Author Topic: Great results using new method on 1/2" steel  (Read 3920 times)

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Offline JD

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Great results using new method on 1/2" steel
« on: August 11, 2013, 01:42:18 PM »
I use 1/2" steel, but prefer my pizza a little more on the GBD side. So I tried a 2+8 last night (550* oven & 2 minutes on steel then 8 on grill sheets I found at Lowes) and was very pleased with my results. I know as usual I'm running against the grain here, but I'm originally from LI and its about as close to home I think I can get.

Please excuse the topping slide & out of roundness, dough got caught on the back of the peel & it's tough getting a perfect 18" pizza in your home oven.


$6 Grill sheets (cut to fit any size oven):
http://www.lowes.com/ProductDisplay?partNumber=269612-53739-10332&langId=-1&storeId=10151&productId=4564740&catalogId=10051&cmRelshp=req&rel=nofollow&cId=PDIO1
« Last Edit: August 12, 2013, 12:23:19 PM by JD »
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/


Offline slybarman

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Re: Great results using new method on 1/2" steel
« Reply #1 on: August 11, 2013, 02:53:46 PM »
Top is a tad under-done for my taste but the bottom and the crumb look real nice.

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #2 on: August 11, 2013, 03:14:33 PM »
I agree and admittedly it's my fault. Since it was the first time using the grill grates I checked the bottom of the pie a few too many times so the oven lost a lot of heat. Next time should be better, either way it had great flavor & structure for only a 24hr dough.




Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline PizzaJerk

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Re: Great results using new method on 1/2" steel
« Reply #3 on: August 11, 2013, 10:24:36 PM »
Perhaps you might try moving the plate to the top shelf, that should help the top browning.

Regards,
Anthony
May I glorify the Lord in all that I do.

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #4 on: August 12, 2013, 08:49:22 AM »
Perhaps you might try moving the plate to the top shelf, that should help the top browning.

Regards,
Anthony

That's actually the purpose of the grill sheets. It's to move the pizza all the way up top for the 2nd half of the bake and keep the bottom from burning.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline PizzaJerk

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Re: Great results using new method on 1/2" steel
« Reply #5 on: August 12, 2013, 11:47:33 AM »
I'm recommending that you perform the whole bake on the top shelf or at least very close to the top. You should acheive a more even bake without having to move the pie at all. This of course depends upon your recipe and temperature at which you bake. Which leads me to the following for your consideration:

At work, I use a RotoFlex oven (of which has 3 levels). Myself and and another worker make dough. He uses sugar and oil and I do not. Given the same typical hydration, salt, yeast, fermentation time and temperature of the oven and with myself designating the top shelf exclusively for pizza; when baking with his dough, it burns on the bottom before cooking on top and mine is balanced in the bake. This is why I recommend the top shelf of your oven for cooking but in so doing you may have some tweaks to do to your recipe to dial it in. However, you may have some even more fantastic results to show for your hard work.

Best of luck friend,
Anthony
May I glorify the Lord in all that I do.

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #6 on: August 12, 2013, 12:21:14 PM »
Thanks Anthony. I've been experimenting a lot with Steel using different combinations of time & temp. I've had the steel up top, but at 550 the bottom is done in 3 minutes. I need more top browning for my tastes, so it means I have to use the broiler at the same time. The broiler on my oven is a pain to use which is why I'm trying to avoid the broiler all together and cook at 550. My NY Style is an 8-10 minute pie that I grew up with on Long Island, so I'm cool with not hitting a 4 minute mark.

I definitely agree my top browning is not good enough yet. Work in progress, but I think this technique is worth looking into so I can maximize spring and still get some good browning without using a broiler.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #7 on: August 17, 2013, 10:12:41 PM »
3rd attempt, homemade meatball NY style, 18". I'm getting it dialed in now.

Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline PizzaJerk

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Re: Great results using new method on 1/2" steel
« Reply #8 on: August 18, 2013, 02:34:14 PM »
It looks as if you're making some fine adjustments and the pizza is reflectant upon them. Good work!

Regards,
Anthony
May I glorify the Lord in all that I do.

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #9 on: August 19, 2013, 08:38:52 AM »
Thanks Anthony, I'm really happy with this broiler-free setup.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/


Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #10 on: August 21, 2013, 08:53:37 PM »
Ugh.

Had a nearly total disaster tonight. Completely separate issue caused a semi-failed launch, and then a busted pizza during pickup. The only positive that came out of it is that I was able to perform my new experiment on the half that made it. It would have been a complete success if it weren't for the failed launch/retrieve because the single salvageable slice (picture below) is a product of 6.5 minutes without the use of a broiler. I'm pretty excited about that.

The third picture shows the change I made. I moved the grill grates underneath the steel, very very close to it. So 2 minutes on the steel to get the bottom done, and then 4.5 minutes under the steel for top browning.

« Last Edit: August 21, 2013, 09:01:29 PM by JD »
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #11 on: August 25, 2013, 09:00:55 PM »
Adjusted temp & time. This was a 3+7 @ 500*. I think I may bump it back up to 525 next time even though this was pretty nice. Crust was very soft on the inside.

White pizza 1/2 spinach, too much ricotta, I know.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline PizzaAlaJoey

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Re: Great results using new method on 1/2" steel
« Reply #12 on: August 27, 2013, 06:29:28 AM »
Man I am amazed how good your pizzas look after some experimentation. The second and third pizzas looked absolutely delicious. Also those are both interesting styles I haven't had much. Plus you used a 18 inch pan with the steel. Neat.

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #13 on: August 27, 2013, 09:48:22 AM »
Thanks Joey. It's definitely a work in progress but I'm really enjoying the results.

Just a point of clarity, I don't use a pan during the bake. I launch the pizza directly on the steel and then move it down to the grill sheets. The pan in the picture is just a 18" serving tray & where I cut the pizza.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline dmcavanagh

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Re: Great results using new method on 1/2" steel
« Reply #14 on: August 27, 2013, 03:51:42 PM »
that's a good set-up you've got, the steel gives you a lot of heat overhead to cook the top, and your pie isn't on the steel long enough to burn. I'm like you, I don't like running the broiler, and the steel has a tendency to burn the botton crust if the whole bake is completed on it. I would max out my temp., if your oven will go to 550, that's where I'd be.
Rest In Peace - November 1, 2014

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #15 on: August 27, 2013, 04:08:49 PM »
that's a good set-up you've got, the steel gives you a lot of heat overhead to cook the top, and your pie isn't on the steel long enough to burn. I'm like you, I don't like running the broiler, and the steel has a tendency to burn the botton crust if the whole bake is completed on it. I would max out my temp., if your oven will go to 550, that's where I'd be.

Thanks DMC, I'm making the steel work for me instead of the opposite.

In my 2 attempts at 550, the bottom cooks so fast (probably around 1.5 minutes before significant charring begins) that the pizza isn't really strong enough to move it yet. Additionally, the bottom still cooks when its on the grill racks so if your bottom is done after its time on the steel, it will be over-done after 5 more minutes on the grill sheets. Know what I'm saying?

Although I'm still new at this method, I'm learning there is a very small window of too much & too little heat. I believe 525 may be the magic number, which will be my next test. These are some of my preliminary findings:


@550: Bottom starts to char after 1.5 minutes, after moved down the top is done after 5-6 additional minutes - Total time = 5.5-6.5 minutes
@500: Bottom starts to char after 3 minutes, after moved down the top is done after 6-7 additional minutes - Total time = 9-10 minutes


I'm hoping @525 I'll be somewhere around 2-2.5 on the bottom & 5.5-6.5 on top which = 7.5-9 minutes total. I think 2 minutes may be the minimum time where it becomes safe to move such a big pizza. I'm also only using a wood peel so that probably has a lot to do with it.

If anyone is still awake, thanks for looking. Hard to believe but this is quite fun for me.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline dmcavanagh

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Re: Great results using new method on 1/2" steel
« Reply #16 on: August 27, 2013, 04:14:46 PM »
your oven must run hotter than mine, I could stay on the steel for about 5 minutes at 550 before it would char, sounds like you have a good handle on everything. I actually went back to a stone, I have a dual oven and I use the smaller chamber, so I don't have an issue with the top cooking, my pies cook very evenly in the small space of the oven, it's similar to the result you get by having the hot steel over the top to finish it.
Rest In Peace - November 1, 2014

Offline JD

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Re: Great results using new method on 1/2" steel
« Reply #17 on: August 27, 2013, 04:41:36 PM »
your oven must run hotter than mine, I could stay on the steel for about 5 minutes at 550 before it would char, sounds like you have a good handle on everything. I actually went back to a stone, I have a dual oven and I use the smaller chamber, so I don't have an issue with the top cooking, my pies cook very evenly in the small space of the oven, it's similar to the result you get by having the hot steel over the top to finish it.

Good point, I should invest in an oven thermometer. I may also be making a "false oven" or something like that as Scott123 would say, which is delaying the thermometer response. So my lower chamber may be hotter than the upper (including the steel temp)
« Last Edit: August 27, 2013, 04:43:45 PM by JD »
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline PizzaAlaJoey

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Re: Great results using new method on 1/2" steel
« Reply #18 on: August 27, 2013, 05:34:25 PM »
I just noticed my oven cooks at least 25 degrees higher than it says. I had it either at 575 or 600 which I was surprised it went to that. My thermometer registered at 627 on the backing stone. I just got a problem with my crust having some gooeyness in small spots which has never happened. Also from my experience, we had a oven thermometer and it broke really quickly. I just got an infrared thermometer and it definitely is accurate and quick. The show up lately at the top of amazon with ones that go to 1,022.

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Re: Great results using new method on 1/2" steel
« Reply #19 on: August 28, 2013, 03:07:15 AM »
Why the broiler hate?   ;D Commercial electric deck ovens have broiler elements that are constantly cycling on and off, and gas deck ovens have thermodynamics that are specifically engineered to recreate the effect of a broiler.