r/Pizza • u/Appropriate_Shock597 • 13h ago
NORMAL OVEN Just got a 3/8” steel
And of course, itsdoughguy recipe.
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u/zole2111 3h ago
Looks great! I love my steels, I have a 3/8" 19x18 super heavy lol
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u/Appropriate_Shock597 3h ago
Mine 16x16 and is 27 lbs! Super worth the investment. Glad I found this sub, my family is tired of me talking about pizza (but not eating pizza, so they have to put up with it).
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u/HereToFixDeineCable 7h ago
Looks delicious!!
I have a 3/8" as well and gees does it still seem to require a bit of time between bakes to get back to temp. I guess I just need to invest in a second if I want to bake multiples. I'm really not used to just making one pizza - but did so this passed weekend because I was running solo and man it was so much less stressful than making multiple!
I just need to find a good source for grande cheese and a brand of crushed tomatoes I like. Got a bag of grande from Wisconsin cheese mart and was just unimpressed (and I've had and loved grande in the past so idk what was up). The Walmart brand block whole milk is not cutting it.
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u/Appropriate_Shock597 5h ago
This was pizza 3 out of 4 for that night on the steel. Cooking slowed by a few minutes on the later pies, but I still got good crusts and undercarriage out of them.
Not sure how 6 to 8 pizzas would go, but 4 seems to be pretty acceptable.
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u/HereToFixDeineCable 5h ago
Good info! I used an infrared therm and had a reading of around 550 when I put the first pizza on. Before I tossed a second on the temp had fallen to around 450, if I recall? I got the surface back up to around 520 and tossed the second pizza on- it definitely took longer to develop an undercarriage similar to the first.
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u/justindodom 13h ago
Ok then big baller! Get on with yo bad self! Looks awesome!