Author Topic: Fun with aluminum!  (Read 2175 times)

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Offline Seven

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Fun with aluminum!
« on: January 27, 2014, 01:46:47 PM »
Made a couple pizzas yesterday on my aluminum plate. Each was baked for 4.5 minutes, including 2.5 minutes under the broiler. I'm thinking about increasing my temps a bit but am uncertain. To date, I've been preheating at 500 degrees with convection and the plate usually clocks in at around 525. I waited too long to take the pictures so the cheese solidified a bit. The first is a pepperoni with fresh garlic and the 2nd is a straight pepperoni. I made these for a couple guys at work and will get their feedback tomorrow. I also made a 3rd pizza for personal consumption but that one came out a bit out of round so I won't include the picture ;) The rims came out a lot puffier than I wanted so I need to work on that some more. The skins were stretched to 17" but shrunk up at launch.


Offline dmcavanagh

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Re: Fun with aluminum!
« Reply #1 on: January 27, 2014, 06:51:59 PM »
I wish I didn't blow $100 on a Baking Steel and had your aluminum plate instead!
Rest In Peace - November 1, 2014

Offline Seven

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Re: Fun with aluminum!
« Reply #2 on: January 27, 2014, 08:27:06 PM »
I'm very happy with the aluminum but wish I had a steel to compare results. I believe the plate weighs around 17 pounds so it's more portable than steel. I was able to get it for free so all the better! I need to play around with it more to see what it's capable of time-wise. My oven gets 50 degrees hotter so I can likely cut my time down a bit.

Offline dmcavanagh

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Re: Fun with aluminum!
« Reply #3 on: January 28, 2014, 07:17:07 PM »
the steel cut about a minute off my bake time on a 18" NY style pie, not really a big deal, and at the very real risk of burning the bottom , YMMV. I'm not a broiler fan, so take that into consideration!
Rest In Peace - November 1, 2014

Offline JD

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Re: Fun with aluminum!
« Reply #4 on: January 28, 2014, 09:04:50 PM »
Looks good from above, any undercrust shots?
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline Seven

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Re: Fun with aluminum!
« Reply #5 on: January 28, 2014, 09:46:54 PM »
the steel cut about a minute off my bake time on a 18" NY style pie, not really a big deal, and at the very real risk of burning the bottom , YMMV. I'm not a broiler fan, so take that into consideration!

What's your typical bake time on the steel? Why don't you like the broiler?

Offline Seven

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Re: Fun with aluminum!
« Reply #6 on: January 28, 2014, 09:48:42 PM »
Looks good from above, any undercrust shots?

No undercrust shots of this bake but here's a recent one, also around 4.5 minutes.

Offline JD

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Re: Fun with aluminum!
« Reply #7 on: January 28, 2014, 10:06:21 PM »
Looks nice Seven. What thickness plate do you use?  I use 1/2" steel and am very happy with it. Looks like you have a good thing going on with the aluminum so far and obviously it's much lighter than steel. Have you done multiple pizza's back to back?

JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline Seven

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Re: Fun with aluminum!
« Reply #8 on: January 28, 2014, 10:24:32 PM »
It's half inch thick and a little over 18 inches square. I did 3 pizzas this past weekend and each took 4.5 minutes. I think using the broiler superheats the plate so I haven't noticed any increase in baking times. I do, however, put the oven back on convection bake in between pies while I open and dress the next pizza.

Offline dmcavanagh

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Re: Fun with aluminum!
« Reply #9 on: January 29, 2014, 04:00:00 PM »
What's your typical bake time on the steel? Why don't you like the broiler?

Bake time on steel was in the 6-7 minute range for a large NY style pie. I don't like the broiler because it just adds another variable to the bake, and I make NY stlye pies which I don't want charred. I've never seen a NY style pie bake in a pizzeria under a broiler.
Rest In Peace - November 1, 2014

Offline JD

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Re: Fun with aluminum!
« Reply #10 on: January 29, 2014, 04:26:30 PM »
Bake time on steel was in the 6-7 minute range for a large NY style pie. I don't like the broiler because it just adds another variable to the bake, and I make NY stlye pies which I don't want charred. I've never seen a NY style pie bake in a pizzeria under a broiler.

Deck oven's have a top and bottom element. The top element is set higher than the bottom to radiate heat from above. They may not use a "broiler", but they are using radiant heat from above, which is exactly what a home oven's broiler does too.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline dmcavanagh

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  • Location: Glenmont, NY
Re: Fun with aluminum!
« Reply #11 on: January 29, 2014, 05:08:01 PM »
I have a completely different set up then most people have in their home, I specifically bought a dual oven, the upper chamber is very small, I place the rack and my stone at the uppermost setting, and I get very even heating both top and bottom. I realize this is different then most standard oven chambers, that's why I bought the dual oven.
Rest In Peace - November 1, 2014


Offline JD

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Re: Fun with aluminum!
« Reply #12 on: January 30, 2014, 08:21:59 AM »
Does the upper oven have a broiler? Since your oven chamber is small, have you ever put the steel on a lower shelf and use the broiler? Assuming the normal heating element is in on the bottom of the oven, you may have a perfect setup for sub-4 minute bake times if you are willing to try the broiler.

I vaguely remember reading you gave the steel away already, so I guess it wouldn't matter anyway...
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline Seven

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Re: Fun with aluminum!
« Reply #13 on: February 03, 2014, 08:32:10 PM »
Here are a couple more pizzas baked on my aluminum plate.  48 hour dough, oven heated to 525 on convection bake. I switched the oven over to convection roast for the full 4 minutes.  The first is a bacon with fresh garlic and the 2nd is a white with bacon, fresh garlic and blue cheese. This was my first attempt at using convection roast for the full bake and am happy with the results.


 

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