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Test drive baking steel - Pizza FAIL
nolaegghead
Posts: 42,102
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.....
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.....
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I love lamp..
Comments
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______________________________________________I love lamp.. -
Looks good... Make your own dough?Green egg, dead animal and alcohol. The "Boro".. TN
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@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.
______________________________________________I love lamp.. -
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
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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.
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nolaegghead said:Maybe if I wasn't drinking at the time....
Steve
Caledon, ON
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still using your sliding pizza peel? If so, how's it holding up?
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brycos said:still using your sliding pizza peel? If so, how's it holding up?
I saturated the whole peel in epoxy - should last for ever.
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@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 interfereLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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
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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 2013A happy BGE family in Houston, TX.
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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.
Holla - 7000th post right here right now.
______________________________________________I love lamp..
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