Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Test drive baking steel - Pizza FAIL

Buddy of mine cut out a 16" disk of 1/4" steel plate.  I dressed it and seasoned.  It was FREE!

Put it on the LBGE, some neighbors came over for a beer and I kinda forgot about it so it was at 700.  Not usually a problem with a stone and Tipo 00 dough.  But the thermal conductivity of steel is much higher than a stone.

The first pizza was quickly reduced to a carbon briquette on the bottom. 

I reduced the heat to around 500 and cooled the steel down with some paper towels soaked in water.

Second pizza was absolutely perfectly cooked.

For some reason I can't upload the pics.....
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

Comments

  • nolaeggheadnolaegghead Posts: 11,024

    IMG_8170.JPG
    3072 x 2048 - 2M
    IMG_8171.JPG
    3072 x 2048 - 2M
    IMG_8172.JPG
    3072 x 2048 - 3M
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 10,947
    Looks good... Make your own dough?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 11,024
    edited July 2013
    @henapple - yeah, that was the last of my Caputo Tipo 00 red flour...I just got a new shipment in today.  Been talking to cazzy offline and he recommended buying the 55 pound sack and a gamma storage bin to store it.

    I'm lazy...I just mix it up in a KA 65% hydration.  Salt, flour, yeast and water

    Gets better if you let it sit in fridge...that dough was 2 weeks old.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 26,161
    See now if you had participated in the group buy of the real, true baking steel your pie would have come out perfect.

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 11,024
    Maybe if I wasn't drinking at the time....  ;)

    My plate is that cor-ten stuff.  Don't know if it helps with the rust or not, but the surface is harder than what I expected.  It took a seasoning well...used fish oil tablets.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 26,161
    Maybe if I wasn't drinking at the time....  ;)


    Story of my life brother

    Steve 

    Caledon, ON

     

  • brycosbrycos Posts: 134
    still using your sliding pizza peel? If so, how's it holding up?
  • nolaeggheadnolaegghead Posts: 11,024
    brycos said:
    still using your sliding pizza peel? If so, how's it holding up?
    That's all I use.  It's holding up great - looks like new.  I've washed the canvas belt a few times and it shrunk a bit, but still works like a champ - thanks for asking.

    I saturated the whole peel in epoxy - should last for ever.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • lousubcaplousubcap Posts: 4,962
    @nola-if I read your post right you are batting .500.  That's hardly a fail in baseball-would get you into the Hall Of Fame.  And it sounds like your average is only gonna go up if the alcohol induced blurred vision doesn't interfere :)
    Louisville
  • nolaeggheadnolaegghead Posts: 11,024
    lousubcap said:
    @nola-if I read your post right you are batting .500.  That's hardly a fail in baseball-would get you into the Hall Of Fame.  And it sounds like your average is only gonna go up if the alcohol induced blurred vision doesn't interfere :)
    hahah  Yeah, I don't feel too bad about it.  I only used a baking steel once before for pizza and that was in my oven, which maxes out at 550F.  That square steel doesn't fit on my egg, and like I said, the stone doesn't have that effect at 700.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • calikingcaliking Posts: 5,292
    Steel seems to work better in the 500-600°F range, but tipo 00 flour may not play well at those temps from what I have heard from others. I tried making naans on steel some time ago and the ones done at 550° or so turned out better (i.e. not burned) vs. higher temp ones.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • nolaeggheadnolaegghead Posts: 11,024
    caliking said:
    Steel seems to work better in the 500-600°F range, but tipo 00 flour may not play well at those temps from what I have heard from others. I tried making naans on steel some time ago and the ones done at 550° or so turned out better (i.e. not burned) vs. higher temp ones.
    I agree.  Naans sound like a fun thing to try next...that or maybe bruschetta.

    Holla - 7000th post right here right now.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.