oneofa_twin t1_jeayejf wrote on March 30, 2023 at 6:17 PM

Any good recs for a pizza steel/stone? Seems like it makes all the difference for that crust

nchiker OP t1_jeaz0kk wrote on March 30, 2023 at 6:21 PM

I wouldn’t say it makes ALL the difference, because you need to get the proper rises and everything per the recipe, but it’s definitely a big part! Without the steel it wouldn’t turn out this nice.

Mine is by Nerdchef, and is 1/4” thick. Needchef may not be around any more, but Baking Steel would be where I’d go if I was in the market. I wouldn’t go any thinner than 1/4”. That thickness will get you a quality pizza for you and the family.

The only reason you’d want to go thicker is if you were making more pizzas than 2 or 3, so it would retain its heat better for multiple pizzas.

oneofa_twin t1_jeazj58 wrote on March 30, 2023 at 6:24 PM

Thank you!