It's been too long! Pizza!

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Mel Hill
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Re: It's been too long! Pizza!

#1651 Post by Mel Hill »

I’m a no on a $49 under 3 pound pizza pan. I don’t think this is something you pre-heat and even if you did, the thermal mass is rather small. I’m sticking with the 22 pound baking steel that lives in the oven and has a tremendous amount of thermal mass to transfer heat to the pizza crust and only cost 2x the price of the made in product.

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Re: It's been too long! Pizza!

#1652 Post by K_F_o_l_e_y »

I would totally take Kawehi's Pizza Masterclass.

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Re: It's been too long! Pizza!

#1653 Post by TimF »

Mel Hill wrote: April 27th, 2021, 8:50 am I’m a no on a $49 under 3 pound pizza pan. I don’t think this is something you pre-heat and even if you did, the thermal mass is rather small. I’m sticking with the 22 pound baking steel that lives in the oven and has a tremendous amount of thermal mass to transfer heat to the pizza crust and only cost 2x the price of the made in product.
Please let us know which steel you use. I want to switch from stone for my Ooni. Any issues with sticking?
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Re: It's been too long! Pizza!

#1654 Post by Mel Hill »

TimF wrote: April 27th, 2021, 6:14 pm
Please let us know which steel you use. I want to switch from stone for my Ooni. Any issues with sticking?
https://bakingsteel.com/products/modern ... al-edition

have not had any issues, not sure if it fits an Ooni, I'm in oven or on a gas grill (but not for pizza)

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Re: It's been too long! Pizza!

#1655 Post by TimF »

Mel Hill wrote: April 27th, 2021, 7:34 pm
TimF wrote: April 27th, 2021, 6:14 pm
Please let us know which steel you use. I want to switch from stone for my Ooni. Any issues with sticking?
https://bakingsteel.com/products/modern ... al-edition

have not had any issues, not sure if it fits an Ooni, I'm in oven or on a gas grill (but not for pizza)
My Ooni is 16x16 so I'd be giving up a couple of inches. But it's not like I ever use the entire area.
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Re: It's been too long! Pizza!

#1656 Post by TimF »

I just ordered this from eBay which is similar to the one Jordan recommended in the Ooni thread.

https://www.ebay.com/itm/324374692250
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Re: It's been too long! Pizza!

#1657 Post by Joe Chanley »

I have one similar to that which was recommended in this thread years ago, Tim. It's 3/8 inch thick, maintains heat well and lives in my oven. Works very well.

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Re: It's been too long! Pizza!

#1658 Post by TimF »

I took delivery of the steel today. The thing weighs 30 pounds! Was a total PITA to clean. Very awkward to move around and lift. I’ve got it in the Ooni for seasoning right now. It came up to 500F in just a couple minutes.
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Re: It's been too long! Pizza!

#1659 Post by Paul Miller »

Used ramp pesto, fresh oyster mushrooms, and gouda cheese, on a whole wheat crust
AF6337CB-1054-45F5-A667-11724D63F08B.jpeg
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Re: It's been too long! Pizza!

#1660 Post by TimF »

TimF wrote: May 1st, 2021, 1:14 pm I took delivery of the steel today. The thing weighs 30 pounds! Was a total PITA to clean. Very awkward to move around and lift. I’ve got it in the Ooni for seasoning right now. It came up to 500F in just a couple minutes.
Well it’s definitely possible to overheat the steel. 30 minutes preheat in the Ooni is definitely too much time. The second and third pizzas were much less charred.
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Re: It's been too long! Pizza!

#1661 Post by JDavisRoby »

TimF wrote: May 4th, 2021, 6:59 pm
TimF wrote: May 1st, 2021, 1:14 pm I took delivery of the steel today. The thing weighs 30 pounds! Was a total PITA to clean. Very awkward to move around and lift. I’ve got it in the Ooni for seasoning right now. It came up to 500F in just a couple minutes.
Well it’s definitely possible to overheat the steel. 30 minutes preheat in the Ooni is definitely too much time. The second and third pizzas were much less charred.
I have a baking steel. My first couples pizzas with it were magic. Then I started using it to sear steaks and other meats. Last few cooks I can’t get a pizza to bake without charring the bottom in about 20 seconds and the top doesn’t get cooked at all. Not sure if needs to be re-seasoned but part of it I know is the dough I am using isn’t designed for the high heat.
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Re: It's been too long! Pizza!

#1662 Post by TimF »

Coincidentally tonight was the first time I used store bought dough. So that might have had something to do with it.
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Re: It's been too long! Pizza!

#1663 Post by stevetimko »

I'm posting this because of the discussion at the end about how parchment paper is better for pizza than a pan. in an oven. But I wonder if the discussion about seasoning pans also applies to pizza steels.
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Re: It's been too long! Pizza!

#1664 Post by mike pobega »

The sum of all my hard work.
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Re: It's been too long! Pizza!

#1665 Post by Joe Chanley »

looks awesome as usual

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Re: It's been too long! Pizza!

#1666 Post by Kenny H »

Man that looks scrumptious. What is your cheese selection?
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Re: It's been too long! Pizza!

#1667 Post by Brian Tuite »

Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: It's been too long! Pizza!

#1668 Post by mike pobega »

Kenny H wrote: May 7th, 2021, 8:03 am Man that looks scrumptious. What is your cheese selection?
Thanks. That is bufala mozzarella and fresh grated parmigiana-reggiano.

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Re: It's been too long! Pizza!

#1669 Post by stevetimko »

Please pardon the intrusion again. This is for French onion soup pizza.
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