Baking steel and burnt crust

Chetscapes · March 2015

how do not burn pizza on baking steel? Cooked/ burned pizza tonight, plate Setter legs down with baking steel resting on it. Dome temp 500. Black bottom crust doughy barely melted cheese top. Anyone please help.

Photo Egg · March 2015

PS legs down with steel resting on means your steel is resting directly on your VERY hot PS. You need an air space between the 2. Even wadded up foil balls will work. 1"-1 1/2" brass elbows from a plumbing store also work great.
Extra set BGE ceramic feet. You get the idea. Cheap Wok ring also a winner.
This will also get you a little higher in the dome.

theyolksonyou · March 2015

Or....platesetter legs up with steel sitting on your grid.

Randy1 · March 2015

There are lots of ways to do it I am sure. I have had a lot of success PS legs down, then BGE stone, then Steel. The steel does a great job,but remember the steel needs to be 400-430 degrees when the pizza goes on (I use a RAYTEK gun to determine the temp of the steel) FWIW

Chetscapes · March 2015

Randy1
When the steel temp is 400-430 what is the dome temp? You don't have an air gap.

Chetscapes · March 2015

Can I use a woo 2 on top of plate setter with legs down?

Grillmagic · March 2015

Well if you are going to add pizza and you should you will need to figure this out, the good news is there are several ways to make pizza, here is my set up and it works great on my XL, full load of lump plate setter legs up, grate then Williams and Sonoma pizza Que which takes me 2 inches above the felt and I cook at 500/525 done. There are other methods and they also work Great!

Grillmagic · March 2015

Hawg Fan · March 2015

Like already stated, the higher in the dome the better. I use my small PS on top of my large PS with my pizza stone on top separated by the BGE ceramic feet.

theyolksonyou · March 2015

One other thing to consider is the amount of sugar in your dough. More sugar = more burning at lower temps.

Randy1 · March 2015

@Chetscapes I like to cook pizza around 600. The most important thing is monitoring the temp of the steel. I dont know about a woo. I just know the BGE stone on top of the PS provides a buffer. I have an adjustable rig,i just dont use it for pizza. Everone is different,i just have this method dialed in an get really consistent results.

Retired RailRoader · March 2015

I use my large and small plate setters as well as the ceramic feet to get my baking steel higher into the dome. My dome temp is usually 550-600 when making pizza.

Retired RailRoader · March 2015

Sorry pics didn't post in my last comment. This is the 2 plate setter and feet setup.

Chetscapes · March 2015

What size baking steel and egg? I am not sure I can get my steel that high it might scrape the egg. I have a 20" steel and a XL egg

Cookinbob · March 2015

Is your steel round or rectangular? if 20" round, you should be able to get 3-4" above the felt. Use whatever you have as a spacer. Be sure you have some air flow around the edges though. At 500 deg, your crust should not burn before the top is cooked. Ill bet your next pizza cook will be much more successful!

Chetscapes · March 2015

I will make some spacers out of steel pipe. Thanks for the advice

Retired RailRoader · March 2015

That setup is in my large with a 14 in. round baking steel.

rcone · March 2018

Wow, I tried stacking a small plater setters and it work phenomenally well.

dmourati · March 2018

I'm a baking steel user too. My setup is spider+stone, AR, AR extender, then steel. Works great. I've learned not to let the egg no nuclear prior to launching first pie. The steel changes temp more slowly than dome temp.

Baking steel and burnt crust

Comments

Categories