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Author Topic: MOABS - Mother of All Baking Steels  (Read 10017 times)

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Offline 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, baker's yeast when we must, but always great pizza."  
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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: July 31, 2015, 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: July 31, 2015, 07:32:35 AM »
Curious how long that takes to get up to temp.

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Offline TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #5 on: July 31, 2015, 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, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #6 on: July 31, 2015, 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, baker's 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: July 31, 2015, 12:40:33 PM »
I've had a ½" 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 ½" plates. Thanks for the heads up.

Offline Jersey Pie Boy

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Re: MOABS - Mother of All Baking Steels
« Reply #8 on: July 31, 2015, 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.

 

Online Jackitup

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Re: MOABS - Mother of All Baking Steels
« Reply #9 on: August 02, 2015, 02:19:57 AM »
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.

Thinking of putting that thing in and out of the oven makes me want to go wash down a vicodin :o :-\
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

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Offline TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #10 on: August 10, 2015, 11:31:51 PM »
This was made with my Johnny's clone dough - http://www.pizzamaking.com/forum/index.php?topic=33831.0

Sauce is on top of the cheese. Baked on the steel, oven at 545F + broiler for first 2/3 of the bake. I'll try it without the broiler next time. Not sure I need it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jersey Pie Boy

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Re: MOABS - Mother of All Baking Steels
« Reply #11 on: August 11, 2015, 08:37:48 AM »
That looks great, but maybe a little pricey at $20/slice  :-D

Seriously, beautiful...What was the steel temp at launch with the broiler on? How long was your total bake?

Offline TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #12 on: August 11, 2015, 09:21:05 AM »
I didn't check the temp of the steel or time the bake. I set the oven at 545F. I'll try to remember to pay more attention next time.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jersey Pie Boy

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Re: MOABS - Mother of All Baking Steels
« Reply #13 on: August 11, 2015, 12:54:50 PM »
I've actually been surprised how high my steel reads with the broiler on..unless the steel surface is "tricking" the IR gun.

Do you see/taste a difference between this one and your previous Johnny's bakes?

 

Offline rparker

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Re: MOABS - Mother of All Baking Steels
« Reply #14 on: August 12, 2015, 09:12:32 AM »
Craig, that's a nice looking pie and wicked cool set-up you got going on.   8) 

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Offline TXCraig1

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Re: MOABS - Mother of All Baking Steels
« Reply #15 on: August 12, 2015, 09:59:02 AM »
I've actually been surprised how high my steel reads with the broiler on..unless the steel surface is "tricking" the IR gun.

Do you see/taste a difference between this one and your previous Johnny's bakes?

Yes, I could never get color like that on the bottom before.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jersey Pie Boy

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Re: MOABS - Mother of All Baking Steels
« Reply #16 on: August 12, 2015, 10:19:48 AM »
Thanks Craig..Yes, those look great

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