Reddit mentions of NerdChef Steel Stone - High-Performance Baking Surface for Pizza (14.5"x16" x1/4") - (.25" Thick - Standard)

1. Adjusted the recipe myself from several different sources over a couple years. The only one I can remember that lent to it was a video from Binging with Babish.
   
2. If doing a room temperature rise for 24 hrs, it needs to be punched down about halfway through. But if I'm going for 24 hours I stick it in the fridge and take it out the morning of with no need to punch it down. In my experience, the longer rise has a better taste. Strangely enough, the texture is a little better when I make it the morning of and just do a 12 hour rise. This is just anecdotal though, and I'm no professional.
   
3. I got the 1/4" steel. https://www.amazon.com/gp/product/B00JXVNUHW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
   
   Good luck!

>If you aren't, a 4-5 minute bake could mean either steel plate or aluminum plate

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

• Stove info: https://www.ajmadison.com/cgi-bin/ajmadison/PRG304GH.html
  
  Recommended Plate Thickness? (1/4, 3/8, 1/2 inch?)
  
  Are there any best bang for buck plates that I should consider? OR is best DIY?
  
  
• Nerdchefs Steel Plate - .25 - https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW/ref=lp_9453142011_1_1?srs=9453142011&ie=UTF8&qid=1549303763&sr=8-1
  
• Lodge Cast Iron - Pizza Pan - https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X
  
• Baking Steel -.25 https://www.amazon.com/Baking-Steel-Original-Ultra-Conductive/dp/B00N205G22/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1549304615&sr=1-4&keywords=pizza+steel
  
  ​

I've got a pizza stone and a steel. I like them both, but pretty much use just the steel nowadays. Picked up this one from Amazon https://www.amazon.com/gp/product/B00JXVNUHW/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1

I bought this .25" steel from amazon after I broke my ceramic pizza stone. I figured I might as well splurge for someone that won't break, and after more research I learned the steel is far superior to ceramic for more reasons than durability. I opted for the .25" model mainly because it is the most manageable weight to deal with.

With my ceramic I only used flower to keep it from sticking, which also worked well on the super hot steel, but for this specific pizza I used cornmeal

I actually used instant grits/polenta that I ground in a mortar and pestle because I did not have cornmeal on hand