Baking Steel - DIY ideas?

[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.

[Great-Kazoo]

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.

I cook on cast iron till it starts getting brown. Then off it comes and directly on the rack. BUT i cheat and use parchment paper. Been making pizzas for years with no issues.

[Great-Kazoo]

we are not all italian though, how is your kugel?

Not bad. Still perfecting unleavened bread.

[Not_A_Llama]

I mean, I'm a huge cast iron nerd myself (Griswold and Wagner mania, I diamond-sand my Lodge pans), and can make a pizza with "no issues".

That said, the link in the OP shows what appears to be a genuinely better result, compared to cast iron, by using a baking steel.

[thvigil11]

Have you checked Dencol?

http://www.dencol.com/

[Not_A_Llama]

Just placed my order at Dencol for six of them. $20-something for plasma cut with radiused corner. Easiest decision I'll make this week.

[thvigil11]

Just placed my order at Dencol for six of them. $20-something for plasma cut with radiused corner. Easiest decision I'll make this week.

Right on.

[Sawin]

Wow, I guess I need to get on board with the pizza snobbery if I want to improve my status around here . I just use a baking sheet or put it directly on the oven rack, depending on the type of crust.... and I don't recall ever feeling dissatisfied with my pizzas... frozen or home made...

ignorance is bliss, as they say.

[thvigil11]

Wow, I guess I need to get on board with the pizza snobbery if I want to improve my status around here . I just use a baking sheet or put it directly on the oven rack, depending on the type of crust.... and I don't recall ever feeling dissatisfied with my pizzas... frozen or home made...

ignorance is bliss, as they say.

Heathen!