Author Topic: First NY Style bake on steel  (Read 4609 times)

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Offline Chicago Bob

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Re: First NY Style bake on steel
« Reply #25 on: January 28, 2013, 10:11:10 AM »
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.......
« Last Edit: January 28, 2013, 10:12:58 AM by Chicago Bob »
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Offline Chaze215

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Re: First NY Style bake on steel
« Reply #26 on: February 08, 2013, 07:16:19 PM »
More practice on steel. This one is with some hot sopressata. Damn good! ;D
Chaz

scott123

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Re: First NY Style bake on steel
« Reply #27 on: February 08, 2013, 07:45:20 PM »
Oh, yeah.

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

Offline Chicago Bob

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Re: First NY Style bake on steel
« Reply #28 on: February 08, 2013, 07:51:11 PM »
Very good that one Chaz.... :chef:
"Care Free Highway...let me slip away on you"

Offline Chaze215

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Re: First NY Style bake on steel
« Reply #29 on: February 08, 2013, 08:41:33 PM »
Oh, yeah.

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

You know it scott! ;D I've always did edge stretching but this time I was a little more aware and the results speak for themselves ;D 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!
Chaz

scott123

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Re: First NY Style bake on steel
« Reply #30 on: February 08, 2013, 08:52:17 PM »
Sounds good, Chaz.  How long was this bake? 5.5 minutes?

Offline Chaze215

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Re: First NY Style bake on steel
« Reply #31 on: February 08, 2013, 09:51:31 PM »
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....
Chaz

Offline JD

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Re: First NY Style bake on steel
« Reply #32 on: February 11, 2013, 03:58:33 PM »
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.


Offline Morgan

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Re: First NY Style bake on steel
« Reply #33 on: February 11, 2013, 04:47:13 PM »
More practice on steel. This one is with some hot sopressata. Damn good! ;D

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

What kind of dough used for this ? Is that heaven i see thru the crumb..
« Last Edit: February 11, 2013, 04:51:04 PM by Morgan »


Offline Chaze215

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Re: First NY Style bake on steel
« Reply #34 on: February 11, 2013, 05:57:19 PM »
Crumbs looking very nice! Im going to work my way to that kind of crumb :pizza:

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.
Chaz

Offline atom

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Re: First NY Style bake on steel
« Reply #35 on: February 12, 2013, 04:54:26 PM »
Hell yeah! Thats a good looking pie man!


 

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