First NY Style bake on steel

[Chicago Bob]

Uh C Bob, you gonna quote on every reply now that you are master of quote thingy ?
told you I was nervous 
John

No sir, Chef John!!   Only in extreme cases where things need crystal clarity. 
BTW, I just checked out your "Flirting with Fire" website....you awesome man! 

[JConk007]

Thanks Bob ! Old web site and need to update website and pics need some help with code? My  Face book Page is much better, please go and Like it   http://www.facebook.com/FlirtingWithFireMobileWoodFiredPizza#

Back on topic Steel Plate ! and great looking pie By the way Chaze!
Scott have you seen this little goodie?
http://bakingsteel.com/

john

[deb415611]

Deb, Dave Cavanagh (dmcavanagh) can get Jersey Sclafani's and he's in the Albany area.  It's possible they don't deal with any supermarkets in CT, but I'd still look around a bit. You also might try contacting the company.

http://www.donpepino.com/history.asp

I just realized that I haven't tried Shop-rite - they are individually owned but I think the company is NJ based.   Worst case is a road trip to NJ for tomatoes - it's not really that far and I could get some good pizza at the same time

[scott123]

Scott have you seen this little goodie?
http://bakingsteel.com/

Yup, I'm familiar with it, John

[hockman4357]

This pizza looks really good!  Would you please post the complete recipe.  I'm still working on my steel baked pizzas.

[Chicago Bob]

Yup, I'm familiar with it, John

Hell yes he's familiar with it and,I for one, am sorta pissed about it all,,,,some of those guys over there like to think of themselves as "new wheel" creators man.  
Talk about no respect.......

[Chaze215]

More practice on steel. This one is with some hot sopressata. Damn good!

[scott123]

Oh, yeah.

It's funny, Chaz, I'm not seeing a lot of topping migration.  Did you try a little edge stretching? 

[Chicago Bob]

Very good that one Chaz....

[Chaze215]

Oh, yeah.

It's funny, Chaz, I'm not seeing a lot of topping migration.  Did you try a little edge stretching? 

You know it scott! I've always did edge stretching but this time I was a little more aware and the results speak for themselves im finally getting a handle on the stretching and the workings of the steel. In the near future , im goin to start to work towards that 4 minute bake!

[scott123]

Sounds good, Chaz.  How long was this bake? 5.5 minutes?

[Chaze215]

Sounds good, Chaz.  How long was this bake? 5.5 minutes?

This bake was about 6 minutes. Thats because I baked a calzone prior to the pie being launched and I didnt let the steel get back up to temp. I have in the back of my mind moving the steel to the top shelf and utilizing the broiler efficiently. Stay tuned....

[JD]

I have in the back of my mind moving the steel to the top shelf and utilizing the broiler efficiently. Stay tuned....

I'm at the beginning stages of using steel as well. My last couple pies were near burnt after 4 minutes around 530*. It's been a bit of a challenge to get the timing right, but I'm sure it will be great once I figure it out. Not sure I'd ever go above 530* either.. my broiler doesn't turn on at 550* so it throws the timing off completely.

[Morgan]

More practice on steel. This one is with some hot sopressata. Damn good!

Crumbs looking very nice! Im going to work my way to that kind of crumb

What kind of dough used for this ? Is that heaven i see thru the crumb..

[Chaze215]

Crumbs looking very nice! Im going to work my way to that kind of crumb

What kind of dough used for this ? Is that heaven i see thru the crumb..

Thanks for the kind words Morgan. The dough is a 60/40 mix of All Trumps and.bread flour. For me, I really like the taste and texture of the dough and final product.

[atom]

Hell yeah! Thats a good looking pie man!