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I'm sure this has come up before, but I'm planning on getting a mini baking steel griddle soon (since Kenji loves it, and Kenji is god). Any trip reports of its utility as a pizza stone? Tips?
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May 11, 2018 18:10
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| # ¿ Jun 2, 2024 10:09 |
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snyprmag posted:I have the full size one and primarily use it for pizza and have only used the griddle side on the stove a few times. Thanks! I am currently planning on (to start) trying the broiler-then-stovetop method, so I will ought to be okay.
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May 11, 2018 21:09
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Putting the pizza (on baking steel) under the broiler then moving the baking steel to the stove top to crisp up the bottom crust.
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May 11, 2018 22:34
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Just made pizza on the new baking steel for the first time tonight. Trip report: hell yes  Fake edit: used the Serious Eats NY style crust recipe and made my own sauce. I made 3 pizzas, and figured out after the first one that I need to lower the oven rack to avoid burning the cheese under the broiler before I get nice spots on the crust. Also, I really underestimated how much time the stone would need in the oven to heat back up between pizzas. ...And I think when I do this next time, I will let the dough cold ferment for 3 days instead of 1 if I can plan ahead far enough. But overall they were some delicious pies and I'm considering doing this again this weekend.
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May 31, 2018 05:17
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Does this thread have a favorite pizza peel? I am looking for a metal one with a relatively short handle.
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May 31, 2018 21:32
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Doom Rooster posted:Any particular reason for a metal one? In my experience, wood is about a million times easier to launch off of, with way less flour. Below is the small wooden one that I used and loved. Because I also need to use it to get pizzas off of the baking steel while it's still in the oven, which I imagine is much easier with a metal one.
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May 31, 2018 23:00
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| # ¿ Jun 2, 2024 10:09 |
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Hmm in that case, is there a significant advantage over using a large wooden cutting board I already own?
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May 31, 2018 23:24
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