Author Topic: 1st Bake with my Steel Plates  (Read 13321 times)

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Offline JD

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Re: 1st Bake with my Steel Plates
« Reply #25 on: September 21, 2013, 05:27:28 PM »
Those look great! Your temps make sense, although I attribute a lot of that to the convection.

At the very least, now I know you need a 560* steel temp to achieve a 4-4.5 minute bake. For my oven it's probably closer to a 500* oven temp. Thanks for the help.


Offline deb415611

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Re: 1st Bake with my Steel Plates
« Reply #26 on: September 21, 2013, 05:37:51 PM »
Wow, very nice !  now I want some garlic knots
Deb

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #27 on: September 21, 2013, 05:39:36 PM »
Wow, very nice !  now I want some garlic knots

Deb,

They are the best garlic knots I've ever made  :drool:

Mary Ann
Mary Ann

Offline communist

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Re: 1st Bake with my Steel Plates
« Reply #28 on: September 21, 2013, 06:26:00 PM »
Mary Ann, beautiful pies!  I have been baking on steel of 2 years now and my family and friends love my NY pie.  Mark

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #29 on: September 21, 2013, 06:36:55 PM »
Thanks for the kind words, Mark and glad to help, Josh  ;D
Mary Ann

Offline Jinhua

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Re: 1st Bake with my Steel Plates
« Reply #30 on: September 22, 2013, 09:00:52 AM »
Wow, those are great looking pies and garlic knots.  You continue to inspire this novice!   :D

Offline erics_dad

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Re: 1st Bake with my Steel Plates
« Reply #31 on: September 29, 2013, 04:15:00 AM »
Hi Mary Ann,

Thanks for this thread, your pizzas look awesome!

I just bought a piece of steel that's roughly 16" x 15" x 1/4" and I had it "shot blasted" which gave it a matte type finish (slightly different than your steel's initial finish) and I am now looking for info to properly "season" it so it's food safe, etc.

From what I gather on your opening post, after washing, you coated with veg oil. But, after the oil coating, how hot and for how long did you warm the steel? Was it at full blast (550* ?) for an hour or two...or?

Also, did you let it cool then re-season? I thought I've read elsewhere some folks season (ie after cleaning they oil, heat then oil, heat, then oil heat) up to 3 times.

I just want to make sure my steel is safe so if you or anyone else cares to offer advice, that would be great.

Many thanks and look forward to more photos :)

Scott

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #32 on: September 29, 2013, 07:59:22 AM »
Scott,

After I cleaned it well, I applied an extremely thin coat of vegetable oil using a microfiber cloth.  Then heated it at 550 for an hour.  I used it that night to make my weekly pizza.  I did not re season and it seems to be fine.

I'm sure others will chime in soon to share their seasoning process with you.  Enjoy your steel.

Mary Ann
Mary Ann

Offline erics_dad

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Re: 1st Bake with my Steel Plates
« Reply #33 on: September 30, 2013, 07:21:40 AM »
Hi Mary Ann,

Thanks very much for the reply. I really appreciate it :)

I (mistakenly) decided to wash my steel first as it seemed to have some dusty residue from the sand blasting and learned REAL QUICK that it rusts in seconds! lol After then sanding by hand lol, I "washed" with vinegar then applied more or less a sunflower oil. Hope sunflower is ok!!

I heated it for 1 hour exactly at ~500 (I have a 250* celcius oven) and after it cooled rubbed my fingers down it and no residue or anything so I'm going to assume I seasoned it well. I may season it again today as I don't even have my recipe(s) 100% sorted yet (so many to choose from it's confusing!). I'm still waiting on my wooden and steel pizza peels and other stuff but hopefully next week I'll be able to start a similar thread to yours and post some newbie pics :)

Anyway, thanks again and glad to hear the steel is still pumping out great pizzas.

Which dough and sauce recipes do you use? Sorry if it was already mentioned. I'm thinking of NY style pizza. Is that how you make yours?

Thanks again

Scott


Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #34 on: September 30, 2013, 08:25:08 AM »
Scott,

Yes, currently I've been focusing on NY style pies.  I don't have a set recipe for my sauce, I just eyeball measure my spices and wing it  ;D.  I either use Jersey Fresh or Sclafani crushed tomatoes.  Add seasonings to taste and then sauce your pie.  Don't cook it beforehand because it will cook on the pie.  This recipe for dough also includes a workflow and video with some stretching tips.  It is easy and very helpful.  Good luck and please post some pics right on this thread.

http://www.pizzamaking.com/forum/index.php/topic,27591.0.html

Mary Ann
Mary Ann

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #35 on: October 02, 2013, 09:46:03 PM »
awesome idea! 

Very nice pizza!

Ok, I'm late to the party, but I finally get your 1st comment after reading your baking steel journey thread  ;D
Mary Ann

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #36 on: October 04, 2013, 05:52:39 PM »
Ok, I think this might be my 4th bake on steel now.  It's amazing what steel, a KA mixer and a little bromated flour can do!  I felt like I built up my gluten strength great this week and the dough handled beautifully-no tears at all.  Also after watching a stretching video a handful of times, I was able to work on my beading skills to make a thinner cornice than I have been.  The crumb structure has been pretty consistent the last few weeks so I didn't get a shot of it. Only one picture of the pie and then I think I have exhausted this thread.  Once again, many thanks to scott123 for encouraging me to buy the steel and the bromated flour.  I have waaaaaay better NY pies because of his advice  :chef:
« Last Edit: October 04, 2013, 06:02:34 PM by mbrulato »
Mary Ann

Offline tombiasi

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Re: 1st Bake with my Steel Plates
« Reply #37 on: October 04, 2013, 06:18:00 PM »
That's a nice looking pie. What brand of flour and how thick is your steel?

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #38 on: October 04, 2013, 06:22:25 PM »
Thanks! The flour is Pillsbury Best Bakers and the steel is 1/2".
Mary Ann

Offline Kale dog

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Re: 1st Bake with my Steel Plates
« Reply #39 on: December 28, 2013, 02:30:23 PM »
how long of a preheat does steel compare to stone?  :chef:
*Sigh*

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #40 on: December 28, 2013, 02:55:37 PM »
For me, it is about the same - about an hour.  I got an IR thermometer to get a better idea of steel temps.  Like this one http://www.amazon.com/gp/product/B00DMI62HM/?tag=pizzamaking-20
Mary Ann

Offline Kale dog

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Re: 1st Bake with my Steel Plates
« Reply #41 on: December 28, 2013, 10:48:23 PM »
I am having the worst time trying to find a place in West covina, CA for steel plate i need one 18"Length x 15"Width x 1/4"  >:(
*Sigh*


Offline JD

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Re: 1st Bake with my Steel Plates
« Reply #42 on: December 29, 2013, 08:36:31 PM »
For me, it is about the same - about an hour.  I got an IR thermometer to get a better idea of steel temps.  Like this one http://www.amazon.com/gp/product/B00DMI62HM/?tag=pizzamaking-20

I purchased this one about a month ago... maybe it's just mine, but I noticed it doesn't take the reading of the steel plate, only what is reflected (ie. the top of the oven). If I take a reading perpendicular to the steel plate at very close range,  I never get a temperature above 350*

I think an IR with adjustable emissivity is more appropriate for a steel plate. I know the IR gun in the link above is fairly popular here so I'd be curious to hear if others have the same issue? If it matters, I ground the scale off my steel plate before using so it's probably more 'polished' than others.

It is very easy to get a reflected temperature so I wonder if people think they are getting a reading of the steel when in fact they are getting a reflected reading of the top of the oven....


Offline pbspelly

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Re: 1st Bake with my Steel Plates
« Reply #43 on: December 29, 2013, 09:01:53 PM »
I don't really understand why you need the steel bars? Can't you just put the steel plates on the regular rack?

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #44 on: December 29, 2013, 09:17:53 PM »
There is a lip on the back end of my shelf racks.  The steel bars allowed me to raise the plates above the lip in order to gain more depth.  Thus, I was able to order bigger plates.  So I went from a 14" depth to a 17" depth.  It's pretty cool to be able to make a 17" pie in my home oven.
Mary Ann

Offline Kale dog

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Re: 1st Bake with my Steel Plates
« Reply #45 on: December 30, 2013, 02:00:09 PM »
I contacted a place 30 miles away and they said " A Hot rolled steel plate 1/4" thick one piece at 16"x18"= $29.40"  :o still though it's pretty far  :'(
*Sigh*

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #46 on: December 30, 2013, 02:46:32 PM »
If you can, try to get 1/2" thick.  Much better thermal mass. Mine was $60 plus tax, which included the steel bars.  The steel plates are heavy as heck, but worth it.
Mary Ann

Offline spazster

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Re: 1st Bake with my Steel Plates
« Reply #47 on: January 03, 2014, 02:21:13 AM »
I really regret not getting mine in two halves. It is a pain in the ass lugging my 16X16X1/2 in the oven.
« Last Edit: January 03, 2014, 02:29:39 AM by spazster »

Offline pbspelly

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Re: 1st Bake with my Steel Plates
« Reply #48 on: January 03, 2014, 09:10:41 AM »
So just to be clear, regular A36 hot rolled steel is safe to cook on? It doesn't need to specially treated or anything?

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #49 on: January 03, 2014, 09:19:11 AM »
I do describe this in the beginning of this thread.  After a little scrub with sand paper or steel wool, you should clean it with a vinegar/water solution to remove the mill scale(rust), let it dry and then apply a thin layer of vegetable oil.  Bake at highest temp for your oven for about an hour to season.  Be prepared for a little smoke.  Once you season it, you're good to bake. 
Mary Ann


 

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