|
I love making pizza on my big green egg! 1000+ degrees cooks them in no time at all
|
#
¿
Mar 28, 2012 21:46
|
|
|
|
| # ¿ May 5, 2024 17:54 |
|
|
niss posted:Yes it does, it also destroys the gasket that much quicker, and scraping the old one is a bitch Troof...mine needs to be replaced. I'm planning on trying a nomex one this time, have you used one?
|
|
#
¿
Mar 30, 2012 20:05
|
|
|
Anybody seen this yet? Looks pretty neat http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html
|
|
#
¿
Sep 12, 2012 21:59
|
|
|
Made agentseven's recipe last night, even though my pizza stretching skills are lousy but it was still awesome. Gonna try again tonight!
|
|
#
¿
Nov 1, 2012 19:56
|
|
|
Shitzza
|
|
#
¿
Nov 3, 2012 00:54
|
|
|
Would rather eat a hot pocket
|
|
#
¿
Nov 9, 2012 17:28
|
|
|
Heners_UK posted:I've been spinning through the thread regarding the pizza steel debate and really can't work out what the consensus on them is? Are they worth the $80 or did we find another easy source for them? Dunno if you have seen it but serious eats had a few in-depth tests/reviews of it. I might ask for one for Christmas this year.
|
|
#
¿
Nov 13, 2012 21:41
|
|
|
I gave up on getting consistent pizzas on the BGE--just not worth the effort. Have you had a pie accidentally fall in the fire yet? It's a great way to completely ruin your day.
|
|
#
¿
Oct 30, 2013 18:55
|
|
|
The KettlePizza thing looks pretty sweet, especially when paired with a baking steel, but if you already have a BGE I would have a hard time justifying spending even more money.
|
|
#
¿
Oct 30, 2013 22:05
|
|
|
when i was egging pizzas i used the plate setter legs down and put a pair of firebricks on the platesetter. pizza stone went on top of the fire bricks.
|
|
#
¿
Nov 4, 2013 19:17
|
|
|
Imagine trying to cook a pizza at 1000ish degrees on a big green egg...and you gently caress it up and feed the pizza into the fire 
|
|
#
¿
Mar 6, 2014 18:23
|
|
|
Onlinemetals.com can cut and ship custom metal but I'm not sure which type or grade should be used. Local pick up for Seattle area people.
|
|
#
¿
Apr 16, 2014 03:21
|
|
|
Fart Car '97 posted:I have a real big cast iron skillet. Is there any reason I couldn't just flip it upside down and use it as a pizza stone? Seems like it would be easier to just make it inside the pan, like this: http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html i was surprised how good this turns out, very easy too! unless this is what you were talking about being on the last page, sorry OBAMNA PHONE fucked around with this message at 18:25 on May 11, 2014 |
|
#
¿
May 11, 2014 18:22
|
|
|
For those who don't have a baking steel, I noticed there's another company selling their own array of products on amazon: http://www.amazon.com/Dough-Joe%AE-Baking-Sheet--The-Samurai-trade/dp/B00LBKWSKS/ 80 bucks shipped for a 15x15x 3/8" sheet, which is 20 dollars less than the similar Modernist Cuisine version for 100 shipped at bakingsteel.com also selling a 1/2" version about 20 bucks less than bakingsteel.com
|
|
#
¿
Oct 27, 2014 21:57
|
|
|
Heners_UK posted:Can't wait for the compare review that will no doubt be done by Serious Eats or similar Funny that you mention that, saw this pop up today: http://www.seriouseats.com/2014/10/pizza-hack-baking-copper.html baking copper!
|
|
#
¿
Oct 31, 2014 16:07
|
|
|
Despite never having been to NYC I'm in love with new York pizza and whole heartedly love kenjis nyc style pizza and sauce
|
|
#
¿
Mar 14, 2015 06:22
|
|
|
http://www.seriouseats.com/2015/06/baking-steel-griddle-has-arrived.html Baking steel Griddle released early purchase price is 195 dollars, full price is 250. 
|
|
#
¿
Jun 1, 2015 20:42
|
|
|
I'm going to install emachineshop's cad software tonight and get a quote for something similar in A36 steel, 3/8" thick and post the quote they give me. Perhaps we can get 10 made for a lower price. I'd say 100 sounds about right considering the material thickness.
|
|
#
¿
Jun 1, 2015 21:36
|
|
|
emachineshop's CAD software sucks so i designed it at work and will bring it home and import it into their software and see if that works. does anyone have the dxf of the GWS logo? i found this post but the link doesnt work for me anymore http://forums.somethingawful.com/showthread.php?threadid=3598826&pagenumber=6&perpage=40#post424743523 If it doesn't cost too much we could probably have that engraved on one side, or a custom one if you prefer. I'll be going to go with TOO MUCH TUNA in giant letters on the pizza side. FYI the raw material costs from a site like onlinemetals.com (located kinda near me) for an 18x14x3/8 (exact same size as bakingsteel) is 115 dollars. OBAMNA PHONE fucked around with this message at 19:05 on Jun 3, 2015 |
|
#
¿
Jun 3, 2015 19:01
|
|
|
Happiness Commando posted:I've been asking metal shops around me to make a 1/4" steel, but either they want an exorbitant amount of money to descale it, or they don't descale at all. Does anyone know how important it is?, or am I stuck buying an $80 Modernist Cuisine one? It is important and must be removed. Angle grinder should do it, but my googling of this led me to a site that indicates phospohoric acid can loosen the scaling.
|
|
#
¿
Jun 5, 2015 16:24
|
|
|
That probably works too.
|
|
#
¿
Jun 5, 2015 20:45
|
|
|
You can score a used BGE for 500 bucks on craigslist real easy.
|
|
#
¿
Jun 11, 2015 16:16
|
|
|
tonedef131 posted:I don't know very much about the fatigue cycles of these stones, but I've been down that road and they ALWAYS crack after a few years. I finally went the steel route. For the price of a purpose made baking stone you should be able to get a plate from your local Metal Supermarkets or the like. They can usually plasma cut up to 1/2" on the spot and the beauty is you can select the dimensions to suit your needs. When I made mine I went 18x15 because that was small enough to fit in my oven but big enough to straddle all 4 of my burners when using it as a griddle. Owns Where did you buy that from
|
|
#
¿
Mar 28, 2016 23:16
|
|
|
Huge_Midget posted:He made one for me and I can say without a doubt that it loving owns bones. Gonna make so many sliders and pizzas with this thing. I want one so drat bad, any chance of setting up another group buy?
|
|
#
¿
Mar 30, 2016 16:28
|
|
|
I would gladly pay enough for it and ok if you profit from it, but I understand if you're not up for doing it again.
|
|
#
¿
Mar 31, 2016 16:02
|
|
|
Thai pizza, used leftover peanut sauce and leftover pork satay meat. Kenji's NY dough. Fuckin awesome.
|
|
#
¿
Apr 4, 2016 17:29
|
|
|
Jesus Christ almighty your pizza game is tight
|
|
#
¿
Jun 2, 2016 19:54
|
|
|
khy posted:I am too lazy to make my own pizza dough you could make your own no-knead dough, which would be easier than buying a bread machine
|
|
#
¿
Jul 5, 2016 23:36
|
|
|
khy posted:I am interested in learning more. As it is, I literally just dump all the ingredients into the pan and hit 'start'. Mixing/kneading/rising is automatic. I would be very interested in finding out what is easier than that! I get it if you aren't into mixing your own dough but just imagine how many pizzas you can make with the money saved not buying a bread machine http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
|
|
#
¿
Jul 6, 2016 01:26
|
|
|
|
|
#
¿
Jul 7, 2016 16:47
|
|
|
bump, what's the consensus on pizza steel thickness? is half inch worth the premium cost and extra weight hassle over 3/8"?
|
|
#
¿
Jul 8, 2016 22:59
|
|
|
Thai style pizza. leftover pork satay, peanut sauce, carrots and cilantro
|
|
#
¿
Sep 6, 2016 16:20
|
|
|
Preheat for at least an hour and don't remove the stone from the oven, slide the rack out and place the pizza on it.
|
|
#
¿
Sep 16, 2016 17:07
|
|
|
whatupdet posted:Do you recommend I drop the temp once the stone is fully preheated or leave on 550F to cook the homemade pizza? 550F is the maximum my oven will go. imo you shouldnt need any flour on the stone, and try to leave the stone in the middle or upper areas of the oven. and you can experiment with temps, generally hotter is better but i've used 500 and 525 extensively and stick with 525.
|
|
#
¿
Sep 16, 2016 20:05
|
|
|
Those prices are really reasonable But I'm also enough of a fool to spend over 1200 on a big green egg.
|
|
#
¿
Dec 9, 2016 03:56
|
|
|
Flash Gordon Ramsay posted:I'm looking at a pizza peel that has a conveyor thingie on it. Anyone ever used one of those? Superpeel? I've had one for a few years and I like it, but deep down I know I should be able to use a normal peel. But I have only hosed up one pizza in at least 100 using it so I consider it successful at stopping me from loving up.
|
|
#
¿
Feb 8, 2017 21:24
|
|
|
That's a nice pizza My pizzas still look like retarded amoebas
|
|
#
¿
Mar 18, 2017 15:29
|
|
|
DR your pizza crusts look so perfect what's your process for proofing your dough? i pull my cold fermented dough out of the fridge a couple hours before i use it and it's never stretchy enough. if i take it out too early i feel like it turns into a sticky loving mess without really having a nice stretchy texture. i've been using kenji's NY pizza dough recipe
|
|
#
¿
May 12, 2017 18:02
|
|
|
 had leftovers from this chicken sandwich recipe: http://www.seriouseats.com/recipes/2017/07/peruvian-style-grilled-chicken-sandwiches-recipe.html and so i threw it on a pizza with olive oil, mozz, cilantro and shallots and green sauce (not pictured) used kenji's ny pizza dough recipe and this was truly the first time i had the dough come out PERFECT
|
|
#
¿
Jul 19, 2017 15:17
|
|
|
|
| # ¿ May 5, 2024 17:54 |
|
|
those two pizzas look great! 
|
|
#
¿
Jul 27, 2017 14:27
|
|