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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
New Orleans

Comments

  • nolaeggheadnolaegghead Posts: 9,002

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    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • henapplehenapple Posts: 9,524
    Looks good... Make your own dough?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 9,002
    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
    New Orleans

  • Little StevenLittle Steven Posts: 25,566
    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: 9,002
    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
    New Orleans

  • Little StevenLittle Steven Posts: 25,566
    Maybe if I wasn't drinking at the time....  ;)


    Story of my life brother

    Steve 

    Caledon, ON

     

  • brycosbrycos Posts: 129
    still using your sliding pizza peel? If so, how's it holding up?
  • nolaeggheadnolaegghead Posts: 9,002
    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
    New Orleans

  • lousubcaplousubcap Posts: 4,161
    @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: 9,002
    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
    New Orleans

  • calikingcaliking Posts: 4,528
    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: 9,002
    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
    New Orleans

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