# 1/2 inch baking steel?

**URL:** <https://community.anovaculinary.com/t/1-2-inch-baking-steel/31026>\
**Category:** Anova Precision® Oven\
**Created:** [August 27, 2022, 11:10pm UTC](https://community.anovaculinary.com/t/1-2-inch-baking-steel/31026 "2022-08-27T23:10:54Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![whansteen](https://avatars.discourse-cdn.com/v4/letter/w/96bed5/32.png) [@whansteen](https://community.anovaculinary.com/u/whansteen)\
**Post date:** [August 27, 2022, 11:10pm UTC](https://community.anovaculinary.com/t/1-2-inch-baking-steel/31026/1 "2022-08-27T23:10:54Z")

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I was looking at a 1/2 inch baking steel from Etsy, but I’m wondering if it might be too heavy for the Anova oven. Do you think it might damage the oven? I can’t find the weight, but it must be twice the weight of the one from [bakingsteel.com](http://bakingsteel.com).

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**Author:** ![whansteen](https://avatars.discourse-cdn.com/v4/letter/w/96bed5/32.png) [@whansteen](https://community.anovaculinary.com/u/whansteen)\
**Post date:** [August 29, 2022, 8:45pm UTC](https://community.anovaculinary.com/t/1-2-inch-baking-steel/31026/2 "2022-08-29T20:45:56Z")

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I just found out that the 1/2" baking steel weighs about 27 pounds. From what I’ve read, the 1/2" steel bakes pizza in 3 minutes rather than 7 minutes and can bake many pizzas without needing to reheat. Another interesting point I read is that “faster bake = more oven spring = puffier crust = better pizza.”

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**Author:** ![whansteen](https://avatars.discourse-cdn.com/v4/letter/w/96bed5/32.png) [@whansteen](https://community.anovaculinary.com/u/whansteen)\
**Post date:** [September 2, 2022, 6:02pm UTC](https://community.anovaculinary.com/t/1-2-inch-baking-steel/31026/3 "2022-09-02T18:02:36Z")

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I contacted Anova, and they said that the 1/2" baking steel would not damage the oven.