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re: Anyone Have Baking Steel for Pizza?
Posted on 4/4/13 at 10:53 pm to Rohan2Reed
Posted on 4/4/13 at 10:53 pm to Rohan2Reed
quote:
that's how pizza is supposed to cook
I agree to an extent. I've never tried the pizza shelving in the BGE, that seems interesting. I would assume with cooking at that temp, you would need a very then crust or risk some issues.
1
Posted on 4/4/13 at 10:54 pm to Oenophile Brah
No need to do anything special with the BGE. Just purchase one and you're automatically turned into a world class BBQ expert.
Posted on 4/4/13 at 10:57 pm to hungryone
I've wondered if you were you for a long time. Glad to finally know. Read your posts on some other boards over the years under another name, as well. I like your blog a lot.
Do you make the crust thin?
Do you make the crust thin?
Posted on 4/5/13 at 11:50 am to hungryone
Thank you!
Posted on 4/5/13 at 11:53 am to Gris Gris
This thread has caused me to plan a pizza session Saturday afternoon.
Posted on 4/5/13 at 11:56 am to BlackenedOut
I would appreciate photographs of the results of that session along with any new advice you might think of as you embark on this endeavor. 
Posted on 4/5/13 at 12:13 pm to hungryone
does that mean you have to buy a food scale?
Posted on 4/5/13 at 12:31 pm to BlackenedOut
quote:Please send all thin crust, meaty pizzas in a good sturdy, airtight box.
This thread has caused me to plan a pizza eating Saturday afternoon.
signed,
OG @ General Delivery
Bawcomville, La.
Posted on 4/5/13 at 12:32 pm to Neauxla
The Lahey book has a conversion for cups/tablespoons. But just buy a digital scale. I can promise you if I went through your kitchen there are 5 items are more that are less useful and more expensive than a kitchen scale that you excitedly bought.
Posted on 4/5/13 at 12:41 pm to BlackenedOut
I have one. I don't know where it is because I've never used it, but it's in it's box somewhere.
Posted on 4/6/13 at 6:50 pm to Gris Gris
R&D prototype
Only weights 22.5lbs
Only weights 22.5lbs
Posted on 4/6/13 at 6:56 pm to fightin tigers
I'll take one of those. Thanks.
Posted on 4/6/13 at 6:57 pm to Neauxla
Tried seeing if I could find 1/2" piece, figure 50+lb pan might prove difficult later.
Posted on 4/9/13 at 1:52 pm to BlackenedOut
quote:
This thread has caused me to plan a pizza session Saturday afternoon.
How did it work out? Pics?
Posted on 4/9/13 at 4:06 pm to Gris Gris
Ask around at some of the pizza places, some will sell thier dough by size.
Posted on 4/9/13 at 4:07 pm to bossflossjr
Look for a foccacia bread recipe.
Posted on 4/9/13 at 4:09 pm to Gris Gris
We have a pizza stone. I may have to look into the baking steel though.
Posted on 4/9/13 at 4:21 pm to BlackenedOut
Definitely looks awesome!!!
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