#11  
Old 03-28-2013, 09:43 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Pizza Baking Steel

Sorry Deejayoh that I don't have pictures for you. I can say, the steel really pumps heat to pizza well over what my granite use to do.. I swapped out ovens so I can't compare it to the soapstone I use to have in the oven.. I've moved from the granite to a 1" Cordierite Kiln Shelf in anticipation of baking more baguettes and the Cordierite is more consistent with hearth breads. The steel plate really puts the heat to pizza and does a better job of browning the crust quickly, the Cordierite will delay the browning of the bread, at least this is the theory. I hope to do some baking and have photos this weekend.

Chris

PS I don't see the steel as any sort of replacement for the WFO and the 700F plus temps other than when you want to do a very limited number of pizzas and nothing else.

Last edited by SCChris; 03-28-2013 at 09:58 AM.
Reply With Quote
  #12  
Old 03-28-2013, 10:45 AM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,304
Default Re: Pizza Baking Steel

Quote:
Originally Posted by SCChris View Post
PS I don't see the steel as any sort of replacement for the WFO and the 700F plus temps other than when you want to do a very limited number of pizzas and nothing else.
Yep. Leftover dough + No time to light oven = making pizza in the oven for me!
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #13  
Old 04-02-2013, 07:37 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Pizza Baking Steel

Easter didn't afford me the time that I'd expected, sorry no update on the steel. :-(

Dejayoh, I had a thought regarding this though, two steel plates should provide even better results than the single steel. The idea is that a second plate placed over the pizza would cook the top better. I often run across the cooking protocol of "pre-heat the oven to its hottest setting with the pizza stone on the highest shelf, when the pizza is on the stone switch to the broiler to cook the pizza top while heat stored in the stone cooks the bottom. Some of the frankenweber style pizza devices run with a very low ceiling to promote cooking from the top. I’ll drop by my metal supply place and pickup another plate to test.

Chris
Reply With Quote
  #14  
Old 04-28-2013, 07:50 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Pizza Baking Steel

With 2 balls of dough and a hungry son I had the opportunity to give the steel a go.

Chris
Attached Thumbnails
Pizza Baking Steel-steel.jpg   Pizza Baking Steel-pizza.jpg   Pizza Baking Steel-leparding.jpg  
Reply With Quote
  #15  
Old 09-03-2013, 06:33 PM
Archena's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Alabama
Posts: 1,208
Default Re: Pizza Baking Steel

Just subscribing...
__________________
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

"Success isn't permanent and failure isn't fatal." -Mike Ditka
[/CENTER]
Reply With Quote
  #16  
Old 09-03-2013, 08:23 PM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,240
Default Re: Pizza Baking Steel

You can subscribe to a thread at the top of the screen by selecting the "thread tools" menu drop down and then selecting Subscribe to this thread.
__________________
Chip
Reply With Quote
  #17  
Old 09-03-2013, 08:58 PM
Archena's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Alabama
Posts: 1,208
Default Re: Pizza Baking Steel

I know - I was in a hurry and didn't see it.
__________________
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

"Success isn't permanent and failure isn't fatal." -Mike Ditka
[/CENTER]
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attempt at Napolitan pizza on a stone skan Pizza Stone Baking 3 01-26-2012 11:28 AM
Help - Burnt pizza bottom!! Tenorio74 Pizza 51 05-17-2011 03:15 PM
Healthy Pizza?, Cheese-less Pizza, Tapenade FornoBravoNews New on Pizza Quest 0 03-15-2011 04:51 PM
Cooking pizza in barbicue oven, need advice nikola Newbie Forum 5 09-25-2010 05:53 PM
Pizza Classes jcg31 Wood-Fired Oven and Cooking Videos 2 08-21-2009 11:27 AM


All times are GMT -7. The time now is 08:45 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC