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Posted on 4/9/13 at 8:45 pm to fatboydave
Here's a pic of my Sunday baking steel pie, topped with tomato passata, coppa, and a few capers and Pecorino cheese.
Posted on 4/9/13 at 8:55 pm to hungryone
looks great
Posted on 4/9/13 at 9:03 pm to hungryone
What do you fine folks think of pizza stones?
Posted on 4/9/13 at 9:09 pm to urinetrouble
Stones are okay, but steel is better. A pie on a preheated stone will still take 5-8 minutes to cook....whereas a steel will get hotter and the same pie cooks in 2-4 minutes. The speed is important to the crisp tender crust....bad cardboardy, hard homemade pizza crust results from longer cooking at lower temps.
Posted on 4/10/13 at 12:14 am to hungryone
That's a wonderful looking pizza.
Posted on 4/10/13 at 8:39 am to Gris Gris
quote:
Anyone Have Baking Steel for Pizza?
Those pizza's do look pretty damn good.
Roughly how much does a nice pizza steel cost?
ETA: Do you run any risk with your oven leaving the broiler on for over 10 minutes?
This post was edited on 4/10/13 at 9:04 am
Posted on 4/10/13 at 8:55 am to Oenophile Brah
I got the kettle pizza insert for my Weber grill. The last pizza i cooked was done in less than 3 minutes. I have been very happy with the product after figuring how much wood and charcoal to add.
Posted on 4/10/13 at 9:05 am to OLE War skull
www.bakingsteel.com
$79, delivered to your door, for the 1/4" version (weighs 15 lbs).
The 1/2" version, which is too heavy for my oven rack, is $110 (but it weighs 30 lbs).
The kettle pizza insert is a nifty tool. I tried for a long time to perfect my BGE pizza, then I got a baking steel and realized that turning on the oven and broiler could give me superior results without a charcoal fire.
$79, delivered to your door, for the 1/4" version (weighs 15 lbs).
The 1/2" version, which is too heavy for my oven rack, is $110 (but it weighs 30 lbs).
The kettle pizza insert is a nifty tool. I tried for a long time to perfect my BGE pizza, then I got a baking steel and realized that turning on the oven and broiler could give me superior results without a charcoal fire.
Posted on 4/10/13 at 9:08 am to Oenophile Brah
No. Your oven is a tool engineered to keep heat inside a contained area. Have made pizzas with this method where broiler has stayed on for 45 minutes to an hour, no problem.
Posted on 4/10/13 at 9:09 am to OLE War skull
quote:
Posted by OLE War skull
How good are you at metal work? Call a metal shop and ask for a 15x19, or whatever will fit in your oven. You might have to finish up the edges, but a lot of time they will do it for you.
Posted on 4/10/13 at 9:15 am to fightin tigers
quote:I thought I did when I told you I wanted one.
Call a metal shop and ask for a 15x19
Posted on 4/10/13 at 9:36 am to Neauxla
I haven't forgot, brah. Im working on it.
Posted on 4/10/13 at 9:58 am to BlackenedOut
quote:
BlackenedOut
Thanks, wanted to make sure I don't destroy my oven over a pizza.
Posted on 4/10/13 at 9:58 am to Oenophile Brah
If you destroy your oven, I'll gladly file suit on your behalf. It would be a very tall order.
Posted on 4/10/13 at 10:04 am to BlackenedOut
BlackenedOut, do you have the 1/4" or 1/2" model?
Posted on 4/10/13 at 10:05 am to Politiceaux
Quarter inch. Its really all you need. More than anything it is the technique combined with the tool. (the heating the steel at 550 for 45 minutes, then switching to broil).
Posted on 4/10/13 at 10:06 am to BlackenedOut
Great. Thanks.
Posted on 4/10/13 at 10:11 am to BlackenedOut
I wonder if Ancora would sell their dough?
What would be a good price for a pizza dough from a pizzeria?
What would be a good price for a pizza dough from a pizzeria?
This post was edited on 4/10/13 at 10:35 am
Posted on 4/10/13 at 10:13 am to urinetrouble
quote:
What do you fine folks think of pizza stones?
I've got one for my Primo. Theres a learning curve to using it. My first few efforts turned out pretty poorly. When you are cooking at 500 degrees a minutes time is the difference between a perfectly done and horrifically burnt pizza.
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