Author Topic: First Pie Directly on the Baking Steel  (Read 1877 times)

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Offline carl333

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Re: First Pie Directly on the Baking Steel
« Reply #40 on: January 07, 2015, 02:32:58 PM »
Carl,

I'm sorry if I wasn't clear.  You can use the Bertinet technique with other doughs besides Neapolitan.  I use it this method more than Peter Reinhart's method.  I use it for all of my pizza doughs and bread doughs.

As far as the 00 flour goes, you can use it in combination with other flours for bread and pizza.  Yesterday, I made a bread combining it with remilled semolina flour for a 69% HR bread.  You can also use it to make homemade pasta.

NP Mary Ann. When you mentioned Steve uses it for his NP dough, I thought this technique was solely used for a NP style dough and not of much or any benefit to other styles. I should not have assumed this. tks
Carl

Offline Stavs

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Re: First Pie Directly on the Baking Steel
« Reply #41 on: January 07, 2015, 04:59:16 PM »
Yes, but he uses 1/4" steel so it may not be as "Alchemy" as you think  ;)

You may not be able to use your broiler though Stavs. Just an excuse for you to do some more testing...

More testing...oh no. This means I will have to eat more pizza. I guess I will tough it out....lol. I'm looking at getting a 1/2 steel within the next few months. We'll see how my tests turn out. I have a new batch of dough that I made last night with less yeast, so we shall see. Definitely appreciate everyones help! Great group of people here for sure.

Offline Stavs

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Re: First Pie Directly on the Baking Steel
« Reply #42 on: January 08, 2015, 07:48:28 PM »
Oh here's tonight's pie. Used less yeast, bulk fermented for 24 hours, re-balled into 3 balls. Was able to get the oven up to 585 by adjusting the oven. Bake was 4 minutes and 2 on broil. Crust had a great flavor and I was lucky enough to get my Grande today which was a nice addition.

Offline Chicago Bob

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Re: First Pie Directly on the Baking Steel
« Reply #43 on: January 08, 2015, 07:52:24 PM »
Oh here's tonight's pie. Used less yeast, bulk fermented for 24 hours, re-balled into 3 balls. Was able to get the oven up to 585 by adjusting the oven. Bake was 4 minutes and 2 on broil. Crust had a great flavor and I was lucky enough to get my Grande today which was a nice addition.
Now that's pizza...I can almost taste that puppy.   :drool:
"Care Free Highway...let me slip away on you"

Offline Stavs

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Re: First Pie Directly on the Baking Steel
« Reply #44 on: January 08, 2015, 07:59:05 PM »
Now that's pizza...I can almost taste that puppy.   :drool:

Like that huh? :) It was really tasty. Crust had great flavor and the Grande was certainly a nice addition. After the Grande is gone (10lbs), I think I will just stick with the Restaurant Depot Supremo Italiano. I think its pretty much just as good, but Grande is a hair better.

Offline mbrulato

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Re: First Pie Directly on the Baking Steel
« Reply #45 on: January 08, 2015, 08:05:17 PM »
Nice work, Steve.  You're really getting your pies dialed in.  The stretching thing takes lots of practice but I know you will get it.

I have one comment, but not a negative, try using less cheese on your NY pies.  Craig and Deb suggested it to me a few weeks ago and that little change took the enjoyment factor of the pizza in my household to a whole other level.  I've always had a heavy hand with cheese.  Why not?  Cheese is awesome, right?  It really lets the flavor of your cheese shine through IMO when you don't overdo it.  And besides, when you use less, that sweet bag of Grande you just scored will last a little longer  ;D

I'm so happy that they suggested it. 

Keep on baking, Stavs and enjoying the benefits!
Mary Ann

Offline Stavs

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Re: First Pie Directly on the Baking Steel
« Reply #46 on: January 08, 2015, 08:11:30 PM »
Nice work, Steve.  You're really getting your pies dialed in.  The stretching thing takes lots of practice but I know you will get it.

I have one comment, but not a negative, try using less cheese on your NY pies.  Craig and Deb suggested it to me a few weeks ago and that little change took the enjoyment factor of the pizza in my household to a whole other level.  I've always had a heavy hand with cheese.  Why not?  Cheese is awesome, right?  It really lets the flavor of your cheese shine through IMO when you don't overdo it.  And besides, when you use less, that sweet bag of Grande you just scored will last a little longer  ;D

I'm so happy that they suggested it. 

Keep on baking, Stavs and enjoying the benefits!

Thanks Mary Ann! I tried to use less cheese this time, but I still overdid it. I need to start looking at uncooked pies to get an idea of how much to put on. When I look at the pizza when I'm dressing I get worried that it wont be enough! Personally I hate extra cheese on my pizza and it kills me when I see it all that white. I want the nice marbled whitish/orange/brown color. When it comes to sauce, the spoodle has really helped me with portion control. That was definitely one of my better investments.

Offline mbrulato

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Re: First Pie Directly on the Baking Steel
« Reply #47 on: January 08, 2015, 08:14:28 PM »
If remember tomorrow, I'll try to snap a pic of my unbaked pie to give you an idea of how much cheese to use.  And I'll post it to my thread tomorrow night after dinner.  I'm currently making 17" pies and I don't measure or portion out a certain amount of cheese per pie.  But I think some members do that...

I think JD does it here http://www.pizzamaking.com/forum/index.php/topic,34538.msg357963.html#msg357963
Mary Ann

Offline Stavs

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Re: First Pie Directly on the Baking Steel
« Reply #48 on: January 08, 2015, 08:17:00 PM »
Thanks that would be great! Yeah, I'm more of a visual guy then a measuring guy for the cheese. Even if someone says use 8 oz of cheese, you still have to spread it out properly.

Offline Stavs

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Re: First Pie Directly on the Baking Steel
« Reply #49 on: January 26, 2015, 06:22:20 PM »
Last nights pie. This batch was using 1% DMP (Hoosier Farms). Tasted great and was crisp on the outside and tender on the inside. I tried to lighten up on the cheese, but I still put too much....one day I will get that right.