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2
Posted on 5/28/13 at 1:31 pm to BlackenedOut
Mine was crispy all the way through when I took it out. Got soggy while it sat like a lot of pizzas do. I thought maybe the bottom steamed on the plate, perhaps.
I just reheated some for lunch on the steel with the oven door open after the steel had heated properly. I didn't turn on the broiler. It was floppy when I put it in from the fridge, but it's crispy all the way through.
I partially baked a few crusts I had left over to see how that works. Figured I'd experiment.
Do you keep yours in the oven?
I just reheated some for lunch on the steel with the oven door open after the steel had heated properly. I didn't turn on the broiler. It was floppy when I put it in from the fridge, but it's crispy all the way through.
I partially baked a few crusts I had left over to see how that works. Figured I'd experiment.
Do you keep yours in the oven?
Posted on 5/28/13 at 1:35 pm to BlackenedOut
Pizza looks tasty....were you aiming for square, or was it "the will of the dough"? Ha. I made one shaped exactly like Michigan (without the UP) recently, but I'm getting better at rounds. If you want a puffy edge, be sure to press a round "seam" about 1" inside the rim before you stretch it out too much.
Soggy middles also can result from too big a load of wet toppings, ie, too much sauce, or fresh (aka watery) mozz, uncooked mushrooms, etc.
I mistakenly left the steel in the oven when baking a wet loaf of bread, and it ended up kinda rusty. I brushed off the surface rust, oiled it up, and let it reseason in a medium oven. Haven't done anything to it since besides dust it off.
Soggy middles also can result from too big a load of wet toppings, ie, too much sauce, or fresh (aka watery) mozz, uncooked mushrooms, etc.
I mistakenly left the steel in the oven when baking a wet loaf of bread, and it ended up kinda rusty. I brushed off the surface rust, oiled it up, and let it reseason in a medium oven. Haven't done anything to it since besides dust it off.
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