Pizza steel vs BGE pizza stone

QDude

Cowdogs said:

A common issue you see with pizza on the egg is getting top of pizza golden brown before bottom is burnt. Steel just makes this issue worse.

I have the baking steel and have never experienced this.  If anything the steel plate produces a better pizza than a stone.  And better yet, it can be used as a cook surface to do burgers, steaks, etc...

Terrebandit

CTMike said:

The only problem I see with that Lodge pan is that it says it is oven safe only to 400 degrees F. Way too low to cook a decent pie IMO.

I didn't see that, so thanks for pointing that out. I'll bet that most don't follow that recommendation but it might be a fairly expensive risk to take. Update: I did check the lodge website for this product and there is no such warning there.

Focker

Have used them all.  Currently, if I egg a NY pizza, it is on the Griswold #16 griddle.  Indirect, you could easily take that Lodge to 700 degrees(IR).  Recall reading in Kenji's review, he actually preferred it(CI), over stone.  His major gripe was the raised lip for launch.

Depends on what style pie you desire.  Some don't care about crust quality, but IMO, it is the foundation.....and why it is referred to as "bones". 

A 4 min crust is much better than a rock hard overcooked 12 minute one.  NY will always hold a special place in my heart, but I cannot get away from Neapolitan sub 2 min bakes.  Steel will get you in the 4 minute range.  Not a true NP, but close.    

Get all three materials and try them for yourself.  NY you could go with stone or CI, Nearlypolitan, steel.  Cracker crust, stone or CI.  The CI griddle and steel could be used to sear/blacken.  

KennyLee

Try this http://www.amazon.com/Camp-Chef-Seasoned-14-Inch-Pizza/dp/B000Q01WBU/ref=sr_1_1?ie=UTF8&qid=1398821984&sr=8-1&keywords=camp+chef+piZZA+PAN

I got one from BB&Y a couple years ago after I cracked my second stone and LOVE it.  Pizza comes off perfect every time.  Cheap too.