Author Topic: Steel plate  (Read 63050 times)

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Offline Boudreaux

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Re: Steel plate
« Reply #125 on: January 10, 2012, 06:10:54 PM »
Having read all of the great information on the Steel Plate.....I'm considering such a move. BUT, I'm wondering. Does the Steel Plate (once sanded and properly cleaned) have to be seasoned to any degree before the first pizza cook.....???


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from Cajun Country.....



buceriasdon

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Re: Steel plate
« Reply #126 on: January 10, 2012, 06:41:10 PM »
If you live in an area that is prone to rusting iron and steel, yes I would season it. If not, don't bother. I live next to the ocean, I season.
Don

Offline communist

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Re: Steel plate
« Reply #127 on: May 03, 2012, 09:08:27 PM »
Baking on steel  4 1/2 minute pie, 16 inches, .07 thickness factor, some crisp on bottom, cheese, then tomatoe sauce on top.

Offline communist

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Re: Steel plate
« Reply #128 on: May 03, 2012, 09:11:52 PM »
baking on steel


Offline communist

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Re: Steel plate
« Reply #129 on: May 03, 2012, 09:13:47 PM »
Light, puffy, and crisp with 6 1/2 ounces Grande, 6 ounces tomato sauce ( 6 in 1 ) and .07 thickness factor - 14 ounces of dough for 16 inch pie, with semolina on peel

Offline Jet_deck

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Re: Steel plate
« Reply #130 on: May 03, 2012, 11:16:33 PM »
Mark,  those pictures remind me of the better pizzas on the Chau NY tour.  Do you serve Takeaway?
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Offline norma427

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Re: Steel plate
« Reply #131 on: May 04, 2012, 07:15:20 AM »
Mark,

The pizza you made on your steel plate looks really good.   

Norma

Offline toddster63

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Re: Steel plate
« Reply #132 on: May 08, 2012, 11:52:38 PM »
For a home oven under 600F, Mark, those are the best underskirt shots I have seen yet. Makes a very compelling argument for steel plates, particularly in home ovens...!

Offline communist

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Re: Steel plate
« Reply #133 on: May 09, 2012, 09:42:31 AM »
Mark,  those pictures remind me of the better pizzas on the Chau NY tour.  Do you serve Takeaway?
Thanks Jet_Deck!
Mark,

The pizza you made on your steel plate looks really good.   

Norma
Thanks Norma!  Got to get down again to Lancaster soon!
For a home oven under 600F, Mark, those are the best underskirt shots I have seen yet. Makes a very compelling argument for steel plates, particularly in home ovens...!
  Thanks Toddster63


Offline jsaras

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Re: Steel plate
« Reply #134 on: June 11, 2012, 12:27:28 PM »
This thread has wandered around a bit; my question is how would the Cadco CAP-H Half Size Pizza Plate (20" x 13'x 1/4" Aluminzed Steel, 8.5 lbs) compare to the Lodge 14-in cast iron pan (10.6 - 11 lbs) in terms of its thermal mass, etc.
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scott123

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Re: Steel plate
« Reply #135 on: June 12, 2012, 11:13:49 AM »
Jonas, 1/4" will have more thermal mass than the lodge's 1/8" thickness, but, I'm not in love with the non stick surface.  You could probably sand the non stick coating off, or perhaps burn it off in an outdoor grill, but, until it's removed, I wouldn't use it for pizza.

Another downside to this plate is the size.  When it comes to NY style pizza, bigger is always better.  The ideal pizza size is 18", but that's not feasible for most home oven owners. If you can accommodate a 16"-17" plate, though, you definitely should.

Offline Meatballs

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Re: Steel plate
« Reply #136 on: June 12, 2012, 03:00:22 PM »
I have the cadco aluminized steel plate and the aluminum fakiro plate, as long as the non-stick is not exposed to temps above 500 degrees it works great.  I use the plates in a cadco 1/2 size (stefania) convection oven in 220 version.  The oven plate combination works exceedingly well for 12 inch pizzas in 3 1/2 minute bakes for new york style or Nearlypolitans.

Ron

Offline jsaras

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Re: Steel plate
« Reply #137 on: June 12, 2012, 06:17:03 PM »
I would have guessed that the denser cast iron plate would have more thermal mass than the thicker (but lighter) aluminized steel plate, but what do I know?

For now, I've been preheating the cast iron plate in the oven until it hits 550.  Then I transfer it to the burner and give it direct flame for at least 5 minutes while simultaneously running the broiler in the oven. 

I then cook with the plate on the burner for 3-4 minutes and then I transfer the plate to the oven for another minute or so under the broiler (flame is about 4 inches away).  I make 12-inch or smaller pizzas and things have been cooking fairly well (see attached).

I really like the idea of a lightweight aluminized steel shelf that does (nearly?)the same thing as A36 steel. Maybe in the not too distant future someone will manufacture something really kick-_ss.
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Offline MO_Pie

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Re: Steel plate
« Reply #138 on: September 23, 2012, 12:51:16 AM »
Light, puffy, and crisp with 6 1/2 ounces Grande, 6 ounces tomato sauce ( 6 in 1 ) and .07 thickness factor - 14 ounces of dough for 16 inch pie, with semolina on peel

Hi Mark - I've been reading through this thread and your pie porn...  :P After all this time, have you settled on a heating / cooking procedure that you like?

Also forgot to ask, do you recommend to use the convection roast function, or just the regular broiler?
« Last Edit: September 23, 2012, 01:15:28 AM by MO_Pie »

Offline communist

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Re: Steel plate
« Reply #139 on: September 24, 2012, 01:55:12 PM »
Also forgot to ask, do you recommend to use the convection roast function, or just the regular broiler?
  I have an electric broiler above, I do not have any experience with convection ovens.
have you settled on a heating / cooking procedure that you like?

  My simple set up is 1/2 steel 17 x17 x1/2 preheated for an hour to max ( for my oven is 530 ), turn on broiler ( will kick on in a bit or even after loading pie ) and use broiler for 45 seconds of top heat, then kill.  Steel on second rack, about 6 inches from elements.  Excellent New York Pie in 3.5 to 4.5 minutes.  Light, airy and crisp.  Excellent reviews.  My more complex set up involves using older, inferior stones to support my steel baking.  I have a fibrament stone that I will heat up with the steel a few shelfs below, and also an ld firebrick Pizza Gourmet stone which I put under the steel.  I need at least 2 hours to heat up the oven, and I slide the pizza off the steel at 3 minutes and slide it onto the fibrament for 1.5 minutes.  My wife thinks I may get a slightly crisper crust this way.  I am not sure.  I do like the thermal mass when I am baking 3 or 4 or 5 pizzas in rapid succesion.  Glad to answer any other questions.  Mark :chef:

Offline MO_Pie

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Re: Steel plate
« Reply #140 on: September 25, 2012, 03:14:56 PM »
These cooked in 3:45 - 4ish minutes.

I used a 65% from forno bravo neopolitan - 500g bread flour, 325g water, 15g salt, 4g IDY.  15 minute autolyse, 7-10 min in the KA with spiral hook.  The dough wasn't very spreadable though, so I may do less KA or more hydration next time.  

I finally had a chance to use the 6n1 tomatoes and loved them - great stuff!  

Dough is a little bland and lacking char, so I might try the pizza stone under the steel next time - or the honey / oil additions.

Stone hit 620' at a peak, so I quit trying to switch from convection roast to broiler and just left it alone.
« Last Edit: September 25, 2012, 03:53:17 PM by MO_Pie »

Offline slybarman

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Re: Steel plate
« Reply #141 on: September 25, 2012, 03:52:03 PM »
Looks like you have a convection oven, was the fan going?


Offline MO_Pie

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Re: Steel plate
« Reply #142 on: September 25, 2012, 03:56:26 PM »
Yes I did.  I tried to switch to broiler, but when the convection roast was on, the broiler was on too (and visa versa) and I couldn't prop the door open or else it would kill the fan.  I was in 'hurry up and feed the kids mode' so just left it alone.  Next time I'll try to heat up the steel on top of the stone and see if I can get a better char.  The lift though was the best I've had in my short pizza experience.

Offline TXCraig1

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Re: Steel plate
« Reply #143 on: September 25, 2012, 04:00:26 PM »
Mo, Nice looking pie.

How thick is your steel. Do you know the temp of the steel when you launched your pie?

CL
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Offline toddster63

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Re: Steel plate
« Reply #144 on: September 25, 2012, 04:56:29 PM »
Yes I did.  I tried to switch to broiler, but when the convection roast was on, the broiler was on too (and visa versa) and I couldn't prop the door open or else it would kill the fan.  I was in 'hurry up and feed the kids mode' so just left it alone.  Next time I'll try to heat up the steel on top of the stone and see if I can get a better char.  The lift though was the best I've had in my short pizza experience.

Very nice indeed... A little more top browning and you'll be ideal. Did you make just the one pie? I'm wondering how much heat a single pie steels off of the steel—ie. reheat times for a second pie...?

Offline MO_Pie

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Re: Steel plate
« Reply #145 on: September 25, 2012, 07:13:03 PM »
One of the replies had more info.. but kept dying when I tried to figure out how to post pictures....  :'(

The steel I have is 1/4".  I hit a peak of 620' on one of the pies, then it probably dove to 570'ish after a couple minutes from pulling a couple pies.  I did 3 in total.  I'm hoping that using the stone under the steel will help keep the temp up.  Really this is a lot better than using my Big Green Egg.  That had no trouble getting the stone up to 700-750', but the temp above the pie wasn't high enough.

scott123

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Re: Steel plate
« Reply #146 on: September 25, 2012, 08:05:42 PM »
Geoff, Neapolitan isn't going to happen in this oven. Stacking might give you some slight NY charring in 2.5 minutes (@620), but if you want the best out of this setup, accept your limitations and embrace NY wholeheartedly.  With KABF, I'd go with something like this:

62% hydration
1.75% salt
1% sugar
2% oil
Position plate 6" from broiler, along with some broiling (maybe 2 minutes out of 4)
Recovery time between pies (I'm thinking 7 min. minimum)
Brick/aged cheese that's been grated, not sliced (so it melts faster and you get more flavor from it)

Was the convection fan on for the whole time? If it was, then you'll definitely need to go with some broiling.

Flavor in the crust is a factor of fermentation (along with browning and char). How long are you fermenting the dough for?

1/4" steel plate can't do fast bakes at typical 550 deg. temps, at least not without abnormally high quantities of sugar.  You're one of the lucky ones with an abnormally hot oven.  You've got to be able to consistently hit those 600+ temps though, with the plate on a higher shelf.

If you stack, take a good look and see if there's any kind of gap between the stones. If there is, stacking won't give you much of a bump. As far as bottom heat goes, with some sugar and oil, as long as you can consistently hit 610ish, I think you should be fine without stacking. If you do stack, make sure you increase your pre-heat time accordingly. If your old stone is relatively thin, then you might be able to get away with 70 minutes, but I'd probably go with at least 90.

Online Pete-zza

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Re: Steel plate
« Reply #147 on: September 25, 2012, 08:13:57 PM »
scott123,

Did you forget the yeast?

Peter

scott123

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Re: Steel plate
« Reply #148 on: September 25, 2012, 08:18:00 PM »
Peter, I'm waiting for Geoff to let me know how long he's fermenting for.
« Last Edit: September 25, 2012, 08:34:15 PM by scott123 »

Offline MO_Pie

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Re: Steel plate
« Reply #149 on: September 25, 2012, 09:26:25 PM »
Thanks for the suggestions.  Fermentation time is variable.  I have 3 kids 5 and under so it's easily +/- a couple days here and there...  :o

Wouldn't the 62% dough be less slack?  I had trouble with the 65% dough springing back already.

I'm a big fan of the no-knead, sourdough, and extended fridge retardation, so I'm happy to let it mellow longer before cooking.  I do have the cambria and ischia sourdough cultures from sourdough.com, but I haven't gone down that path with pizza yet.


 

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