Author Topic: Pizza steel (Read 16834 times)

ian · « **Reply #125 on:** 24 November, 2020, 11:56:25 am »

My worse nightmare is capturing the amorous attentions of a beautiful woman, falling into her arms and out of our clothes, and there, as I enumerate her freckles, I catch the indelicate whiff of asparagus or an olfactory rememberance of something caprine on the menu.

Mr Larrington · « **Reply #126 on:** 24 November, 2020, 11:58:23 am »

Eating goat cheese is like making love to a beautiful woman ~ Swiss Toni, yesterday

Mrs Pingu · « **Reply #127 on:** 24 November, 2020, 04:43:47 pm »

Quote from: phantasmagoriana on 24 November, 2020, 10:47:20 am

I eat asparagus just for asparagus wee.

+1

ian · « **Reply #128 on:** 24 November, 2020, 05:35:18 pm »

It's a bit like splashing on some mercaptoethanol rather than the usual Brut for Men.

Pingu · « **Reply #129 on:** 24 November, 2020, 09:48:28 pm »

I keep threatening to make something with beetroot and asparagus for the micturation mirth.

Mrs Pingu · « **Reply #130 on:** 12 December, 2020, 08:50:39 pm »

I think I have achieved pizza nirvana.
Made the goats cheese pizza again, tomato sauce this time, mozzarella, soft salty goats cheese (which was amazing) more rocket and honey again. The salty cheese was a nice foil for the honey.
I dropped the time in the oven from 8 mins to 7 mins and the base was just perfect

Pingu · « **Reply #131 on:** 13 December, 2020, 12:12:05 am »

Quote from: Mrs Pingu on 12 December, 2020, 08:50:39 pm

I think I have achieved pizza nirvana.
Made the goats cheese pizza again, tomato sauce this time, mozzarella, soft salty goats cheese (which was amazing) more rocket and honey again. The salty cheese was a nice foil for the honey.
I dropped the time in the oven from 8 mins to 7 mins and the base was just perfect

Tim Hall · « **Reply #132 on:** 12 February, 2021, 03:28:06 pm »

I've finally got my arse in gear and phoned a couple of local steel stockholders after a bit of mild steel 300mm x 400mm x 6mm. First one had nothing, the second had 8mm, so I went with that. 5 minutes later the person doing the cutting phoned to say they had no 8mm and would 10mm do? A short think and I said yes.

It's Quite Heavy. I've cleaned it (hot water and metil scourer) and it's now seasoning (Hot oven, veg oil, repeat a couple of times. Allow to cool.)

We shall see.

Mrs Pingu · « **Reply #133 on:** 12 February, 2021, 05:09:11 pm »

Holy shit, 10mm is thick! No wonder it's heavy!

Tim Hall · « **Reply #134 on:** 12 February, 2021, 06:56:20 pm »

9.4kg according to my sums. I plan to do my hipster bread on it too.

Tim Hall · « **Reply #135 on:** 14 February, 2021, 07:26:51 pm »

Yeasted dough base which probably had too much yeast so rose a bit too much. Did the whole shimmy onto the steel using an upturned baking tray as a peel thing.

Mrs Pingu · « **Reply #136 on:** 14 February, 2021, 08:09:30 pm »

We've just had pizza too.
*buurp*

citoyen · « **Reply #137 on:** 14 February, 2021, 08:15:10 pm »

Quote from: Tim Hall on 14 February, 2021, 07:26:51 pm

using an upturned baking tray as a peel

You need the real thing. It makes more difference than you can imagine. It's one of those 'right tool for the job' things.

This was a gift but I think they're generally pretty affordable. Mine lives hanging on a hook next to the oven. Only thing is, I think one with a shorter handle would be better for domestic oven use.

Tim Hall · « **Reply #138 on:** 11 March, 2021, 09:44:49 pm »

And as if by magic:

(Significant birthday earlier this week)

Mr Larrington · « **Reply #139 on:** 12 March, 2021, 01:33:43 am »

Now that’s what I call a shovel

Tim Hall · « **Reply #140 on:** 12 March, 2021, 08:36:13 am »

Funny you should say that:

(Sticker on t'other side)

Jakob W · « **Reply #141 on:** 12 March, 2021, 01:52:00 pm »

FWIW I'm hipster twat enough to have two peels - a bamboo one for prep and sticking in the oven, and an aluminium one for turning/removal...

(For seasoning steels flaxseed oil works really well - it polymerizes to a nice non-stick surface, especially if you use lots of thin coats. Smells a bit in the process, mind.)

ian · « **Reply #142 on:** 12 March, 2021, 04:03:11 pm »

I put the pizza on some greaseproof paper and then carefully try to pick it up, fail because it's loaded, and then institute some logistically complex counter-to-oven procedure involving a large chopping board, an assistant, and second-degree burns.

Mrs Pingu · « **Reply #143 on:** 12 March, 2021, 05:59:13 pm »

I've got several baking sheets (you know, metal but they only have a lip on one side). I put a piece of Teflon baking 'paper' on that, assemble the pizza on the Teflon paper, use the baking sheet as a peel to shove the Teflon paper with pizza in the oven. After the pizza has been in for a minute or 2 I wheech out the Teflon liner so that the pizza doesn't get a sweaty bum (I'm not sure if removing it makes any differrnce, it's a hangover from when I used a stone, but it does mean I can start assembling the next pizza on it).

ETA: this is what I was referring to https://www.amazon.co.uk/Reusable-Teflon-Cooking-stick-guarantee/dp/B001TKYTMA

ian · « **Reply #144 on:** 12 March, 2021, 06:36:25 pm »

I don't remove the paper, it's thin and the stone is hot, so the bottom is crispy. To retrieve the pizza, I pull it out with the paper onto the chopping board, ably held by my trusty assistant.

I learned the hard way that merely trying to carry the pizza to the counter by holding the paper is successful till it isn't, and the paper tears. While my ninja reflexes meant I caught the pizza, the downside was that I was then holding a very hot thing.