[bobflorian]

The "baking steel" required too much maintenance, and rusted to pieces and started dropping rust flakes into my food. The radiant heat effect was very small, and I nearly always burned the bottom of my crusts before the top was charred, even when doming the food.

The sheer amount of fuel you have to put in to get up to temp was absurd too. Having a 900 degree raging fire in my weber kettle sure made me nervous, even for hours after I was done making pizzas.

[basch]

How did you dome the food, if the steel was above the pizza? What burned the pizza, the fire or the steel?

[bobflorian]

Really just brought the pizza off the stone so that the bottom wouldn't burn, and brought it close to the top without touching to get enough radiant "broiling" effect.