My dear husband heard my Christmas wish this year and got me a 1/2" steel plate for my pizza obsession. I have been a lurker for years on this website and haven't had nearly enough to contribute compared to what I've learned, but figured I would document my steel plate odyssey here in one place to try and help the collective wisdom...
My pizza history has been all over the place but I have finally gotten consistent, family and friends happy and that's been good but I'm now feeling the itch to try something and move forward again. While I'm more a Lehman crust fan, the friends and family are in love with Jerry Mac's crust and that's what they demand. I love it too, don't get me wrong; it's an great dough. So....how do I start here with this steel plate? Should I make the usual Jerry Mac dough and do everything just as I regularly do on my stone? So I have a baseline to compare the two surfaces?
Or should I start with another dough that might be better from the get-go on steel plate?
Scott, I would love to have you hold my hand as I get started on this quest and walk me to the promised land. In fact, I'll take all the help from everyone that I can get. I have read everything on the site about steel plates and my head is swimming! Just get me started and I promise that I will document as best I am able here and post pictures if I can figure it out. To give you an idea of what I'm probably aiming for, I think Mark's (Communist) pizza in this post is right up my alley........http://www.pizzamaking.com/forum/index.php/topic,12887.msg127366.html#msg127366
My oven is electric and I can only set the temp up to 500 degrees. Big broiler element up top should help. I do have a Harbor Freight nearby if I really need an infrared heat gun in order to make this work. Just haven't gotten one yet.
I'm ready and have a serious hankering for some pizza for the new year....let's get this party started!