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Mighty_Quinn

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  • Pizzas on The Baking Steel

    WTF happened to this place the last couple months....lots of chaos it seems.

    Setup was 16" stone on top of AR, copper T's with steel on top, cooked at 700 for just a couple minutes. Dough was Neopolitan recipe from serious eats.
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    First pie was ham, fresh mozz, roasted corn, goat cheese dollops finished with a balsamic reduction drizzle
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    .
    Second was asparagus from the garden, ham and fresh mozz and same goat cheese.


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    Pretty good for first try with steel, although I'm not sure if that is that much better than on stone...nice thin crust that's still has a good amount of chew to it, but I was getting those kind of results before.
  • Re: Pizzas on The Baking Steel

    I do believe that it does perform better with a heat shield under, I think it would be way too hot without it...at least for baking applications. Here's all I have left for a side shot- image
  • Re: Pizzas on The Baking Steel

    welcome back :)
    It's been totally calm until 48 hrs ago. They must have known you were coming back. Seriously, been boring but we have a dual-forum spillover $hit show going on today. I'm having a nice toddy and enjoying the show. 
    Thanks CT- I tried to send vibes this way that I was gonna be posting...apparently it worked. I remember when this was a much more friendlier place ;)
  • Re: OT: How is the weather treating everyone?

    Looking good from where I am...and snow is on the way for later making hopefully making for a powder day tomorrow!
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  • Re: Veggie Fried Rice

    Thanks...I've actually been using my outdoor propane turkey fryer burner for woking but went with the egg last night since it was already hot.
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