Has anyone ever made a pizza stone from slab or even on the wheel? Attached is what I’m currently workin with and am probably slowly dying from fake metal poisoning yet I refuse to stop eating pizza obviously.
Everything I’m reading mentions a raku clay but doesn’t speak much to the firing. I’m assuming it shouldn’t be glazed but would that make it not food safe?
I was speaking with Austin @Kasper last week about pizza stones versus pizza steel plates. He swears by the steel plates and hopefully he will chime in here.
Hi Anna, I am a fellow home pizza maker. I have found that a pizza steel gives a nicer (crisper, browner) crust than a pizza stone. I’m talking about a big chunk of metal, probably 15lbs. The steel can sit directly under the broiler and get rocket hot. I bought mine, but it would be a super simple metal shop project. I think its 3/8 regular steel. It also has the advantage of adding a bunch of thermal mass to the oven for regular baking.
Ohhhh very interesting! Will dive in further. From one za lover to another, thank you!
Nice peel! That’s on my “to make” list.
I strongly recommend the original baking steel. You need to preheat your oven well over an hour to use it but it works great for my MA style bar pizzas.
