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re: Anyone Have Baking Steel for Pizza?
Posted on 5/28/13 at 2:07 pm to BlackenedOut
Posted on 5/28/13 at 2:07 pm to BlackenedOut
Mine is rectangular, but I agree that I don't think it's meant for a grill.
Posted on 5/28/13 at 2:47 pm to BlackenedOut
Makes sense. I really love the flavor a wood/charcoal fire gives a pizza though.
I think issue 1 could be pretty easily overcome by making your own steel. Issue 2 as well-- IF you had a grill that could accommodate that much charcoal. I'm stumped on issue 3 though. Maybe we need to come up with a grill that has a built in broiler.
I think issue 1 could be pretty easily overcome by making your own steel. Issue 2 as well-- IF you had a grill that could accommodate that much charcoal. I'm stumped on issue 3 though. Maybe we need to come up with a grill that has a built in broiler.
Posted on 5/28/13 at 2:55 pm to GeauxldMember
fightin tiger made his own steel and his own peel. Maybe he'll come along.
Posted on 5/28/13 at 3:15 pm to Gris Gris
RE: steel on a BGE, a bunch of folks at the Eggheads forum got a group buy of round steel sheets from Stoughton, makers of the Baking Steel. So I know they'll cut a round one if you request it. But BO is right: you still won't get top browning. Unless, of course, you use TWO pieces of steel, one above and one below.
Kenji over at Slice has tweaked the Kettle pizza setup, using a steel plus a stone plus some creative charcoal banking. See it here: LINK
Once I saw the excellent results achieved by steel + broiler, I quit fiddling with BGE pizza. Way way way easier just to turn on the oven/broiler, with superior results.
Kenji over at Slice has tweaked the Kettle pizza setup, using a steel plus a stone plus some creative charcoal banking. See it here: LINK
Once I saw the excellent results achieved by steel + broiler, I quit fiddling with BGE pizza. Way way way easier just to turn on the oven/broiler, with superior results.
Posted on 5/28/13 at 3:16 pm to GeauxldMember
Well I've been looking at getting a stone for my grill. Doing one out of steel is a lot easier for me. I'm going to draw something up and have them put some 3/8" A36 steel on the plasma table and make me one. If it doesn't work, I'll just scrap it.
Posted on 5/28/13 at 3:22 pm to Capt ST
If you're going to make your own, be sure to ask them to grind any slag off the edges and surface. I bought a piece of plate locally before buying the Stoughton version, and the surface was kinda gnarly. It also was weirdly shaped (my fault), so I eventually bought the other one.
Posted on 5/28/13 at 3:33 pm to hungryone
It's a machine finish. We just bought the machine so the operator will have something else to make besides fleur de lis for the girls.
Posted on 5/28/13 at 4:23 pm to fightin tigers
quote:
1/4" stainless is what it appears to be.
Stainless steels tend to have hot spots. It's probably regular carbon steel bead blasted and cured with oil. I have a 1/2" piece of stainless that I've been wanting to try on my grill for searing steaks. Not sure how hot it's going to get.
Posted on 5/28/13 at 6:16 pm to Me Bite
Problem with SS is it will walk on you with high heat. I've got some real hard grade of CS I think I'm going to use for it, now that I'm thinking about it.
Posted on 5/28/13 at 8:30 pm to Capt ST
3/8 SS, no problems with warping and haven't found hot spots. Yeah, easily can make and shape. Will say that mine is around 25lbs, which ain't coming in and out of the oven quickly.
Said steel
Peel, can't remember exact thickness, less than 1/4 for sure.
ETA: made a carbon steel one for FIL that he uses in his gas grill. He loves the thing, but I haven't seen it in action myself. (Think I went 1/2" on his) treats it similar to black iron with treatment, scrubs clean and oils.
Said steel
Peel, can't remember exact thickness, less than 1/4 for sure.
ETA: made a carbon steel one for FIL that he uses in his gas grill. He loves the thing, but I haven't seen it in action myself. (Think I went 1/2" on his) treats it similar to black iron with treatment, scrubs clean and oils.
This post was edited on 5/28/13 at 8:33 pm
Posted on 5/28/13 at 8:34 pm to fightin tigers
That peel should come with a license.
So, did you see my pizza?
What dough have you been using for yours?
So, did you see my pizza?
What dough have you been using for yours?
Posted on 5/28/13 at 8:38 pm to Gris Gris
quote:
That peel should come with a license. So, did you see my pizza? What dough have you been using for yours?
The peel is a damn weapon. I got to use it Friday and it was the most awkward kitchen utensil ever. But damn, it is awesome.
You pizza looks good. Best pizza you will ever taste, and they only get better. Not to mention how delicious the house smells for the next 12-24 hours. I have had crust that bubbled and some that haven't. No two batches are the same it seems...might have to do with my intoxication while making them.
Recipe I use is one I snagged off here, and have reported a couple times. The food processor one
This post was edited on 5/28/13 at 8:53 pm
Posted on 5/28/13 at 8:46 pm to fightin tigers
I'm going to look at the recipe also. I must not have bookmarked it earlier.
That peel would make awesome decor hanging next to your new outdoor wood burning oven.
ETA: the link is bad. Got a bing page.
That peel would make awesome decor hanging next to your new outdoor wood burning oven.
ETA: the link is bad. Got a bing page.
This post was edited on 5/28/13 at 8:48 pm
Posted on 5/28/13 at 8:51 pm to Gris Gris
It was a mobile link, and I have had a few. Try it again or
Try this one
The oven will have to wait until the next house. Although using the steel has made one almost obsolete.
Try this one
The oven will have to wait until the next house. Although using the steel has made one almost obsolete.
This post was edited on 5/28/13 at 8:54 pm
Posted on 5/28/13 at 9:07 pm to fightin tigers
Btw, other experiments with the baking steel. Thinking about making another one about half the size because that much acreage isn't needed for things like scallops...
Steaks
Tuna, sorry, didnt get in progress pics
Scallops
Steaks
Tuna, sorry, didnt get in progress pics
Scallops
Posted on 5/28/13 at 9:35 pm to fightin tigers
You're getting a lot of use out of yours.
Posted on 6/4/13 at 8:42 pm to Me Bite
So I finally got around to testing out my 1/2" plate. I wasn't happy with the results.
This is the result after about 20 mins on the grill with all four burners on high. The grill thermometer was at 650 degrees. The edges were in the 500's, but the middle never did get hot.
The grating on the grill was much hotter.
A view of the plate.
I'm thinking I'm gonna try 1/4" carbon steel next.
This is the result after about 20 mins on the grill with all four burners on high. The grill thermometer was at 650 degrees. The edges were in the 500's, but the middle never did get hot.
The grating on the grill was much hotter.
A view of the plate.
I'm thinking I'm gonna try 1/4" carbon steel next.
This post was edited on 6/4/13 at 9:06 pm
Posted on 6/4/13 at 8:45 pm to Me Bite
20 minutes probably wasn't long enough. For instance, my 3/8" I do for at least 40 minutes in the oven.
500° oven after 30 minutes or so...
500° oven after 30 minutes or so...
Posted on 6/4/13 at 8:49 pm to fightin tigers
Good info and I put this thread in the picture stickied thread in the last week or so.
Posted on 6/4/13 at 9:08 pm to fightin tigers
Yeah, I just didn't want to waste anymore propane. I'll try the oven next.
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