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Didn’t feel like braving the cold late tonight for kamado pizzas, so decided to take my new baking steel for a spin in my convection oven. 

 

Put the steel in to preheat at 450. 

 

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Made some sauce with San Marzano’s. 

 

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Prepped some veggies and pineapple. 

 

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Stretched out the dough I had parked in the fridge all week.  Had set it out this morning to get to room temp to work with. 

 

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Topped the pie. This one got some fresh shredded homemade mozzarella on the bottom. 

 

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And then pepperoni, peppers, onion, pineapple, more shredded cheese, a couple of dollops of ricotta and a pizza seasoning. 

 

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Cooking away at 450 in the convection oven. 

 

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This was devoured in short order. 

 

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Looks like you cooked it on quite a low rack.  When I use mine in the oven, I use 550 (hottest mine will go) and use a very high rack.  As soon as I launch the pizza onto the steel, I turn on the broiler to high to cook the crust from the top while the steel cooks it from the bottom.  It works very well.

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1 hour ago, SmallBBQr said:

Looks like you cooked it on quite a low rack.  When I use mine in the oven, I use 550 (hottest mine will go) and use a very high rack.  As soon as I launch the pizza onto the steel, I turn on the broiler to high to cook the crust from the top while the steel cooks it from the bottom.  It works very well.

 

Thanks for the tip!  This was my first time using it, so wasn’t sure what way to approach it. 

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There is a post about it here with a lot more detail.  I think this may be optimized for more a Neopolitan style dough so some adjustment to technique, times etc may be required depending on how much you load up the toppings as well as dough ingredients etc.

 

http://www.bakingsteel.com/blog/perfect-pizza-using-baking-steel-broiler-method

 

 

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Nice looking pie KK. That crust is done just the way I like it. With the exception of being less fragile and easier to put in and out of the oven is there any other benefits of using a steel instead of a stone?

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11 hours ago, Ron5850 said:

Nice looking pie KK. That crust is done just the way I like it. With the exception of being less fragile and easier to put in and out of the oven is there any other benefits of using a steel instead of a stone?

 

I’m not sure, Ron. I’m pretty green with the steel. I’m interested in using the broiler technique that SmallBBQr mentioned, but a little hesitant for fear I might get some splatter and I’m kind of a neat freak about my oven and stovetop....

 

It is heavier than I thought it would be....  it seemed to work well for how I used it. Probably not the preferred method, but it worked. I’ll have to play with it more and see.  I have heard some comment they prefer a stone in their kamado and a steel in their oven. Probably lots of scientific reasons why.... but I usually don’t get too bogged down in those sorts of details.  I just try things and see if they work or not. :)

 

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On 11/18/2018 at 1:20 PM, KismetKamado said:

 

Thanks for the tip!  This was my first time using it, so wasn’t sure what way to approach it. 

 

When I don’t feel like firing up the Kamado Joe for a pizza cook, I go high in my oven with my pizza steel at 500* for about 6 - 8 minutes on 65% hydration dough (no oil or sugar), then broil for a minute or two. 

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Kismet,

 

Here’s some pics of the custom cut Baking. Steel in action.  18.5 inches and 25 lbs of a water jet cut custom Baking Steel making pizza perfection.  

 

All steam in the pic is from large heavy snow from a major snow storm hitting the city.  No special effects involved.

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9 hours ago, Charcoal Addict said:

Kismet,

 

Here’s some pics of the custom cut Baking. Steel in action.  18.5 inches and 25 lbs of a water jet cut custom Baking Steel making pizza perfection.  

 

All steam in the pic is from large heavy snow from a major snow storm hitting the city.  No special effects involved.

FE5B46D5-BCDA-42F9-80B6-09F794D46415.jpeg

5F24F854-61CB-44CF-9D3E-865297BA1031.jpeg

0BA63052-D385-4726-9A62-A8F46BC42D49.jpeg

5A6BC82B-1BC2-4BD7-9C59-49C7082C93F6.jpeg

4A2F852C-AFDE-4563-AA80-25D8483B90DA.jpeg

 

Baking Steel is a brand name.  Is this copy or something from then actual baking steel provider.  The source of my confusion is your use of baking steel and then talking about a water jet. 

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42 minutes ago, Ben S said:

 

Baking Steel is a brand name.  Is this copy or something from then actual baking steel provider.  The source of my confusion is your use of baking steel and then talking about a water jet. 

 

This a custom ordered Baking Steel.  I emailed them a few years ago and requested a round Baking Steel to fit the Big Joe.

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