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Started By
Message
Anyone Have Baking Steel for Pizza?
Posted on 4/4/13 at 5:47 pm
Posted on 4/4/13 at 5:47 pm
LINK /
I know Blackened Out does and I read some other articles on it. I ordered one. Now, I have to make dough and I don't like fooling with dough.
I know Blackened Out does and I read some other articles on it. I ordered one. Now, I have to make dough and I don't like fooling with dough.
Posted on 4/4/13 at 5:50 pm to Gris Gris
looks like a great thing to have
that's how pizza is supposed to cook
quote:
Here’s how it works: the 15-lb steel sheet preheats at 550 for 30-45 minutes. Next, the oven’s broiler is switched on high, blasting the steel with extra heat. Meanwhile, the cook preps the pizza. Within 20 minutes, the steel reaches 700+ degrees (yes, I checked it with my infrared thermometer), and a pie will cook about 3 minutes. The photos above show the (half anchovy/red pepper, half ricotta/parmesan/red pepper/black olive) pizza prior to cooking, at 30 seconds, at 1.5 minutes, and done at 3.5 minutes. Notice the lovely spots underneath, as well as the charred bubbling on top.
that's how pizza is supposed to cook
Posted on 4/4/13 at 5:50 pm to Gris Gris
Any clue what kind of steel this is? Looks thick, but I am up to doing some R&D with some materials I have access to.
Posted on 4/4/13 at 5:58 pm to fightin tigers
I've used a Lodge pizza pan on the grill with excellent results for pizza.
Posted on 4/4/13 at 5:59 pm to fightin tigers
Posted on 4/4/13 at 6:02 pm to Gris Gris
Thanks for the link. I may get one. Any tips on good homeade dough would help too. Ive been very interested n makin my own at home... Never done it
Posted on 4/4/13 at 6:02 pm to Gris Gris
1/4" stainless is what it appears to be. Hmmm, ill have to do some research this weekend.
Posted on 4/4/13 at 6:11 pm to Gris Gris
Pizza Steel is the key to amazing homemade pizza at home. Nothing, not a BGE, not a wood fired oven, nothing comes close.
As far as dough recipes, Jim Lahey's outlined in his My Pizza is what Ive been using lately with great results. You basically mix a weighted bit of flour, salt, water, and yeast. Stir three times, cover it and let sit on your counter for 18 hours. Fantastic dough.
As far as dough recipes, Jim Lahey's outlined in his My Pizza is what Ive been using lately with great results. You basically mix a weighted bit of flour, salt, water, and yeast. Stir three times, cover it and let sit on your counter for 18 hours. Fantastic dough.
Posted on 4/4/13 at 6:17 pm to fightin tigers
I've got a neighbor who had this fabricated after reading about it in modernist cuisine. He whips these things out in about 3 minutes using his oven. They are tasty to say the least. I think he told me it was 1/4 inch but I could be wrong.
Posted on 4/4/13 at 6:18 pm to BlackenedOut
Thanks, BO. That's a lot less complicated than the other recipe I read that took 3 days of in and out of the fridge.
I can't wait for mine to come in to try it.
I can't wait for mine to come in to try it.
Posted on 4/4/13 at 6:21 pm to BlackenedOut
I'm not flour educated. What's a "weighted" flour? I found his recipe and it says "all purpose".
Posted on 4/4/13 at 6:21 pm to Coater
I remembered I cut a piece of 1/4 or 3/8 for the father in law a few months back.
Honestly I was telling the wife about this and she reminded me I cut it, didn't realize it was for cooking on.
Honestly I was telling the wife about this and she reminded me I cut it, didn't realize it was for cooking on.
Posted on 4/4/13 at 6:27 pm to fightin tigers
quote:
I remembered I cut a piece of 1/4 or 3/8 for the father in law a few months back.
Honestly I was telling the wife about this and she reminded me I cut it, didn't realize it was for cooking on.
I should have bought from you.
Posted on 4/4/13 at 6:30 pm to Gris Gris
Should have seen the price! He gave me his first born.
Posted on 4/4/13 at 6:33 pm to Gris Gris
means measure by weight not cups
Posted on 4/4/13 at 6:37 pm to BlackenedOut
Thanks. I don't bake much. I thought it was a type of flour.
Your first born. Pretty good deal. I can't afford that.
Your first born. Pretty good deal. I can't afford that.
Posted on 4/4/13 at 6:40 pm to Gris Gris
quote:
Your first born. Pretty good deal. I can't afford that.
I might be able to hook you up, let me see what I have laying around. Give me a couple days.
Posted on 4/4/13 at 6:46 pm to fightin tigers
Well, I ordered the one online, but you could have some other takers. Wish I'd known before I ordered.
Posted on 4/4/13 at 9:32 pm to Gris Gris
That's my blog linked in the first post, and I use the Lahey no knead dough. See it here:LINK
It is 500 g AP flour, 1 g yeast, 16 g salt, and 350 g water. Stir together and let it sit at room temp for 12-18 hrs. Divide into four equal parts. Use or refrigerate for up to 3-4 days.
It is 500 g AP flour, 1 g yeast, 16 g salt, and 350 g water. Stir together and let it sit at room temp for 12-18 hrs. Divide into four equal parts. Use or refrigerate for up to 3-4 days.
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