Author Topic: Kenji likes the baking steel  (Read 17624 times)

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Offline TXCraig1

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Re: Kenji likes the baking steel
« Reply #80 on: September 11, 2012, 10:30:43 AM »
I love pigs. They convert vegetables into bacon.


Offline scott123

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Re: Kenji likes the baking steel
« Reply #81 on: September 11, 2012, 11:10:21 AM »
Quote
The folks over on the pizzamaking.com forum have been talking about using steel plates to bake pizza for a number of years

buceriasdon

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Re: Kenji likes the baking steel
« Reply #82 on: September 11, 2012, 12:05:20 PM »
I thought it was a good follow up article. I think the bake off between 1/4" and 1/2" plate in a few weeks will be more interesting. I know what conculsion I have my bet riding on.
Don

Offline Pizza3.14

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Offline pizzaneer

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Re: Kenji likes the baking steel
« Reply #84 on: October 02, 2012, 01:58:33 PM »
One of those "diminishing return on investment" deals, huh?

For the purists (and you know who you are, Scott ;D), 1/2" mandatory.
For those who just want a really good pizza that won't hurt their back while making it, 1/4".  Is that accurate?
I'd rather eat one good meal a day than 3 squares of garbage.