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I tried the Modernist Cuisine technique of vacuum sealing buffalo mozz with a bunch of paper towels and it's the first time I've actually found it usable for pizza. This and draining my crushed tomatoes for a few hours before making the sauce has dramatically reduced the moisture content of my toppings and allowed them to cook at about the same pace as the crust. I feel like now I can truly cook at the proper temps, assuming I can achieve them. I bought this grill conversion that can get reach 7-900°F.  The problem is it takes like $20 worth the charcoal to get it up to those temps. That's fine for a party or something where you are cooking a lot of pies for a while but is a little ridiculous for a 2 person meal. I may try just starting some logs in my fire pit but that's time consuming and still silly for a weeknight dinner. Have you guys found any oven hacks or tried the pizzaque propane unit?
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Mar 20, 2016 20:17
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| # ¿ May 9, 2024 19:21 |
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ColHannibal posted:Cast iron griddle under broiler works well for me. How close are you putting your rack?
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Mar 20, 2016 20:27
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I don't know very much about the fatigue cycles of these stones, but I've been down that road and they ALWAYS crack after a few years. I finally went the steel route. For the price of a purpose made baking stone you should be able to get a plate from your local Metal Supermarkets or the like. They can usually plasma cut up to 1/2" on the spot and the beauty is you can select the dimensions to suit your needs. When I made mine I went 18x15 because that was small enough to fit in my oven but big enough to straddle all 4 of my burners when using it as a griddle. 
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Mar 28, 2016 22:42
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BraveUlysses posted:Owns Worst part was removing the mill scale. Each one would have taken hours with my glass bead, I eventually gave up and paid a local powder coater to shot peen it off with a steel media they had.
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Mar 28, 2016 23:30
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I made a batch of those because I wanted one and figured while I was set up a few friends might want one at cost as well. I don't plan on doing another run because it's too time consuming to do unless I'm profiting, and I feel weird about that because I pretty obviously stole the idea from Baking Steel. They also weight over 36lbs which would probably make non-local sales prohibitively expensive due to shipping. That said if anyone has access to a Haas, I'm happy to send you the program.
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Mar 31, 2016 13:33
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MeKeV posted:When getting a steel custom cut from a steel fabricators, rather than buying one of the consumer ones, would getting it cut so that it slots in to the indents/rungs of the oven be a terrible idea?
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Aug 30, 2016 21:57
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| # ¿ May 9, 2024 19:21 |
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Re Steel thickness, I think 3/8" is as thick as you want to go. I made a 1/2" grooved griddle style one thinking bigger has got to be better. After using it for a year I can definitively say it's too heavy and takes too long to preheat. I think 3/8" would perform just as well 95% of the time and will probably clock in under 30lbs, making it easier to take in and out of the oven or out to the grill.
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Feb 11, 2017 18:05
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