Author Topic: New pizza steels  (Read 1304 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 15988
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: New pizza steels
« Reply #25 on: June 20, 2015, 07:33:21 PM »
Awesome. Glad it helped!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Pete Mazz

  • Registered User
  • Posts: 41
  • Location: Bucks County, Pa
  • Still tweaking.
Re: New pizza steels
« Reply #26 on: July 20, 2015, 06:44:47 AM »
After several attempts I think I have the grill steel set up that actually works. I had some stainless sheet at my shop and thought I'd try to generate some radiant heat by having the hood span the entire width of the grill. After 5 or 6 pies I settled on the 2 burners under the steel on low and the 2 outside burners kept high. Bingo! About 5 minutes and they're done.

« Last Edit: July 20, 2015, 06:46:23 AM by Pete Mazz »

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 574
  • Location: New Jersey
  • I Love Pizza!
Re: New pizza steels
« Reply #27 on: July 20, 2015, 07:10:23 AM »
Nice, Pete! Did you happen to get an IR reading of steel? Of hood?   Do you have bottom pix?

Offline Pete Mazz

  • Registered User
  • Posts: 41
  • Location: Bucks County, Pa
  • Still tweaking.
Re: New pizza steels
« Reply #28 on: July 20, 2015, 07:24:51 AM »
Steel was around 500. I didn't take the temp above the steel, just used the pies as judge and jury. I can take a bottom shot of the leftovers but the dough was a little over fermented.

Offline Pete Mazz

  • Registered User
  • Posts: 41
  • Location: Bucks County, Pa
  • Still tweaking.
Re: New pizza steels
« Reply #29 on: July 20, 2015, 08:22:47 AM »
Here's the bottom.


Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 574
  • Location: New Jersey
  • I Love Pizza!
Re: New pizza steels
« Reply #30 on: July 20, 2015, 10:49:08 AM »
Looks really good...I was wondering about putting steel on a grill because in some other posts it's been shown to be too much heat, but because of your handling of the central and side burners, it seems you got around the problem. How are you finding the fermentation adversely affected the pie?

Offline Pete Mazz

  • Registered User
  • Posts: 41
  • Location: Bucks County, Pa
  • Still tweaking.
Re: New pizza steels
« Reply #31 on: July 20, 2015, 11:20:19 AM »
The dough was very fragile. I had to go very gently to eliminate tears. I've been experimenting so much and this batch sat in the fridge too long. I'll see what a good batch does and report back.

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 574
  • Location: New Jersey
  • I Love Pizza!
Re: New pizza steels
« Reply #32 on: July 20, 2015, 12:01:09 PM »
Fragile? Maybe checkout John Fazzari's My Fellow Reballers thread in General  Pizzamaking..I've been using it for a while now and it does add strength to the dough, especially good for long CFs

Offline Pete Mazz

  • Registered User
  • Posts: 41
  • Location: Bucks County, Pa
  • Still tweaking.
Re: New pizza steels
« Reply #33 on: July 20, 2015, 03:04:05 PM »
Thanks. I've been following that thread but I've also been playing with starters as well so it's been a steady learning curve.