It did. I managed to eat two pieces.@Schlenderla - that's beautiful! I bet it tasted as good as it looked too.
been a while but, thursday night is still pizza night, variety tonight, 1/2 pepperoni 1/2 italian deli, seafood, brisket and hawaiian...View attachment 563245 View attachment 563246 View attachment 563248 View attachment 563249 View attachment 563250 View attachment 563251 View attachment 563252
been a while but, thursday night is still pizza night, variety tonight, 1/2 pepperoni 1/2 italian deli, seafood, brisket and hawaiian...
Not sure mine is stainless. It is the pizza, baking steel. And yes I think they do sell a thicker one than mine. A lot of the great pies you see are made with two steels. Put together they make more heat in between and also great results are had by switching from one to the other. One thing that I would have liked and I know they make it is a grease run off. This would be super helpful in searing steaks or Meats on the steel. I have put the steel on the grill and I'm going to guess it got well above 600 Degrees. And burned a pizza almost instantly the only problem was the top didn't follow. There are workarounds around this. I'm not sure buying the thicker steel is worth it as much as it is important to buy two. Maybe some others will chime in here but I'm glad I bought it nonetheless.I see some of the people here are using the stainless steel pizza stones, is it worth the money to get the 1/2" ones or will the thinner ones work as well?
I have had ceramic ones in the past but they broke.
I see some of the people here are using the stainless steel pizza stones, is it worth the money to get the 1/2" ones or will the thinner ones work as well?
I have had ceramic ones in the past but they broke.
After our last ceramic broke, started using our round flat cast iron pan. Works great.I see some of the people here are using the stainless steel pizza stones, is it worth the money to get the 1/2" ones or will the thinner ones work as well?
I have had ceramic ones in the past but they broke.
You also use 2, no? Is the secret to those amazing crusts you share your steel and stone method or the thickness or maybe both.Have the 1/2". The main advantage is that it stores more heat. Great for baking back to back pies with similar bake times. Otherwise it costs more, weighs more.
Not sure mine is stainless. It is the pizza, baking steel. And yes I think they do sell a thicker one than mine. A lot of the great pies you see are made with two steels. Put together they make more heat in between and also great results are had by switching from one to the other. One thing that I would have liked and I know they make it is a grease run off. This would be super helpful in searing steaks or Meats on the steel. I have put the steel on the grill and I'm going to guess it got well above 600 Degrees. And burned a pizza almost instantly the only problem was the top didn't follow. There are workarounds around this. I'm not sure buying the thicker steel is worth it as much as it is important to buy two. Maybe some others will chime in here but I'm glad I bought it nonetheless.
Have the 1/2". The main advantage is that it stores more heat. Great for baking back to back pies with similar bake times. Otherwise it costs more, weighs more.
After our last ceramic broke, started using our round flat cast iron pan. Works great.
I’ve have both a fibrament stone and a 3/8” baking steel (its mild steel, not stainless).
Both work but the steel is a bit harder to use because the crust burns faster.
What all goes onto the Italian deli pie? Sounds and looks great!
Preheated around 40 minutesLooks edible to me.
Does the deck get to 1000F or just the top?
You also use 2, no? Is the secret to those amazing crusts you share your steel and stone method or the thickness or maybe both.
Mountain lion?ground beast.
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