Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Accessories => Topic started by: deb415611 on January 07, 2013, 08:55:21 PM
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I have been reading about using a steel plate for making pizza for awhile. They retain the heat better than a stone. A steel company recently started selling the steel made for the purpose of cooking pizza. Some people will go to a metal place and buy scrap steel and clean it off. I wasn't willing to do this not knowing what was on the steel and whether it was food safe. So Santa brought me a Baking Steel. It's 14 x 16x 1/2" http://bakingsteel.wpengine.com/
Here's my first bake :
pizza 1 - just cheese and not much because I wasn't sure if I'd burn it....
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-139-4.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-141-1.jpg)
pizza 2 - pepperoni (vermont smoke and cure brand )
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-143-1.jpg)
pizza 3 - fennel salami (drizzled with Mike's hot honey after the bake)
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-146.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-148.jpg)
pizza 4 - fig preserves & proscuitto - my new personal favorite
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-149.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-142-1.jpg)
the leftovers
(http://i281.photobucket.com/albums/kk234/deb415611/food/2013_01/photo-151.jpg)
still some figuring out how to use it but I'm pretty happy so far (and stuffed :D )
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Wow. They all came out great!
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Good looking pizzas Deb!
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Good looking pizzas Deb, and really neat pizza steel.
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Wow Deb, I've never heard of these Baking Steels until now. The results look pretty amazing.
Supposedly you can use a lower temp with these. What temp and time did you use?
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Gonna look into this one!! Another benefit is you can drop the baking steel and it will live to cook another day.............
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Gonna look into this one!! Another benefit is you can drop the baking steel and it will live to cook another day.............
just don't drop it on your toe! It's 30 lbs
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Wow Deb, I've never heard of these Baking Steels until now. The results look pretty amazing.
Supposedly you can use a lower temp with these. What temp and time did you use?
I set the oven to 550 and let it preheat to an hour - don't have my notes but I think reading of the steel was ~530 degrees. It recovered much faster between pizzas than my stone. I had been switching to broil after a certain time of each bake and for the salami pizza forgot to set it back to bake - the stone temp was 637 - the pizza cooked in 3 1/2 minutes and was the best, now to see if I can recreate this.
Lots of playing still needs to be done. Can't wait to try on the weber kettle (in the spring)
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deb
That pizza looks awesome.
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Deb..that pizza looks real good. I make lots of pizzas on a 14" cast iron pizza pan. I have used it on all kinds of cookers, ovens, srg, a Yoder and all my CharBroil stuff that it fits on. I started out on charcoal at the campground. 30 lbs on a toe would hurt..big time. Keep practicing tho, I can see this for other things too. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Always like to hear about new products and how well they work.
If y'all think a Steel is the way to go for pizza and I will get one and replace my old stone.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Traeger%20Grill/IMG_3318-1.jpg)
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I now use my pizza stones as heat sinks in the bottom of my oven. It helps keep the temps steady with the off and on of the natural gas stove that I have. Mine is broken in 3 pieces, but it works real well. I love my cast iron pizza pans, I have a regular one and a deep dish one. When the crust is pretty..it's done. I always go by the crust that I make myself. In a bread machine, KA mixer or KA food processor. The food processor is the fastest, about 1 minute. But they are all great.I always add granulated gahhlic to my dough and does it smell wonderful. Pam .☆´¯`•.¸¸. ི♥ྀ.
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So does this thing have a teflon coating? How is it for food sticking to it?
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Deb that's good looking pizza! I'll take the next one please!
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So does this thing have a teflon coating? How is it for food sticking to it?
the 14" griddle from Academy is just pre-seasoned cast iron
CaptJack
I was referring to this steel Thing-a-ma-Jig from http://bakingsteel.wpengine.com/
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What else would you use it for besides pizza?
We use our stone for biscuits, but we don't pre-heat the stone.
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So does this thing have a teflon coating? How is it for food sticking to it?
no it is not teflon coated, it is comes preseasoned
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Deb that's good looking pizza! I'll take the next one please!
what toppings would you like?
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What else would you use it for besides pizza?
We use our stone for biscuits, but we don't pre-heat the stone.
I bought it for pizza, I will probably try some bread on it. Other than that I don't have plans for anything else. It was reviewed on Serious Eats and Kenji talked about using it as a griddle although you would need to be careful since it doesn't have a rim. Peter Reinhart talked about it on the pizzaquest website and said he wanted to try a steak on it.
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Well y'all have answer my question about getting a Pizza Steel but now which one do I purchase.
The one shown by CaptJack or the one shown by deb415611 and some think this outside cooking stuff is easy, decisions, decisions and more decisions.
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I guess I am most curious about the potential advantages offered by the steel vs the cast iron....?
One would think that the thermal properties would be very similar. But the steel is very smooth....Easier to clean? Less brittle?
Anything I am overlooking?
Still...there is a significant price disparity between the two......
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pizza looks great deb. nice crust on it. 8)
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Great looking pizza
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I found a couple of pieces of the pizza crust cooked in cast iron. .☆´¯`•.¸¸. ི♥ྀ.
Click on pic to enlarge shot.
[attachment deleted by admin]
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I guess I am most curious about the potential advantages offered by the steel vs the cast iron....?
One would think that the thermal properties would be very similar. But the steel is very smooth....Easier to clean? Less brittle?
Anything I am overlooking?
Still...there is a significant price disparity between the two......
I have seen a lot written (including the comparison of the thermal properties) out there and will get the info into this thread. Some of it depends on what you want to achieve with it. I'm going for a certain type of pizza which cooks better when cooked in the shortest amount of time. I'll write about what I'm striving for in a pizza.
SavannahSmoker - I'll talk about your situation too, I know you have a pellet grill - how hot will it run, what temp do you usually bake your pizza at and what type of pizza do you usually make - do you usually put the pizza on a cold stone or hot stone, what are you looking for in a pizza?
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I found a couple of pieces of the pizza crust cooked in cast iron. .☆´¯`•.¸¸. ི♥ྀ.
Click on pic to enlarge shot.
that's perfect Pam, that will give a good comparison when I write up the differences. Does your pizza go in a cold pan or do you preheat the pan first?
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I put mine on a cold pan. I make pizzas at the campground and last time it was 15 pizzas. I just keep making them with no cooling in between. They told me I couldn't make pizzas on a charcoal grill. I go by the crust. If it's pretty..it's done.I do precook my sausage tho. Everything else is fine.
I do want one of those Roundboy fire brick oven tho. Can't justify the cost. I have made them on a pellet grill, charcoal, propane and IR and gas oven at 500º. They all come out the same. Hope that helps .☆´¯`•.¸¸. ི♥ྀ.
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Here is a link to a serious eats article, it compares the two different thickness of baking steel and the lodge cast iron pizza pan. lots of great info such as why you would want to bake your pizza fast
http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html
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I put mine on a cold pan. I make pizzas at the campground and last time it was 15 pizzas. I just keep making them with no cooling in between. They told me I couldn't make pizzas on a charcoal grill. I go by the crust. If it's pretty..it's done.I do precook my sausage tho. Everything else is fine.
I do want one of those Roundboy fire brick oven tho. Can't justify the cost. I have made them on a pellet grill, charcoal, propane and IR and gas oven at 500º. They all come out the same. Hope that helps .☆´¯`•.¸¸. ི♥ྀ.
LOL, sounds like you took that comment the same way I would have ;D as a challenge
I have done pizza on my weber kettle
I have seen some great looking pizza come out of the roundboy, I have my eye on a four grand mere oven from bread stone ovens. Price is similar for base model. On a pizza forum the owner of bread stone ovens offered to send a guy some adhesive to fix a brand new different type of wfo that had damage on the initial firing at no charge - that's customer service that can't be beat. It's not in my near future though.
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Good article. I was in IL last summer at an antique flea market and a guy there had one of the wood fired pizza ovens. Best pizza I ever ate. Thin crust with pepperoni and cheese. Total time was 3 minutes. He showed me with an IR thermometer that the deck was just under 700º. He had it on a trailer, mounted with his wood stored under it. He went from place to place to make pizzas and he made tons of them. I was impressed. He had 6 ppl making pizzas all the time, he was that busy. He made 3 at a time. What an operation. I was just walking around and saw this and I was all over it. He was very gracious about it I am such a tourist. LOL .☆´¯`•.¸¸. ི♥ྀ.
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So does this thing have a teflon coating? How is it for food sticking to it?
the 14" griddle from Academy is just pre-seasoned cast iron
CaptJack
I was referring to this steel Thing-a-ma-Jig from http://bakingsteel.wpengine.com/
Dude....
I'll take my $12 14"cast iron griddle over that flat piece of steel for $72 bucks any day ;)
You are missing my point here Capt. For $72 bucks thats why I am asking if it has some super duper coating on it. I know I can get a cast iron one for a lot cheaper so hence my question
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So does this thing have a teflon coating? How is it for food sticking to it?
the 14" griddle from Academy is just pre-seasoned cast iron
CaptJack
I was referring to this steel Thing-a-ma-Jig from http://bakingsteel.wpengine.com/
Dude....
I'll take my $12 14"cast iron griddle over that flat piece of steel for $72 bucks any day ;)
You are missing my point here Capt. For $72 bucks thats why I am asking if it has some super duper coating on it. I know I can get a cast iron one for a lot cheaper so hence my question
they are both pre-seasoned and I imagine similar in that aspect. The choice of which you would want is all in what you would want to do with it. For me I want something that will get as hot as possible and retain that heat and recover quickly after cooking on it. The 1/2 steel is going to do that better than the cast iron if the cast iron is thinner - I have seen that the lodge pizza pan is 3/16" and I imagine that Capt's griddle is similar?? For what I want to do the thicker, more expensive will get me to where I want to be. For someone that wants to use it as a griddle or baking without it being super hot at the start Capt's cast iron is the choice.
(I am glad that Capt linked that griddle what a great price, it's less than 1/2 the price of the Lodge 14" pizza pan, I might get one for things other than pizza, thanks Capt )
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Thank You for the reply, now my curiosity of it is fulfilled.
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Thanks for the info all.
All in all this is a great topic with good info.
Thanks
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You are missing my point here Capt. For $72 bucks thats why I am asking if it has some super duper coating on it. I know I can get a cast iron one for a lot cheaper so hence my question
Just something to keep in mind:
Even the "pre-seaoned" cast iron REALLY benefits from continued seasoning ( frankly - I don't really consider it seasoned until I have done so regardless of the label ) - or a good, long high heat real seasoning at home before you use it the first time.
I never have anything stick to my cast iron that has been thoroughly seasoned before use. Most of us here in the South are fanatical about seasoning our cast iron, so it may not have been a "point miss " - rather an interpretive difference in "when" cast iron is considered truly useable by some. ;) :)
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I have rectangular baking stones, and round ones too. For pizza on the the SRG Jack - what you use fits great. Like it was made for it.
One of my most recent purchases in this category is this:
http://www.williams-sonoma.com/products/emile-henry-rectangular-baking-stone/?pkey=e%7Cemile%2Bhenry%2Brectangular%2Bbaking%2Bstone%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-
It has a glazed surface so it is a "non" stick" I suppose....And - they make it in a round shape too.