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Anyone who gets less than a 2" thickness is a pizza pansy. SERIOUS ABOUT PIZZA ITT. You need a pizza steel that take two people to lift.
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Jan 8, 2014 16:06
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Steve Yun posted:More pizza notes as I learn to make this poo poo I was going to say I think you got shafted because that sure as hell doesn't look like 1/4" but then I saw the rivets.
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Jan 8, 2014 16:51
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 Canadagoons, keep in mind that while UPS Standard is reasonably inexpensive, you will be on the hook to UPS for another $30 plus tax in fees, along with the actual sales tax on the cost of the steel. In Ontario, this adds about $40 to the price. Still a bit cheaper than the Modernist baking steel ($148 with all fees included).
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Jan 8, 2014 17:18
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Would it be possible to get one made up as a circle? I want one mainly to use as a comel and one that is 18.5"dia would be small enough to heat on a single burner but would let me make 5 6' tortillas at a time. I am unsure what thickness, I would think to keep the heat even I should go as thick as reasonable, 3/8" seems the most reasonable.
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Jan 8, 2014 20:49
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bunnielab posted:Would it be possible to get one made up as a circle? I want one mainly to use as a comel and one that is 18.5"dia would be small enough to heat on a single burner but would let me make 5 6' tortillas at a time. I am unsure what thickness, I would think to keep the heat even I should go as thick as reasonable, 3/8" seems the most reasonable. https://www.robinsonlaser.com/goons/bunnielab.dxf
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Jan 8, 2014 21:00
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How do you do the seasoning process?
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Jan 8, 2014 22:17
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Take a paper towel and some vegetable oil. Rub a little oil all over the thing. Take another paper towel and wipe off any excess oil. Bake at 500°F for one hour. Let it cool down completely before touching. Optional: repeat maybe one or two times.
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Jan 8, 2014 22:32
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Steve Yun posted:Everyone new to this thread: just go order it yourselves, go to the url and use the coupon code and the dxf file below for a plain design gonna put this in the 2ndpost after op edit: am I missing anything? http://forums.somethingawful.com/showthread.php?threadid=3598826&pagenumber=1&perpage=40#post423806708 GrAviTy84 fucked around with this message at 22:41 on Jan 8, 2014 |
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Jan 8, 2014 22:37
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Ordered mine. Cost me just over $60 with shipping. I'm excited. 
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Jan 8, 2014 22:50
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Boris Galerkin posted:I think the problem with 1/4 vs 3/8 was just when you wanted to make more than one pizza. The 3/8 being heavier retains heat better vs the 1/4 for that second pizza. There's a tradeoff though, while 3/8" is more heat stable over the course of many pizzas, it takes longer to heat up compared to 1/4"
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Jan 8, 2014 23:16
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Canada, international, and basically anyone interested: This is like, the simplest thing to do for a metal supplier. There's probably one within a stone's throw of your house. Whether they do piecemeal orders is a different story but its worth it if you want to save 50$ S&H or just want to know how this works. 1) Go to http://www.thomasnet.com and search for just raw rear end steel suppliers in your city/area code 2) Go to their websites. If they offer laser/waterjet cutting, you can get a cool custom shape. If they don't, you can still get a steel square cut out, just raw rear end steel square plate. 3) Find the number, call and ask for sales. First question, do they do small volume orders? (You are ordering one piece, a lot of time businesses are ordering hundreds or thousands of pieces or whatever) Second question, can they custom cut 3/8" (whatever size) steel plate on laser/waterjet/plasma(plasma leaves some ugly cuts) cutters for you with minimal/no setup fee? Third question, how much for one piece with that custom cut? If you want to save money and are just a modernist dildo, just buy a 3/8" piece of steel plate cut to VERY ROUGHLY 14" square (if you ever use the word "exact dimensions" when ordering materials you will get something that is exactly 14" square down to three decimal points and it will cost A LOT MORE). I have a metal supplier sales rep who regularly comes to my work and just gives me huge free offcuts of all sorts of poo poo like brass, stainless bar, whatever for something I'm working on.
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Jan 8, 2014 23:45
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Not an Anthem posted:Canada, international, and basically anyone interested: If we do this would we be better off trying to get stainless steel?
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Jan 9, 2014 00:45
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Trying to decide between the 1/4 and 3/8 steel, how long would I need to wait between pizzas if I order the 1/4? I don't think I'll ever be churning out 4+ pizzas in a row so I'm leaning toward the 1/4.
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Jan 9, 2014 00:49
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dalstrs posted:If we do this would we be better off trying to get stainless steel? stainless is almost an order of magnitude more expensive for raw materials... just sayin.
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Jan 9, 2014 00:50
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Yeah, I was quoted $180 for stainless steel from my local steel factory, vs $45 for A36 steel
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Jan 9, 2014 01:19
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GrAviTy84 posted:stainless is almost an order of magnitude more expensive for raw materials... just sayin. But if I could get it locally for the same price as this would be shipped would stainless be the better material? Edit: Steve Yun posted:Yeah, I was quoted $180 for stainless steel from my local steel factory, vs $45 for A36 steel Well poo poo probably too expensive, but still, stainless would be better if we could get it right? dalstrs fucked around with this message at 01:22 on Jan 9, 2014 |
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Jan 9, 2014 01:19
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dalstrs posted:But if I could get it locally for the same price as this would be shipped would stainless be the better material? Well SS won't rust, but a carbon steel one won't either if you season it and take care of it, much like any cast iron pan.
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Jan 9, 2014 01:27
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Stainless has lower thermal conductivity than carbon steel: http://en.wikipedia.org/wiki/List_of_thermal_conductivities http://www.engineersedge.com/properties_of_metals.htm Steve Yun fucked around with this message at 01:35 on Jan 9, 2014 |
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Jan 9, 2014 01:28
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Nohearum posted:Here's a pic of it after an hour seasoning. Still too hot to take out of the oven, so the lighting isn't that great. Was waiting to get a look at the finished product. Thanks for posting pics, ordered a 1/4" (with goony poo poo all over it).
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Jan 9, 2014 06:22
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 Too many toppings, pizza stuck and fell apart. But that spotting has some wonderful color, and this was with a parchment in the way
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Jan 9, 2014 08:38
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I hate to sound ignorant, but when I click on the link, it will not let me save it as a .dxf file so that I can upload it. How can I do this?
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Jan 9, 2014 19:58
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something clever posted:I hate to sound ignorant, but when I click on the link, it will not let me save it as a .dxf file so that I can upload it. How can I do this? Right click > save as. Then when prompted on the site up upload it select the file you saved.
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Jan 9, 2014 20:02
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something clever posted:I hate to sound ignorant, but when I click on the link, it will not let me save it as a .dxf file so that I can upload it. How can I do this? Croatoan posted:Right click > save as. Then when prompted on the site up upload it select the file you saved. You could also copy the text and paste it into notepad and save it as .dxf.
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Jan 9, 2014 20:42
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So we have a waterjet table at work and tons of scrap steel. I decided to do a 14" x 16" 3/8" on 304 SS. Should I scrub the crap out of it (I am going to wash it before I use it ) using a steel wool? Or should I just use the rough side of a sponge? After that do I want to season it with vegetable oil as describe earlier in the thread?
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Jan 10, 2014 17:32
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Flaggy posted:So we have a waterjet table at work and tons of scrap steel. I decided to do a 14" x 16" 3/8" on 304 SS. Should I scrub the crap out of it (I am going to wash it before I use it ) using a steel wool? Or should I just use the rough side of a sponge? After that do I want to season it with vegetable oil as describe earlier in the thread? If it's 304 stainless you should be able to leave as it is as long as it's cleaned of any oils or solvents. Honestly you should ship it to me and I'll season it for you.
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Jan 10, 2014 21:28
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Certainly going to jump on this once I'm done moving here soon. Thanks for setting this up everyone!
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Jan 11, 2014 22:41
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Hey guy Hey guys HEY GUYS I MADE PIZZA. Structural grade 3/8", washed with detergent, seasoned three times @500F with flaxseed oil. Heated to 500F and left for about an hour (I got lazy), then set broiler on High for eh..... 15 mins? Pizza cooked for approx 3 mins. The only complaint about this is that it weighs GD 23.6lbs. My oven rack's already bowed permanently. Also, for a little asian girl, it's almost impossible to lift in and out of the oven. It took all my might to even get it seasoned properly.     Look how big the crust bubble is! It's so super yummy you guys. And super crispy! I squished it a little while cutting with a knife so you can't really see all the little bubbles. It tasted like air, a little - crunchy, crispy air.  The aftermath  I kind of got too excited and didn't realize I should take photos of the entire process - sorry you just get the end! I'm making pizza again tomorrow so I'll try to get some better pictures. Oh, I forgot to add that I got the little chef guy on the bottom but he didn't turn out as I expected.... it's kind of rough... I'll try to get a picture of it tomorrow... but it's still pretty great. A++++++ would buy again!
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Jan 12, 2014 02:47
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noodlesinabag posted:Hey guy Hey guys HEY GUYS I MADE PIZZA. Unf. That looks so good. Congrats on some awesome looking pizza.
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Jan 12, 2014 02:50
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GrAviTy84 posted:Unf. That looks so good. Congrats on some awesome looking pizza. omg i made gravity jelly. 
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Jan 12, 2014 02:52
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That's a drat fine looking pizza.
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Jan 12, 2014 02:55
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noodlesinabag posted:Oh, I forgot to add that I got the little chef guy on the bottom but he didn't turn out as I expected.... it's kind of rough... I'll try to get a picture of it tomorrow... but it's still pretty great. A++++++ would buy again! That's amazing looking pizza! I'm sorry about the etching. If you want, take a pic of it and I'll yell at our production guys for you. I'm very curious how would you rate your online ordering experience with us? As jeomk started off in our SA-Mart thread, most of the people in our industry still do business in a kinda old fashioned manner. In fact, Not an Anthem does a good job describing the process we set out to change when we wrote the site. all those +s makes me really happy
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Jan 12, 2014 05:39
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Holy poo poo that's awesome. What dough recipe did you use?
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Jan 12, 2014 06:12
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Here's a followup from yesterday. I've been binge watching House of Cards all day on netflix... thank god there's only a few episodes left. SifuToast, here's what the final etching looks like. I don't really know what the etching process is like so maybe this is the best that can happen? I just imagined it was going to come out cleaner -- I don't mind though - it still makes good pizza.  And for goons still on the fence, here's what the steel looks like 3 seasonings in and 1 pizza later. I'm sure the surface will continue to blacken and even out more over time. um.... wtf footprint.. hubby must have stepped on it at some point.... the thing weights a ton so I try not to leave it in the oven.... This is why I can't have nice things.   For topping tonight, I cut up some tomatoes, onions, and garlic and tossed with oil, salt, pepper, oregano. It's kind of a desert as far as fresh ingredients are concerned mid January in upstate NY but I splurged with some greenhouse cherry tomatoes from the grocery.  As for the dough, Boris, it's a lean dough, 65% water, 1% salt, 1% yeast in high gluten flour -- cold fermented for 2 days in the fridge. Some oil gets worked in when I let it rest and proof but otherwise, no fat in it initially. I stretch it out really thinly and here you can actually see all the bubbles beneath the surface of the dough  Again, how thinly I stretch the dough out -- I looks like Cassandra from that episode in Dr. Who... just like a stretch of skin or parchment  But it shrinks back a little when you lay it out   Oil the surface  Toppings on - notice the thin layer of cheese.... you really don't need much  Three minutes later  The hubby decided to make some also because he wanted some meat on his.. his has feta, leeks, tomatoes, pepper encrusted italian sausage,  
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Jan 13, 2014 02:08
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Oh god I need one. And shipping is 410 USD.
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Jan 13, 2014 09:07
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I work in a machine shop with a waterjet, I was thinking about making one of these for myself. What would you think about using CRS instead of HRS? Usually it's much cleaner with a lot less scale and poo poo. Edit: Never mind, apparently CRS doesn't come that thick. A Proper Uppercut fucked around with this message at 16:03 on Jan 13, 2014 |
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Jan 13, 2014 15:13
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The local metal place I contacted in Waterloo, Ontario wants $42 for the 3/8" hot rolled A36 plate... and $153 more to cut the corners 
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Jan 13, 2014 20:28
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noodlesinabag posted:deliciousness Wow, all of that looks amazing. Great job, and makes me want one of these baking steels even more!
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Jan 13, 2014 21:09
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Bob_McBob posted:The local metal place I contacted in Waterloo, Ontario wants $42 for the 3/8" hot rolled A36 plate... and $153 more to cut the corners Just buy a coarse file and break the edges yourself!
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Jan 13, 2014 22:36
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Ok, well I went ahead and made myself a pizza steel today out of .250" A36. It's in the oven seasoning as we speak. Now, I have never in my life made a pizza. Would a dough in the OP of the pizza thread here work for a first try with this thing? With a technique like noodlesinabag did earlier on this page?
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Jan 14, 2014 01:59
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Woohoo I'm so excited for you! Homemade pizza is the best. That recipe is very similar to what I use - slightly higher hydration. If I could give any tips, it would be 1. Definitely go for a long and slow primary fermentation 2. Stretch the dough rather than roll it and stretch it very very thinly. 3. When it comes to toppings, less is more 4. Don't skimp on heating your stone hot hot hot - the pizza should cook in 3 minutes or less. I can't wait to see your results! Yumyumyum!
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Jan 14, 2014 03:35
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