Modernist Cuisine

[raisin]

There is Much discussion on the matter over at Pizzamaking.com, if you're doing home pizza they are your go-to source.

But in brief, as mentioned above, 3/8 steel plate is what you want as its a good balance between weight and heat capacity. (aluminum transfers heat much quicker, but holds much less energy than steel) If you like to to back to back pizzas, then you might want to go with 1/2 steel, but thats a heavy lift.

Bakingsteel.com has all the options, and custom orders, too. Beats doing all the research and running around...

[icehog3]

Originally Posted by raisin

There is Much discussion on the matter over at Pizzamaking.com, if you're doing home pizza they are your go-to source.

But in brief, as mentioned above, 3/8 steel plate is what you want as its a good balance between weight and heat capacity. (aluminum transfers heat much quicker, but holds much less energy than steel) If you like to to back to back pizzas, then you might want to go with 1/2 steel, but thats a heavy lift.

Bakingsteel.com has all the options, and custom orders, too. Beats doing all the research and running around...

What if I want a BLT pizza made with pork shoulder in a tortilla?

[mosesbotbol]

Originally Posted by raisin

There is Much discussion on the matter over at Pizzamaking.com, if you're doing home pizza they are your go-to source.

But in brief, as mentioned above, 3/8 steel plate is what you want as its a good balance between weight and heat capacity. (aluminum transfers heat much quicker, but holds much less energy than steel) If you like to to back to back pizzas, then you might want to go with 1/2 steel, but thats a heavy lift.

Bakingsteel.com has all the options, and custom orders, too. Beats doing all the research and running around...

I was going to mention steel is a better option to hold heat being making pizza, indian breads, or pita in lieu of really high temps.