Author Topic: The Steel Plate Buying Guide  (Read 12121 times)

0 Members and 1 Guest are viewing this topic.

scott123

  • Guest
Re: The Steel Plate Buying Guide
« Reply #25 on: April 18, 2014, 05:21:57 PM »
Hobbs, sounds great!

Bert, the data on recovery is a little light.  Jeff (Shuboyje) talks about doing 12 pies back to back in one sitting with 1/2" plate

http://www.pizzamaking.com/forum/index.php?topic=17147.msg169027#msg169027

I've noticed with my own 1/2" plate that, with 3 pies back to back, by the time the 3rd pie is baked, the undercrust is a shade lighter.  I am used to working with 1.25" soapstone, though, which seems to be able to do at least 4 pies without a rest- or without turning the bake element on either, so I haven't had the bake element on with the steel after the pre-heat.  From now on, based on the increasingly light shade, when I'm not broiling, I'm definitely going to be baking.

On the plus side, steel's conductivity will allow it to re-heat a lot faster than cordierite, so when it does get depleted, it should bounce back pretty quickly.  By best guess would be 7-10 minutes between bakes should be enough to replenish it perpetually. If your oven has convection, I would think you could cut that in half.

I've tried to replenish the plate with the broiler on (and about 3" away), but that didn't seem to replenish the heat very well.
« Last Edit: April 18, 2014, 05:27:00 PM by scott123 »


Online nick57

  • Supporting Member
  • *
  • Posts: 1084
  • Location: Tulsa OK
Re: The Steel Plate Buying Guide
« Reply #26 on: April 23, 2014, 12:09:11 PM »
 Great info Scott!! My oven racks are a little flimsy. I almost always bake one pie at a time, but on a rare occasion I do a NY style then Chi style afterwards. Do you think I could get by with a 3/8 inch thick plate. I might cook two pies back to back maybe twice a year, the rest of the time it would be just one pie. My oven goes to 550 degrees.

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: The Steel Plate Buying Guide
« Reply #27 on: April 23, 2014, 03:57:01 PM »
solid info Scott.  thanks for taking the time and effort to put that together.
bill 

scott123

  • Guest
Re: The Steel Plate Buying Guide
« Reply #28 on: April 24, 2014, 12:07:14 PM »
Thank you, everyone, for your kind words.

Nick, thickness relates both to recovery and bake time.  Even though it sounds like your recovery needs are minimal, I can't guarantee all the possible range of NY bake times with 3/8" steel at 550.

I'm pretty confident it will comfortably break the 4 minute bake time barrier at 550, and, 4, as I've said before, is where the magic happens for NY style, but you might like the extra contrast/additional char of 3 minutes, and I'm not sure 3/8" can comfortably do that.

If you know, for certain, that your oven can reach at least 550 (as measured by an IR thermometer) I think you should just get in under the wire with 3/8", but, if it were me, I'd feel more comfortable with a little more buffer. If you're worried about the flimsiness of the shelf, as I said before, suspend the plate on square steel (or aluminum) tubing. Home Depot carries the tubing and a hack saw will make pretty easy work of it, especially the aluminum. 4 pieces will support the two plates.  Just cut the pieces so they go from side wall to side wall. 

Besides, once you start making some of the best pizza you've ever eaten, won't you want to make more than 1 pie at a time? Won't you want to share this marvel with friends?   :)

Online nick57

  • Supporting Member
  • *
  • Posts: 1084
  • Location: Tulsa OK
Re: The Steel Plate Buying Guide
« Reply #29 on: April 25, 2014, 06:16:19 PM »
Thanks for the info Scott! I'm convinced. I'd hate to buy a thinner plate and then not be happy with the results. Besides, I would not want to have to buy some more steel and be stuck with the thinner plates. Of course I could set the thinner plates on a rack above the thicker plate, and maybe get more heat on the top of the pie.

Offline lateralex

  • Registered User
  • Posts: 13
  • Age: 33
  • Location: Boston
Re: The Steel Plate Buying Guide
« Reply #30 on: June 20, 2014, 01:46:07 PM »
This is great info, and has likely spared me from buying a baking steel that I don't really need. Can you expand on how to test if you have a strong broiler or not? Mine is a gas broiler but I really have no idea how to measure the heat output.

Offline TXCraig1

  • Registered User
  • Posts: 15876
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Steel Plate Buying Guide
« Reply #31 on: June 20, 2014, 06:18:55 PM »
This is great info, and has likely spared me from buying a baking steel that I don't really need. Can you expand on how to test if you have a strong broiler or not? Mine is a gas broiler but I really have no idea how to measure the heat output.

These threads might help:
http://www.pizzamaking.com/forum/index.php?topic=10024.0
http://www.pizzamaking.com/forum/index.php?topic=11654.0
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Neopolitan

  • Registered User
  • Posts: 341
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: The Steel Plate Buying Guide
« Reply #32 on: December 06, 2014, 03:07:53 AM »
I allready Own two steelplates, About a year Now. I use them weekly. They are cut from hotrolled or warmrolled steel as was adviced in the older thread on steelplates. Is this the same as The A36 refered to here? ???

Your info is more Then welcome, as always.

Greetings,

Case
« Last Edit: December 06, 2014, 03:17:09 AM by Neopolitan »

Offline TXCraig1

  • Registered User
  • Posts: 15876
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Steel Plate Buying Guide
« Reply #33 on: December 06, 2014, 08:47:44 AM »
I allready Own two steelplates, About a year Now. I use them weekly. They are cut from hotrolled or warmrolled steel as was adviced in the older thread on steelplates. Is this the same as The A36 refered to here? ???

Your info is more Then welcome, as always.

Greetings,

Case

"Hot rolled" is a manufacturing process. "A36" is type of steel. It's very common. Most likely you have A36.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline greggw2gs

  • Registered User
  • Posts: 15
Re: The Steel Plate Buying Guide
« Reply #34 on: January 06, 2015, 02:20:56 PM »
Scott, I sure wish I would have read this a long time ago...  I can only get a decent NY Pie on my Green Egg and even that is hit or miss.  I have ordered 2  - 19" x 8" A36 1/2" Steel Plates from a local shop and am looking forward to using them.  You mentions that we will want to use the Broiler during the bake.  I typically do not use my broiler and am curious why you mention this?  My over will get 550 so I am planning on preheating the Steel to that temp and cooking with the oven still on like before.  Is this your normal procedure or are you preheating and turning off the oven and turning on the broiler do bake your pies?  Thanks for the help!  Gregg

Offline dsissitka

  • Supporting Member
  • *
  • Posts: 240
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #35 on: January 06, 2015, 02:28:17 PM »
I typically do not use my broiler and am curious why you mention this?

Steel accelerates bottom browning.  In order for the top of the pizza to bake at the same rate as the bottom , you have to have a broiler in the main compartment, not in a separate drawer like some older ovens have.

Offline greggw2gs

  • Registered User
  • Posts: 15
Re: The Steel Plate Buying Guide
« Reply #36 on: January 06, 2015, 02:36:17 PM »
Thanks for your reply Dsissitka. 

So you all are preheating the Steel, then shutting off the Oven, then turning on the Broiler in the upper compartment which I have, and then cooking your pizzas?

Then can I assume between pizzas you are repeating that procedure?

Thank you,
Gregg

Offline mbrulato

  • Registered User
  • Posts: 1372
  • Location: NJ
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #37 on: January 06, 2015, 02:39:19 PM »
Scott, I sure wish I would have read this a long time ago...  I can only get a decent NY Pie on my Green Egg and even that is hit or miss.  I have ordered 2  - 19" x 8" A36 1/2" Steel Plates from a local shop and am looking forward to using them.  You mentions that we will want to use the Broiler during the bake.  I typically do not use my broiler and am curious why you mention this?  My over will get 550 so I am planning on preheating the Steel to that temp and cooking with the oven still on like before.  Is this your normal procedure or are you preheating and turning off the oven and turning on the broiler do bake your pies?  Thanks for the help!  Gregg

Gregg,

Unfortunately, Scott is no longer an active member on this forum.  I typically do not use the broiler with my steel when making a NY style pizza but I will use it for the entire back when making NP-ish pizza.  I preheat my oven for 75 minutes at 550 convection and my steel tops out between 604 - 607 when I IR the temp.  I'm sure that there are other members that use the broiler with their steel but we all have different oven setups.  Hope this helps you.
Mary Ann

Offline greggw2gs

  • Registered User
  • Posts: 15
Re: The Steel Plate Buying Guide
« Reply #38 on: January 06, 2015, 02:45:58 PM »
Gregg,

Unfortunately, Scott is no longer an active member on this forum.  I typically do not use the broiler with my steel when making a NY style pizza but I will use it for the entire back when making NP-ish pizza.  I preheat my oven for 75 minutes at 550 convection and my steel tops out between 604 - 607 when I IR the temp.  I'm sure that there are other members that use the broiler with their steel but we all have different oven setups.  Hope this helps you.

Thanks for your reply Mary Ann!

That is very unfortunate hope he is OK!

Sounds like we have similar set ups.  I have an LG Oven that can get to 550 on BAKE but can only pull off 525 on CONVECTION.

Can I ask where you place your Steel in the oven please?   I assume right in the Middle?

Also I cook other styles like Deep Dish in Cast Iron.  I assume I can leave my steel in there and just cook on that?  Any thoughts?

Thanks again!
Gregg  :D

Offline dsissitka

  • Supporting Member
  • *
  • Posts: 240
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #39 on: January 06, 2015, 02:58:31 PM »
Thanks for your reply Dsissitka. 

So you all are preheating the Steel, then shutting off the Oven, then turning on the Broiler in the upper compartment which I have, and then cooking your pizzas?

Then can I assume between pizzas you are repeating that procedure?

Thank you,
Gregg

Unfortunately fast baked New York style isn't an option for me. I have the same problem Kenji has but his workaround doesn't work for me:

In order to ensure that the broiler didn't cycle off (it has a thermostat that shuts it off if the oven gets too hot), I kept the oven door barely cracked with a metal spoon, like this:

See the attached image.

I use cordierite.

Edit: Thanks Bill!
« Last Edit: January 06, 2015, 03:01:29 PM by dsissitka »

Offline JD

  • Registered User
  • Posts: 1919
  • Location: Long Island, NY
Re: The Steel Plate Buying Guide
« Reply #40 on: January 06, 2015, 03:06:03 PM »
Gregg,

Unfortunately, Scott is no longer an active member on this forum.  I typically do not use the broiler with my steel when making a NY style pizza but I will use it for the entire back when making NP-ish pizza.  I preheat my oven for 75 minutes at 550 convection and my steel tops out between 604 - 607 when I IR the temp.  I'm sure that there are other members that use the broiler with their steel but we all have different oven setups.  Hope this helps you.

Do you bake your NY style on steel at the 600+ IR temp or is that just for your NPish?

I'm a bit surprised you do not use your broiler at all, but I think convection helps a lot. I don't have convection and absolutely need the broiler.

Offline mbrulato

  • Registered User
  • Posts: 1372
  • Location: NJ
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #41 on: January 06, 2015, 03:15:18 PM »
Both.  I think my oven is a beast.
Mary Ann


Online David Esq.

  • Registered User
  • Posts: 789
  • Location: New York
  • Making pizza since 2013
    • Eating With David
Re: The Steel Plate Buying Guide
« Reply #42 on: January 06, 2015, 03:16:37 PM »
Forkish recommends preheating at highest temp, then saturating with the broiler for 5 minutes and then setting back to the highest temp.

I assume this gets the steel super hot and then keeps the over all oven temp hot without burning the top. He is using a stone and not steel. So perhaps this will burn the bottom. But if the idea is to get the hottest floor possible that might do the trick.

Offline greggw2gs

  • Registered User
  • Posts: 15
Re: The Steel Plate Buying Guide
« Reply #43 on: January 06, 2015, 03:21:08 PM »
Both.  I think my oven is a beast.

Mary Ann,

So you just leave the oven on during the cook like normal right?

Gregg

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1492
  • Location: CT
Re: The Steel Plate Buying Guide
« Reply #44 on: January 06, 2015, 03:21:54 PM »
with my 1/2" steel  I have do a good preheat at 550 and switch to broil after the pizza goes in

Forkish recommends preheating at highest temp, then saturating with the broiler for 5 minutes and then setting back to the highest temp.

I assume this gets the steel super hot and then keeps the over all oven temp hot without burning the top. He is using a stone and not steel. So perhaps this will burn the bottom. But if the idea is to get the hottest floor possible that might do the trick.

stone and steel are different animals

Deb

Offline mbrulato

  • Registered User
  • Posts: 1372
  • Location: NJ
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #45 on: January 06, 2015, 03:23:56 PM »
Yes, I agree with Deb.  Steel's thermal mass is too great IMO to use for bread baking. It can be done but at much lower temperatures. I prefer steel for pizza and 1/2" Cordierite for bread.
Mary Ann

Offline mbrulato

  • Registered User
  • Posts: 1372
  • Location: NJ
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #46 on: January 06, 2015, 03:25:50 PM »
Mary Ann,

So you just leave the oven on during the cook like normal right?

Gregg

Yes, Gregg.  For NY, I leave it on convection bake.  For NP-ish, I preheat using convection and then switch to broil when I launch.
Mary Ann

Offline dsissitka

  • Supporting Member
  • *
  • Posts: 240
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #47 on: January 06, 2015, 03:30:01 PM »
Both.  I think my oven is a beast.

Very nice! Did you have trouble finding an oven that'll fit a 17" stone?

Offline mbrulato

  • Registered User
  • Posts: 1372
  • Location: NJ
  • I Love Pizza!
Re: The Steel Plate Buying Guide
« Reply #48 on: January 06, 2015, 03:41:30 PM »
I don't need as big a stone for baking bread as the size of my steel, so I got this one http://www.amazon.com/Pizzacraft-Rectangular-Cordierite-Baking-Pizza/dp/B005IF2YOW/?tag=pizzamaking-20
Mary Ann

Offline JD

  • Registered User
  • Posts: 1919
  • Location: Long Island, NY
Re: The Steel Plate Buying Guide
« Reply #49 on: January 06, 2015, 03:51:31 PM »
Both.  I think my oven is a beast.

Are you still doing 4 minute bakes for NY?  Something isn't adding up, 600* steel temps would burn my pizza after 2 minutes.