Pizzacraft PC0308 Square Steel Baking Plate for ...
Baking plate work in two ways: They’re an alternative to your baking stone, and they can also be used at the same time as a baking stone. Steels are great for pizza, bread, pastries or any other baked goods. They eliminate hot spots while cooking, and produce uniformly browned crust. Two suggested methods for cooking
(as of April 20, 2020 5:42 am GMT+0000 - Details)
Baking plate work in two ways: They’re an alternative to your baking stone, and they can also be used at the same time as a baking stone. Steels are great for pizza, bread, pastries or any other baked goods. They eliminate hot spots while cooking, and produce uniformly browned crust.
Two suggested methods for cooking with a pizza steel are: Steel and stone: Place a steel baking plate with pizza on it on the bottom oven rack while positioning a pizza stone on the top rack a few inches above to achieve perfectly crisp crust. Radiant heat from the stone will help to brown the top crust and cook the toppings like the elevated ambient heat of a pizza oven. Steel and broiler: Place pizza steel on a rack positioned directly below the broiler of your oven. The pizza steel will achieve a perfectly crisp crust, while direct heat from the broiler will brown the top crust and cook the toppings.
A Baking plate is optimal because metal conducts heat better than stone and it stores more heat than stone – both key characteristics in creating a pizza that cooks up light and crisp. In a 500 F oven, a Baking plate will stabilize at around 450 F due to the steel’s radiative properties. It gives constant heat even as it absorbs it. That means it stabilizes at a temperature that’s slightly cooler than the air around it. However, it is better at transferring energy to food placed on top of it.
HOW TO USE: Pre-heat the Baking plate in the oven for 45 minutes to one hour. Place uncooked pizza in the middle of the Baking plate and proceed to cook your pizza according to the instructions of your pizza recipe. For best results, we recommend that you pre-heat your oven and steel at 500-550F, then cook your pizza for about eight minutes. Keep an eye on your food to reduce the chance of a burnt crust.
CARE: Hand wash with warm water, and immediately dry. Allowing the steel to remain wet will shorten its life and could contribute to rusting. Do not use soap to clean. Washing with soap will require the steel to be re-seasoned. Occasionally rub oil on steel to maintain seasoning. A pizza steel does require the same kind of care that one would give to cast iron.
CAUTION: Steel plate will get hot. Use oven mitt or glove when handling. We do not recommend using a steel on the grill. It is harder to control temperature on a grill, which means your steel could overheat quickly.
- Steel is the preferred material for a baking plate – it holds and conducts heat better than stone
- Ideal for home made or frozen pizza – crispy crust every time
- Use with a pizza stone on rack above for true pizza oven results from your own kitchen
- Use to bake breads, pastries, assorted baked treats
- Durable steel is easy to clean and will not stain like a baking stone
HOW TO AVOID RUST!! great steel if you like thin and crispy crust.Alot of people on here complain of rust… It’s bare naked steel people. If you don’t season it, it’ll rust.Just clean it with warm water and soap when you get it. Towel it dry.apply high smoke point oil (flax seed, canola) using a paper towel. Thin layer.place in an oven set at 400F, for an hour. at the end of the hour, just turn the oven off, and leave the steel in there.wait for the oven and steel to come…
Need a 6th Star… I honestly don’t get the handful of negative reviews about this item. This thing makes the best pizza I’ve ever made at home and frankly, it if was any thicker it would be too much hassle to use because of the extra weight and the extraordinarily small amount of fault tolerance that exists with the extra heat passed on by the thicker steel. You can walk away from a pizza on this steel and not have a fire in your oven when you get back to the kitchen. As it stands, this steel is the best price,…
Beautiful Pizzas, But One Flaw Itâs thinner than the more expensive pizza steels, but it does the job. Since I received it, Iâve made about 4 pizzas, and have noticed one thing. When I make pizzas, my dough makes 2, so when I throw the pizzas in the oven one at a time, the second pizza is always crispier than the first. This may just be because Iâm not letting it heat up enough (40 min at 550Â°F does seem like enough time, though) and the steel is just hotter so it cooks pizza #2 better since the steel has been in longer, but…