#2,750 in Kitchen & dining accessories
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Reddit mentions of Dough-Joe Pizza Steel Baking Sheet (3/8-Inch)-The Shogun
Sentiment score: 2
Reddit mentions: 4
We found 4 Reddit mentions of Dough-Joe Pizza Steel Baking Sheet (3/8-Inch)-The Shogun. Here are the top ones.
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- MADE IN USA--15" x 15" x 3/8"--made of carbon steel--pre-seasoned--IMPORTANT you need an average of 1.5" on all sides of your oven. Without enough clearance, your steel will get very hot while your air space above will not be hot enough to adequately cook the ingredients, resulting in badly burned crust.
- 15 inches square gives you larger round pizzas (15") than the traditional 14 x 16, which can only hold a 14-inch round pizza, and has a nearly equal overall space (225 square inches) than the 14 x 16 (224 square inches). Fits perfectly on the Weber 22.5" grill. Pre-seasoned, which is why the dark color. Re-season only as needed. Steel WILL NEVER BREAK, and will last for a lifetime.
- EXTREMELY HEAVY--Actual Weight of the Shogun is about 24 POUNDS.
- Steel pizza stones deliver a huge amount of heat very quickly to your pizza or bread.
- Matte finish surface allows steam to channel away quickly and keeps a nice appearance.
Features:
Specs:
| Color | WWW-CSSJ-0358 |
| Height | 0.38 Inches |
| Length | 16 Inches |
| Number of items | 1 |
| Size | WWW-CSSJ-0358 |
| Weight | 24 Pounds |
| Width | 16 Inches |
BTW, I recently got a pizza steel. I have had good results using it outdoors on my propane-fired grill. It takes a while to heat up, but I can get it to 700F+ for a fast sear, and I don't smoke up the house.
The only downside is a have to wait a couple hours for it to be cool enough to take back inside. I am afraid it would rust if I left it out there. Also, it weighs about 24 lbs.
I decided to pony up after the second stone broke. I ended up with the Dough-Joe because I could get it in a 3/8 inch thick size. The 1/2 inch just seemed too heavy and everything I read about them said the thicker the better. And with Prime, I figured I wasn't paying shipping on something close to 30 pounds so I ponied up the extra $10.
Get one. They're great.
Here's the guide that u/jag65 is referencing:
http://www.pizzamaking.com/forum/index.php?topic=31267.0
Sourcing the steel yourself will cut the price in half.
If you live near Pennsylvania, this is a reasonable deal (shipping increases the further away you are):
https://www.ebay.com/itm/1-2-Steel-Pizza-Baking-Plate-1-2-x-16-x-16-5-A36-Steel/322893918588
You will need to clean and season this, though.
For retail, this is typically the steel that I recommend:
https://www.amazon.com/dp/B00LBKWSGC/
I would make sure you get at least a 3/8" thick steel.
3/8 inch is fine, any thicker it might weigh to much for your oven racks and warp them. I bought this one and it’s great.
Not a huge weight difference in between 1/2 and 3/8 (maybe 6-7 pounds) but I was afraid of my oven racks bending or warping. I’ve used it a lot and it stays in my oven and I zero problems with it.