Chefknivestogo Forums

XexoX wrote: ↑Tue Jul 05, 2022 2:32 pm

Bob Z wrote: ↑Tue Jul 05, 2022 1:49 pm You need a stone or steel because you first pre heat your oven with the stone/steel in it, and it retains the 500 degree heat to get your crust going. Since you dont have the benefit of a floor heat source you need one of these for sure. I have a steel, it sure is a hefty thing and Id hate to drop it, and i see it lasting forever vs a stone cracking/breaking getting discolored etc. But many stones are rectangular which means you can put a sheet tray on em and they give you a larger surface to utilize.

Getting a peel, yup def need one of these too. Id go for a metal one vs wood which in my opinion seemed stickier to fresh dough, and metal would be lighter also.
After you get your peel and try it out make sure the pizza isnt stuck to it before you try to load the pizza into the oven!!! Some flour/cornmeal/semolina on bottom of crust helps here. Or if none of those seems to work you can make the pie on top of a piece of parchment paper then slide it in. The paper comes right off after a few minutes in the oven if you want to take it off before the pizza is done.

Thank you Mr. Z. Most helpful. I'll keep you posted.

I do have a stone (well, I had two, but dropped one). I'll try it with the next pizza. If I can get a covered area outside, I might get one of the KettlePizza for the Weber.

billk1002 wrote: ↑Tue Jul 05, 2022 2:44 pm Is there an advantage to using a steel plate over a stone in a convection oven?
Do you find that your crust comes out better if you remove the hot stone/steel from the oven and build your pizza quickly on it vs. building it on the peel?

Bob Z wrote: ↑Tue Jul 05, 2022 5:45 pm For me, I would never take the hot stone or steel out of the oven and make the pizza on it, way too dangerous! You arent going to have much chance to rearrange the dough or stretch it etc when it starts to cook soon as it hits the hot stone. But if you make rectangular pizza
s like i think Joe said he did, thats about the only way you are going to get it done. If you have issues with the dough sticking to the peel try the parchment paper method I mentioned above, works great every time. buy a large two pack of parchment paper at costco. Cooks country had some fancy peel that the dough rolled off of that they liked but I never saw one and it seems kinda gimmicky.

Stone vs steel? I read all the stuff bout better crust with steel so got one, My pizza's seemed a bit better but nothing to crow about.
I make quiche on it now so I dont need to par bake the pie shells first lol. Im agreeing with Ronnie here bout stains etc getting into the porous stone, and then you can always drop it and its over.

gladius wrote: ↑Fri Sep 23, 2022 4:22 pm That has good reviews but I wonder how long the $1000 1800 watt electric oven will last? ...and how long it will take you to pay off the loan for it?

You might be better off getting a KettlePizza and/or a Vortex. I have a Vortex and it concentrates the heat well on the kettle for decent crust cooking on a cast iron griddle. The wood fired smoke gives pizza an excellent taste an electric oven does not duplicate.