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"Baking With Steel" by Andris Lagsdin

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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.

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    • By gander2112
      I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
       
      Grill: Kamado Joe Classic III
      Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
      Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
      Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
       
      Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni
      Topping  - Pizza 2: Buffalo Mozz, Proscuitto
       
      Cook temp 650F
       
      The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
       
      The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
       
      Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.
       
      Dinner: Success. 





    • By DerHusker
      I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough.



      Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients.



      I applied a thin layer of BBQ sauce and some red onion.



      Then some red bell pepper and cilantro.



      Then some chicken breast I’d mixed up with some BBQ sauce



      and finally, the cheese.



      Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.



      Here’s the result.




       


      As always, it was delicious.


       
      Thanks for looking

    • By MickeyTheShoe
      Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit. 
       
       





    • By MickeyTheShoe
      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. 
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