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For those with pizza steels...
Posted on 1/27/16 at 8:17 pm
Posted on 1/27/16 at 8:17 pm
Are you getting any char on the bottom of your pizzas? I'm not. I'm cooking in the oven at 500 degrees after the steel heats up.
What's your dough recipe? Would like to get some char.
What's your dough recipe? Would like to get some char.
5
Posted on 1/27/16 at 8:51 pm to Neauxla
I get char. I cook at 550 using convection roast mode. My steel just came from a local fabrication shop whose owner is a friend of my brother in law.
I use 850 g all purpose flour, 550 g water, 20 g salt, 1 to 1 1/2 teaspoons yeast, and 80 g olive oil. Mix til flour is wet, let sit to autolyze for 15 minutes, knead, then ball and let ferment in refrigerator for 3 days. Then it is pizza time.
You could try putting oven on broil. May get stone even hotter.
I use 850 g all purpose flour, 550 g water, 20 g salt, 1 to 1 1/2 teaspoons yeast, and 80 g olive oil. Mix til flour is wet, let sit to autolyze for 15 minutes, knead, then ball and let ferment in refrigerator for 3 days. Then it is pizza time.
You could try putting oven on broil. May get stone even hotter.
Posted on 1/27/16 at 8:58 pm to ChEgrad
Thanks
Posted on 1/27/16 at 8:59 pm to Neauxla
Put your oven on broil high and leave the door cracked. The broiler will keep going and get the stone hotter.
Posted on 1/28/16 at 6:21 am to Neauxla
Steel needs to be heated well before you cook.....I do 550 for about 45 mins- 1 hr before turning on the broiler for abt 10 mins bed doing the first pie.
Posted on 1/28/16 at 7:38 am to hungryone
I have made only one run of pies with mine, but my approach was preheat to 550, and place steel on rack near top of oven.
As said above, preheat for 45 mins to an hour. Some publication (CI, Serious Eats?) did an experiment with preheat times, and it made a huge difference in the browning of the crust.
I cooked my pizzas about 7.5 minutes. They came out pretty good. The top was done very well, but the crust could have been more spotted/charred. I made a note to maybe lower the rack one notch to see if it will help.
If you get the rack too low, you risk burning the crust before the top is done. Some folks say put the rack in the top of oven, others say bottom, but I think it depends on your oven, crust, and toppings. Experiment.
As said above, preheat for 45 mins to an hour. Some publication (CI, Serious Eats?) did an experiment with preheat times, and it made a huge difference in the browning of the crust.
I cooked my pizzas about 7.5 minutes. They came out pretty good. The top was done very well, but the crust could have been more spotted/charred. I made a note to maybe lower the rack one notch to see if it will help.
If you get the rack too low, you risk burning the crust before the top is done. Some folks say put the rack in the top of oven, others say bottom, but I think it depends on your oven, crust, and toppings. Experiment.
Posted on 1/28/16 at 7:41 am to Neauxla
If your oven is self-cleaning cut the lock latch on the door then cook in clean mode, it will get up to 900 in clean mode, but you can cook for 2-3 minutes at 700 and get better results
Posted on 1/28/16 at 8:45 am to Twenty 49
I think 6-8 inches below the broiling implement is the sweet spot.
And Neauxla, preheat the steel for 45 minutes at 550, not preheat your oven with your steel in it for 45 minutes. 2 very different methods
And Neauxla, preheat the steel for 45 minutes at 550, not preheat your oven with your steel in it for 45 minutes. 2 very different methods
Posted on 1/28/16 at 9:16 am to BlackenedOut
quote:do you do the kick it onto high broil before tossing in your pizza too?
I think 6-8 inches below the broiling implement is the sweet spot.
And Neauxla, preheat the steel for 45 minutes at 550, not preheat your oven with your steel in it for 45 minutes. 2 very different methods
Also, what's your dough recipe?
Posted on 1/28/16 at 9:31 am to Neauxla
Yes.
45 minutes at a steady 550, then 10 minutes prior to go time full broil.
I use the Lahey no knead recipe pizza dough recipe. Its probably googleable but I recall it being something like 500 grams flour, 350 grams water, 2 grams yeast, 17 grams salt.
Hungryone, probably has it tattooed on her forearm but I will check tonight when I go home.
45 minutes at a steady 550, then 10 minutes prior to go time full broil.
I use the Lahey no knead recipe pizza dough recipe. Its probably googleable but I recall it being something like 500 grams flour, 350 grams water, 2 grams yeast, 17 grams salt.
Hungryone, probably has it tattooed on her forearm but I will check tonight when I go home.
Posted on 1/28/16 at 10:07 am to BlackenedOut
quote:
Hungryone, probably has it tattooed on her forearm but I will check tonight when I go home.
If i did, it would be in baker's math (percentages), not grams. Here's what that looks like for Lahey's pizza dough:
flour--100%
yeast--0.2%
salt--3.2% (edited from my previous typo of .32%)
water--70%
Using a percentage formula allows you to scale any baking recipe up or down....you simply start with a given amount of flour & adjust all ingredients accordingly. Such a formula also demonstrates the hydration percentage of the dough--in this case, 70%--which is a common term used by bakers to describe dough. Hydration is a key factor in determining how a dough will perform...when you understand hydration, you can manipulate fermentation times & cooking techniques to get the desired results.
If anyone gives more than a flying sh*t about this stuff, here's a nice article on Baker's Math: LINK
The long, cool rise is the main "trick" of the Lahey dough; it promotes both extensibility and flavor.
This post was edited on 1/28/16 at 10:27 am
Posted on 1/28/16 at 10:13 am to hungryone
quote:
If i did, it would be in baker's math (percentages), not grams. Here's what that looks like for Lahey's pizza dough:
flour--100%
yeast--0.2%
salt--0.32%
water--70%
is the salt 0.32% or 3.2%
from Serious Eats page:
500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water
Posted on 1/28/16 at 10:23 am to hungryone
What no props for getting the formula almost dead on from memory?
Posted on 1/28/16 at 10:26 am to busbeepbeep
quote:
is the salt 0.32% or 3.2%
It's not 0.32%.
Yes, it's 3.2%. I'm going back to edit.
This post was edited on 1/28/16 at 10:27 am
Posted on 1/28/16 at 10:29 am to BlackenedOut
quote:
What no props for getting the formula almost dead on from memory?
How do we know you didn't cheat? Everyone's a whiz w/Google. Seriously now, you bring up another point in support of baker's math: it's a helluva lot easier to remember the percentages/ratios than a fiddly recipe of XXgrams of various things.
Posted on 1/28/16 at 10:32 am to hungryone
I am getting more comfortable with baker's percentages, but the reason I remember Lahey's isnt due to cheating. Its because for about 18 months I had it written on a post it not on my computer and used to look at it a lot.
Posted on 1/28/16 at 1:00 pm to hungryone
Ok if looking to get a 1/4 inch "pizza steel", which of these is recommended?
And do you need to get thicker than 1/4 inch?
I don't eat much bread these days, but my mom makes a lot of homemade dough and I think she could benefit from one of these.
Dough Joe, $62 shipped, 15"x 15"x .25"
Baking Steel, $79 shipped, 16"x 14"x.25"
Nerd Chef, $65 shipped, 16"x 14.5"x.25"
Dough Joe 1/4" = $62
Dough Joe 3/8" = $79
Dough Joe 1/2" = $98
Baking Steel 1/4" = $79
Baking Steel 3/8" = $99
Baking Steel 1/2" = 119
Nerd Chef 1/4" = $65
Nerd Chef 1/2" = $100
And do you need to get thicker than 1/4 inch?
I don't eat much bread these days, but my mom makes a lot of homemade dough and I think she could benefit from one of these.
Dough Joe, $62 shipped, 15"x 15"x .25"
Baking Steel, $79 shipped, 16"x 14"x.25"
Nerd Chef, $65 shipped, 16"x 14.5"x.25"
Dough Joe 1/4" = $62
Dough Joe 3/8" = $79
Dough Joe 1/2" = $98
Baking Steel 1/4" = $79
Baking Steel 3/8" = $99
Baking Steel 1/2" = 119
Nerd Chef 1/4" = $65
Nerd Chef 1/2" = $100
This post was edited on 1/28/16 at 1:10 pm
Posted on 1/28/16 at 1:14 pm to busbeepbeep
quote:
Ok if looking to get a 1/4 inch "pizza steel", which of these is recommended?
And do you need to get thicker than 1/4 inch?
I don't eat much bread these days, but my mom makes a lot of homemade dough and I think she could benefit from one of these.
1/4 inch is fine; thicker is extremely heavy for the average person to transfer in/out of the oven, plus it might damage a less than heavy duty oven rack.
I use it for pizza, but not for hearth loaves. I often steam when making hearth loaves, and steel doesn't like steam. If Moms is baking mostly bread and not pizza, she might like The Fourneau Bread Oven more than a baking steel: [quote]LINK ]
Or, if she's into covered vessel baking (used w/high-hydration loaves that essentially generate their own steam), she might like a 5 qt oval enameled cast iron pot. I bake a bunch of rustic loaves in Le Creuset; they are easily the crustiest, prettiest loaves I can make. Bonus to the LC over the Fourneau--you can use the LC for other cooking tasks. An oval enameled CI pot makes for nice football shaped loaves.
Posted on 5/8/16 at 6:23 pm to Neauxla
Bought my mom a nerd chef 3/8" pizza steel for mothers day. She makes a lot of her own dough, but I'm curious to try the Lahey recipe.
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