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SifuToast posted:We've gotten about 30 pizza steel orders from Goons using the coupon thanks to all of you that were early adopters. But tomorrow our original deal expires and moving forward we will be offering a discount of $12.50 instead of the $25 coupon. The coupon code is going to say the same though: SAGOONS. I am going to order today, I am trying to figure it out.. without going through the whole thread what's the consensus on gauge grade surface people like best and is it any extra to get the little emote guy added or do I just upload this https://www.robinsonlaser.com/goons/chefsmiley3.dxf into the order form? And it looks like the total price shipped is 50? or am I incorrect about that. I am at work and don't have much time I will read through the thread tonight if no one has an answer for me 
Madness fucked around with this message at 20:02 on Feb 17, 2014 |
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Feb 17, 2014 19:56
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Madness posted:I am going to order today, I am trying to figure it out.. without going through the whole thread what's the consensus on gauge grade surface people like best and is it any extra to get the little emote guy added or do I just upload this https://www.robinsonlaser.com/goons/chefsmiley3.dxf into the order form? And it looks like the total price shipped is 50? or am I incorrect about that. I am at work and don't have much time I will read through the thread tonight if no one has an answer for me 3/8" (because why not), structural grade, black surface. I didn't bother with the logo and that sounds about right on price.
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Feb 17, 2014 20:12
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qutius posted:3/8" (because why not), structural grade, black surface. I didn't bother with the logo and that sounds about right on price. My concern is my wife is 5 foot nothing and tiny and 1 month pregos :P so I think the extra weight might be a bit much, with the 1/4 coming in at only 15 pounds I think I will go this route. But thank you! Madness fucked around with this message at 20:29 on Feb 17, 2014 |
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Feb 17, 2014 20:24
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Madness posted:I am going to order today, I am trying to figure it out.. without going through the whole thread what's the consensus on gauge grade surface people like best and is it any extra to get the little emote guy added or do I just upload this https://www.robinsonlaser.com/goons/chefsmiley3.dxf into the order form? And it looks like the total price shipped is 50? or am I incorrect about that. I am at work and don't have much time I will read through the thread tonight if no one has an answer for me Someone else answered the gauge and grade stuff so I'll answer about the emote. We do charge extra for etching time, but it shouldn't be significantly more. Simply upload the different version of the drawing with the smiley on it and you will see the difference in price.
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Feb 17, 2014 21:32
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jeomk posted:Someone else answered the gauge and grade stuff so I'll answer about the emote. We do charge extra for etching time, but it shouldn't be significantly more. Simply upload the different version of the drawing with the smiley on it and you will see the difference in price. Thanks plan on ordering in a bit when I get home from work after I put the kids down. So really if I only plan on making a pizza for the family I should be good with the 1/4 right? And If I wanted to make more one after another than the extra 10 pounds of steel would let me do that.. Also do you pull this out of the oven when done or do you just remove the pizza off it then let it cool? Madness fucked around with this message at 23:59 on Feb 17, 2014 |
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Feb 17, 2014 23:22
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Madness posted:Thanks plan on ordering in a bit when I get home from work after I put the kids down. So really if I only plan on making a pizza for the family I should be good with the 1/4 right? And If I wanted to make more one after another than the extra 10 pounds of steel would let me do that.. Also do you pull this out of the oven when done or do you just remove the pizza off it then let it cool? Baking stones and steels are generally left in the oven 24/7, unless you somehow got it dirty with something that couldn't just be turned into charcoal with a cleaning cycle. My Fibrament stone has been truckin' along for close to 6 years in the oven now with nary a problem, i'm sure a steel would be the same
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Feb 18, 2014 00:20
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Has anyone used this as a pseudo grill?
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Feb 18, 2014 00:50
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Hell, I'm curious about chilling it to use as a heat sink to temper chocolate.
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Feb 18, 2014 00:55
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It shows that you charged me 38.32 shipped (a killer deal BTW) but it took me back to order screen I tried to pay again and it did not work so I assume we are good I just want to make sure it went through on your end because I did not get an email but I show a pending charge
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Feb 18, 2014 01:09
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Wait i ordered Commercial Black on accident instead of structural, will this significantly affect my pizza making experience?
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Feb 18, 2014 01:19
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Deathwing posted:Baking stones and steels are generally left in the oven 24/7, unless you somehow got it dirty with something that couldn't just be turned into charcoal with a cleaning cycle. My Fibrament stone has been truckin' along for close to 6 years in the oven now with nary a problem, i'm sure a steel would be the same Doesn't leaving it in the oven when you're going to bake something (and thus not need the baking steel) significantly increase the preheating time?
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Feb 18, 2014 01:24
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Boris Galerkin posted:Doesn't leaving it in the oven when you're going to bake something (and thus not need the baking steel) significantly increase the preheating time? Not sure. If it was not in the oven, an equal volume of air would have to be brought up to temp and air is not as thermally conductive as steel..
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Feb 18, 2014 01:34
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Just got my steel this evening. Probably won't be making pizza with it until this weekend, but here are some pictures of it! 
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Feb 18, 2014 01:58
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Just pulled the trigger on three. You goons are metal as gently caress, thanks.
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Feb 18, 2014 02:46
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Madness posted:It shows that you charged me 38.32 shipped (a killer deal BTW) but it took me back to order screen I tried to pay again and it did not work so I assume we are good I just want to make sure it went through on your end because I did not get an email but I show a pending charge Your order did go through and you should have received an email confirmation recently. We had a hiccup earlier affecting a couple orders, but that has been resolved and all orders are processed.
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Feb 18, 2014 05:03
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RogueWarrior27 posted:Your order did go through and you should have received an email confirmation recently. We had a hiccup earlier affecting a couple orders, but that has been resolved and all orders are processed. Perfect I got it and thanks for the update! My wife and I have decided with this purchase to change family Saturday morning breakfast (we keep missing cause the baby keeps us up so we sleep in late) to Saturday family pizza night! Madness fucked around with this message at 05:13 on Feb 18, 2014 |
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Feb 18, 2014 05:11
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I tried to order one of these tonight before the discount expires - but have been shamefully banging my head against a wall. I'd like a blank one with rounded edges, like the Gravity-2 template that was posted earlier in the thread - but a bit bigger - 15.75 x 17.75. (or 16x18, whatever - my oven maxes out around those dimensions). I downloaded a couple free CAD editing programs, and also tried to load the .dxf into illustrator, but about an hour and a half of trying and I can't figure out how to properly resize a rectangle.  never have I felt so dumb.anyone with better CAD skills than me feel like helping a goon out?
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Feb 18, 2014 05:24
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mindphlux posted:I tried to order one of these tonight before the discount expires - but have been shamefully banging my head against a wall. I'd like a blank one with rounded edges, like the Gravity-2 template that was posted earlier in the thread - but a bit bigger - 15.75 x 17.75. (or 16x18, whatever - my oven maxes out around those dimensions). I can do it when I get into work in a couple hours if no one else does. Edit: Here you go https://www.dropbox.com/s/2tsf5brkre3t3as/rec.dxf A Proper Uppercut fucked around with this message at 14:25 on Feb 18, 2014 |
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Feb 18, 2014 12:32
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Hey guys can one of you post a quick how-to on your pizza making process, I am new to this whole pizza thing and want to try to get some of these fancy results you guys are getting with the leopard printing and what not.
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Feb 18, 2014 14:44
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Madness posted:Hey guys can one of you post a quick how-to on your pizza making process, I am new to this whole pizza thing and want to try to get some of these fancy results you guys are getting with the leopard printing and what not. There's a pizza thread in GWS, can't link it now, I'm on mobile. The OP had a recipe I used for my first time and it came out really drat good. As for using the steel specifically, throw it in the oven on the top rack and crank it up as high as it will go for at least an hour. I then turned the broiler on like ten minutes before the pizza went in. After that, pizza cooked for like 5 minutes and that was that. This is on my lovely electric stove. Gas ones might be different.
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Feb 18, 2014 15:21
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A Proper Uppercut posted:There's a pizza thread in GWS, can't link it now, I'm on mobile. The OP had a recipe I used for my first time and it came out really drat good. Cool, perfect.. Also I will find the thread this is all I needed just the basics I will figure out the rest. thanks man!
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Feb 18, 2014 15:25
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How are other people's steels coming out? Mine has some small scratches that may just be the nature of the beast. It doesn't look quite as deep as the other one posted in this thread. Do these look like they are going affect the use/care of the steel?  Can't wait to try it out!
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Feb 21, 2014 22:36
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Do you guys season both sides or just one?
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Feb 21, 2014 22:54
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SmuglyDismissed posted:How are other people's steels coming out? Mine has some small scratches that may just be the nature of the beast. It doesn't look quite as deep as the other one posted in this thread. Do these look like they are going affect the use/care of the steel? Mine has a pretty good one on the back I think it should be ok 
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Feb 22, 2014 01:11
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It's a hunk of steel, not tea china. Don't worry about scratches.Boris Galerkin posted:Do you guys season both sides or just one? Do both so you can flip it over any time one side starts getting dirty
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Feb 22, 2014 01:36
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Steve Yun posted:It's a hunk of steel, not tea china. Don't worry about scratches. Yep my thoughts also, I am pretty happy with mine! Can't wait to use it, but about to start a seasoning soon.
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Feb 22, 2014 01:41
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Holy poo poo this thing is god drat heavy. Also that's a hell of a lot of cardboard you guys use in the boxes.
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Feb 22, 2014 02:12
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Thanks again for sending the replacement. I just got it a few days ago and didn't get around to seasoning it until tonight. Can't wait to use it!
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Feb 22, 2014 10:58
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Finished seasoning! Ready to make a pizza this weekend!
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Feb 22, 2014 14:40
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This pizza is named Javid, in honor of the dwg file he made for me.  
strangehamster fucked around with this message at 17:30 on Feb 22, 2014 |
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Feb 22, 2014 17:21
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So goons looking for some tips, I rocked the pizza steel today and made an excellent pizza with good charing! But has some problem getting off pizza peel onto the steel, anyone have any tips to make the dough not stuck to the peel when putting it in?
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Feb 22, 2014 22:07
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Dust the peel with a bit of semolina flour -- some folks use cornmeal but I prefer semolina. If the dough is too moist it will stick easier, and also don't let it sit on the peel for longer than it takes to get everything assembled.
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Feb 22, 2014 22:14
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And flour your dough before you stretch it out
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Feb 23, 2014 00:31
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Thanks guys will try that!
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Feb 23, 2014 14:08
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Wanted to update and say they offered to replace or refund me for my pizza steel, I declined and thanked them for such a great deal! The scratch does not effect performance at all =)
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Feb 24, 2014 23:09
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Madness posted:Wanted to update and say they offered to replace or refund me for my pizza steel, I declined and thanked them for such a great deal! The scratch does not effect performance at all =) Same here, my steel is working great!
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Feb 24, 2014 23:24
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Just wanted to say that we've gotten a lot better with our pizza and the steel is working out great. Cranked up the oven to its max temp of 550F, then broil for about 10-15 minutes after it preheats with the steel on the second-highest rack setting. This dough sat in the fridge for a few days extra so it was pretty glutinous and didn't want to stretch too much, but it tastes great. Crumb. The bottom of the crust is much fluffier than it looks there, I think the knife crushes it down some  Definitely getting some better blackening  buy this steel it's awesome and making pizza is awesome
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Feb 25, 2014 01:43
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Here's my steel after seasoning it six times over the weekend (500 ºF for 1 hour each time) with flaxseed oil. To be completely honest I can't tell the difference between this one and and the pictures from after the second seasoning. Won't get around to actually using it for a couple weeks so now it sits in my cabinet neglected but it's ready to use!
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Feb 25, 2014 03:01
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Boris Galerkin posted:Here's my steel after seasoning it six times over the weekend (500 ºF for 1 hour each time) jesus christ  I mean awesome and all, but probably just a touccchhh overkill.
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Feb 25, 2014 07:46
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mindphlux posted:jesus christ It probably was but I was home all weekend watching House of Cards anyway so it's whatever.
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Feb 25, 2014 14:53
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