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Substitute for MC's 1/2"-Thick Pizza Steel

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On 5/8/2020 at 1:50 PM, md8232 said:

I have a 1/4” steel now.  If I add a 1/2” steel, or 3/4” aluminum, would there be

a benefit to using the 1/4” on the rack above the pizza?

 

How hot does your oven get? Does it have a broiler in the main compartment?

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4 minutes ago, TdeV said:

You need @JoNorvelleWalker here.

 

It was @scott123 who originally had me thinking about something better than a pizza stone.  Unfortunately for pizza my one inch thick sheet of aluminum is currently in the freezer.  It also serves as a poor woman's anti-griddle when making ice cream.

 

But I have to say for baking pizza I am pleased.  The trick is to get enough top heat for some char before the bottom burns.

 

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