As a cheaper alternative -I recently had some new kitchen worktops fitted and noticed some some spare granite pieces in the van of my installer, he cut me off exactly the same size as the one I already had and it works just as well. Try a kitchen installer or stonemason and negotiate (Like any good Irishman should!)
You might want to try steel plate as an alternative. A place like this might have remnants at a reasonable price. Look for something about 1/4" (6.3mm) thick and sized so it fits in your oven with space to spare on the sides for air flow. I use it to cook my pizzas on in my commercial oven and it works well, plus will never break.
Well, since my inquiry I have been presented with solutions involving steel, stone and granite... so, what are the qualities that these share in common that we need to have for the baking process?
This topic has been discussed many times in the past - As usual it boils down to personal experience/preference and you will get plenty of varying opinions from the members of this site.
With regard to my suggestion of baking stone - I trust you took the time to read the link to the website I provided, which contains the technical specifications as well as the qualities of the product.
You may find it helpful if you try entering "Baking stones" into the site's search facility, and spent some time reading the last few years worth of considered opinions - You will then be in a much better position (Perhaps?) to form a valued judgement as to the relative merits of each type of device and ask informed questions if you see fit.
Yes,I did look at that link sandydog and in fact I have a stone/granite kitchenalia manufacturer just a few minutes from here and so I will make some inquiries there. Thanks to everyone for all of the input, I will get there in the end !
I have one of these and it is great for home use;
http://bakerybits.co.uk/bakery-equipment/baking-stones-and-domes/granite-baking-stone-30cm-by-30cm-and-3cm-thick.html
As a cheaper alternative -I recently had some new kitchen worktops fitted and noticed some some spare granite pieces in the van of my installer, he cut me off exactly the same size as the one I already had and it works just as well. Try a kitchen installer or stonemason and negotiate (Like any good Irishman should!)
Happy baking,
Brian
Firebricks can be used if you would like. They are commonly used for the floor in wood fired ovens.
Would firebricks have the same affect ?
A pizza stone will do the trick if you can get them.
You might want to try steel plate as an alternative. A place like this might have remnants at a reasonable price. Look for something about 1/4" (6.3mm) thick and sized so it fits in your oven with space to spare on the sides for air flow. I use it to cook my pizzas on in my commercial oven and it works well, plus will never break.
-Mark
Well, since my inquiry I have been presented with solutions involving steel, stone and granite... so, what are the qualities that these share in common that we need to have for the baking process?
Flynnboy,
This topic has been discussed many times in the past - As usual it boils down to personal experience/preference and you will get plenty of varying opinions from the members of this site.
With regard to my suggestion of baking stone - I trust you took the time to read the link to the website I provided, which contains the technical specifications as well as the qualities of the product.
You may find it helpful if you try entering "Baking stones" into the site's search facility, and spent some time reading the last few years worth of considered opinions - You will then be in a much better position (Perhaps?) to form a valued judgement as to the relative merits of each type of device and ask informed questions if you see fit.
Happy reading/research,
Brian
Yes,I did look at that link sandydog and in fact I have a stone/granite kitchenalia manufacturer just a few minutes from here and so I will make some inquiries there. Thanks to everyone for all of the input, I will get there in the end !