Author Topic: MOABS - Mother of All Baking Steels  (Read 245 times)

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Online TXCraig1

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MOABS - Mother of All Baking Steels
« on: July 30, 2015, 10:21:39 PM »
I finally got a Baking Steel. I've been looking forward to this for a long time.

18.0"x17.0"x0.5" 45lbs of custom Baking Steel pizza making glory! With the fitted support bars, it's solid as a rock!

Let the games begin.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline dineomite

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Re: MOABS - Mother of All Baking Steels
« Reply #1 on: July 30, 2015, 11:06:26 PM »
When did they start putting supports on them? ???

Offline BlkStoner

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Re: MOABS - Mother of All Baking Steels
« Reply #2 on: July 30, 2015, 11:36:37 PM »
Holy Mother - that is a sweet set-up.
Are the support bars custom, or did they come with the steel ?



Offline deb415611

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Re: MOABS - Mother of All Baking Steels
« Reply #3 on: Yesterday at 07:16:57 AM »
awesome, I can't wait to see what you do with that

Baking steel will do custom.  I had been talking to Andris about a 2nd piece to make mine larger.  Still need to figure out if I need supports, I like the look of yours. 
Deb

Offline David Esq.

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Re: MOABS - Mother of All Baking Steels
« Reply #4 on: Yesterday at 07:32:35 AM »
Curious how long that takes to get up to temp.

Online TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #5 on: Yesterday at 09:22:08 AM »
When did they start putting supports on them? ???

The supports were my idea. Baking Steel Made them for me, but they are not attached to the steel. They are pretty snug, but I designed them to ride on the back of the rack so that there is zero chance that they can fall out.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #6 on: Yesterday at 09:22:22 AM »
Curious how long that takes to get up to temp.

Me too  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dineomite

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Re: MOABS - Mother of All Baking Steels
« Reply #7 on: Yesterday at 12:40:33 PM »
I've had a " steel plate that I've used in the past the edges have a kind of gnarly edge to them I don't particularly care for. This certainly looks more tidy than what I got from a local fabricator. Wasn't aware that they were making " plates. Thanks for the heads up.

Offline Jersey Pie Boy

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Re: MOABS - Mother of All Baking Steels
« Reply #8 on: Yesterday at 01:19:31 PM »
I have an unofficial (ie local) version, no shelf supports, though I do love those

At 550 F  n my regular home gas oven, it took an 1.25 hours to get to full temp. Going 15 minutes longer made no difference. But of course, adding the broiler did.

 


 

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