Best pizza pans & stones according to redditors

Is your stove gas or electric?

What I used to do is build the pizza on a cast iron pizza pan, and then start it on my highest power gas burner. While doing this, I heat the broiler in the oven. Once the bottom of the crust is nice and light brown (it'll keep cooking so don't overdo it) you transfer it to the oven and let the broiler cook the top.

The other option is to convert a weber grill with some kiln shelves and refractory cement into a wood fired oven.

I've also found that the cast iron pan works better than stones in an oven. You heat it to 550 and let it come to temperature, then switch on the broiler to get it even hotter. When you put the pizza on the iron quickly cooks the bottom, and the broiler cooks the top. The iron has a quicker recovery time than a stone if you're cooking more than one pie.

The deal, from my perspective is that it was impossible to get a pizzeria pizza from a home oven, even with the use of a stone. And that is consistent with my long experience. A home oven will typically not go over 550F. A pizza oven can reach to 800F and up, and as anyone with discerning taste will tell you, it makes a world of difference.

Recently though, there was a post here that outlined the technique for baking a pizza under the broiler using a preheated cast Iron pan and I want to tell you. This makes a pizza that compares with any pizzarea pizza. I have made three pizzas so far with this method using my 10 X 15" flat cast iron grill.

The difference in taste is incredible. The increased heat leaves the crust crusty on the outside and bottom, yet a bit chewy underneath. The increased heat will just start to burn the very edges of the crust and impart that "smokey, pizza oven flavor" I am totally hooked on this. I made one for my wife and her sister two night ago and they were like OMG! Good!

The beauty of making your pizza at home is your choice of quality ingredients/ sauces- home made crust is soooo good.

Here are pictures of my cast iron grill, the grill under the broiler, and the finished product.

<a href="http://imgur.com/RAPJy" title="Hosted by imgur.com">http://imgur.com/RAPJy.jpg</a>

<a href="http://imgur.com/7Q9BU" title="Hosted by imgur.com">http://imgur.com/7Q9BU.jpg</a>

<a href="http://imgur.com/Pzld8" title="Hosted by imgur.com">http://imgur.com/Pzld8.jpg</a>

I heated the grill on the stove top to very hot and sprinkled some corn meal on it. I then shaped the crust on a sheet pan sprinked with corn meal. I then slid the crust onto the cast iron. Then I added the sauce and toppings while the bottom was starting to cook.

I am lucky that my broiler is in the actual oven and not underneath as some old ovens are.

I put the pan about 6" under he broiler checking frequently especially the first time. It took about 3 1/2 minutes untol smoke started to whiff off the edges of the crust and some of the toppings. Next time I am going to drop the rack down one notch and broil it longer, just to test the difference. In this case though, the pepperoni, onions and mushrooms were well cooked and he Mozz cheese was bubbling.

It was a eureka moment for me- Maybe that's not something you can get excited about, so be it.

Sooooo, I got curious and started looking around and lo and behold, there are actual 14" cast Iron pizza pans for sale and I ordered one yesterday, since round crusts are far easier to shape than rectangular ones, and I have some other uses in mind for the round cast iron pan.

It weighs 11 lb and you can buy it here:

http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/accessories/B0000E2V3X

Yes the cast Iron is hot to work with but so is every other pot we use.

Hope this is helpful!

Here you go. http://smile.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1425798820&sr=1-1&keywords=pizza+stone

Half the price and twice as useful. Just buy a damn pizza stone if you make your own pizza.

Edit: Check out the price zombie below, you can get this stone for cheap, or other pizza stones for a third the price as this stupid appliance. Pizza is really fucking easy to make. Making dough from scratch and freezing it works awesome.

I use the Lloyds Detroit pan. Amazon also has pre seasoned pans from Detroit Pizza Company for about $10 less, however I cannot attest to the quality. The Lloyds pan is recommended on pizza.com

LloydPans Kitchenware 10 inch by 14 inch by 2.5 inch Detroit Style Pizza Pan, Pre-Seasoned, Stick Resistant, Made in the USA https://www.amazon.com/dp/B01FY5PHIK/ref=cm_sw_r_cp_tai_FqVYAb98S7RGR

Took me a while to figure this out myself.

I am sure there are may techniques that works for others, but this is what works for me.

​

1. Cast Iron > Nonstick pan. I have something like this from Lodge and I love it. Even heat across the surface, and maintains steady heat longer.
   
2. Temperature : between 400-450 F , I use a laser thermometer to confirm as I dont trust my judgement on the right temp :)
   
3. I don't put oil on the pan, you shouldn't have to. This leads to the bottom of the batter layer to slide when you are spreading the dosa batter, leaving the large empty regions you mention. Oil goes over the dosa when its about half done.
   
4. A wad of soaking wet paper towel. use that to wipe the griddle (use tongs) before laying down the batter. This wipes out oil that would have seeped through the previous dosa.
   
5. Flat bottom ladle. This works best for me, as you can just float the ladle in expanding circles over the batter layer to get an even spread.
   
   ​
   
   Again , as I mentioned, this is what works for me. I am sure there are experts that have a simpler method that works for them. It took me a few rounds of trial and error to come up with a method that keeps the guess work out.

What you need for the crust:
3 1/2 cups AP Flour
1/2 cup warm water (105-115 degrees)
1 1/2 T yeast
6 T milk
1/4 cup brown sugar, loosely packed
1/4 stick softened butter

Mix water and yeast together and set aside. Add flour and brown sugar in mixing bowl. Make a well and add the water/yeast mixture and the milk. Mix to combine. Knead the dough with your dough hook or by hand for about 6 minutes. Add more flour if needed. You don't want your dough to be wet.
Cover with plastic wrap and a kitchen towel and place in a warm dark place for about 90 minutes or until doubled in size.

After the 90 minutes, take your softened butter and butter block it in your dough, like you would with puff pastry. (Roll the dough out about 6 inches in diameter, add the butter and spread out. Fold the dough over twice and roll out.) You will want a 14 inch pizza pan (like this: http://www.amazon.com/Chicago-Metallic-Stick-14-Inch-Pizza/dp/B003YKGS4A/ref=sr_1_3?ie=UTF8&qid=1369512518&sr=8-3&keywords=14%22+pizza+pan) Spread the dough out into the pan. I fold over the dough party way over the pan otherwise it slides down and pulls itself into the middle of the pan. Cover and let rest for 30 minutes.

Preheat your oven to 400 degrees. Poke your dough all over with a fork and then par bake your dough for 4 minutes. After that, top. Cheese goes on the bottom to prevent it from burning. You can use as little as a pound of cheese or up to 1 1/2 pounds (I like it cheesy). We make our own sausage. That comes next. (We grind up about 1 1/2 -2 pounds of pork shoulder and season with mustard seed, fennel, garlic salt, onion salt, paprika, salt and pepper. We also cook our sausage before topping. After that, comes the pizza sauce. We also make our own pizza sauce. I like using crushed tomatoes. My husband likes San Marzanos. We cook them with garlic, onions, basil, oregano, salt and pepper.
Put in the oven for about 30 minutes. The crust with brown. I watch the cheese on the very ends until they are bubbling. After it's done, let rest in the pan for about 10 minutes. Remove from pan, cut and eat.

Pan: https://smile.amazon.com/LloydPans-Kitchenware-Detroit-Pre-Seasoned-Resistant/dp/B01FY5PHIK/ref=sr_1_1?ie=UTF8&qid=1526579323&sr=8-1&keywords=detroit+pan&dpID=313RjhSNbxL&preST=_SX300_QL70_&dpSrc=srch

Recipe that I use: https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

Enjoy!

Looks good! I would personally have let mine cook just a tad longer, but I like mine a little crispy. If making pizza is something you really enjoy, I'd suggest getting a pizza stone and a peel. Preheating your oven with the stone in there for a while lets you get the surface really hot, then you drop the pie on there with the peel, and that's how you can get a good crispy bottom. I dunno, that's how my Sicilian cousin taught me to make it. Also, get some basil!

It doesn't go boom when it goes on the floor (or the grill/broiler like some stones) . Also, it transfers heat more quickly, which is good for pizza, but not for croissant, cookies and bread. Also, you need to season it (like a cast iron pan), otherwise it'll rust.

Generally speaking, a good pizza stone (or steel) should have two qualities:

• rough surface (smooth one will trap steam)
  
• at least 1/2 thickness (1/4 for steel, although 3/8 is preferable)
  
  If you want the absolute best pizza, The Original Baking Steel 3/8 is the best choice (for ~110USD).
  
  But since you said affordable, you'll probably like this more (~40USD) - it doesn't transfer heat as quickly as some other stones, but the difference in crust quality won't be noticable, as long as you let it reheat for longer between the pies (about 7 minutes).
  
  But the slower transfer means that it's better for croissants etc, so it's more versatile.

Make your own. Very easy, much tastier, and won't make a mess in your oven.

Dough recipe: http://www.101cookbooks.com/archives/001199.html

Pizza stone: http://www.amazon.com/Old-Stone-Oven-14-Inch-16-Inch/dp/B0000E1FDA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1249390134&sr=8-1

Topping ideas: http://pizzaacasa.com/Pizza.html

This is the one I have and I love it.

Haha, no, you can buy them at places like Walmart and on amazon.com, like this one: http://www.amazon.com/Wilton-2105-0244-Perfect-Results-Ceramic/dp/B006JIGM5O/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463523876&sr=1-1&keywords=pizzastone

I bought the Pizzacraft 14x14 steel and love it. Can't comment on differences in steel thickness. The idea of a steel is that it has very high thermal conductivity - it transfers heat FAST. So it doesn't necessarily need to hold onto heat, meaning thickness isn't that big a factor.

Anyway here's the bottom of one of my last pies.

Here's a profile view, so you can see the thickness of the browned layer

I use the steel on the very bottom rack and a pizza stone 2 notches above that.

• Pan was this LloydPans 10x14 pan.
  
• For the crust, I started with the recipe and method described in post 199 of this excellent thread. After ~3 hours of room temperature rise, I covered it with plastic and put it in the refrigerator for ~24 hour cold ferment. After the cold ferment, I let it rest at room temperature for ~90 minutes before baking.
  
• Baking was @450F on a baking steel. I parbaked the crust without any toppings for maybe 5 minutes.
  
• Cheese was a mix of cubed white cheddar, muenster, smoked mozzarella arranged on top of the par-baked crust, with special care to place cheese cubes around the edge to create that glorious brownness. Grated pecorino romano went on after the bake.
  
• Sauce tomatoes, garlic, and pepper flakes that simmered while the dough was resting after the cold ferment and while the pizza baked. I sauced the pizza after baking; flavors are much brighter this way.

Cast iron pizzas are the best. I researched pizza stones, but Amazon convinced me to get a Lodge Cast Iron Pizza Pan instead. Best homemade pizza by far. :)

>If you aren't, a 4-5 minute bake could mean either steel plate or aluminum plate

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

• Stove info: https://www.ajmadison.com/cgi-bin/ajmadison/PRG304GH.html
  
  Recommended Plate Thickness? (1/4, 3/8, 1/2 inch?)
  
  Are there any best bang for buck plates that I should consider? OR is best DIY?
  
  
• Nerdchefs Steel Plate - .25 - https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW/ref=lp_9453142011_1_1?srs=9453142011&ie=UTF8&qid=1549303763&sr=8-1
  
• Lodge Cast Iron - Pizza Pan - https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X
  
• Baking Steel -.25 https://www.amazon.com/Baking-Steel-Original-Ultra-Conductive/dp/B00N205G22/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1549304615&sr=1-4&keywords=pizza+steel
  
  ​

Amazon. I know it's a sin to actually order stuff off of teh Interwebs instead of physically going to a store, but you can find almost anything there that would be next to impossible to find in most stores -- and you can usually get then at a discounted cost far less than Williams-Sonoma, plus free shipping with Amazon's "super saver shipping." Some of the things I've ordered from there that simply could not be found in a typical store: Bayou Classic 16-quart cast iron dutch oven, Reddit's favorite Victorinox chef's knife, the Lodge "double dutch" oven combo, and two cast iron items that were far less expensive at Amazon than you'd find at Williams-Sonoma -- the Lodge cast iron wok (purchased with a 2010 Xmas gift card) and the Lodge cast iron pizza pan (purchased with a 2011 Xmas gift card).

Lodge makes a 14" cast iron pizza pan that works excellently.

http://www.amazon.com/Winware-16-Inch-Seamless-Aluminum-Screen/dp/B001CI8VHS/ref=sr_1_1?ie=UTF8&qid=1419001303&sr=8-1&keywords=pizza+screen

If anyone wants to give this a try, I got this kit a couple years ago https://www.amazon.com/Pizzacraft-Grilled-Pizza-Cone-6-Piece/dp/B008BZ9AWK/ref=sr_1_1?ie=UTF8&qid=1468426059&sr=8-1&keywords=pizza+cone+kit

It works, but it's a PITA to try and eat one. Although it's pretty good if you fill it with mac & cheese, but then you're eating pasta and a bunch of dough and you can only eat fat ass foods like that once in a while

http://www.amazon.com/Pizzacraft-Grilled-Pizza-Cone-6-Piece/dp/B008BZ9AWK

Unfortunately, you'll never fully emulate the steam injection of a professional bread baking oven with a home oven. But, there are some great baking stones that you can get (I use these) and with a good spray bottle full of water, you can do pretty well.

Keep in mind, that conventional ovens for the home do not keep temperatures well. If you set it at 475 degrees F, that's only the average temperature. It will likely drop down to about 460 and then get as hot as 485. Professional bread baking ovens, however, will usually only differ by plus or minus 5 degrees.

Bread baking ovens are extremely specialized. Even professional, all purpose deck ovens (often used as pizza ovens) aren't even optimized for bread baking because of the lack of steam injection and their inability to hold in moisture. I'll always say that bread baking comes down to being a manager of variables, and having the right tools, such as a quality oven, to produce a consistent product is definitely a big part of that.

1. Adjusted the recipe myself from several different sources over a couple years. The only one I can remember that lent to it was a video from Binging with Babish.
   
2. If doing a room temperature rise for 24 hrs, it needs to be punched down about halfway through. But if I'm going for 24 hours I stick it in the fridge and take it out the morning of with no need to punch it down. In my experience, the longer rise has a better taste. Strangely enough, the texture is a little better when I make it the morning of and just do a 12 hour rise. This is just anecdotal though, and I'm no professional.
   
3. I got the 1/4" steel. https://www.amazon.com/gp/product/B00JXVNUHW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
   
   Good luck!

I did laugh and upvote the other guy, lol, but you're right, it's a fair question especially if you're new to cooking.

On a somewhat related note, I can make fantastic pizzas on my pizza steel in my oven. Takes about 8 minutes. Here's the steel I have (https://www.amazon.com/Dough-Joe-Baking-Sheet-Samurai-trade/dp/B00LBKWSKS), I've found the key is to preheat the stone for about an hour, then once I put the pie in, I turn it to broil. Basically, the stone is cooking the pizza so the broil just needs to brown the top.

If you have any other questions, feel free to ask! :D

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

The classic is a Lloyd 10x14. Check it on Amazon.

LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized https://www.amazon.com/dp/B01FY5PHIK/ref=cm_sw_r_cp_apa_i_UfWHDbC33992M

My boy Lloyd 10x14

https://www.amazon.com/gp/aw/d/B01FY5PHIK/ref=pd_aw_fbt_79_img_3/146-7554308-6147626?ie=UTF8&psc=1&refRID=24YPC5CSNB0QVQWCNRQF

http://www.williams-sonoma.com/products/baking-and-pizza-stone/

http://www.bedbathandbeyond.com/product.asp?SKU=11932509

http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW

http://www.cooking.com/products/shprodde.asp?SKU=239027&CCAID=CKSCFRGOOG&mr:trackingCode=9BA9A648-DB54-E011-AD03-001B2163195C&mr:referralID=NA

I have this Link and it has been holding up great for two years. I haven't used the other brands mentioned in the post so I don't know how well it stands up.

This is where a Lodge Pizza Pan and a grill come in handy. Doing this inside will make a heck of a mess as the rendered beef fat splatters and smokes.

https://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X/ref=sr_1_3?ie=UTF8&qid=1517824595&sr=8-3&keywords=cast+iron+pizza

Cast iron pizza pan. Will last forever if you care for it.

I bought this. Worth every damn penny.

I was posting this up last year for people come xmas time. Hopefully it helps depending on what she likes to bake.

Bread:

• A really nice lame 1
  
• Bannetons 1
  
• A couche 1
  
• Large dutch oven
  
• Pizza stone 1
  
• Peel 1
  
  Cookies:
  
  
• Kopykake (Note buying it new is pricey but these can sometimes be found used for $50 and still in nearly mint condition!)
  
• This awesome cookie sheet 1
  
  Cake:
  
  
• Silicon molds 1
  
• Ring molds 1
  
• Acetate
  
• Airbrush
  
• Portion marker 1
  
  General kitchen stuff:
  
  
• Whetstones
  
• Glass mixing bowls
  
• Really nice rolling pin
  
• Chef knife
  
• Bread knife
  
• Kitchen scale
  
• Cookbooks!! (Textbooks are great to!)
  
• Deepfryer
  
• Marble board
  
• Ramekins
  
  Some of the links might be dead, havent really checked
  
  As far as new and fancy things go, there really isn't all that much out there for us bakers. You savory guys get all the fun toys.

This is the one I was looking at. Same brand. I'm looking for a circle stone like I had. What do you think?

https://www.amazon.com/Old-Stone-Oven-Round-16-Inch/dp/B0000E19MW

Edit: just noticed the one you sent was made of "stoneware" and the one I found was "ceramic"

About $200.

$80 for a new 18.5 inch Weber kettle, these can be found used for much less or free.

$45 for a nice quality pizza stone, inexpensive ones tend to crack.

$46 for the propane burner

$10-$15 fire bricks, aluminum foil...

Depends on how much you cook.

I have one of these: (it's at least 3 or 4 years old) http://www.amazon.com/gp/product/B0000E19MW

Don't buy the pampered chef stone. Those things break very easily. Also, get a pizza peel as well, cheap ones can be had at a restraunt supply place or AceMart.

Sure. I use this one. I didn't choose it as it was a gift but it has worked well and also makes great bread. My pizza crust recipe can double as a bread recipe. Here's the stone http://www.amazon.com/gp/aw/d/B0000E19MW/ref=mp_s_a_1_3?qid=1426110572&sr=8-3&keywords=pizza+stone&pi=AC_SX200_QL40&dpPl=1&dpID=41JEJM7BVWL&ref=plSrch



Here's a pic of a pizza crust dough ball cooked as bread instead (you cook it as a ball, score the top with a knife and spray with water every 3 mins for the first 9 mins. Cook at 425 for 50 min) http://imgur.com/3whZ7di

Just a standard 2:1 bread flour/water ratio.

• I make 5 cups of flour
  
  
• Add a tps of salt.
  
  
• Add a tsp of yeast to the water(warm)
  
  
• Sometimes a tea spoon of olive oil in the dough.
  
  
• Run it in the kitchenaid on slow and finish kneading it by hand.
  
  
• Let it rise for ~hour (much longer if it's cold).
  
  
• Get the oven as hot as I can (mine 550)
  
  
• Slap it on the pizza stone (the difference a stone makes in the crust is unbelievable.) Link
  
  
• Take it off when it looks done/can't wait anymore.
  
  
• Wrap the dogs in the rest of the dough
  
  
• Throw some egg wash on there
  
  
• Put them on the stone when the pizza comes out.
  
  I'm still trying to get a better crust. It's pretty good but doesn't have that restaurant pizza taste. I'm thinking of trying 00 flour next time. I still have an issue of overcooking the toppings and undercooking the crust.

I'm going to guess that it's not this one. This states it's only good up to 400 degrees.

I have that exact griddle and it's great. I don't have an oval burner (yet! my new stove is coming this weekend) so it's a little awkward to get the heat right across two burners, and having two hotspots is a little annoying. It's still great, but not optimal.

However, I also bought this lodge 14 inch pan and I may like it better than the griddle, at least if you don't have an oval burner. You get a single hotspot, plenty of room to cook and can move stuff off to the sides to keep it warm while you cook in the center. Preheated right it's a great pizza pan, too. Great purchase!

When I was last looking for a pizza stone, I read reviews and lots of people preferred cast iron pizza pans instead. I bought one and recommend it, and you don't have to worry about it breaking like a stone will. Makes a nice crispy crust.

I have been using a cast iron pizza pan like this, http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1369789770&sr=8-1&keywords=cast+iron+pizza+stone , It works wonders, give it a try if your worried about the stones. I broke a few before I switched to the iron. I pre heat it to 500 and throw some corn meal down to prevent sticking. It works really well.

edit: broke it from dropping it, not preheating and adding cold.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

Probably. I have one and it's pretty great. Can be used for other stuff too.

Check out Lodge's pizza pan:
http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X
I have been using a stone for years, but this pan has given me a consistently better result. Similar concept as the pizza steel.
Edit: There are 209 reviews on Amazon filled with some great information and tips.

https://www.amazon.com/gp/product/B0000E2V3X/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1

Hey all, this is a cross-post. Here's my recipe and process...

Yeast in a jar, mix two teaspoons into cup or so of hot tap water (115 F ish I don't check it just use the hottest) add tablespoon olive oil and tablespoon honey or a pinch of sugar. When it's foamy add to 3 cups of flour with tablespoon of garlic powder (optional) and tablespoon of Italian seasoning (optional) in a large bowl. Stir together with fork then knead it for like 2 minutes adding water if needed until right consistency. Cover bowl and let it rise for about an hour. I put about 2 tablespoons of olive oil on the cold cast iron and spread the dough evenly to the edges. Make pizza - add sauce cheese and toppings. I also melt a tablespoon of butter and mix in a litte garlic powder and brush the outside edge of the crust that's what makes it brown. Cook at 500 F for 18 minutes.

Mine always seems to be nice and brown on the bottom but I read you can just put the cast iron on a hot burner after taking it out of the oven for a minute or two to brown the bottom further if needed.

Link to pan:

https://www.amazon.com/gp/product/B0000E2V3X/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

http://www.amazon.com/Pizzacraft-Grilled-Pizza-Cone-6-Piece/dp/B008BZ9AWK

Here you go.

I've got a pizza stone and a steel. I like them both, but pretty much use just the steel nowadays. Picked up this one from Amazon https://www.amazon.com/gp/product/B00JXVNUHW/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1

BTW, I recently got a pizza steel. I have had good results using it outdoors on my propane-fired grill. It takes a while to heat up, but I can get it to 700F+ for a fast sear, and I don't smoke up the house.

The only downside is a have to wait a couple hours for it to be cool enough to take back inside. I am afraid it would rust if I left it out there. Also, it weighs about 24 lbs.

Wow, that's quite a stove.

Before you buy anything, I'd pick up a $10 infrared thermometer, put a ceramic tile or plate in your oven, pre-heat it for maybe an hour, and confirm how hot your oven actually gets.

I say this because ovens can run a little hot or a little cool. If your oven runs cool, even, say, 5 degrees, I would suggest aluminum.

As far as pricing steel goes, cast iron is 1/8" thick- no good. While I might recommend 3/8" for an oven that reaches 550, if your oven ends up maxing out at 525, then, to hit a 4-5 minute bake, you'll need 1/2" steel.

The best bang for buck for retail 1/2" steel is the Dough Joe steel:

https://www.amazon.com/Dough-Joe-Pizza-Baking-Sheet-EmperorTM-15/dp/B00LBKWSGW

If you live in the Northeast, this is a very good price on unfinished steel:

https://www.ebay.com/itm/1-2-Steel-Pizza-Baking-Plate-1-2-x-16-x-16-5-A36-Steel/322893918588

but as the shipping distance increases, the shipping costs get pretty outrageous.

I didn't mention it above, because it's not quite as critical, but a big part of next level pizza is size. An 18" pizza is better than a 14" one. You have an oven that can accommodate an 18" plate, which is something many NY obsessives dream about. When you get into a 18" plate, though, that's going to be DIY.

DIY really tends to come down to how many calls you want to make, and how much time you want to invest. I've had people tell me that the cheapest steel they could get in their area was $200, and then I made some calls to places in their area and found a steel for considerably less. I'm not saying that every town/city is going to have a source for cheap steel, but 9 times out of 10, the people that give up because the steel is too costly do so prematurely. When there's a will, there's almost always a way.

DO IT! This is the one we put on our registry and got today! Lol I made frozen pizza on it and it was AMAZING! You could probably find one for cheaper but I love that brand- if you look through the page it’s hilarious lol, and they included an amazing note 😂 aaaaand also yes the pizza stone is great haha!

Two of these guys

https://www.amazon.com/gp/product/B01FY5PHIK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

this one..

https://www.amazon.com/gp/product/B01FY5PHIK

A pizza pan with holes like this.

fyi: temperature for dough expansion is important... too hot or too cold and the dough rising will be affected

also temperature of oven is very important... it needs to be at least 500 degrees F (250 to 260 degrees C) it would also be good to invest in pizza stones to ensure a crispy crust

Non-mobile: http://www.amazon.com/dp/B0000E19MW/ref=mp_s_a_1_3?qid=1426110572&sr=8-3&keywords=pizza+stone&pi=AC_SX200_QL40&dpPl=1&dpID=41JEJM7BVWL&ref=plSrch

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

Okay, so the point of most of these things is to increase the rate at which heat can be transferred into your dough and get that pizza cooked as fast as possible. I think that for your standard thin-crust pizza, most people would agree that the faster you can cook the dough, the better it's going to be. Heat it really slowly (say, by taking it out of the Elio's box and baking it at 350 or whatever), and you get soggy, lame pizza. Heat it really quickly, and you get the ideal thin-crust pizza, with a nice airy crust and little charcoaly bits of deliciousness.

The problem is that really good restaurant pizza is cooked at insanely high temperatures (800 ºF, maybe? I don't know) in a wood- or coal-fired oven, which of course you can't do at home. But what you can do is build a reserve of heat in a baking stone or pizza steel, which can then conduct heat into the pizza and get it cooked much faster than you could otherwise. Baking steels retain the most heat and apparently work great, but I think they're a little unwieldy, especially at school. (I wouldn't bother with the regular, thin "pizza pans", perforated or otherwise—I've never read anything good about them.)

Personally, my device of choice is this pizza stone. It's $40 and works just fine. Another option that people will tell you is to go to Home Depot and try to find an "unglazed quarry tile" there. Worth a try if budget is a concern. Either way, they're not as heavy as the steel, so they're easier to store. You can get really good results if you heat them at the top rack at the highest your oven will do, then switch on the broiler (if you have a top-mounted broiler) to heat it even more for the last ten minutes of preheating. Kill the broiler just before adding your pizza.

EDIT: If you want to really make the best of whatever you buy, I suggest this recipe as your starting point. The key step is to let it rise in the fridge for up to five days, which allows all kinds of wonderful flavors to develop. If you don't have a food processor, you can just knead the ingredients by hand into a shaggy ball before putting it in the fridge. You'll have to experiment to get it just so (I cut down to about 1/3 of the yeast because it rose too quickly in my fridge, and also add a little less sugar and oil), but once you dial it in, it'll be better than all but the best pizzeria in town, I gar-on-tee.

I use this one. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone https://www.amazon.com/dp/B0000E1FDA/ref=cm_sw_r_awd_D.Idub0PX1M67

I wrote down the recipe by hand after checking it out from the library, so I can't verify what advise she gives, sorry. Personally, I use a baking stone preheated to 550 (hot as my oven gets, electric oven) for about an hour. I also put in a small stainless steel All-clad frying pan while preheating the stone.

After I put the proofed loaves on the stone, I immediately pour in a cup of boiling water into the pan to generate huge amounts of steam.

Fellow Chicago resident here... The only time I eat deep dish is when tourist friends are in town. Going to whip up my own pizza on the grill tonight on this:

http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_1?ie=UTF8&qid=1405449265&sr=8-1&keywords=pizza+stone

Replying to myself here, nevertheless hoping to get advice from you pizza experts:

Looking at the reviews of this (highly-rated) pizza stone: http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=cm_cr_pr_product_top

a lot of people mention that getting a 12" unglazed quarry stone tile from Home Depot ... FOR LESS THAN A DOLLAR (!!!!) gives almost the exact same results. That's the way to go then, isn't it?

if he's planning on making food at home, you can buy him a pizza stone. there are a dozen makes and models - some better, some worse - most within your budget.

Okay, here we go...

Mandatory items:

• Food processor or stand mixer
  
  
• Baking scale that measures in grams and ounces
  
  
• Baking stone ^1
  
  
• Wood pizza peel ^2
  
  
• Aluminum pizza peel
  
  Notes:
  
  ^1 Most people will swear by a baking steel instead of a ceramic stone. If your budget allows it, a 1/4" thick steel is much better than a stone.
  
  ^2 I linked to a fancy one, but it really makes dismounting your raw pizza onto your hot stone/steel an easy task. There are cheaper wood peels that don't have the canvas conveyor.
  
  Recipes:
  
  For the dough, my favorite is Kenji's. I follow it to the T, weighing out each item in grams, and it's perfect. Honestly, I've only tried two other dough recipes, and the differences between all of them are minor, but Kenji's is the lightest and crispiest, but not too crispy.
  
  For the sauce, I've only tried a couple, but I love u/dopnyc's sauce. I tweak it a little. I use canned whole san marzanos, but only the tomatoes, I omit the juice they're in and the water in the recipe. I blend the whole tomatoes and then add all of the other ingredients. This makes enough for about four 12" pizzas. It will freeze well.
  
  For the cheese, the most important thing is you need whole milk, low-moisture mozz. Avoid pre-shredded anything, the added cellulose prevents proper melting. Avoid skim/part skim, and avoid fresh mozz (the stuff in water). It's kind of hard to find, but at my local grocery store, Kraft sells string cheese called Creamy that works great. It's delicious. However, it doesn't shred well, so I have to freeze it for about 15 min before grating. Now, I'm not saying that string cheese is the best option, it's just my only option at my local store. There are better options sold in a brick. Again, whole milk, low-moisture is the key.
  
  Toppings:
  
  Try to find a log of pepperoni and slice them off yourself. This will usually yield the coveted pepperoni cups once baked, each with their own personal portion of delicious pepperoni grease.
  
  I like Kenji's itallian pizza sausage recipe. It's very flavorful. You can make this with a food processor instead of a meat grinder/stand mixer.
  
  I gotta go for now, but let me know if you're still interested, I can write up some more on technique for dough balling and stretching and baking.

I've gone through a few of those round ones and got a rectangular Old Stone Oven one and it's lasted a few years now. It also fits a larger pizza. I bought it based off a cooks illustrated recommendation.

While not everyone may agree with me, I strongly support a cast iron pan (look on amazon for a 14 or 15 inch one) over pizza stones. In fact, I cook all my pizzas on cast iron (you can check my profile). At worst, a cast iron pan will cook the same as a stone, if not better due to the better thermal conductivity properties of cast iron when compared to that of a cordierite stone. There are many other advantages of cast iron as well. Cast iron will never break like stones commonly do. Cast iron does not look disgusting after use, while stones turn really ugly and disgusting looking. You can cook other stuff on cast iron in the oven or the BBQ, like roasting vegetables etc.

Lodge (More expensive, $40): https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_3?keywords=lodge+pizza&qid=1566423303&s=gateway&sr=8-3

Pizzacraft ($26): https://www.amazon.com/Pizzacraft-Cast-Pizza-14-Inch-Grill/dp/B005IF2Z2S/ref=sr_1_13?keywords=cast+iron+pizza+pan&qid=1566423054&s=gateway&sr=8-13

Edit: If you want more browning, you can add more sugar in your dough and make sure you're cooking at the highest temperature possible.

Edit2: This is what I use primarily, though I do sometimes use the lodge one as well. This is the priciest of the bunch at $55, but it's thicker (about quarter inch thick) with no edges. I didn't originally post this since it seemed like you were looking for a budget friendly option, but I'll include this for completeness: https://www.amazon.com/Victoria-GDL-182-Traditional-Budare-Griddle/dp/B07GKZZMSF/ref=sr_1_6?keywords=victoria+cast+iron&qid=1566431856&s=gateway&sr=8-6

If you're looking to get something new ...

That 400 degree limit is BS. Plenty of people in the questions thread have said they have gotten to 550 just fine.

Noice! I grew up going to Mountain Mike's every weekend and dumping my entire allowance into their TMNT: Turtles in Time arcade game. How's the land of 10,000 lakes treating you?

If you can get the hang of making the dough doing pizza at home is surprisingly easy and cheap. Plus everything tastes better when you make it yourself. Everybody should at least try it at some point.

I got a friend who swears by this cast iron pizza man: https://smile.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X

Personally I prefer a traditional pizza stone because I have bad luck with cast iron: https://smile.amazon.com/Unicook-Ceramic-Grilling-Resistant-Rectangular/dp/B06XGV3RS4/

One of these days I want to step it up and buy a Blackstone propane pizza oven but that's a lot of coin to drop on an outdoor cooking item I'll probably only use a couple times a year.

Yup! This one Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_apa_b7iDAbHG5G3KR

I use this. It allows me to maintain a high temperature in my charcoal grill, but won't crack or break like a typical pizza stone (I have had 2 cheap ones break). I use lump charcoal and can get my grill well over 500 degrees. The only shortcut I sometimes take, is buying fresh dough from my local grocery store in order to save time. Cheaper and tastier than 75% of the pizza places I find here in Minneapolis.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_25?ie=UTF8&qid=1413991783&sr=8-25&keywords=lodge+cast+iron

I have been making pizza for about 5 years with my kamado. Finding the method that works best for you can be tricky (and fun!).

Here's my method: I usually buy dough from a pizza joint. I heat the kamado to about 500F with a heat deflector in place and let it stabilize. Then I put this Lodge cast-iron pizza pan in to heat for 10 minutes before placing the pizza on it. I use parchment paper to help transfer the pizza to the hot pan, then I slide the paper out from under the pizza after a couple minutes. With practice I can now cook the pizza joint's dough better than they can.

Would love to hear your method when you get it dialed in.

DO IT! You won’t regret it! Here’s a link to the one I have :)

Lodge 14 Inch Cast Iron Baking Pan. Pre-Seasoned Round Baking Pan with Dual Loop Handles for Pizza or Baking https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_1L24BbHHTHQVJ

I have switched to cast iron as well (here). I used to use a 3/4" Corderite stone. The cast iron seems to cook a bit faster and preheats in 30 mins vs. 1 hour+ for the Corderite.

While chemical sensitivity is a rare thing that is often overblown (much like gluten), there are people who actually are sensitive.

However I'd ask why not a better induction plate system? If your pots and pans will not work with the induction, are they non stick pans? I'd be much more concerned about chemical outgassing from non stick pans.

I'd suggest a larger inductions surface like this and the use a flat surfaced cast iron griddle

You'll find your induction system is much more flexible if you use a cast iron griddle or pan as an interface with your older equipment. I know a freidn of mine uses this exact system to heat up a huge stainless steel 12 qt pot for canning.

The cast-iron pizza pans do the same thing, and are available now. Lodge makes a great one, Mario Batali has one too, but you end up paying for his name with the higher price.

If you do not have a pizza stone you can also use a cast iron preheated in the oven.

I have a pizza iron in my oven similar to this one.

You dropped it because you didn't have one of these:

http://www.amazon.com/gp/product/B0000E2V3X

Once you use one of these, frozen pizza is never the same again.

I direct fire with my propane burner. I use an Aluminum Pizza Screen with a few DIY legs to keep the bag/grains off the bottom.

I use a really cheap Solar Water Heater Pump to recirculate wort during the mash. I run it with a 12 volt power supply, and I am pushing about 2 gallons per minute.

I make almost everything from scratch but have yet to perfect a pizza crust. We typically buy them premade and then add our own spices, sauces and toppings. Our favorite is Still Riding Pizza which is very close to an authentic thin crust, easy to make and the cheapest crust I've found on the GF market. Our second favorite is Against The Grain and comes in second because it has the taste and texture of a pastry dough (like Croissants) but crispier around the edges. Whatever you make I strongly suggest using either a pizza screen or a pizza stone to improve texture.

I worked in a pizza shop growing up. We used pizza screens. As an adult I make pizza weekly and still use them in my oven. I never cared for the pizza stones. I get the logic but still love my screen and make great pizza with them.

https://www.amazon.com/gp/aw/d/B001CI8VHS/ref=mp_s_a_1_3?ie=UTF8&qid=1517832963&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=pizza+screen&dpPl=1&dpID=51QfrzF11vL&ref=plSrch

You can make good pizza in a sub-500 degree oven. Try Pete-zza's papa john clone. http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217 The nice thing about this recipe is that you don't need a stone and peel and you can make it in a sub-500 deg oven with great results.

You'll need a pizza screen, but you should be able to pick that up for ~$3 at a restaurant supply store. Around here we have GFS Marketplace and that's where I got mine. It looks like this: http://www.amazon.com/gp/product/B001CI8VHS/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000638HNI&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=132K7JRKV0368G553KWM (I mostly use 14", but have a 12" also)

BTW, if you have a self cleaning oven, you can hack it to get up to 900 deg :D

It still looks delicious! I make my own Chicago style out in Utah and people love it. Go and buy this pan, and it will help you with the dough work. If you use the real deep dish guide for a 14" pie it works PERFECTLY!

Chicago Metallic 16124 Professional Non-Stick Deep Dish Pizza Pan,14.25-Inch https://www.amazon.com/dp/B003YKGS4A/ref=cm_sw_r_cp_apa_i_0atODbH5B9V0T

Tell me about pans. Right now I make one pizza on a stone and one in a cast iron frying pan, but I'm thinking about branching out into pans. But I'm not sure what the difference is between all of them.

I like a thicker crust (usually). I was looking at a couple:

This Wilton One although it looks quite shallow.

This Chicago Metallic one looks alright - does anyone have any experience with non-stick pans?

This Starfrit One - what's up with the perforated part? Is it useful?

Any other notes would be helpful too.

This pizza stone is $19.41 and on prime.

You are pretty.

http://www.amazon.com/exec/obidos/ASIN/B008BZ9AWK
http://www.youtube.com/watch?v=5MESLXJCwNA&feature=player_embedded

There are a few good options.

Cordierite. 3/4" gets me a 5 minute bake at 500F with convection, 7 without. I probably wouldn't go thinner than 3/4". A few examples:

http://smile.amazon.com/Dough-Joe%C2%AE-Pizza-Baking-Stone-5-piece/dp/B00GH0R7TY
http://www.axner.com/cordierite-kiln-shelves.aspx


Steel. If you're shooting for a slow bake (5+ minutes) it'll be a little trickier than cordierite. You need an above average broiler for even fast bakes. For example, Kenji had to use a spoon to prop open his oven to keep the broiler from turning off:

http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

Search for spoon.

That might work for you. It didn't for me.

If you go steel I wouldn't go Baking Steel brand. Go locally sourced or Dough-Joe. Dough-Joe is cheaper, they have better customer support, and they had the sense to make their steels square, not rectangular.

Fibrament is another good option. http://bakingstone.com/. As long as you keep your head out of your ass they'll honor their 10 year warranty. That warranty comes at a price though.

Thanks for your quick and thorough response - greatly appreciated!

I'm flip-flopping (pun intended) between an oversized pizza steel and a large paella pan.

• https://www.amazon.ca/PizzaCraft-PC0307-Steel-Baking-Plate/dp/B00JAFTN8G/ref=pd_lpo_vtph_86_tr_t_2?_encoding=UTF8&psc=1&refRID=MZZMANM38W2QZ3BKVX69
  
• https://www.amazon.com/Garcima-32-Inch-Carbon-Steel-Paella/dp/B000QYNSSQ
  
• https://www.homedepot.com/p/pizzacraft-Steel-Baking-Sheet-PC0313/300697056
  
  I agree - heat distribution is going to be the killer. I'm thinking that maybe the BBQ with the lid open?
  
  Thanks again for your input. Cheers!

I bought this .25" steel from amazon after I broke my ceramic pizza stone. I figured I might as well splurge for someone that won't break, and after more research I learned the steel is far superior to ceramic for more reasons than durability. I opted for the .25" model mainly because it is the most manageable weight to deal with.

With my ceramic I only used flower to keep it from sticking, which also worked well on the super hot steel, but for this specific pizza I used cornmeal

I actually used instant grits/polenta that I ground in a mortar and pestle because I did not have cornmeal on hand

3/8 inch is fine, any thicker it might weigh to much for your oven racks and warp them. I bought this one and it’s great.

Not a huge weight difference in between 1/2 and 3/8 (maybe 6-7 pounds) but I was afraid of my oven racks bending or warping. I’ve used it a lot and it stays in my oven and I zero problems with it.

I decided to pony up after the second stone broke. I ended up with the Dough-Joe because I could get it in a 3/8 inch thick size. The 1/2 inch just seemed too heavy and everything I read about them said the thicker the better. And with Prime, I figured I wasn't paying shipping on something close to 30 pounds so I ponied up the extra $10.

Get one. They're great.

It’s an expensive item but well worth it for sure. Just make sure when you research it you get the right steel. I purchased this one but in 3/8 thickness and anything thicker will bend the rack in your oven. It looks like they sold out of this thickness unfortunately but I’m happy with this one. I think I paid $85 for it if I remember correctly. If you go to their website they probably have it. Good luck.

I use a food processor and this NY style dough recipe and my dough is always perfect. I've tried others but they've been subpar in comparison. I like it best after it's been sitting in the fridge for about 2-3 days. Takes a maximum of 50 seconds to put make.

I'd also suggest getting a pizza steel ([here's the one I bought almost 5 years ago](http://www.Dough-Joe.com/ Pizza Steel Baking Sheet The Samurai--15" x 15" x 1/4 https://www.amazon.com/dp/B00LBKWSKS)) which will get you that leopard crust. A steel is superior to a stone because it gets hotter and won't crack so you don't have to baby it. Mine just lives in my oven permanently.

Try the above and please report back!!

hmm just as it normally runs, I think a little over 400. However, I wanted to make pizza one day so I took out all the inside parts and laid my pizza steel right on the fire ( this fits perfectly inside https://www.amazon.com/gp/product/B00LBKWSKS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 ) and I stopped up one of the exhaust vents with tinfoil. Doing that I think I got around 550.

Here is my method, for our semi-weekly pizza parties: I've gotten fancier as I've gone along. That said--the very simplest way to go is to mix the dough by hand and put it on a baking sheet. It will still taste good. You can spend a few hundred dollars to improve it though, but no need to go all-in at once.

1. Prepare your pizza dough, and let it ferment covered with lightly-oiled plastic wrap overnight in the refrigerator. Give room for it to triple in volume. I like Peter Rheinhart's recipe. A long, slow ferment is needed for a complex flavor in the dough.
   
2. Remove at least 2 hours before you want to use it. If this is hard, keep it at 50 degrees at least during the day (I can do this by putting it in my unheated hallway on a cold day, or maybe the basement).
   
3. Preheat your baking stone (or even better-baking steel like this) to 550, or as high as it will go, for 30-60 minutes. Stone needs more like 60 minutes.
   
4. Divide the dough--the recipe above makes 4 pizzas that will just cover my stone. Let it rest a few minutes. If too springy, let rest longer.
   
5. Shape the dough gently with your hands into a circle. Try not to flatten all of the nice rise it has--if you need to use a rolling pin, do it gently. You can put it on a parchment paper. (Or--even better to use a pizza peel, but it take a little practice--this helps.)
   
6. Lightly sauce it, cover with cheese, lightly top-don't get it soggy with too many wet ingredients.
   
7. Place pizza with parchment directly onto the stone. As soon as possible, likely a few minutes in, remove the parchment from the bottom of the pizza. Or--use your peel to place it directly on the steel.
   
   On my pizza steel at 550, this will cook in 5 minutes with no parchment. I have one pizza steel, and one stone, with a double oven. So I cook two pizzas at once--the steel and high heat gives a nice tender crumb with a crisp crust, really comparable to good restaurant pizza. The stone is not quite as fast, and not quite as tender a crust, but still delicious enough that I haven't convinced myself to buy two steels.
   
   A little bit of anchovies is great in the pizza sauce. If you use fresh basil, add it after it comes out of the oven. Pepperoni definitely needs to be on top of the cheese, experiment to see if you like your toppings under the cheese better for other ingredients.

i just got one of these steels. tell me i'm not going to regret getting one thinner than 1/4 inch (i was on a budget)

http://smile.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01

I honestly can't even say what's the best in the last 12 months, but in the last month I got a pizza steel. It's totally transformed my homemade pizza game and is just wonderful.

reddit.com/r/Pizza

In the sidebar is guide to buying pizza steel: https://www.pizzamaking.com/forum/index.php?topic=31267.0

I didn't get it from an online store. I contacted local metal shops and just took the cheapest one. Getting it on amazon would have doubled or tripled the cost. Look at it yourself: I see 15x15x0.25 for $70. I got double thickness, though one square inch shorter, for $40.

Then there's this bullshit which is 0.14 inches thick. Read up at pizzamaking.com why thick metal is necessary.

Assuming you already have a oven

you'll save money in the long run if you do the cost with an initial investment of $55, 35$ pizza steel and $20 pizza peel

Cost of packaged ingredient(Assuming basil is free):

$4 for cheese

$3.49 for centos tamto puree

$6.49 for king arthur bread flour(2270g)

Now for the cost of a one pizza(270g each) not including cost of water and salt:

$0.48 for 133g of flour

$.44 for sauce(1/8 of puree, it usually takes me 8+ pizzas to use the entire can)

.8$ for electricity assuming 5300W/1000w * .15kwh = .8$ 550F @45m-60m baking time

$2 for half cheese, it takes half a mozz for a one pizza

that's a total of $3.72 for a ~12" pizza.

assuming domino's prizes $8 * CA tax(1.08237) - 3.72 = 4.93896 in savings

at this rate it would take only take 11-12 days to get your money back, if you consume one pizza on a daily basis. And this is assuming you didn't buy anything in bulk prices.

Here's what your pizza would look like(these are mine no machine used unlike the guy in the video), no kneading required for the first one; it actually comes out better too. Look up the no knead method or pm I will gladly to ***

https://imgur.com/gallery/GTimP5O

https://i.redd.it/e7n1qp0u0yq21.jpg

EDIT:Price may vary depending on your location. All prices and taxes are relative to bay area CA. Ingredients may also very depending on which method is used to prepare the dough. No sugar was considered, because using sugar is stupid and the bread browns well enough without sugar. No need to bring more sugar into your life.

Sources for pricing:

https://www.amazon.com/Chef-Pomodoro-Aluminum-Foldable-Homemade/dp/B01NBX7GOB/ref=sr_1_1_sspa?keywords=pizza+peel&qid=1554793116&s=gateway&sr=8-1-spons&psc=1https://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q/ref=sr_1_6?keywords=pizza+steel&qid=1554793163&s=gateway&sr=8-6

https://www.instacart.com/products/270974-whole-foods-market-fresh-mozzarella-ball-8-oz

https://www.instacart.com/store/items/item_29690029

https://www.instacart.com/store/items/item_185825888

I bought this one: https://www.amazon.com/gp/product/B00NMLKW6Q/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

And I'm perfectly happy with it.

Awesome! I just ordered the Wooden and Aluminum pizza peel. For the Baking Steel would this one be fine?

When you say to shake it, do you mean to move the wooden peel around a bit after putting on each topping?

Yes, I typically let it rise at room temperature for a few hours. I'll try letting it sit longer once it's rolled.

I'm cooking it at 450 on a Heritage Ceramic Pizza Stone

https://www.amazon.com/Heritage-Black-Ceramic-Pizza-Stone/dp/B00O83CTOK

I have four different mozzarellas i am trying to compare now, so will report back on them. I am shocked that the Cracker Barrel worked well, as it is the least likely one for me to have bought, yet it is in every supermarket.

Yes, I noticed that the colder pizza was much chewier. I vaguely recall when I first got some and posted at pizzamaking.com, some were suggesting mixing with other flours. Are you an advocate of that?

I knew you'd be asking about a plate. I have a very thin steel plate I bought as an experiment and only tried once: Pizzacraft steel plate. It is 14"x22", so is a bit too small for me in depth. It is too wide for my oven except if it is put on the bottom, as the grooves that hold the racks interfere, so I laid it, just over the elements on top of some brackets I laid there. It cooked the pizza way too fast. (I think it was up at 675F or so.)

I also had someone cut some plates, but he never delivered them to me.

Here is a 14 inch comal that would look nice for serving https://www.amazon.com/Home-Complete-HC-5001-Grilling-Durable-Even-Heating-Versatile/dp/B016ILHNS6



I mean that stone you linked looks great. The issue is if you want a single-use versus a multi-use kitchen thing. My kitchen doesn’t have much space so the stone my brother got me is stashed where it isn’t convenient to get out. I leave the comal out on the stove since I use it pretty much every day.

And this is just me but I worry about dropping the stone and I feel more confident about the cast iron. But I am a huge fan of cast iron.

This is a cast iron pan that i picked up on on amazon here.

The two side handle are a little different to get used to, but i love how short the sides are. I have one of the two burner rectangle lodges, but I get cold spots in between the burner spots. Being a circle this seems to heat more evenly.

Finally i prefer this pan because the bottom is completely smooth. I use this on an induction burner occasionally, which you cant do with one of the reversible pans with grates on the bottom.

https://www.amazon.com/dp/B01FY5PHIK/ref=asc_df_B01FY5PHIK5161963/?tag=hyprod-20&creative=394997&creativeASIN=B01FY5PHIK&linkCode=df0&hvadid=167135614232&hvpos=1o1&hvnetw=g&hvrand=8413188251689052494&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=1019250&hvlocphy=9018364&hvtargid=pla-343926152284

No, you definitely wouldn't want to use a cutting board to cook it on. I suppose it's possible to use something like a sheet pan, but I would recommend that if you're serious about making pizza you should consider investing in a pan just for pizza. You can get one for $10 and it's worth the investment. A pizza stone will run around $20 for the cheaper ones.

An alternative could be making a deep dish or a pan pizza in a cast iron skillet! If you have a skillet that can be a great option.

I'd highly recommend either getting a pizza stone or a pizza steel (which I'm dying to try but can't justify purchasing right now). I just don't think you can get the same sort of crust without it. There are pizza pan alternatives you can buy ([like this. I used one previously] (http://www.amazon.com/Cuisinart-AMB-14PP-Classic-Nonstick-Bakeware/dp/B0000D8CAO/ref=sr_1_1?ie=UTF8&qid=1395764701&sr=8-1&keywords=pizza+pan)), but I think it's worth it to buy a stone and peel.

the best thing you can do to bring up the pizza tastiness is to buy a nice pizza tray, that allows the pizza crust to breath.

something like this http://www.amazon.com/Cuisinart-AMB-14PP-Classic-Nonstick-Bakeware/dp/B0000D8CAO/ref=sr_1_1?ie=UTF8&qid=1317583896&sr=8-1

a net design works better but they are much more hard to fined. try getting a job at a domino's and nab one of theirs. =P

+1

Although I wish I got a bigger one than 32 qts, I just accomplished a 15.2 lbs BIAB mash in it with 71% efficiency (5 gallon batch). The only challenge is lifting the heavy bag out of the pot. I let the bag drain over the pot using one of these and it made it fairly easy.

I'm a complete pizza novice but I know how to cook.

I quickly glazed over a guide and it said letting the yeast ferment/sit 24 hours prior to cooking is essential. How essential? Are talking night and day difference of taste?

Secondly, I've been making frozen pizzas off this thing for awhile. Can I successfully cook a home made pizza on this thing? (it's just a stainless steel pizza pan. It conducts heat very well. Good or bad?)
https://www.amazon.com/Cuisinart-AMB-14PP-Classic-Nonstick-Bakeware/dp/B0000D8CAO


Third; altitude should affect cooking time and taste right? I'm by the rocky mountains in Canada and we sit at exactly 1,045 m (3,428 ft) . Will this affect it dramatically?


Fourth : Think it's overkill if I use some expensive (mostly tomato) pasta sauce as my pizza sauce? I hate pizzas with cheapo sauce. But then again I heard I should just make my own?

I plan on making a test run pizza. Just quality dough and no-thrills ingredients. I don't want to waste some expensive ass cheese/sauce on a trial run.

Hugs and cuddles make me feel loved...but when I can't get those words are really important :)
2. I don't think I actually have any add-on items!
3. Here!
4. Affirmation (woo!)
Thank you!!

My fiancee's entire family brews and her dad came up with that one. He originally used a roasting rack (like this) but the BIAB kept catching on the sharp edges. Then he tried a pizza tray (like this) but during the boil it kept lifting off the bottom and it was hard to lift out. Large metal colander did the trick.

We were also concerned about the nonstick materials' effect on the brew.

Creme brûlée

item

Cheesecake all day everyday

Thanks for contest!!!!!!!!!

I've been using the Old Stone Oven round one for about seven years now. I love it! I make large pizzas on it several times a month. I get a nice crispy crust every time. https://www.amazon.com/Old-Stone-Oven-Round-Pizza/dp/B0000E19MW

I've got an Old Stone Pizza stone that's lasted ~4 years. http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW/ref=sr_1_3?ie=UTF8&qid=1371929974&sr=8-3&keywords=pizza+stone

I have wanted a baking steel for a while, so if you're not set on stone, the steel might be the way to go.

You'll be needing a pizza stone and a pizza peel. Use the stone every time you bake pizza, to season it. Even if you're heating up a boxed pizza, use the damn stone.

Next, you want to make sure you're using a good recipe. This is one that I have used. It's damn good. Just follow the directions.

As for sauce, I prefer a white sauces to red, but that's entirely up to you. Find a recipe that you fancy, learn it, and be ready to use it.

As for the rest of the ingredients, I'm not going to tell you to spend a bucketful of money to make a pizza, but better quality ingredients yield better flavor. Keep that in mind.

Just gonna throw this out there:

Dough

Sauce

You'll want one of these too.

Use semolina flour on your peel. Crank that oven all the way, mine goes to 550°. Bake for five minutes. Shockingly good results.

>Looks awesome! Would you please share the dough recipe?

I did.. over here.

>Do you use a stone?

Absolutely. I use this one.

>Any other special techniques?

I'm glad you asked! My whole procedure from front to back is documented in pictures here.

Hope that helps! :)

These placed directly on a propane grill set to high ~ 500F. Preheat them for about 15-20 mins. Place homemade pizza directly on tiles and in about 5-10 mins you have an amazing restaurant quality pizza.

I have a 5+ year old one by Old Stone Oven that looks a bit different but here is the current one: https://www.amazon.com/Old-Stone-Oven-Rectangular-14-5-Inch/dp/B0000E1FDA

I had a few cheaper ones crack on me in my early pizza-making days, but this one has been a champ and is a lot thicker (which equals more heat retention).

Definitely recommend going with a rectangular one opposed to a circle.

good point on the stone. But $20 is not enough for a stone that will last. This is the stone you should get:
http://smile.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_4?ie=UTF8&qid=1449795030&sr=8-4&keywords=pizza+stone

Thanks so much. Here is the link to the stone I used: pizza stone. I had no problems with the shipping--it was packed well.

FYI I use this stone I got an Amazon and I love it. I've only cooked with a steel a few times and find the stone does a better job of drawing the moisture out of the dough to crisp up the outside.

Click Here this one is perfect for pizzas, breads and all things stone worthy. It's large, it's thick and it gets hot. Make sure you preheat the stone for at least 20 mins.

If you can afford a stainless steel plate get that instead. Otherwise this is the best option I've found.

http://www.amazon.com/gp/product/B0000E1FDA

If you can order it, or can find it around you, this one will not crack from spritzing. The ones you have to worry about cracking are the compressed sand stones. I had one of those break on me. This one will actually continue to get harder as you use it. I just leave it in the oven and forget about it.

This is the stone I bought:

https://www.amazon.com/gp/product/B0000E1FDA

When I'm rolling the balls, I'm using the two hand method, tucking in the dough. For this last pizza I actively tried to seal the bottom by rolling the ball on the surface of my counter top. I didn't achieve a perfect seal though.

I usually preheat the oven for 40-50 minutes, until I see the thermometer read 500F. Today it was preheating for an hour and a half at least ( I got distracted kind of forgot I was supposed to be in the kitchen).

www.amazon.com/gp/product/B0000E1FDA

It does depend on what she loves making for the most part, but greaseproof cupcake liners are awesome. You can get some here in some of here---> https://shopsweetsandtreats.com/ favorite colors. The benefit to greaseproof is that the color stays vibrant and doesn't dull down when baked (because it doesn't absorb grease).

Portion scoops in various sizes. I don't have a restaurant supply store by me, so I buy from webstaurantstore.com. This type of place would also be the place to buy stainless steel half-sheet pans. Note that restaurant supply stores are not necessarily the same as baking supply stores. One is geared more toward commercial users (but most sell to residential users), the other is likely a retail store that just stocks items commonly used in baking, but at retail prices.

You said she already has the stand mixer... if it's a Kitchenaid, you could upgrade the flat paddle and the whisk attachments. https://www.amazon.com/KitchenAid-KFE6L-5-5-6-Bowl-Lift-Beater/dp/B006HGZ7AY/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1511341329&sr=1-1&keywords=KitchenAid+Flex+Edge+Beater+for+pro+600+stand+mixerhttps:// and www.amazon.com/KitchenAid-KN211WW-11-Wire-Whip-Bowl-Lift/dp/B000PJ6XGQ/ref=sr_1_3?ie=UTF8&qid=1511340838&sr=8-3&keywords=11+wire+whip+kitchenaid . Make sure you get the one that fits the right model number of the mixer you have (if you, in fact, have a Kitchenaid). These attachments are better because they are more efficient AND are completely dishwasher safe.

You could also get her an extra bowl for the stand mixer. Comes in handy more often than you might think.

Edit: Came back to say that if she's going to bake artisan breads, the best baking "stone" I've ever had isn't stone, it's cast iron. ttps://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1511341833&sr=1-3&keywords=lodge+baking+stone

Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_23fsxbHXSZT86

If you like pizza, you should get a pizza stone! http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1411907978&sr=1-3&keywords=pizza+stone

Lodge actually makes cast iron pizza pans: http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1300292894&sr=8-1

I got this bad boy and I love it. Not only does it make great pizzas but it doubles as a griddle on the stove

I have a cast iron pizza pan and pre heat it and slide a 12" pizza on it, if you got it well over 550F it's only a few minutes for a thin crust, if you want pan pizza use a cast iron skillet and don't preheat it, also toss in a chunk or two of smoke wood, it's awesome. dough is cheap, take a few shots at it in the oven @ 500F first, then when you got it down do in grill.

Just curious, are you cooking in that oven? How hot - 525 max probably? What kind of surface - you using a stone, quarry tiles, screen, pan...? I bet the 18"-er barely fits! :)

I recently got a Lodge 14" cast iron pizza pan, and it works pretty darn good, especially if I kit out the upper rack with tile. Good times. Rock on there, fellow pizza-bro.

* Edit, just saw your other comments about how you use a 23"x18" pizza stone on a grill.

Something like this:

https://www.amazon.com/dp/B0000E2V3X/ref=cm\_sw\_em\_r\_mt\_dp\_U\_m-W3Db7R82W8Q

>So jelly, I would LOVE to try a baking steel.

Any thoughts on a cast-iron pizza pan?

>Lactic acid powder is very difficult to source.

Eh...Google searching yields some good results - eBay auctions even. Can't think it's that hard...

I'll probably buy one of these

where can I get something a bit bigger though..

I don't have an actual recipie handy, but a few key tips:

-If you're gonna google a recipe, just bite the bullet on buying xanthan gum. Its ~$15+ for a small package, but you'll use it a teaspoon at a time and it really is the best thing at its job. Lots of people try to find ways around it, but nothing is really a good substitute.

-Its pretty much gonna be thin-and-crispy crust. If you're aiming for thick, puffy, bread-like 'pan style', I haven't got one to work well yet (but haven't tried much). I prefer thin and crispy anyway though.

-http://www.againstthegraingourmet.com/ actually makes a pretty decent frozen cheese GF pizza. Its nice becausue you can dump your own toppings on to make whatever variety you want.

-They seem to undercook in the middle really easily (including the frozen one above), and are slimy when undercooked. You really need a perforated pan. I think a pizza stone (or pre heated cast iron pan like http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1368297372&sr=1-3&keywords=pizza+stone) would work too, I want to buy that one I linked there.

I use this cast iron pizza pan. All of my pizzas come out great!

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1427207492&sr=1-1&keywords=cast+iron+pizza+pan

You know, there's a third way...

I have this pan, use it in my oven and on my grill and it's the bee's teats. If Captain America had a pizza stone, it'd be this one.

Flipping multiple times will help that issue with burnt edges but no crust in certain spots - as will adding more oil. I use avocado oil. The oil helps to transfer heat; if part of your steak has no crust it's probably because it was not exposed to the same heat as other areas, ie it wasn't touching oil.

Unfortunately it's tough to make 4 steaks at once with one cast iron. If you have access to a grill; I'd suggest a reverse sear finishing on the grill OR I like to use a cast iron pizza pan for multiple steaks.

As for the temperature take several readings from different areas and defer to the lowest. If the issue persists, get a new thermometer.

If you need to get 4 steaks ready, you can always reverse sear in the oven (lowest possible setting for 1-2 hrs depending on thickness), bring them to like 115-120, take them out, sear them quick (one by one), and back in the oven all together to warm them slightly (monitoring temp). Could even broil them for a couple mins right before serving. Regardless, if you're searing them separately, the steaks will be slightly different - but you can minimize that by a super hot, super quick sear while relying on slow heat to cook the inside.

A nice pizza screen

Halloween

Happy! And Thanks!

> How did your great grandmother bake her pizza? Did she use a stone or did she use a pan?

Honestly? I Have no idea. I know the recipe specifies it being 16" in diameter though, so that's why I'm assuming it isn't grandma style. I never saw her bake it, my relationship with her was when she was in her late 80s to early 90s. I just assumed that a stone would be the best way to do this

I'll look in to the steel option as well, thank you.

Would I be able to bake this on just standard aluminum pizza pans? Something like this?

Thank you for the extremely detailed answer

Corn Meal, Parchment or get some pizza screens

Get yourself a pizza screen. You'll never have to worry about your dough sliding off the peel.

[pizza screen] https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_cp_api_RUDyybHFGPH7Q)

>I wish I could pull off the frisbee technique.

I tried it once. Sauce and toppings everywhere. It looked like a crime scene in a pepperoni factory. :)

> I haven't even gotten the method of dough tossing worked out yet, though.

It takes tons of practice. I've made a lot of pizza at home, and my dough-tossing skills are still a bit shaky. Just remember that softer dough is easier to toss, so be careful not to over-knead it. Also, if you buy ready-made dough, be sure to let it sit out to warm up to room temperature. And catch with your knuckles, not your fingertips.

Rolling pin works, too. :)

>When you use the screen, so you leave the pizza on the screen and set the screen + pizza on the stone?

Exactly. Use the screen just like a pan. No need for a peel.

>Would aluminum foil be an acceptable substitute?

You could certainly use it in a pinch, but I wouldn't really recommend it. Foil would offer much less support than a screen, so you'd almost need a peel anyway. Plus, the foil lacks the ventilation provided by the screen. A good pizza screen only costs as much as a couple of rolls of foil anyway, so there's really no reason not to use one.

>Thanks for the tips.

Happy to help.

I use the below pizza stone and pizza screen. Make sure to pre-heat you oven for at least 30 mins at the highest temp possible. Mine goes to 525 and I cook for 12 mins, rotating 180 degrees 6 minutes. And I let the pizza cool on the pizza screen. Made the mistake when I first got one of trying to take the pizza off it right after coming out the oven.

https://www.amazon.com/gp/product/B019EAL2SK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B001CI8VHS/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

Some quick questions:

1. Any tips for freezing dough? My #1 recipe is the Roberta's Pizza Dough Recipe and my #2 is the NYT Pizza Dough Recipe. At what point in the process can I freeze the dough? How long can it last in the freezer? How should it be stored in the freezer? Put it in a freezer bag & get all the air out?
   
2. How long do you think I can freeze store bought pizza dough? Recently I bought premade pizza dough and it was frozen, I kept it frozen a few days and I made it today, it turned out great. If it can last a few days frozen can it last a month?
   
3. I'd love to know how to make a thin crust pizza that ends up looking like this. Does anyone have a dough recipe that can do that? I've never made thin crust before.
   
4. Would this cast-iron pan pizza recipe be considered deep dish?
   
5. So the classic deep dish (Chicago style) pizza isn't very appealing to me but a [deep dish like this] (https://holroyd.files.wordpress.com/2010/07/img_5304.jpg) very much so is assuming that's just dough, pizza sauce, mozzarella cheese and pepperoni. Recipe-wise do you think to make a deep dish pizza like that I would basically just take my go-to pizza dough recipe aka #2 and put it into a deep dish pan, put sauce, lots of cheese and then the pepperoni on? Or are there "deep dish" specific ingredients/techniques for me to use?
   
   Thanks for any help you can give!

https://www.amazon.ca/Chicago-Metallic-16124-14-Inch-Stick/dp/B003YKGS4A/

Pretty good!

this was with http://www.amazon.com/Chicago-Metallic-Stick-14-Inch-Pizza/dp/B003YKGS4A on top of a stone.

>What's your go-to recipe?

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

>What's the easiest way to make pizza if you're just a college student without fancy stones or ovens?

You can make a decent pizza on a cookie sheet, but you can get a stone for $16 or steel for $22.

For the oven, you just need 450 degrees (though 500 or 550 would be even better). Most are capable of that.

>Do you make your own sauce? Or do you store buy? Do you ever experiment with types?

Both. I've only found a couple packaged sauces I enjoy and they're hard to find, so I've been making my own lately. Just lightly blending a can of diced tomatoes with some salt, oregano, basil, etc.

>What's your go-to ratio of crust:sauce:cheese:toppings?

I like a thin crust, medium sauce, and medium to light cheese and toppings. Too much sauce or cheese on a thin crust and it won't get crisp.

A normal baking/cookie sheet should work fine. It might take some fine-tuning of your method for a sheet like that, mostly just adjusting the cooking time or maybe temp. A decent pizza stone is pretty cheap.

OMG. Get one, like today! Here's a 15" stone, from Amazon.

This is the one I have. Works great for me, and the handle is nice. I never wash mine, just rinse it after use. You will wonder how you got by without it.

I found a pizza cone kit. Here is a demo for how it works

If anyone is interested in this. 25 bucks on Amazon.

They're from a company called Dough Joe, specifically for bread/pizzas.
Link

I use mine frequently. I had one of the thin cheap ones, and it basically lives in the oven. Then I got a set of these bad boys which get used every time I make pizza or bread. I usually make bread a couple times a week and do pizza once every few weeks.

I couldn't bring myself to use Altons bricks/masonry tiles thing because I just don't trust the material they're made of to not outgas something horrible.

I think it was this one, bit thin I'm guessing?

https://www.amazon.com/Pizzacraft-Steel-Baking-Plate-Round/dp/B00JAFTN8G

I think I'll look to get the aluminum when I can.

I'm still wondering why this batch felt so much different though, when kneeding and later shaping. Is it likely to just be a small miscalculation in water, or perhaps I didn't knees it well enough?

Not what you're looking for, but I've managed really well with an off the rack steel from amazon + broiler. No floppy pizzas in my household.

This is the $30 steel I have. There are thicker ones but this is the only one that would fit in my countertop oven: https://www.amazon.com/gp/product/B00JAFTN8G/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

The steel really makes a huge improvement over the baking stone for getting some nice spotting on the bottom. I wish I would have bought one sooner. I got this one:
http://www.amazon.com/gp/product/B00LBKWSGW/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I could have bought a piece of steel at the local steel place for $35 that was the same size, but I didn't feel like cleaning off all of the crap from it and softening the edges. I just wanted to use it.

It's on amazon!

Something like this: http://www.amazon.com/dp/B00N205G22/?tag=cioequippilot-20

Stone
Heritage Black Ceramic Pizza Stone and Pizza Cutter Wheel - Baking Stones for Oven, Grill & BBQ - Non Stain https://www.amazon.com/dp/B00O83CTOK/ref=cm_sw_r_cp_api_i_1LCBCb4BRMS34
Steel
Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") https://www.amazon.com/dp/B00N205G22/ref=cm_sw_r_cp_api_i_UMCBCbXGSBD08

Is this steel thick enough, or should I look for one like this?

I currently have a stone but like the stone on top theory...

This one:  https://www.amazon.com/gp/product/B00NMLKW6Q/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1

I try but my oven is shit and broil means nothing. The heat is coming from the burners in the bottom no matter what.

Has anyone tried one of these?

Some thoughts. It seems that you put the pizza in the oven for too long, at a not high enough temperature. Home ovens don’t get as hot as wood fired ovens can, but if you get a pizza stone, you can very cheaply solve that problem.

Instructions on how to use a pizza stone, and other good tips: https://www.silviocicchi.com/pizzachef/quale-temperatura-cuocere-la-pizza/?lang=en

I also suspect you will get better results if you use Caputo 00 Pizzeria flour. Explanation here.

Currently using Pizzacraft's 22x14 steel:

https://smile.amazon.com/Pizzacraft-Rectangular-Baking-Kitchen-Barbeque/dp/B00RWSYBDA

Once my stone breaks though I'll most likely get a thicker 2nd steel and move the pizzacraft one to the top rack.

Found Here

https://www.amazon.com/dp/B01FY5PHIK/ref=as_at?creativeASIN=B01FY5PHIK&linkCode=w61&imprToken=l5KxLoYrdz8IoLsxzVd0qQ&slotNum=8&tag=serieats-20

I followed these recipes which recommended the aforementioned pan

https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html

https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

Amazon!

https://www.amazon.com/gp/product/B01FY5PHIK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

this is the pan I got. I love it though I have washed it once or twice with soap...perhaps I should not be doing that anymore. Thanks for the heads up

Is this serious or sarcastic? I can't tell. But yeah, they do. Here's one with handles on it. I just have the plain circle ones without handles.

This one isn't too expensive.

Bought this one:

Pizzacraft PC0313 Rectangular... https://www.amazon.com/dp/B00RWSYBDA?ref=ppx_pop_mob_ap_share

And yes, had a broiler but used a convection roast at 500°. Only took about 8 minutes