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Baking Steel Success
Duganboy
Posts: 1,118
Platesetter legs up, grid, then inverted woo with 18' round Baking Steel on top. 600 degrees
NY style crust pepperoni and mushrooms.
Thicker crust in Lodge CI 14" Pizza Pan with Italian sausage, bacon and pepperoni
Comments
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Nicely done-looks great to me...when's the next party
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Awww yeah! I'm busting mine out Sunday. Looks awesome!
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Impressive pie, the one on the steel direct. Looks very good.Seattle, WA
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Great looking pizza - looks like you nailed it. I've been waiting to see threads about baking steel cooks after the recent group buy.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking I have had the regular baking steel for a few months, using it in the oven with great results, but this was first time with the round 18" on the BGE.caliking said:Great looking pizza - looks like you nailed it. I've been waiting to see threads about baking steel cooks after the recent group buy.The result on the BGE were very even better, as you would expect. Higher temp and raised grid made for faster cooking times and a great crust. -
@Duganboy - How high above the felt line did you have the steel? Would it be possible for you to measure and post back?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks great. How long did you let the steel heat up before you put the pie on it?
North Texas
XL and Small BGE
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About 45 minutes before first pie.RV10Flyer said:Looks great. How long did you let the steel heat up before you put the pie on it? -
Used my Baking Steel for the second time last night with good results.Bloomfield, NJ
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@caliking my setup had the BS 3 1/2 inches above the felt line.
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@Duganboy: thanks!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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