Author Topic: Hello and has anybody tried the Americas Test Kitchen NY pizza?  (Read 9745 times)

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Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #50 on: September 10, 2012, 07:47:08 PM »
Where are we going, Brian?  ;) Is it to the place where someone tries stacking cast iron on a ceramic/cordierite pizza stone?  Because we've never been there  ;D
Hey...cut me in or cut it out fellas. Is this something I should be trying   ???   ;D
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Offline pizzaneer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #51 on: September 10, 2012, 07:50:50 PM »
I just want someone to step up to the plate and put the plate on the stone so we can see how it does with making stuff to put on the plate!   Arrrgh!

I'd rather eat one good meal a day than 3 squares of garbage.

Offline siouxerbrewer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #52 on: September 11, 2012, 01:54:36 AM »
Well I made the dough tonight and will see what happens this Thursday night.  I'm now tempted to try a piece of 1/2" steel.  One thing I don't want to do is change a recipe/technique if I don't need to, but I'm alway up for an improvement.  I might just have to go to the scrap yard to see about getting a piece of steel.  From what I read on the links above about steel is that I need to get rolled steel plate (not necessarily cast iron); is that the steel you are talking about?  Any particular alloys?  I cook almost exclusively with cast iron cookware and LOVE it, and I think it's reasonably to expect more of the same for cooking pizza on steel.  FWIW I have eaten at Lombardi's in NYC and I actually prefer the pizza's I made last time, although Lombardi's was still quite good.

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #53 on: September 11, 2012, 06:55:45 AM »
I just want someone to step up to the plate and put the plate on the stone so we can see how it does with making stuff to put on the plate!   Arrrgh!

Don't hate the plate-a, hate the game.

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #54 on: September 11, 2012, 06:57:59 AM »
Hey...cut me in or cut it out fellas. Is this something I should be trying   ???   ;D

Do you possess a lodge cast iron pizza pan and a regular baking stone?  If yes, then, by all means, stack away.

Offline pizzaneer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #55 on: September 11, 2012, 07:11:49 AM »
I'm tempted to remove my 1/8" stainless sheet from my LBE and put it in the oven on top of my mystery stone.  As far as showing change in bake characteristics, it might work.  But as far as being reproducible for anyone else, forget it.  An experiment whose only possible benefit (besides to my belly) is proof of concept.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #56 on: September 11, 2012, 07:57:42 AM »
Do you possess a lodge cast iron pizza pan and a regular baking stone?  If yes, then, by all means, stack away.
I got a 5 min NY'er out of my gas oven last bake and oven wasn't quite turned up all the way. My stone is only 12 in  :( and thin 1/2 maybe. I have 2 3/4 in thick 22in round kiln shelves here that are going into my LBE build.
Before trying a lodge pan I think I'll give the shelves a go.One directly on the bottom deck an one a shelf up? This oven is a single burner below in the drawer. Thanks.
ps, how long should I preheat.
"Care Free Highway...let me slip away on you"

Offline pizzaneer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #57 on: September 11, 2012, 08:08:50 AM »
That must be some big oven you got there!  Mine would only take a 16x18 stone.
I'd rather eat one good meal a day than 3 squares of garbage.

buceriasdon

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #58 on: September 11, 2012, 08:16:23 AM »
Bob, That would be a large oven you have. For many years I had one stone in the lowest rack position in the oven and another in the broiler. When the bottom was close to being done I would pull it out of the oven and into the broiler for maybe 30 seconds, nice even bake. Worth a try sometimes.
 

I got a 5 min NY'er out of my gas oven last bake and oven wasn't quite turned up all the way. My stone is only 12 in  :( and thin 1/2 maybe. I have 2 3/4 in thick 22in round kiln shelves here that are going into my LBE build.
Before trying a lodge pan I think I'll give the shelves a go.One directly on the bottom deck an one a shelf up? This oven is a single burner below in the drawer. Thanks.
ps, how long should I preheat.


Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #59 on: September 11, 2012, 08:37:02 AM »
 ;D Don, Ha!  Just measured my oven...24X18 !  :-D  It's early for me still here.  ;D
That last 5 min bake for me was with the stone in the broiler drawer. Next time going to preheat it in the main compartment on the deck cause the bottom of the pizza wasn't very crisp. The crust had a very tender bite to it that I've never gotten before. Would have been killer if only a 'lil more crisp.
Sorry 'bout the 22in stoner move... ::)
"Care Free Highway...let me slip away on you"

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #60 on: September 11, 2012, 05:43:54 PM »
Well I made the dough tonight and will see what happens this Thursday night.  I'm now tempted to try a piece of 1/2" steel.  One thing I don't want to do is change a recipe/technique if I don't need to, but I'm alway up for an improvement.  I might just have to go to the scrap yard to see about getting a piece of steel.  From what I read on the links above about steel is that I need to get rolled steel plate (not necessarily cast iron); is that the steel you are talking about?  Any particular alloys?  I cook almost exclusively with cast iron cookware and LOVE it, and I think it's reasonably to expect more of the same for cooking pizza on steel.  FWIW I have eaten at Lombardi's in NYC and I actually prefer the pizza's I made last time, although Lombardi's was still quite good.

SB, one thing to bear in mind- as much as steel is the ideal material, at this point in time, for shorter bakes, it is heavy.  It really doesn't work well for baking other things, and can be a big hassle to take in and out.  If you're still interested, a36 hot rolled steel is the steel to get.

Just to confirm, your oven has a broiler in the main compartment, correct?  As you decrease your bake time, you'll most likely need to use the broiler as it bakes.

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #61 on: September 11, 2012, 05:49:54 PM »
;D Don, Ha!  Just measured my oven...24X18 !  :-D

Bob, are you trimming your stones for air flow on your LBE? If you trim them down to 18, they'll fit in your oven.

Having two stones should work pretty well in your main oven compartment, but, it would be ideal if the top stone were larger so that it collects the heat rising from below.  It would also help if your bottom stone were less conductive than your ceiling. If you can track them down, quarry tiles are good for this kind of oven setup.

Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #62 on: September 11, 2012, 06:05:04 PM »
Bob, are you trimming your stones for air flow on your LBE? If you trim them down to 18, they'll fit in your oven.

Having two stones should work pretty well in your main oven compartment, but, it would be ideal if the top stone were larger so that it collects the heat rising from below.  It would also help if your bottom stone were less conductive than your ceiling. If you can track them down, quarry tiles are good for this kind of oven setup.
I plan to do an insert. Wonder how a trimmed down bottom stone would work rather than just cutting a notch and using a director....?
"Care Free Highway...let me slip away on you"

Offline pizzaneer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #63 on: September 11, 2012, 06:12:29 PM »
not enough airflow to play with.  you need some hot air velocity so that the director can whack it onto the pie center.
I'd rather eat one good meal a day than 3 squares of garbage.

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #64 on: September 11, 2012, 06:45:30 PM »
Bob, I'm probably being dense here, but could you expand on what you mean by an 'insert?'

Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #65 on: September 11, 2012, 07:39:50 PM »
Bob, I'm probably being dense here, but could you expand on what you mean by an 'insert?'
The "C" shaped thingy that you recommended I do not make into a full circle ( so it won't be too tall)....I guess all of it together (stones and C ) would make up a "insert", no?
"Care Free Highway...let me slip away on you"

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #66 on: September 11, 2012, 08:00:03 PM »
Doh! The kettlepizza insert, I was being dense  ;D

Bob, the critical aspect of the DIY insert is that the hearth has to be smaller than the ceiling so that the heat can rise up from below and warm the ceiling. If the two stones are the same size, the ceiling is blocked. That's the traditional KettlePizza insert with a charcoal grill perspective.

If you want to go more LBEish/propane burner-y, then you might be able to cut one stone in such a way that the air flows up the back and out the front hole in the 'C'.   You'd still need the border of the stone intact, though, for the flashing of the 'C' to sit on. Whatever heat that's coming up needs to a be a relatively airtight seal- with the heat only going out the C opening- not under the flashing.

I think it's easier, though, for both approaches to have a large ceiling stone and a smaller hearth.
« Last Edit: September 11, 2012, 08:03:01 PM by scott123 »


Offline pizzaneer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #67 on: September 11, 2012, 08:21:23 PM »
Not to be dense or argumentive  :angel: Scott, but why can't he put the uncut flashing piece in place, force it into shape until the bottom edge is resting on the cooking grill supports, mark it and then cut it?  I don't think the C shape is a good idea actually.  I think it should be one circle across the top of the tube, and a cutout below, much like the retail version.  Dimensional stability FTW.

Load / unload cutout should be on opposite side of the tube from the edge mating area. Slap another piece of steel on it and rivet, then weld it up.

hmm... think we're off topic now?  Maybe Bob should start a thread.
I'd rather eat one good meal a day than 3 squares of garbage.

scott123

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #68 on: September 11, 2012, 08:40:37 PM »
I'm not going to sigh  ;D but the dimensional stability aspect is a dead horse. The 'C' Bob's talking about is actually a double or even a triple walled C.  You can fold over the flashing in such a way that the top stone is sitting on walls with 3 layers, with an insulating air pocket in the middle of those layers.

I guess Bob could cut the flashing so that it drops down where the hearth has been cut away, and contacts the grate.

Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #69 on: September 11, 2012, 09:24:12 PM »
I will start a thread or bring this back up on LBE thread. I appreciate having both of you interested in this and I really do want to proceed...I have all of the hardware now..so thanks guys, appreciate.
"Care Free Highway...let me slip away on you"

Offline siouxerbrewer

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #70 on: September 14, 2012, 12:37:40 AM »
FWIW I prefer the pizza I made tonight with the cast iron over the pizza stone.  The crust turned out very nice, with just the right amount of crisp/crunch to it.  The crust and toppings finished cooking at the same time (8 minutes) and it was really good.  I think for now I'm going to just go with the lodge cast iron pizza pan based on tonights results.  Thank you guys for all of your input and good luck with the LBE build.

Offline Chicago Bob

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #71 on: September 14, 2012, 12:49:55 AM »
thanks sb,
good to hear you are making something you enjoy....that's what it's about... ;)
"Care Free Highway...let me slip away on you"

Offline kaineilsen

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Re: Hello and has anybody tried the Americas Test Kitchen NY pizza?
« Reply #72 on: September 29, 2012, 02:20:46 AM »
Made the CI NY pizza dough via slice this evening on the maiden voyage of my MBE and I have to say it was extremely good.


 

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