The Baking Steel - Use on level ground - Pizza Fail

caliking

@Cowdogs: I think you are on to something. I tried some experiments with making naan on  steel - not the Baking Steel, but my own homebrewed version. At higher temps 650°F+ on the dome, i think heat transfer from the steel was too efficient and burned the bottom of the naan before the top could brown. when I cooled it down to about 500-550°F, it seemed to behave much better. One of the things I want to try is having the steel on top and the stone on the bottom, as you mentioned.

rtt121

Interesting.  Maybe a stone directly on sand full to top in a wok and then the steel 2-3 inches above and cook very high?? 1000 degrees?

NEWB_IN_NOLA

rtt121 said:

Interesting.  Maybe a stone directly on sand full to top in a wok and then the steel 2-3 inches above and cook very high?? 1000 degrees?

Thats essentially what they did with the baking steel here using some non-BGE equipment:

http://slice.seriouseats.com/archives/2013/04/the-pizza-lab-combine-the-kettlepizza-and-the-baking-steel-for-the-ultimate-home-pizza-setup.html

Steel on top with temperatures pushing 1000.

rtt121

Okay.  This is the next attempt.

Cowdogs

rtt121 said:

Okay.  This is the next attempt.

If it works, then I will regret not buying the steel...  Keep us posted.  

The egg can make the right amount of heat to do the real thing, but getting a setup to to direct the heat evenly to the top and bottom is what's been challenging for me.