Castanet

A36 is what the internet recommended. I believe there are other names for it. I found a local metal shop who cut it in 15min for under $40.

You'll need to soak it in vinegar to get the coating off - then season with oil. It's not tough, just takes time.

Heads up it will be heavy, especially with thicker metal. Thicker is considered better because it will retain more heat.

A36 is food safe but as slootman said, soak in vinegar to remove coating then season prior to using the first time.

Will tests two different methods of baking pizza at home: using a traditional pizza stone and a new baking steel. We discuss the merits of each method and why a sheet of steel anyone can cut themselves makes a great platform for baking crispy thin-crust pizza.

oneh2obabe wrote:A36 is food safe but as slootman said, soak in vinegar to remove coating then season prior to using the first time.

Will tests two different methods of baking pizza at home: using a traditional pizza stone and a new baking steel. We discuss the merits of each method and why a sheet of steel anyone can cut themselves makes a great platform for baking crispy thin-crust pizza.

I'm very interested in getting a "pizza steel".

My reason isn't because the steel will do a better job. I'd be tickled pink if it worked as well.

I've gone through two pizza stones. I'm tired of them breaking.

I've always heated them up fully, followed all the directions, with the exception that the first one broke when my wife took it out of the oven while hot. It didn't last in one piece for more than a few seconds before it was in two pieces.

We then agreed to never take it out until it was cold, the next morning.

The next stone lasted a few months (after maybe 3 nights of cooking pizza), the next morning, the stone, being "stone" cold, was in, again two pieces without even touching it.

We have always been VERY gentle (with the exception of my wife taking the hot stone out of the oven) with our stones.

I checked every kitchen shop in the OK, most looked at me like I had two heads. Chef's Edge knew about them but wasn't interested in carrying them.

I'd love to find one.

Try either one of these places:
Okanagan Stainless Ltd.
778-760-5669
3545 Alcan Rd, Kelowna, BC V1X 7R3

Canadian Restaurant Supply Ltd.
250-979-1442
6-2604 Enterprise Way, Kelowna, BC V1X 7Y5

I'd try Okanagan Stainless first - they can more than likely fabricate a steel for you if there aren't any in stock.

If that fails, head to Amazon.ca - free shipping on orders over $35 and delivered to your door.
https://www.amazon.ca/s/ref=nb_sb_noss_ ... izza+steel

Another suggestion since ^^^^^^^^ stole my idea of CRS^^^^^^^^, maybe try Action Metals or Knox Mountain Metal.

I got mine from metal supermarkets. Mainly because they had an online quote option, and responded by 8AM the next morning - gotta love easy. They got it done right when I showed up. For most shops it'll a quick cut using a brake.
https://www.metalsupermarkets.com/

The key is to make sure you know the dimensions that will work for your oven or bbq, as well as the desired thickness. I did look into amazon but good ones were over $150!

Just buy a real big cast iron skillet, They are cheap an will work great. I suggest CRS. They also have the paddles.

Cheaper still, my son is a Steel Fabricator. I just asked him for one as a Christmas gift.

alanjh595 wrote:Just buy a real big cast iron skillet, They are cheap an will work great. I suggest CRS. They also have the paddles.

Cast iron will make a better pizza than a stone, but still not as good as steel. Chefs Edge carries Lodge cast iron stuff and may have a pizza pan, but I bet it'd be cheaper to get a slab of metal from a metalshop as being discussed.

P.S. Amazon has a lot of pizza steels for $50-60, but those are only 1/8" thick which is too thin to work well. Minimum for a great pizza is 1/4", with 1/2" being ideal but heavier and more expensive.

The ultimate way to make a pizza is to get someone else to make it i.e Panago

The steel one's I looked at on Amazon seem like they are inferior quality.

I don't mind paying more if the quality is there.
And I don't mind heavy steel. A little grunting in the kitchen never hurt anybody.

Regarding pizza stone quality, I think you get what you pay for. Our pizza stone was close to $100. It's heavy.
It's going on 10+ years and we don't baby it.

alanjh595 wrote:Just buy a real big cast iron skillet, They are cheap an will work great. I suggest CRS. They also have the paddles.

I'm gonna try this one from Costco and see how it compares to a stone....


https://www.costco.ca/Lodge-Pro-Logic-C ... -cm-(14-in.)-Pizza-Pan-with-Loop-Handles.product.100361635.html

Wow, guess I'm behind the times;

I just spray a very small shot of cooking oil (Pam) on the shiny side of
a piece of tin-foil.
Place in the oven, put pizza on top.

Remove tinfoil and pizza in one shot when cooked to the desired amount.

Turns out as good as anyone's and clean-up and storage is easy.
Cost is real low.

Let's hope the higher level of aluminum in Alzheimer patients' brains is never attributed to dietary causes....

Really ????

"deleted by poster"

You enjoy your pizza, and I'll continue to enjoy mine...