Pizza Steel Seasoning and NY-style Pie

Botch

This guy popped up on my EweTube the last couple weeks, and I like his style:
 
https://www.youtube.com/watch?v=pCQl2e_qFS8
 
I discovered the pizzamaking.com website just about the time I got my Large, and I went bananas on pizzas for several years, making several every week, experimenting, taking notes, adjusting, getting fat, etc.  I eventually burned out completely and haven't made a pizza in 5, 6 years.  
 
I don't have a pizza steel, but he goes into how to season one; given the recent cast-iron kerfuffle on a recent thread, you can take that for what its worth.  I still have my stone, and will use it if I ever start down this road again (and it does sound inviting, now...)
 
His method of stretching dough, and using a wood peel to launch but a metal peel to rotate/retrieve, mirror mine; the only difference was that once I had my dough to the proper diameter, I dusted it with flour, then flopped it inverted onto my wood peel onto which I had already sprinkled some course cornstarch, never had a sticking issue with that (using parchment works but so do bicycle training wheels, so you've been warned... )
 
His minimal use of toppings also mimic what I was doing.  He didn't address basil; I always chiffonaded the leaves and added them to the pie, along with a drizzle of OO, after the cooked pie came out of the Egg.  I've tried adding the basil to the pie on one half of a pizza before baking, and added fresh basil on the other half; burnt-black basil tastes like nothing, I don't care if most high-end pizzarias do it that way.  
 
Was also interesting to see how he held his slices to the camera, completely vertical, and nothing dripped off; again, minimal toppings for the win. FWIW.  

Carolina Q

I wonder what supposedly happens if you don't remove the mill scale from the steel. After several years...  nothing. That I know of.

alaskanassasin

Holee smokes for a second there I thought you made a pizza @botch

JohnInCarolina

Botch, if you need help cutting it into ten slices when you're done, maybe this video on YouBoob will help:

http://www.youtube.com/watch?v=MSRN3hjzVkQ

cookingdude555

JohnInCarolina said:

Botch, if you need help cutting it into ten slices when you're done, maybe this video on YouBoob will help:

http://www.youtube.com/watch?v=MSRN3hjzVkQ

That three cheese blend pizza he is rocking looks incredible.

nolaegghead

36 motherf*ckin degrees!  I knew there was a trick to it!!!!

Legume

nolaegghead said:

36 motherf*ckin degrees!  I knew there was a trick to it!!!!

What if I want 36 slices?

JohnInCarolina

Legume said:

nolaegghead said:

36 motherf*ckin degrees!  I knew there was a trick to it!!!!

What if I want 36 slices?

I'm not convinced you can eat 36 slices.  Better stick to 10.  

nolaegghead

Legume said:

nolaegghead said:

36 motherf*ckin degrees!  I knew there was a trick to it!!!!

What if I want 36 slices?

No way, man....that's BELOW FREEZING!

cookingdude555

I like the way this guy eyeballs his 36 degrees without any tools.  Thanks just gangster right there.

JohnInCarolina

cookingdude555 said:

I like the way this guy eyeballs his 36 degrees without any tools.  Thanks just gangster right there.

And then at the end as he realizes he only has eight slices, but keeps his poker face for the camera.  

LEGEND

JohnInCarolina

Sorry to hijack your thread, @Botch.  The video you linked is pretty good.  Here it is embedded for anyone who doesn't want to bother clicking through:

http://www.youtube.com/watch?v=pCQl2e_qFS8

Canugghead

off-topprick is the new flaggot. you read it here first!

Botch

cookingdude555 said:

I like the way this guy eyeballs his 36 degrees without any tools.  Thanks just gangster right there.

Nope, he cheated.  He was wearing an analog watch, and aligned his knife every six minutes.  

Fred19Flintstone

Botch 

Was also interesting to see how he held his slices to the camera, completely vertical, and nothing dripped off; again, minimal toppings for the win. FWIW.  

It looks like Walt went minimalist on his toppings, but they ran off the pie anyway.

JohnInCarolina

Fred19Flintstone said:

Botch 

Was also interesting to see how he held his slices to the camera, completely vertical, and nothing dripped off; again, minimal toppings for the win. FWIW.  

It looks like Walt went minimalist on his toppings, but they ran off the pie anyway.

That is a real home in Albuquerque, and the poor people who live there actually get a few pizzas tossed onto their roof every year.  

Fred19Flintstone

I gotta believe that’s not enjoyable.  I’m sure a few of the bolder tourists may take a stone from a flower bed on occasion.  I wonder if the Brady Bunch house had that kind of hassle?

RRP

Pizza steel? Someone mention pizza steel?... har har

Here's mine that I had fabricated and even took orders and sold 7 more...BUT this was my storage and carrying case for my steel to cooking classes.

Hansm

Is that a thing in Albuquerque? What a waste of fine pizza.  

Hansm

Being from the Metro Area, at least for now  , moving very soon. Basil only belongs on a Marguerite pie, and it's tossed on only when the pie comes out of the oven

JohnInCarolina

Hansm said:

Is that a thing in Albuquerque? What a waste of fine pizza.  

The show Breaking Bad was set in ABQ, and there is a famous scene where the pizza ends up on the roof.

It doesn’t take much more than that these days, sadly.

EggNorth

Minimal toppings would be nice… but I lost that battle years ago.  The order here is to load it up.     Thanks @Botch for the video.

alaskanassasin

EggNorth said:

Minimal toppings would be nice… but I lost that battle years ago.  The order here is to load it up.     Thanks @Botch for the video.



that made me laugh, good stuff 

EggNorth

alaskanassasin said:

EggNorth said:

Minimal toppings would be nice… but I lost that battle years ago.  The order here is to load it up.     Thanks @Botch for the video.



that made me laugh, good stuff 

Same as the ‘not too much sauce’ idea   after all we are just the cooks.   It’s always interesting when everyone creates a 2 inch pizza for me to cook.  Also some like no browning at all on the crust.

The good news is everyone is happy and look forward to the next pizza.

HendersonTRKing

Great video -- that dude knows his stuff and is totally relatable.  Seems like he used a two cheese blend, which is a pretty smart choice given the complexity of and time it takes to create a 3 cheese blend.