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Baking Steel still a thing?

NDG
NDG Posts: 2,435
in EggHead Forum
I want to try giant NY PIZZA in my new oven . . . are baking steels still a thing?  If so, what thickness would you suggest? 

My outdoor pizza oven is used for the high temp (800F) dough recipe, so my idea is to explore NY style "low temp" pizza in the house, perhaps using a baking steel.  Also, I want to maximize the size . . my oven is BlueStar 30", but it fits an Extra-large convection oven - fits 18" x 26" commercial baking sheet.
Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • cookingdude555
    cookingdude555 Posts: 3,196
    I think they are definitely a thing still.  I don't have one as I cook all of my pizzas outside, but I know they are highly praised.  I would say get the thickest one you can manage storing and moving in and out of your oven.  As for size, my pizzas max at about 14".  I would think you could cook a 16" on that beast you are looking at.  I look forward to your experience, looks cool.
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  • SonVolt
    SonVolt Posts: 3,316
    edited December 2022
    Yep, they're still a thing and are slowly taking over the pizza "stone" market. I believe 14" is about deep as they get so you're going to be limited to 14" pizzas, and that's if you can manage to launch your pie perfectly edge-to-edge.  12-13" would be more reasonable in a home oven. 

    Nevermind - they now make a 16x16"

    https://bakingsteel.com/collections/steels/products/baking-steel-pro-package


    Only draw back is the weight. It's almost 30lbs. That doesn't sound like a lot, but when it's a flat piece of steel without handles it feels more like 100lbs. It's certainly a counter-top/floor wrecker. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • alaskanassasin
    alaskanassasin Posts: 8,907
    @ndg I bought a piece of 3/8 I think it’s 16*18” and heavy as heck. You could probably have someone cut you a piece at a shop or welding shop for a lot cheaper than ordering online. That’s what I did.
    South of Columbus, Ohio.


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  • caliking
    caliking Posts: 19,780
    alaskanassasin said:
    @ndg I bought a piece of 3/8 I think it’s 16*18” and heavy as heck. You could probably have someone cut you a piece at a shop or welding shop for a lot cheaper than ordering online. That’s what I did.
    This ^^^. 

    I had something similar fabbed, with beefy handles big enough to easily grab while wearing bbq/welding gloves.

    https://eggheadforum.com/discussion/1151065/introducing-the-tuff-guy

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • alaskanassasin
    alaskanassasin Posts: 8,907
    Mine is 3/8" 16x18.5 and weighs 31lbs.  I measured and you can get a 17" in the Bluestar depth wise
    South of Columbus, Ohio.


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  • alaskanassasin
    alaskanassasin Posts: 8,907
    I just leave it in the oven it is too hard to take in and out and I don't really have a good place to store it.
    South of Columbus, Ohio.


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  • nolaegghead
    nolaegghead Posts: 42,109
    I leave mine in the oven.  I made mine from a huge chunk of metal that used to be the optics backbone for an ICP.  Weighs about 30-40 pounds and it’s a non-ferrous alloy.  Love it for pizza.
    ______________________________________________
    I love lamp..
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  • johnmitchell
    johnmitchell Posts: 7,359
    alaskanassasin said:
    I just leave it in the oven it is too hard to take in and out and I don't really have a good place to store it.
    If I am not mistaken @RRP has a wooden box he keeps his steel plate in. Maybe Ron could share some details 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • NDG
    NDG Posts: 2,435
    alaskanassasin said:
    Mine is 3/8" 16x18.5 and weighs 31lbs.  I measured and you can get a 17" in the Bluestar depth wise
    Thanks Everyone !!  @alaskanassasin thanks for confirming size that fits bluestar oven . . 16.5" x 16" is probably perfect for me, allowing me to make NY pizza almost 15" would be really cool.  Do you remember the FAB SHOP you worked with here in Columbus to get yours?   
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    johnmitchell said:
    alaskanassasin said:
    I just leave it in the oven it is too hard to take in and out and I don't really have a good place to store it.
    If I am not mistaken @RRP has a wooden box he keeps his steel plate in. Maybe Ron could share some details 
    That is interesting . . I bought a 18" x 26" commercial baking sheet for my new oven, and honestly its a P.I.T.A. to store, right now its in the garage . . my wife loathes it  :s 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • alaskanassasin
    alaskanassasin Posts: 8,907
    NDG said:
    alaskanassasin said:
    Mine is 3/8" 16x18.5 and weighs 31lbs.  I measured and you can get a 17" in the Bluestar depth wise
    Thanks Everyone !!  @alaskanassasin thanks for confirming size that fits bluestar oven . . 16.5" x 16" is probably perfect for me, allowing me to make NY pizza almost 15" would be really cool.  Do you remember the FAB SHOP you worked with here in Columbus to get yours?   

     It was Mayer Farm Equipment in Jeffersonville but any welding shop should have scrap laying around they can cut for you.
    South of Columbus, Ohio.


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  • NDG
    NDG Posts: 2,435
    alaskanassasin said:
    NDG said:
    alaskanassasin said:
    Mine is 3/8" 16x18.5 and weighs 31lbs.  I measured and you can get a 17" in the Bluestar depth wise
    Thanks Everyone !!  @alaskanassasin thanks for confirming size that fits bluestar oven . . 16.5" x 16" is probably perfect for me, allowing me to make NY pizza almost 15" would be really cool.  Do you remember the FAB SHOP you worked with here in Columbus to get yours?   

     It was Mayer Farm Equipment in Jeffersonville but any welding shop should have scrap laying around they can cut for you.
    got it, thank you !
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Get the thickest one you can manage. But be aware they are heavy. Mine lives in one of my ovens and has only come out once in 3 years.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • RRP
    RRP Posts: 26,451
    johnmitchell said:
    alaskanassasin said:
    I just leave it in the oven it is too hard to take in and out and I don't really have a good place to store it.
    If I am not mistaken @RRP has a wooden box he keeps his steel plate in. Maybe Ron could share some details 
    Yes - here's mine and the carrying/protective case I made for it. I lined the inside of the case with sheets of thin cut proof plastic sheathing so as to protect the steel as it builds up a seasoning from use. As for mine I had 8 of them cut at a local steel fabricator, kept this one and sold the others at cost to eggers around the country. I forget the exact cost now, but it was quite reasonable. BTW they also ground and polished the edges quite smooth.


    Re-gasketing the USA one yard at a time 
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  • NDG
    NDG Posts: 2,435
    RRP said:
    johnmitchell said:
    alaskanassasin said:
    I just leave it in the oven it is too hard to take in and out and I don't really have a good place to store it.
    If I am not mistaken @RRP has a wooden box he keeps his steel plate in. Maybe Ron could share some details 
    Yes - here's mine and the carrying/protective case I made for it. I lined the inside of the case with sheets of thin cut proof plastic sheathing so as to protect the steel as it builds up a seasoning from use. As for mine I had 8 of them cut at a local steel fabricator, kept this one and sold the others at cost to eggers around the country. I forget the exact cost now, but it was quite reasonable. BTW they also ground and polished the edges quite smooth.


    I like that, very nice Ron !
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Corv
    Corv Posts: 563
    I have both the steel and the stone. What's recommended above is entirely correct and that's not what I wanted to discuss now.
    I've found that the stone is much better for bread as it releases its heat more slowly. But the steel is much better for pizza as it releases it more quickly. Since I bake mostly bread, the stone lives in the oven and the steel in a cabinet.
    Somewhere on the Colorado Front Range
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  • caliking
    caliking Posts: 19,780
    edited December 2022
    @NDG - I hope you don't mind that I am redirecting my response to your query re:  naan on a steel here, as it may be more useful.

    I've been in and out of the naan rabbithole over the years :) The short of it is that the steel seems to work better at 500F or so, which is well suited for the big clock. Not so much for high temps in a pizza oven, or egg. I would say that if you have a pizza oven outside, you're already set to make higher quality pies than in your kitchen oven. But, I fully get the need to just do some things. 

    https://eggheadforum.com/discussion/1151296/naan-and-pide-experiments-on-steel

    And, if you are interested, some more geeking about naan...
    https://eggheadforum.com/discussion/1205398/the-relentless-naan-thread-part-2-also-long-but-i-think-i-nailed-it/p1

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • littlerascal56
    littlerascal56 Posts: 2,110
    RRP said:
    johnmitchell said:
    alaskanassasin said:
    I just leave it in the oven it is too hard to take in and out and I don't really have a good place to store it.
    If I am not mistaken @RRP has a wooden box he keeps his steel plate in. Maybe Ron could share some details 
    Yes - here's mine and the carrying/protective case I made for it. I lined the inside of the case with sheets of thin cut proof plastic sheathing so as to protect the steel as it builds up a seasoning from use. As for mine I had 8 of them cut at a local steel fabricator, kept this one and sold the others at cost to eggers around the country. I forget the exact cost now, but it was quite reasonable. BTW they also ground and polished the edges quite smooth.


    Ron- we weld 2 chains to those, and hang them at 1000 yards for targets at the rifle range.  They make a cool “gong” sound when hit with a .338 Lapua Mag! 
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  • Griffin
    Griffin Posts: 8,200
    I leave mine in the oven. I think I actually use it more than I use my Ooni. 

    A. Its heavy

    B. I feel like it helps regulate the temp of the oven so you don't have as much of a swing in temps as it kicks on and off to try and maintain the temp you set it for. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • NDG
    NDG Posts: 2,435
    caliking said:
    @NDG - I hope you don't mind that I am redirecting my response to your query re:  naan on a steel here, as it may be more useful.

    I've been in and out of the naan rabbithole over the years :) The short of it is that the steel seems to work better at 500F or so, which is well suited for the big clock. Not so much for high temps in a pizza oven, or egg. I would say that if you have a pizza oven outside, you're already set to make higher quality pies than in your kitchen oven. But, I fully get the need to just do some things. 

    https://eggheadforum.com/discussion/1151296/naan-and-pide-experiments-on-steel

    And, if you are interested, some more geeking about naan...
    https://eggheadforum.com/discussion/1205398/the-relentless-naan-thread-part-2-also-long-but-i-think-i-nailed-it/p1
    Thanks so much Caliking - I will dive head first into this tonight . . 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    Wife reminded me I have this cast iron piece, can someone explain to me how cooking NY style dough on this in house oven at 500F would compare to: 1) baking steel 2) baking stone


     

    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Langner91
    Langner91 Posts: 2,120
    I have no idea how it will compare, but that's a beautiful piece of CI!
    Clinton, Iowa
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  • bbracey21
    bbracey21 Posts: 319
    Nice looking pan you have there @NGD
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  • Botch
    Botch Posts: 17,343
    NDG said:
    Wife reminded me I have this cast iron piece, can someone explain to me how cooking NY style dough on this in house oven at 500F would compare to: 1) baking steel 2) baking stone


     

    As long as your pizza is smaller than the pan’s diameter, there shouldn’t be any difference between this and a steel.  If you want a pie that fills that pan, you won’t be able to pre-heat the CI unless you’re really good at sliding a pie off your peel!
     
    WRT how it’ll compare to a stone, I have no idea; I’ve only used stones.  Everyone talks about how a steel can transfer heat to a pie faster than stone (which is true) but no one mentioned that a stone can absorb “some” of the steam given off by raw dough (whether anyone can tell the difference in the final crust, I have no idea).  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • alaskanassasin
    alaskanassasin Posts: 8,907
    Not big enough just tell her the forum collective said it’s not going to work .
    South of Columbus, Ohio.


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  • NDG
    NDG Posts: 2,435
    Botch said:
    NDG said:
    Wife reminded me I have this cast iron piece, can someone explain to me how cooking NY style dough on this in house oven at 500F would compare to: 1) baking steel 2) baking stone


     

    As long as your pizza is smaller than the pan’s diameter, there shouldn’t be any difference between this and a steel.  If you want a pie that fills that pan, you won’t be able to pre-heat the CI unless you’re really good at sliding a pie off your peel!
     
    WRT how it’ll compare to a stone, I have no idea; I’ve only used stones.  Everyone talks about how a steel can transfer heat to a pie faster than stone (which is true) but no one mentioned that a stone can absorb “some” of the steam given off by raw dough (whether anyone can tell the difference in the final crust, I have no idea).  
    good point regarding the pizza size & slide issues, I want to go 14"+ so thats an issue.  Also, I agree the porous stone should be able to absorbs some steam . . guess I will have to try both. 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    alaskanassasin said:
    Not big enough just tell her the forum collective said it’s not going to work .


    Just realized I have too much sh*t. Remembered I had two extra large stones from a BlackStone Pizza Oven I bought off Craigslist, never used it as I just had to steal parts from it to fix my original.  I feel stupid now buying a baking steel . . This might be the first time the forum history a discussion has saved me money lol
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • alaskanassasin
    alaskanassasin Posts: 8,907
    That stone looks perfect.
    South of Columbus, Ohio.


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  • Botch
    Botch Posts: 17,343
    NDG said:
    alaskanassasin said:
    Not big enough just tell her the forum collective said it’s not going to work .


    Just realized I have too much sh*t. Remembered I had two extra large stones from a BlackStone Pizza Oven I bought off Craigslist, never used it as I just had to steal parts from it to fix my original.  I feel stupid now buying a baking steel . . This might be the first time the forum history a discussion has saved me money lol
    :rofl:  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • caliking
    caliking Posts: 19,780
    I love this thread. It reminds me of me 😆

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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