Blue steel pan question

jsperk · September 30, 2012, 12:44:13 PM

Hello,

I just got my blue steel pans from here: http://detroitstylepizza.co/detroit-style-pizza-pans/
My issues is I have tried two pizza and they stick in the pan. I thought I had enough oil the second time but sticks real bad and dough hasn't crisped up on bottom like I would like. I cooked at 475 bottom rack. Any tips would be helpful.

Thanks

buceriasdon · September 30, 2012, 01:09:45 PM

The blueing process is simply for rust prevention, it is not the same a seasoning the pan with oil to create a nonstick surface. This method is a good as any. Some say doing the process once is enough but I find three is better. It can create some smoke in the kitchen so keep the oil coats light.
http://www.pizzamaking.com/forum/index.php/topic,8247.msg169614.html#msg169614

jsperk · September 30, 2012, 01:26:25 PM

Quote from: buceriasdon on September 30, 2012, 01:09:45 PM
The blueing process is simply for rust prevention, it is not the same a seasoning the pan with oil to create a nonstick surface. This method is a good as any. Some say doing the process once is enough but I find three is better. It can create some smoke in the kitchen so keep the oil coats light.
http://www.pizzamaking.com/forum/index.php/topic,8247.msg169614.html#msg169614

Thanks for the quick reply. I will try this process. It is hard to clean this stuck crust off bottom. I hope I get them non stick in a short time.

dellavecchia · September 30, 2012, 01:46:16 PM

During the first few bakes, using a thin film of oil in the bottom of the pan will help to season it and prevent sticking. You can also do the process as Bruce described.

John

SonnyC79 · October 01, 2012, 03:45:05 PM

The pans that jsperk purchased from Detroit Style Pizza Co. come pre-seasoned already. I just used mine this weekend and didn't have any trouble with the pizza sticking to the pan, except for a little bit on the edges, where that is actually desirable. Keep experimenting with the amount of oil that you put on the pan before stretching your dough. I probably use 1-2 tablespoons of peanut oil and use a brush to get it all over the pan, in the corners, etc. The dough recipe that I use (from the "Detroit-style- Buddy's or Shield's" thread) is a pretty wet dough, as well, so maybe that helps. Once your dough has risen in the pan for a few hours, press the dough down and paint a new layer of oil along the edge of the pan (where the risen dough once was). The dough will puff up a bit as it cooks, and this new layer of oil will help make it a bit easier to release once it is cooked.

My pizzas aren't QUITE as crispy at the bottom as I would like, either, but they are PERFECT at the crunch edges. I'm not sure, but I might try baking at a higher temperature to see if that changes anything. I look forward to any results that you find yourself.

This is a photo of a pizza that I made this weekend using the exact same pans that you ordered. I'm curious to see any that you have!

jsperk · October 01, 2012, 10:03:42 PM

Great looking pizza Sonny. I thought for sure I used enough oil. Oh well looks like I kust have to cook more pizza to test these pans.
I used the recipe from the Detroit-style- Buddy's or Shield's thread. I also used a sicilian recipe from another thread and it was 67% hydration and it stuck worse.
I'll post my pics, they weren't good pics that's why I didn't post them.

jsperk · October 01, 2012, 10:38:02 PM

Here was my try at the recipe from the Detroit-style- Buddy's or Shield's thread.

http://i701.photobucket.com/albums/ww16/jsperk/2012-09-29_18-23-33_153.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-09-29_18-53-11_611.jpg

From a sicilian thread. This pizza stuck real bad.

http://i701.photobucket.com/albums/ww16/jsperk/2012-09-30_12-45-11_590.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-09-30_12-47-54_64.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-09-30_12-51-53_256.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-09-30_12-55-21_251.jpg

norma427 · October 02, 2012, 06:33:04 AM

jsperk,

At first my Sicilian pies also wanted to stick to my steel pans, but after a few more seasonings and bakes they were okay. What kind of oil do you use to bake the pizzas in your steel pan? I like corn oil or peanut oil. I usually use corn oil though because it is cheaper.

Norma

jsperk · October 02, 2012, 09:34:57 AM

Quote from: norma427 on October 02, 2012, 06:33:04 AM
jsperk,

At first my Sicilian pies also wanted to stick to my steel pans, but after a few more seasonings and bakes they were okay. What kind of oil do you use to bake the pizzas in your steel pan? I like corn oil or peanut oil. I usually use corn oil though because it is cheaper.

Norma

I am using canola oil. Thanks for the replies all. I hope to make some pizza like you all soon.