It depends on how well tooled up you are, if you have a good workspace, and if the country you're in makes available or regulates the various chemical means of treatment. And thus was born the Baking Steel, a 1/4-inch, 15-pound plate of food-grade steel designed to be used in your oven as a replacement to a traditional pizza stone. Baking stones can crack & are a pain to clean up if you drip stuff like cheese on them; baking steels are just about impossible to break & are a cinch to clean up. Luckily, the Modernist Cuisine article was written on February 12, 2011. Other options New and used from $31.34. ), https://www.breville.com/us/en/products/ovens/bpz800.html, The Brava Oven is another cool one to check out: (no preheating required!). Got a quick question for you. I hope but am not sure the oven can handle it. Q: Does Baking Steel do custom orders?A: Well, of course. To take this idea to an extreme, you can comfortably grab a sheet of aluminum foil with a bare hand out of a hot oven, but if you were to grab a thick piece of aluminum, like a baking sheet, it would burn your fingers. thank you so much for our baking still plate I'm obsessed. The temps look pretty good. I went with the DIY option, it was 1/4 the price, 3/8" thickness instead of 1/4" - although on the smaller side at 12x12". Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in beautiful, thin, crispy crust. It's cheap and has good conductivity Next. I definitely recommend ROC baking steel. The steel was a real game changer. Get it as soon as Wed, Dec 2. Not ½”. We did, and they all failed in one specific way: they didn’t create the pizza perfectly. In your cooking experiments you’ve noticed how cooking temperatures + times hugely influence the taste and texture. I can tell you that my oven's racks struggle with the weight of the 1/2" thick baking steel, so that's something to keep in mind. This loss in moisture impacts the taste. Returning to ridiculously fast heat transfer property of steel. However, thicker means more storage potential, so it will be able to transfer more heat to whatever it comes in contact before those two bodies hit temperature equilibrium. Also note that this will heat up your house like crazy, haha. It may not be the thickness that’s the problem. Otherwise the retail options don't look too bad at all. Three of them have the same length and width — 14 inches by 16 inches — but vary in thickness (and heft). It’s the only material capable of giving a crispy exterior with a moist inside. If I ask for a custom cut, then the prices are back up to commercial levels. The Original Baking Steel. About scorching, I mean not pizza but baguettes or ciabatta, which would spend much longer on the hot steel plate than a pizza would, and the heat would transfer into a thin bottom crust as the internal dough pushes up and away from the steel. Also, if you want to do long baguettes, then you'll want to make sure you get a long rectangle steel, not a small round one or square one. We have a homegrown european version of that modernist cuisine baking steel, https://pizzasteel.uk, it's not too bad at $90 for a Steel & Peel deal, they're 6mm thick (1/4"), and rectangular. That's a very detailed answer :) Thank you! Not ¾”. But that doesn’t mean we didn’t experiment with other thicknesses. You’ve seen above how thickness is a critical factor. The pizza we’re going for is crispy on the outside and soft and moist inside. Since it’s just me and a single pie I’d rather just use a cast iron pan. Been home for the size I 'm currently reading the bread was perfect hottest... 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