Author Topic: Have drive & baking steel... and pos oven  (Read 169 times)

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Offline darrenb

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  • Location: Boston, Massachusetts
Have drive & baking steel... and pos oven
« on: December 11, 2013, 03:00:24 PM »
Hello All,

I found many great insights reading through various postings after searching for baking steel best practices. The bad news: my terrible, drawer-style broiler/oven more or less prevents any great 4 minute pizzas. The good news: I'll be ready when I upgrade.

Would love to join conversations regarding using the steel and a drawer broiler, cold-fermented dough, and fresh-vs-cooked sauce. I upped my pizza game after working through some of Kenji Lopez's recipes (seriouseats) but am ready for the next step.


Offline scott123

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Re: Have drive & baking steel... and pos oven
« Reply #1 on: December 11, 2013, 04:59:30 PM »
Darren, welcome to the forum.

Yes, broiler style drawers are a pretty serious setback, and steel exacerbates the top/bottom heat balance in the main compartment even more. For what it's worth, though, they are not impossible to get 4 minute bakes out of, if you're motivated enough.

To date, this is the best implementation of a gas oven with a broiler drawer:

http://www.pizzamaking.com/forum/index.php/topic,15856.msg251708.html#msg251708

There's a massive amount of extraneous information, but the info regarding the oven setup is solid.