get the same effect without the pretty.

[Great-Kazoo]

My specific purpose is to get the same effect without the pretty.

Think outside the box. Stop making round pizzas, utilize a cast iron griddle.


Here's one for $16
http://denver.craigslist.org/hsh/5067968159.html

[Not_A_Llama]

How thick is yours? Any idea how it compares to the Lodge Pizza Pan? By most accounts, the Lodge pan is thinner than 1/4" and doesn't have enough heat capacity to do justice to the crust.