b-ry

Thank you! That clears everything up. Can't wait to try this technique and I can't wait for the book to arrive!

I am not well versed on safe conditions when it comes to heating different kinds of steel. I learned that non-stainless steel has contaminants. I was not entirely sure, but when the steel fabricator and supplier couldn't confirm that there weren't any safety issues, I was a bit concerned. Doesn't All-Clad use T316 and they warn against temperatures above 500 and using the broiler?

I have not seen what the book says, but the WSJ article referring to the book says: Get a ¼-inch-thick sheet of steel from a metal fabricator (Google a local one), have it cut to the size of your oven shelf and insert it in the rack closest to the broiler. Preheat the oven at its highest temperature for ½ hour, then turn on the broiler and slide your pizza onto the metal plate. It should emerge perfectly cooked in 1.5 to 2 minutes. I was quoted $295 for 1/4 inch measuring 17 x 23.75.

nathanm - With regards to the the pizza method posting... I am excited to try this method out because I have spent a lot of time trying make pizzas in my home oven that replicate a brick oven. I tracked down a local steel fabricator and they were concerned with steel and food safety. After much discussion we decided that we need to use T316 stainless steel to create the steel rack for the oven, but they still weren't really able to answer if T316 was safe to 550 degrees in an oven. Is T316 the correct type of steel to use? Is it oven safe to 550 degrees? What did you use in your tests? Thanks.