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Found 8 results

  1. Saturday pizza has become a regular thing at our house, per my son’s request. I had a good thing going with the KJ Classic and a 15” stone setup, down to a science. But a few weeks ago decided to change it up and try pizzas on the Akorn Jr, half to use less charcoal on the high temp and half cause I had a steel I’d never used. And half just for the challenge....okay that’s three halves. But I digress....first couple weeks went okay, a little learning curve with the AkJ getting to temp MUCH faster and the possibility of overshooting temp, coupled with the steel getting and retaining heat much e
  2. Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this: https://shop.bakingsteel.com/collections/steels/products/baking-steel-round Sorry if it’s been covered, I tried doing a search but didn’t have much luck.
  3. There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
  4. This is a modified version of the Pumpernickel loaf in Andris Lagsdin's "Baking with Steel" book... 365g bread flour 185g rye flour 22g unsweetened cocoa powder 9.5g sugar 12g sea salt 330g brewed coffee (I used 250g coffee and 80g water for a slightly less bold flavor) 45g molasses 45g olive oil 3g active dry yeast Wisk together dry ingredients and add to the bowl of a stand mixer with a dough hook attached. Combine the wet ingredients in a separate bowl and mix to get the molasses dissolved completely. Add the wet ingredients to the bowl of the stand
  5. My initial attempt at making pizza on my Pit Boss kamado was outstanding. Later attempts have had problems. I purchased the rectangular Baking Steel and BTS'd my next few crusts. This time, I had the steel over 3/4" spacers on my heat deflector on top of the grills, rather than fire->deflector-spacers-steel. Better luck tonight! I made three dough balls from the 24-48 Hour recipe. I found these really easy to work with, but as my wife points out, "the book makes more sense the third time you try it". They rolled out into great shells. I brought the grill
  6. This cook was NOT a perfect cook... The Baking Steel, as much as I love it, didn't work in this particular cook. The bottom crust on this bread got darker than I like. This cook would have been perfect just by putting the bread on a baking sheet and setting it on the grill. I will repeat and do that next time.... the results were great though!
  7. I think John and Rwalters has the baking steel as well. Aside from the need to season the Baking steel every once in awhile, she has performed like a dream month after month and year after year. I'm just glad I bought mine when the dollar was lower. Here's some pics from tonight's pizza cook. I'll be posting pics from other Baking Steel cooks throughout the month. That crust was better than any I could have done on a regular pizza stone. Bubbly goodness is all I gotta to say.
  8. My square pizza stone will not fit in my new grill so I was perousing the internet for a stone and came across this site. http://bakingsteel.com/ it looks interesting so I wondered if anyone has used their products? I did a search in forums but most came back with people cutting steel for 45-50 dollars. in looking for reviews I found this article about steel http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html So has nayone used stoughton baking steel? Should I go for the 16 inch round elevated on my second rack of my vision
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