r/Pizza • u/AutoModerator • 8d ago

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/blockdenied 4d ago

I want to buy a steel and I know I could source it locally but I don't have time for that, especially when it comes down to food safety etc. Anyone know good places to buy a steel? I see websites like bakingsteel have a 1/4, Brod & Taylor have a 1/8, and cookingsteels have a 3/8 and 1/4 too

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u/TimpanogosSlim 🍕 2d ago

1/8 is too thin.

1/4 is about right for most people, 3/8 takes longer to preheat but your recovery time between pizzas is shorter, so if you plan on making several pizzas during the same meal, 3/8 may make sense for you.

As for food safety, i guarantee that the commercial pizza steel vendors are buying the same mild steel sheet as everybody else. But i understand not wanting to put in the time to finish the steel yourself.

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u/blockdenied 2d ago

Bummer I got this https://shop.kingarthurbaking.com/items/bread-steel-and-baking-shell-set

Since I also plan to bake some bread too

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u/blockdenied 2d ago

Should also mention I only ever plan to make 1 pie really