Reddit reviews Pizzacraft PC0308 Square Steel Baking Plate for Oven Or BBQ Grill - 14” x 14”

I bought the Pizzacraft 14x14 steel and love it. Can't comment on differences in steel thickness. The idea of a steel is that it has very high thermal conductivity - it transfers heat FAST. So it doesn't necessarily need to hold onto heat, meaning thickness isn't that big a factor.

Anyway here's the bottom of one of my last pies.

Here's a profile view, so you can see the thickness of the browned layer

I use the steel on the very bottom rack and a pizza stone 2 notches above that.

It's a little tricky in that Pizzacraft has earned a special place in hell for duping so many unsuspecting people into falling for this:

https://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q

but... there are elements that I really like about the PizzaQue, elements that the far more expensive Kettle Pizza doesn't even incorporate.

First, the tilt is brilliant, because it gives you room to launch and tend, but it still gives you a lower ceiling in the back, and helps, to an extent, balance the top and bottom heat. The Kettle Pizza started off laughably tall, then they lowered the profile a bit, but they're nowhere near this. A steel plate for the top would be better than the Weber lid, but, out of the box, this should be able to do balanced 4 minute bakes no problem, which is crazy for a $70 piece of kit.

Second, the cage for the charcoal and wood is incredibly inspired. If you have any flame/charcoals directly underneath the stone, it superheats that edge, and burns the pizza- and also shortens the life of the stone. Maintainig indirect heat by using the cage could easily be one of the smartest things I've ever seen any of these BBQ/grill insert manufacturers do.

Speaking of indirect heat, I think that using an insert like this with an 18" Weber could be a little cramped. You want to have plenty of space for your charcoal and wood.

As far as using this for Neapolitan, you can certainly pick u/J0den's brain on his mods, and I can help as well, but, I think, at the end of the day, it's going to get pretty involved, while a 4 minute NY bake with the stock setup will be a no-brainer- and light years ahead of a 500F home oven.

Awesome! I just ordered the Wooden and Aluminum pizza peel. For the Baking Steel would this one be fine?

When you say to shake it, do you mean to move the wooden peel around a bit after putting on each topping?

I bought this one: https://www.amazon.com/gp/product/B00NMLKW6Q/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

And I'm perfectly happy with it.

Assuming you already have a oven

you'll save money in the long run if you do the cost with an initial investment of $55, 35$ pizza steel and $20 pizza peel

Cost of packaged ingredient(Assuming basil is free):

$4 for cheese

$3.49 for centos tamto puree

$6.49 for king arthur bread flour(2270g)

Now for the cost of a one pizza(270g each) not including cost of water and salt:

$0.48 for 133g of flour

$.44 for sauce(1/8 of puree, it usually takes me 8+ pizzas to use the entire can)

.8$ for electricity assuming 5300W/1000w * .15kwh = .8$ 550F @45m-60m baking time

$2 for half cheese, it takes half a mozz for a one pizza

that's a total of $3.72 for a ~12" pizza.

assuming domino's prizes $8 * CA tax(1.08237) - 3.72 = 4.93896 in savings

at this rate it would take only take 11-12 days to get your money back, if you consume one pizza on a daily basis. And this is assuming you didn't buy anything in bulk prices.

Here's what your pizza would look like(these are mine no machine used unlike the guy in the video), no kneading required for the first one; it actually comes out better too. Look up the no knead method or pm I will gladly to ***

https://imgur.com/gallery/GTimP5O

https://i.redd.it/e7n1qp0u0yq21.jpg

EDIT:Price may vary depending on your location. All prices and taxes are relative to bay area CA. Ingredients may also very depending on which method is used to prepare the dough. No sugar was considered, because using sugar is stupid and the bread browns well enough without sugar. No need to bring more sugar into your life.

Sources for pricing:

https://www.amazon.com/Chef-Pomodoro-Aluminum-Foldable-Homemade/dp/B01NBX7GOB/ref=sr_1_1_sspa?keywords=pizza+peel&qid=1554793116&s=gateway&sr=8-1-spons&psc=1https://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q/ref=sr_1_6?keywords=pizza+steel&qid=1554793163&s=gateway&sr=8-6

https://www.instacart.com/products/270974-whole-foods-market-fresh-mozzarella-ball-8-oz

https://www.instacart.com/store/items/item_29690029

https://www.instacart.com/store/items/item_185825888

reddit.com/r/Pizza

In the sidebar is guide to buying pizza steel: https://www.pizzamaking.com/forum/index.php?topic=31267.0

I didn't get it from an online store. I contacted local metal shops and just took the cheapest one. Getting it on amazon would have doubled or tripled the cost. Look at it yourself: I see 15x15x0.25 for $70. I got double thickness, though one square inch shorter, for $40.

Then there's this bullshit which is 0.14 inches thick. Read up at pizzamaking.com why thick metal is necessary.

I honestly can't even say what's the best in the last 12 months, but in the last month I got a pizza steel. It's totally transformed my homemade pizza game and is just wonderful.

i just got one of these steels. tell me i'm not going to regret getting one thinner than 1/4 inch (i was on a budget)

http://smile.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01

This one:  https://www.amazon.com/gp/product/B00NMLKW6Q/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1

I try but my oven is shit and broil means nothing. The heat is coming from the burners in the bottom no matter what.

You can do better. Locally sourced would be the best option but there's also:

• 1/4" for $39 shipped.
  
• 1/2" for $98 shipped.
  
  Cheaper, and they had the sense to make theirs square.

Is this steel thick enough, or should I look for one like this?

I currently have a stone but like the stone on top theory...

>What's your go-to recipe?

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

>What's the easiest way to make pizza if you're just a college student without fancy stones or ovens?

You can make a decent pizza on a cookie sheet, but you can get a stone for $16 or steel for $22.

For the oven, you just need 450 degrees (though 500 or 550 would be even better). Most are capable of that.

>Do you make your own sauce? Or do you store buy? Do you ever experiment with types?

Both. I've only found a couple packaged sauces I enjoy and they're hard to find, so I've been making my own lately. Just lightly blending a can of diced tomatoes with some salt, oregano, basil, etc.

>What's your go-to ratio of crust:sauce:cheese:toppings?

I like a thin crust, medium sauce, and medium to light cheese and toppings. Too much sauce or cheese on a thin crust and it won't get crisp.