I used 1/4 “ A36 steel from my local metal supply store. They cut it to size 20x24 for my custom oven. I descaled it with vinegar and sanded it to 220 grit until smooth and then seasoned it. It works perfect as a pizza steel in my bbq or I can use it as a flat top. It only cost 55$
Jon, i can't wait for your pizza shop to open. The steel is a very cool idea. I have a 4×4 Piece of steel 3/8 thick and i think that would work also. I make race car suspension brakets out of it but it may get a new purpose! Right On Jon!🍕🍕👍🇺🇸Roger
What a great video! I just purchased a nice steel plate about 16x16 and 1/4 inch thick. I am currently soaking it in a bath of vinegar and water to get the mill scale off it. I will be seasoning it similar to the way you did as well!
This video just taught me that I need a torch haha. Edit: your pizza looks great. We need a high school course for seniors where men like you literally just teach kids to do every single thing in this video from cutting and welding to creating an excellent pizza. More valuable than 99% of college courses out there.
Fantastic, thanks for sharing. Have this very afternoon taken delivery of my cut-to-order 6mm thick steel sheet, 14" by 16". Looking forward to sealing it as per your suggestions and giving it a go. I have used an improvised pizza stone- a large ceramic tile, but found whilst it was ok for the first pizza, it needed time to get back up to temperature for successive pizzas. I hear that the pizza steel is much better for repeat pizza orders! Oh, just as an aside, I try to steer away from using aluminium with food wherever possible. If I can't avoid using it, then I am careful not to scratch, cut or etch into it. Its interesting that in Italy now none of the Olive Oil producers use the cast aluminium olive presses. They have become museum pieces. Everyone has now moved to non-aluminium presses.
What a great video! I have a couple questions. Can most ovens handle that kind of weight? I am considering getting a 25 pound pizza steel which I imagine is considerably lighter than the one you made, but I read home oven racks shouldn't have more than 25 (or so) pounds on it. As well, I noticed you welded in penny's, very cool, though I think I read that copper can release toxins after reaching a certain heat, just wanted to get your thoughts on that. Thanks!
First, I would love to re appropriate a piece of steel like that, finding it! I really would like to know how you get that dough so elastic, it alludes me. Great video, thanks!
Good hydration (heavy really, and high protein flour helps) and quality yeast activity. If your yeast doesn't foam up really well while blooming in atleast 15 it's either low quality or dying. Alot of people tend to buy ( or alot of it is sold yeast that's already dying and then folks use it further down the road than they anticipate and the yeast further degrades.
Any harmful materials in the steel or welding rods? I would be worried about lead or other toxic metals that could leech into your food. Obviously most steels are fine, but it's good to be sure for those looking to make a pizza/baking steel. I could be way off here, so please excuse my ignorance, I just thought it was worth mentioning.
If you´re worried about toxic metals you can try to find a manufaturer of steel sheets and ask for a brand new one, have a thorough cleaning of your sheet and season it. A brother of mine knows a steel sheet supplier and I just did that, so I´m waiting to receive it and do just that. I don´t have to worry about toxic materials on the steel, plus it costed me like 13 dollars and saves me the problem of taking all of the rust out of an old sheet.
One thing I've been wondering is, is the seasoning required? Just bought a 12x12 one and I'm worried that if I season it, it will just smoke at any temperature above 450 F. Thoughts?
Is it 500 degrees Celsius or Fahrenheit you preheat the oven with before baking the pizza ? and you use bake convection right? The broil thing at the end of baking, is it to make the bottom more crispy or to speed up the baking of the topping?
As a keen DIY person I purchased a steel near a year ago from my local steel merchants very cheaply , so may I comment on your steel , your gap from side of steel to oven walls is a little close , I have a 2inch clearance around my own steel so I dont need extra top heat .
Ah that cool! I’ve found when I have used a smaller baking steel in the past that I have still used the top heat. Sometimes it depends on the dough. I’ll also use to top heat to heat up the steel when getting ready to put the pizza in. Sounds like you’re getting great results and that’s what counts in the end!! Great pizza! 🙌🍕✨
I'm here because I just snatched up a square piece of scrap steel from the shipyard I'm posted at just for this purpose. But holy crap is it heavy. I'm worried it's going to collapse the rack in my oven or something. Well, we shall see.
I have a steel to cook pizza and it was perfect for a while, but after using it for some time it starts to flake or peel, why is that? It's pretty time consuming to have to fix it constantly, and messy, flakes everywhere.
Does it still have the mill scale on the surface? Soak it overnight in white vinegar then wipe it down, wash it, sand it, wash it again then season it.
@@tubodechumbo8744 Yeah I haven't used it for a while because it's pretty annoying to have to scrape some off after every use. Thanks I will try this. And I didn't know it's called mill scale so I learned that too. :)
Right On Matt! This is some scrap I had leftover from a job. I have a machine shop/ fabrication shop. You can get a piece at your local metal supply. Some will even cut the size you need! Thanks for watching!!
@@rightonpizza I just kept expecting the rack to fail. LOL! I'm figuring a mass of about 14 kilos. It's a great idea. I love my stone but I don't love how long it takes to heat up well.
You can wash it with soap and water, just remember to towel dry it immediately and then give it a quick coat of avocado oil. If you need to clean off anything that's burnt on, use steel wool before wash and dry, then season it again with crisco like in the video. You can store it in the oven when not in use, and even keep it there when cooking, just don't let liquid spill on it, or you have to make sure you dry it right away.
I used 1/4 “ A36 steel from my local metal supply store. They cut it
to size 20x24 for my custom oven. I descaled it with vinegar and sanded it to 220 grit until smooth and then seasoned it.
It works perfect as a pizza steel in my bbq or I can use it as a flat top. It only cost 55$
This is exactly what I am doing, got the raw steel as favor from a contractor I use regularly. Told him we should go in business making these.
Steel actually works better than the stone . It's alot cheaper and can throw it around without breaking it. Cheers
Happy to see that there are more welders who like to cook
Wow! 9.4 on those awesome pizzas! Love the baking steel you did a great job. Can't wait until your Pizza shop is open. =D
Thanks John!! ✨🙌🍕 This steel is awesome! It really holds the heat and won’t crack like a pizza stone! 💔 🙌🍕🍕🍕✨
I can taste the rust
Jon, i can't wait for your pizza shop to open. The steel is a very cool idea. I have a 4×4 Piece of steel 3/8 thick and i think that would work also. I make race car suspension brakets out of it but it may get a new purpose! Right On Jon!🍕🍕👍🇺🇸Roger
Right On Roger! 🙌🍕✨ That 3/8 plate would work perfect! 🍕🍕🍕🔥🔥🔥
@@rightonpizza hi from Spain.. is the steel cast iron or mild steel ? Just to know the type of steel you used ? TIA
What a great video! I just purchased a nice steel plate about 16x16 and 1/4 inch thick. I am currently soaking it in a bath of vinegar and water to get the mill scale off it. I will be seasoning it similar to the way you did as well!
Very cool and a great tip using the broiler, I will try it! Thanks
Nice idea, great another project on the list.
Very cool Randy! I’m sure you have some plate laying around. It will be cool to see what you make! 🙌🍕🍕🍕🔥🔥
This video just taught me that I need a torch haha.
Edit: your pizza looks great. We need a high school course for seniors where men like you literally just teach kids to do every single thing in this video from cutting and welding to creating an excellent pizza. More valuable than 99% of college courses out there.
Fantastic, thanks for sharing. Have this very afternoon taken delivery of my cut-to-order 6mm thick steel sheet, 14" by 16". Looking forward to sealing it as per your suggestions and giving it a go. I have used an improvised pizza stone- a large ceramic tile, but found whilst it was ok for the first pizza, it needed time to get back up to temperature for successive pizzas. I hear that the pizza steel is much better for repeat pizza orders! Oh, just as an aside, I try to steer away from using aluminium with food wherever possible. If I can't avoid using it, then I am careful not to scratch, cut or etch into it. Its interesting that in Italy now none of the Olive Oil producers use the cast aluminium olive presses. They have become museum pieces. Everyone has now moved to non-aluminium presses.
As a welder m, 9.9 on your oxy ace work. Subbing bc this is my kind of channel. Steel work and pizza. *chefs kiss*
"Right On", txs for sharing...saw the orange tabby cat
Very interesting and very cool idea!, the pizzas look great!! Thanks for sharing..
Somehow a 1/2 plate of steel on two sawhorses has turned into my main workbench, maybe I should start cooking my pizza on it too.
Exactly!! Never mind that workbench, just cut that up and put it in the oven! 🍕✨🍕✨ 🔥
LOL
I'm going to make a baking steel thanks for the video!!
What a great video! I have a couple questions. Can most ovens handle that kind of weight? I am considering getting a 25 pound pizza steel which I imagine is considerably lighter than the one you made, but I read home oven racks shouldn't have more than 25 (or so) pounds on it.
As well, I noticed you welded in penny's, very cool, though I think I read that copper can release toxins after reaching a certain heat, just wanted to get your thoughts on that.
Thanks!
That looked legit! Wow! Now I’m starving!
First, I would love to re appropriate a piece of steel like that, finding it! I really would like to know how you get that dough so elastic, it alludes me. Great video, thanks!
Good hydration (heavy really, and high protein flour helps) and quality yeast activity. If your yeast doesn't foam up really well while blooming in atleast 15 it's either low quality or dying. Alot of people tend to buy ( or alot of it is sold yeast that's already dying and then folks use it further down the road than they anticipate and the yeast further degrades.
I was hitherto unaware of Norm Macdonald's fondness for steelwork.
Any harmful materials in the steel or welding rods? I would be worried about lead or other toxic metals that could leech into your food. Obviously most steels are fine, but it's good to be sure for those looking to make a pizza/baking steel. I could be way off here, so please excuse my ignorance, I just thought it was worth mentioning.
If you´re worried about toxic metals you can try to find a manufaturer of steel sheets and ask for a brand new one, have a thorough cleaning of your sheet and season it. A brother of mine knows a steel sheet supplier and I just did that, so I´m waiting to receive it and do just that. I don´t have to worry about toxic materials on the steel, plus it costed me like 13 dollars and saves me the problem of taking all of the rust out of an old sheet.
One thing I've been wondering is, is the seasoning required? Just bought a 12x12 one and I'm worried that if I season it, it will just smoke at any temperature above 450 F. Thoughts?
Is it 500 degrees Celsius or Fahrenheit you preheat the oven with before baking the pizza ? and you use bake convection right? The broil thing at the end of baking, is it to make the bottom more crispy or to speed up the baking of the topping?
What type of steel is that? Do you have to worry about getting a particular type of steel as it would be heated and used to cook food?
As a keen DIY person I purchased a steel near a year ago from my local steel merchants very cheaply , so may I comment on your steel , your gap from side of steel to oven walls is a little close , I have a 2inch clearance around my own steel so I dont need extra top heat .
Ah that cool! I’ve found when I have used a smaller baking steel in the past that I have still used the top heat. Sometimes it depends on the dough. I’ll also use to top heat to heat up the steel when getting ready to put the pizza in. Sounds like you’re getting great results and that’s what counts in the end!! Great pizza! 🙌🍕✨
Is steel better than the stone?
Very cool
Thanks Frank! 🍕🍕🍕🔥🔥🔥 This 1/2” steel really holds the heat!
Love this..... what type of steel should I look for at a metal shop.... tks
High carbon, just like your skillet.
@@theelviscerator got a local metal shop to make a large thick one for me.....its almost too awesome.
Nice to see a guy wear all the safety gear
I'm here because I just snatched up a square piece of scrap steel from the shipyard I'm posted at just for this purpose. But holy crap is it heavy. I'm worried it's going to collapse the rack in my oven or something. Well, we shall see.
I have a steel to cook pizza and it was perfect for a while, but after using it for some time it starts to flake or peel, why is that? It's pretty time consuming to have to fix it constantly, and messy, flakes everywhere.
Does it still have the mill scale on the surface? Soak it overnight in white vinegar then wipe it down, wash it, sand it, wash it again then season it.
@@tubodechumbo8744 Yeah I haven't used it for a while because it's pretty annoying to have to scrape some off after every use.
Thanks I will try this. And I didn't know it's called mill scale so I learned that too. :)
So nice
Where did you get the steel?
Just keep your eyes open. Its the sort of thing you can find FoC, as people won't give it a 2nd look; its just "rusty garbage".
Right On Matt! This is some scrap I had leftover from a job. I have a machine shop/ fabrication shop. You can get a piece at your local metal supply. Some will even cut the size you need! Thanks for watching!!
nice job!
So dude.... how much does that monster weigh?
Better eat your Wheaties! This is not a steel for the weak! I’ll have to put it on a scale and see what it weighs?!
@@rightonpizza I just kept expecting the rack to fail. LOL! I'm figuring a mass of about 14 kilos. It's a great idea. I love my stone but I don't love how long it takes to heat up well.
How do you keep the rust away? I mean... how do you store it?
Hi Pablo! 🙌😄🍕 It’s best to put a coat of crisco on every so often to keep it from rusting! I put a coat on every few weeks. Just a very light coat.
@@rightonpizza and before use, do you wash it? Or just preheat w the crisco coat on?
@@pabletion you wouldn't need to wash it
You can wash it with soap and water, just remember to towel dry it immediately and then give it a quick coat of avocado oil. If you need to clean off anything that's burnt on, use steel wool before wash and dry, then season it again with crisco like in the video. You can store it in the oven when not in use, and even keep it there when cooking, just don't let liquid spill on it, or you have to make sure you dry it right away.
Now that I've told you that he sounds like Reverend Lovejoy you will never be able to hear it differently. Ned.
Excellent video - thanks!
xlnt work on them pizzas!
Right On Rick!! 🙌🍕 Thanks!!
WHAT !!!!?????????????????????????? No TAYLOR HAM on your pizza. I'm sooooo disappointed in you Jon .......................
❤️❤️❤️🙏🏽
Thanks Carla! 🙌🍕✨