Baking Steel Thickness


I'm about to pull the trigger on a baking steel but am trying to decide on thickness: 1/4" vs. 1/2". I understand that the thicker 1/2" version has more thermal mass, but I'm concerned about the weight.

At 30 lbs, will an oven rack be able to support the weight of the stone? I'd hate to have the steel fall on to the lower heating element, especially with a pizza on it.

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Raj Irukulla admin
posted over 2 years ago

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The 1/4 inch works just fine for me. The 1/2 inch is heavy and if your racks aren't the strongest it could very well bow/bend them. The thicker the better when it comes to stone or steels and like I said I have had great results with the 1/4 inch.
Invest in 2 of them, your results will be amazing.

Tony Gemignani admin
posted over 2 years ago

As I live in India and cannot have this shipped, will any mild steel in thickness from 1/4 to 1/2 will work? if so , I can have one cut to my size on laser. Or do we have to go for any special grade of steel for it?
Avi Mutchall
India

- Avninder   about 1 year ago


I think that anything similar to A36 steel would be fine, as that is what most of the pizza steels here in US are using.

The last time I was in India, around 1995, pizza was just getting around in Bangalore, and the cheese tasted weird, compared to the mozzarella available here. I'm sure it is far better now.

M.G. K.
posted about 1 year ago


Hi Avninder, this post might be helpful. It's similar to M.G.K's suggestion to use A36 steel.

http://www.thepizzabible.com/posts/baking-steels-vs-pizza-stones-which-is-better

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Raj Irukulla admin
posted about 1 year ago


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