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WokOnMedium said:Watching what I like to call The Focker Trials, it looks like there were challenges with the 16 in and platesetter set up. When he moved to the 16 inch with a wok and sand, his results got way better. 16 inch limits how high into the dome you can go and still leave room for the heat to move into the dome and cook the top. The wok set up (discussed in another thread) encourages the heat to roll up the bottom of the wok and into the dome (because of the shape) while offering some protection to the bottom. It doesn't have go as high into the dome to cook the top. I went 15 inch and will be getting a cheapie wok for pizza. But I think with the wok set up, you'd be great either way. Thank goodness Focker did all the work so I could coast!Aviator said:So what size are yall ordering for a large?
You could and many people have done that. And the results have been amazing. That is why this guy created this product. I've read numerous threads on pizzamaking.com about the work these people go through to clean a raw piece of metal. And it is way more work than I am willing to do. And at that they are still paying $30-40 to a sheet metal shop for the part. Then spending days and sometimes weeks scrubbing, sanding, soaking, re-sanding, etc to get rust and mill scale off the piece. If that's worth your time go for it. I'd much rather pay the $79 and have a shiny new and safe baking steel delivered to my house. :Dfishlessman said:for the 79 dollars they cost i think that you could just go to a local metal shop and have one made, its just carbon steel sanded down to remove the hotrolled finish. for 79 bucks i bet a local stainlessl distributor could make you a stainless one