Use this space to cheer the creator along, and talk to your fellow backers.
Have a question?
@Amy, Glad I could help
Thanks, Doc. That explains it. The other pledge prices listed still have shipping to be added, I guess. I'm really looking forward to getting and using this!!
@Doc thanks for jumping in on that one. @Amy, does Doc's explanation help? If still unclear or if you think something is incorrect let me know and we can deep dive on it together.
@Daniel - yes we're on track, see update from last week for some more details. Working hard to try to prepare for and mitigate any unexpected hiccups, but surprises are still a possibility
Maybe you got your total (including shipping) confused with the pre-shipping prices.
@Amy. Super early bird was $119. Early bird was $125.....?
Looking over my pledge, I'm wondering why I paid more as a Super Early Bird backer than the Early Bird backers, who presumably came later and only had 3 backers in that category.
Does August still sound like a reasonable ship time?
See new published update for more information. Thank you all so much for your patience and continued support!
Michael, apologies for not getting back to you, I'll track down your notes personally and make sure I answer any specific questions. In the meantime, the next comment will be a larger update. Thank you so much for your support
Any reason why no one from this company has responded to two of my emails? I think all of your backers would appreciate some updates.
Louis, thanks for the support!! We're looking good on production. We're made right here in the USA. Can't wait to see the naan you create on Pizza Shelf!
I'm very excited to hear about the progress on this project. I think it's a pretty straight forward product. Any concerns with production? Where do you plan on sourcing the stainless steel from? The latter is not so much a concern, more a nice to know piece of info.
I'm excited to get some naan bread in there! This is the first thing I thought of when I heard of this project. It's very hard to recreate the heat of a tandoor oven at home.
Hi Michael - wall height is certainly a balance between reflecting a ton of heat and keeping the baking surface close to the broiler (taller walls wouldn't let you use the top rack in some ovens). We believe we've optimized that balance.
In terms of wear and tear, from our experience the vertical walls do not deteriorate enough to affect performance significantly with regular use over time. Nothing should be touching them while cooking. Mistakes do happen and some cheese or sauce can splatter to the wall, careful maintenance and cleaning of the vertical walls helps the luster endure. The horizontal baking surface actually benefits from the wear-in over time which can help it absorb more heat as slight imperfections arise and the average color of that surface gets darker. Think of it like the improved performance of a cast iron pan over time. While normal wear will happen, we have prototypes 2+ years old that still work like they did on day one. Stainless steel pots and pans are usually made of the same grade stainless (304) that we use and they are a great example where high polish mirror finish can be maintained for years on the non direct contact cooking surfaces.
We haven't budgeted for replacing every unit, as you suggest :) We're confident in the endurance of our product under proper use and maintenance and will look at any exceptions over time on a case by case basis. As with any product a small percentage of defects will happen, we're confident in our quality control but no one is perfect so we'll work with our customers to remedy those exceptional cases. Thank you for your interest, questions, and support of our campaign :)
Anthony, with radiant heat you seem to be suggesting that mirror finish of the Pizza Shelf is really important, and your diagram suggests that the reflective sides are most important. Have you tried the sides being taller for more radiant reflection?
What can you share about the inevitable wear and tear that occurs to the mirror finish that the pizza is sitting on and how important it is with respect to maintaining effectiveness of the Pizza Shelf over the years? I'm concerned about the inevitable deterioration of the mirror finish compromising performance. Although you state you'll replace units with "severe pitting", what level of wear establishes compromise for replacement? Furthermore, your costs surely can't account for indefinite replacement of everyone's Pizza Shelf over the many years to come. Thanks for explaining further.
@Peter thanks for the note! 316 is definitely superior at corrosion resistance but is also more expensive which has price impact. We've beat the heck out of our 304 prototypes over time and are confident that they'll be highly resistant to corrosion over time using it in the manner(s) we suggest in the video and on this page. 304 is very common in the food industry and if anyone experiences severe pitting from using Pizza Shelf how we recommend, we'll certainly replace that unit. Thanks for bringing it up in case anyone else had that question!
@MKS for sure, I'll send you a note and we'll make sure you're all set
Hi Michael, while high conductivity is super helpful in heating with direct surface contact with a heat source, we're dealing with radiant heat in an oven context so it takes a bit longer to heat the environment and Pizza Shelf. Preheating the oven and Pizza Shelf helps keep everything toasty even when opening the door to launch and remove pizzas. You could probably get up to temp more quickly in certain cases but we don't want to over-promise based on the preheat times we've experienced. Thanks for the question!
@Anthony After doing some research about 304 (which you said you will be using lower in the comments) I found that 316 is a much better choice.
"Grade 316 stainless is an austenitic stainless steel alloy with a high chromium and nickel content. Like many steel alloys, it has a continuous use temperature several times higher than most food making processes will ever require (more than 800°C, or 1472°F).
What makes the grade 316 alloy an ideal food grade steel sheet material is the fact that it has a high resistance to acids, alkalis, and chlorides (such as salt). Other austenitic stainless steels, such as grade 304 SS, can experience severe pitting corrosion when exposed to salt, which is often present in food products.
316 makes for great food grade stainless steel containers for nearly any food application."
Can you use 316 stainless steel instead?
I was an early depositor back in 2017 and followed the instructions from the email you sent (don’t select an item just donate). However, I have received any confirmation that my first day contribution plus my deposit will qualify for a first day pizza steel. Can you confirm that over PM or email please.
Anthony, I'm unclear as to why steel, a highly conductive material, takes 50 minutes just to be ready. What happens to your pizza with less time?
Hey Peter! We're doing a complete overhaul of pizzashelf.com! We had set it up to temporarily forward to here but Kickstarter doesn't play nice with iframe forwarding - we'll get something temporary up there ASAP while we build out the full site. Would you be interested in a hosted forum on the site to discuss recipes, techniques, troubleshooting and more? What else would you like to see on our site?
Hi Michael, you are correct that it does take about 50 minutes total preheat time. We kept the door open in the video so you can see what's going on inside. That being said, some ovens cycle the broiler on and off when the door is closed so when making Neapolitan pies, we recommend keeping it cracked for the short time your pizza is in the oven with those ovens. We'll have more on "getting to know your oven" when we ship. Would you all prefer an insert in the box that helps with "getting to know your oven," a YouTube video, or both? Thanks for the feedback! Lastly, Pizza Shelf quickly comes back up to temperature. Generally speaking, by the time you cut your first pizza, prep your next one, and launch it, you'll be good to go.
Where's Anthony? And why doesn't pizzashelf.com work?
In your FAQ, you mention heating up the oven (and Pizza Shelf) for 30 minutes and switching to broil for 15 to 20 minutes before inserting the pizza. You then show the oven door open the whole time. Please clarify further. Are you waiting for up to 50 minutes in order to get the Pizza Shelf to 900 degrees? Then, when the pizza has been inserted onto the Pizza Shelf, are you needing the oven door open? What happens to the Pizza Shelf temperature for the next pizza? Thanks.
Thank you for your honesty. I will be canceling my pledge but wish you luck on the project. I’m sure it will be a smashing success.
Jordan, we're about to do a live steak test over on our Instagram @pizzashelf. One way or the other, should be fun to watch :)
I recently started a journey towards the perfect pizza (@crustworthiness on IG) - with temperature being so important, perhaps a temp gun would be a worthy stretch goal or accessory? Main question, besides the walls, how does this steel compare to Baking Steel in thickness and performance? Is this similar besides the walls?
International backer here. I would really love to have it shipped to Europe, would it be possible ? I am ready to pay more.
Adrian (and Doc - thanks for your reply!), we just haven't had success with a drawer broiler yet and we've tried a bunch of different times. Generally, the distance to the broiler is too great, it's too hard to monitor the pie, and it's difficult to get the pie in and out - especially in. So we don't want to recommend it to anyone else and set false expectations given the difficulties we've had with drawer broilers. I hope we can solve that issue one day but we haven't been able to yet! Thank you for the question and feedback!
Rocker cutter and peel are great suggestions! We identified some manufacturers for both before launch but couldn't get to a good place, we'll rekindle those conversations and work harder!
@Adrian I'm going to go in a hunch and assume it can't be used in the bottom broiler due to the confined space and the high temperature that is being produced. When the Pizza Shelf is used in the larger compartment, the bubble of cooler air surrounding the shelf keeps the temperature from causing damage. But I could be wrong.
+1 I agree with Adrian C. A rocker style pizza cutter would be cool as well.
Just read the FAQs and saw that the pizza shelf is not recommended for broiler in drawers under the oven? Why is that? I would hate to cancel my pledge, but I am sure someone else will be willing to take my spot. Just looking for a bit more information before I cancel. Thanks!!
How about a pizza cutter, rocker blade style as a stretch goal?
@ Mr. Rotio. A pizza peel would be a cool stretch goal. I appreciate your responsiveness and willingness to test backers ideas i.e. finishing a steak. Keep it up.
Thank you everyone for the support, comments, and questions! Please keep it coming :)
Eran - thank you so much for going to those great lengths for your Pizza Shelf! We're not yet satisfied with our shipper's proposed prices for sending 12lb Pizza Shelves overseas but we're working to get it to a good place and hope to open up international shipping at some point in the near future.
Jeremy, are you referring to the orange Pizza Shelf boxes in the video and photos? If so, great news! Every Pizza Shelf will ship in one of those :)
Paul, we considered many designs throughout our iterative prototyping process, including folding walls. One of the difficulties with a hinged product for cooking is that it becomes a place for debris to build up, is hard to clean over time, and is an early failure point when cycling heat often.
International backer here - with some effort I can have the Pizza Shelf shipped to friends in the US and pick it up from there, but please consider offering international shipping! (yes I know it's heavy :)
Excited to test this out! Any chance the slick to-go boxes will be available too?
Any chance you can design the sides to fold down for storage?
We're considering making accessories available. What would you like to see? Love the feedback
What are the stretch goals?
Cliff, thank you so much for the kind words! Glad you have enjoyed your experience thus far and we appreciate your support in bringing Pizza Shelf to the world!
Hey Jordan - we haven't yet tried a steak under the broiler directly on Pizza Shelf. The temps would be excellent for a nice finish sear especially after a nice long sous vide to your doneness liking. Your question has officially made me hungry. My gut reaction is that you'll have a bit of a mess from the fat rendering and ejecting out of the meat. We'll test a few in the next seven days and let you know.
Regarding discoloration - one of the reasons we use 304 stainless is because it has a high tolerance to wear and tear. As long as you take care of your walls and don't beat them up with metal utensils, the luster and performance is maintained. We have a prototype that's over a year old that we have purposefully handled a little less carefully and it still performs to its initial spec. Hope this helps!
Have you done long term tests? What happens if the steel discolors? Wouldn't that, over time, prevent the benefit of reflection.
Have you tried steak in the "pizza" shelf? That would be the perfect temperature to get a New York steakhouse style broil.