Steel Sheet for Pizza

[Anonymous Modernist 595]

MC states the steel sheet method to make pizza works for an electric

oven. Will it work for a gas oven?

I read somewhere that could be a problem. Any thoughts would be appreciated. Thanks in advance.

[Anonymous Modernist 1695]

Yes, it will work. In fact, using a gas oven is even better, because the heat cycle is faster in a gas oven (the amount of time it takes for the oven to reach the heat setting, go down, and then go back up).

[Anonymous Modernist 595]

Awesome, Thanks for the feedback. I read some where that there was potential for the gas to shut off. I will get one now. Thanks again.

[Anonymous Modernist 197]

What alloy of steel isrecommendedfor this application?

[Anonymous Modernist 1695]

Eli_Lansey said:

What alloy of steel isrecommendedfor this application?

We use what is known as mild steel.

[Anonymous Modernist 16119]

Was any testing done on solid sheets of aluminum?

My understanding is that the intent is to dump heat as fast as possible into the pizza crust. If that's the case, aluminum has a thermal conductivity 10X that of steel. The volumetric heat capacity of steel is about twice that of aluminum, but doubling the sheet thickness would still give you a sheet that's half the weight.

Cost wise, a carbon steel sheet is going to be the cheapest, but do the performance gains (i.e. better heat transfer, corrosion resistance, lighter) justify the additional expense?

[Anonymous Modernist 310]

I was wondering the same thing but I think they made their final decision

http://modernistcuisine.com/baking-steel/

[Anonymous Modernist 16119]

I noticed that. I guess that's what inspired the inquiry.

I'm not sure I understand what differentiates the MC baking steel from a regular old steel sheet from a bulk metal seller. The website states that it's pre-seasoned with an organic blend of oils, but I'm not convinced that justifies a 3X markup ($100 vs ~$35). It looks like it's plated/coated which might be nice, but there's no mention of it on the website.

Anybody know what the difference is? Also, still wondering about the steel vs aluminum question from a heat transfer perspective...

[Anonymous Modernist 3281]

Ok guys, I've been thinking about getting some kind of baking steel ever since I read about it in MC but I'd like to know why the one you have developed is so much better than let's say a chunk of 304 stainless or 316 1/2, 3/4 or let's say 1" in thickness from my local steel fabricator in Brooklyn... does your steel have some kind of unique properties I don't know about? can you help me so I'm not comparing apples to oranges here?

[Anonymous Modernist 16119]

Check out this discussion along the same lines: http://modernistcuisine.com/cooks/forum/other-appliances/steel-sheet-for-pizza/

The MC baking steel doesn't appear to be stainless. I believe it's made from plain carbon steel (A36 is fine), but it looks like it might have some sort of finish. Stainless would set you back about 3X the cost of mild steel.

[Anonymous Modernist 17704]

Has anyone here used the baking steel both as a pizza steel and as an anti-griddle? I'm curious if the steel gets stained up and if that would impact its performance as an anti-griddle? If using it as both, would something like Barkeeper's Friend be an appropriate cleaner?

[Judy Wilson]

Hi Clem,

I talked with a few members of our team about this, and the consensus seems to be that although the baking steel can stain, it shouldn't affect its performance. Even though darker colors absorb radiant energy faster, any color distortion probably won't be enough to even register on a thermometer. It definitely shouldn't affect its performance as an antigriddle, because that capacity uses conduction, not radiation.

As for cleaning, bakingsteel.com has some great instructions, plus a grill cleaning block that we like. It won't get rid of all stains, but it will get rid of any build up.

Here's a link to the block: : http://bakingsteel.com/shop/grill-stone-cleaning-block/?r=c81e728d9d4c2f636f067f89cc14862c

[Anonymous Modernist 17704]

Thanks for the response, Judy. I placed an order for one yesterday and it will definitely be showing up in my Average Joe to Modernist Cuisine Chef series on YouTube.

[Judy Wilson]

Great! Post the link when it's up!

[Anonymous Modernist 3281]

I almost feel guilty for going to eastern steel in brooklyn and grabbing two 1/2"x12"x18" A36 steel plates for $44 each, but I want to play, too. The edges are sharp and they are not seasoned, so i brought them down to my shop where I'll eventually fix them up all nice... but it might be a little while as I have other things to do... so I guess if 'd bought the MC one i'd already be ready to go....

[Anonymous Modernist 17704]

Out of curiosity, for those who have ordered the baking steel, how long did it take to get it? I ordered last Wednesday and got a confirmation, but no ship notices and no apparent way to check on the order status.

[Anonymous Modernist 310]

From order to delivery it took 8 days but I had specified that it was to be delivered by a specific date so that I can get it on my next trip. (It arrived 10 days early!)

[Anonymous Modernist 18279]

I got mine from the modernist website. it works great for cooking pizza. that said, it is a sheet of steel. it is preseasoned, but doesn't appear to have any coating on it. what looks like a coating is likely the seasoning on fresh steel. they say it gets dark when you use it. it does. it turns essentially black the first time you use it. not a problem, but it destroys the illusion of a coating.

[Anonymous Modernist 310]

When you're seasoning your pans and wok they all turn brown/black. They probably just put a slight coating of oil/wax to prevent them rusting. They also recommend seasoning them with oil one in a while.

[Anonymous Modernist 3281]

well, i've been using my baking steel a bit for the last week or two... it's so great. The cooking is so even. no wonder 99% of restaurants are willing to put inexperienced teens in front of these things. they are so forgiving and it's very easy to get excellent results with foods such as fried eggs, hash browns, hamburgers and so forth.

[Anonymous Modernist 310]

What do you put it on to heat it? Me I'm fearful of breaking/scratching my induction cooktop by accident with that heavy piece of steel...

[Anonymous Modernist 18518]

Nice post and thanks for share your views with us.I also having same problem when using electric oven for making Pizaas using Gas grills. Its upto you which brand are you using some product have faulty gas grills that do leakeges . So its better for you first examine that product which you are looking to buy.Gas will not create any problem during cooking Pizzas.