Author Topic: Great results using new method on 1/2" steel  (Read 4547 times)

0 Members and 1 Guest are viewing this topic.

Offline redox

  • Registered User
  • Posts: 1051
Re: Great results using new method on 1/2" steel
« Reply #25 on: August 30, 2013, 09:37:20 PM »
Beautiful looking pie. What cheese are you using?


Offline JD

  • Registered User
  • Posts: 1919
  • Location: Long Island, NY
Re: Great results using new method on 1/2" steel
« Reply #26 on: August 30, 2013, 09:59:30 PM »
Thanks redox.

I use Bacio Shredded Provolone/Mozz mix... it's what my local pizza place uses and they're nice enough to sell it to me.

http://www.pizzamaking.com/forum/index.php/topic,23484.msg238301.html#msg238301

Don't let the part skim tag fool you, it's good stuff

Offline gnomad

  • Registered User
  • Posts: 18
  • Location: va
  • I Love Pizza!
Re: Great results using new method on 1/2" steel
« Reply #27 on: August 30, 2013, 11:13:13 PM »
That is beautiful.

Offline Needssalt

  • Registered User
  • Posts: 49
  • Location: Western NY
Re: Great results using new method on 1/2" steel
« Reply #28 on: August 31, 2013, 09:07:26 AM »
Those pics are a whole different level,... nicely done.  I have to imagine that even though the bottom is not on the steel plate after you move it, it's still getting a lot of heat from the burner below it for 6 minutes, more than what the top is receiving by being under the plate.  Is the bottom real cooked/hard vs the top?  The pizza itself looks great, I was just curious after seeing in your set-up. 

Offline JD

  • Registered User
  • Posts: 1919
  • Location: Long Island, NY
Re: Great results using new method on 1/2" steel
« Reply #29 on: August 31, 2013, 02:07:18 PM »
That is beautiful.

Thanks!

Those pics are a whole different level,... nicely done.  I have to imagine that even though the bottom is not on the steel plate after you move it, it's still getting a lot of heat from the burner below it for 6 minutes, more than what the top is receiving by being under the plate.  Is the bottom real cooked/hard vs the top?  The pizza itself looks great, I was just curious after seeing in your set-up. 

You're exactly right. When it comes off the steel plate it's fairly blonde with only some small char spots. The bottom color really comes from the heat from the burners. However, I'm inclined to believe this would never happen if it weren't for the steel plate "head start".

Yes the bottom is a bit harder than the top, and because of this I'm going to raise the temp a little so the top is done faster and (hopefully) a bit softer


Offline JD

  • Registered User
  • Posts: 1919
  • Location: Long Island, NY
Re: Great results using new method on 1/2" steel
« Reply #30 on: September 16, 2013, 11:19:35 AM »
Well as hard as it is for me to admit defeat, I think I'm going to give up on this method. It seems to only produce a very crisp cornice & undercrust.

This has been fun, but I'm just not getting enough radiant heat from the steel plate and it makes the bake time much longer than I'd like. Looks like I'm going back to the broiler. If you prefer that crunch, by all means carry on though.


Offline Needssalt

  • Registered User
  • Posts: 49
  • Location: Western NY
Re: Great results using new method on 1/2" steel
« Reply #31 on: September 16, 2013, 11:26:14 AM »
Love the spirit of exploration,.. well done.

scott123

  • Guest
Re: Great results using new method on 1/2" steel
« Reply #32 on: September 16, 2013, 12:04:09 PM »
I think some knowledge was acquired.  Did you notice on the Zuppardi's (New Haven) discussion where I conjectured that they could be using a mid bake move to a cooler area to give the pizza fast bake and slow bake qualities?  This could be how it's achieved.

I'm not running out to try mid-bake shelf changes  ;) but I think the idea is worth exploring.  One of the most successful pizzerias on the planet, L&B, in Brooklyn, does half the time on the deck and half on an upper shelf.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23356
  • Location: Texas
  • Always learning
Re: Great results using new method on 1/2" steel
« Reply #33 on: September 16, 2013, 01:45:06 PM »
Scott,

De Lorenzo's in Robbinsville sometimes uses a two-stage bake, as was also done at the now closed De Lorenzo Hudson Street location. I think the following photos, which were taken in succession, may show the two-stage bake method:

http://www.delorenzostomatopies.com/images/dtp-shoot08-untouched/pages/100_3206_JPG.htm

http://www.delorenzostomatopies.com/images/dtp-shoot08-untouched/pages/100_3207_JPG.htm

De Lorenzo's often adds more cheese to the pizzas when moving the pizzas around. You can see the added cheese in the second photo referenced above.

Peter


« Last Edit: September 16, 2013, 01:48:50 PM by Pete-zza »