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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 easier than the stone. Last weekend I burnt the crap out of the bottom of three of four pies (finally got it to cool down a bit by the last one...should have given more time after I charred the first). Having to wait a week for redemption is killing me, but I ordered the canning rack I’ve seen many use on here for the Junior setup, so fingers crossed tonight goes better. And I’ll definitely be watching my temps and shooting the steel with an IR thermometer. I’m hoping more separation of the steel and deflector in addition to getting the stew up higher in the dome makes the difference.
  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 mixer and mix with the dough hook on a slow speed until the dough comes together. Knead on a medium speed for about four minutes. Remove the dough from the mixing bowl and shape it into a ball. Place it in a greased mixing bowl and cover with plastic. Let sit out at room temperature for 24 hours. After 24 hours, move the dough to a floured surface and shape into a tight dough ball. Place seam side up in a floured brotform. (I like to dust my brotform with a 50/50 mix of rice flour and whole wheat flour.) Cover and let rest for 2 hours. One hour before the bread has finished resting, preheat your oven to 425°F and place the Baking Steel or a Pizza Stone in the oven on a rack at about mid level. When the bread has finished resting, transfer it to a pizza peel and place on the steel or the stone and cook for 30-35minutes until done.
  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 up to ~450 on the dome thermometer and kept it there until the steel approached that temp. I know Ken's book says 550F, but the PB dome is hard to get that hot. I parbaked the first shell and that turned out fine, then wife made a crust for Ken's "Artichoke and Bacon" za. Delicious! We ate half of that one. Should have turned it on the grill part-way through for more even browning. Then I formed the last ball to make the Margherita with Arugula and sopressata recipe. Pics follow. Folded it over on the arugula to wilt it. Way yummy. The steel was probably a bit more uniformly hotter at this point, and the crust bottom looks pretty good.
  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 classic. note the firebowl is 16 inches. or go smaller with a 15 or 14 inch pan? the idea of a never cracking stone that retains heat better than ceramics sounds nice. The guy in the article cooks his pizzas in 4 min which seems a bit crazy to me but maybe I am wrong..
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