Author Topic: Pizza steel  (Read 3065 times)

Gattopardo

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Re: Pizza steel
« Reply #75 on: May 28, 2020, 09:13:02 pm »
blue cheese and pear is a nice combo


Tonight I am having sainsbuires sliced chorizo and and old mushrooms to clear the fridge.


Have learnt that the ceramic stone doesn't get that hot as the oven temp is not getting to 250.  Is the something I can put around the temp sensor to fool it the temp to go higher?  It is a pyrolytic oven so the temp shouldn't be a problem.

Re: Pizza steel
« Reply #76 on: May 28, 2020, 09:22:12 pm »
Would just preheating longer not do it?
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Re: Pizza steel
« Reply #77 on: May 28, 2020, 09:41:41 pm »
Y'see if I have one failure as a cook (unlikely though that may sound) I am incapable of doing other than putting too much topping on. Pear and blue cheese sounds good, but is that ENOUGH ? Ditto goat cheese and honey. There must be other stuffs you can stuff on.

Mrs Pingu

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Re: Pizza steel
« Reply #78 on: May 28, 2020, 10:22:18 pm »
Rocket with the goat cheese & honey is good. Put the honey on when it comes out.
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Re: Pizza steel
« Reply #79 on: May 29, 2020, 07:54:50 am »
I was thinking more of adding caramelised onion, or maybe some of my rhubarb chutney - why not both? Rocket sounds good. Maybe some sliced red onion. How about a soft and a hard goat cheese. Of course, by now that does lose all of the character of your original suggestion but.......  (see what I mean? too much. Always too much)

Re: Pizza steel
« Reply #80 on: May 29, 2020, 09:03:39 am »
Something with pineapple ?  ;)
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Re: Pizza steel
« Reply #81 on: May 29, 2020, 10:07:32 am »
Now, why didn't I think of that?

No, I m not going to pollute my search history by asking Google if the words "Pineapple", "Plug" and "butt" combined will furnish an image to post here because I am certain they will, so I'll leave that to your imagination.

Bad news, Brundle have told me that the undrilled plate is out of stock. I could have had a 400 square, but that's 13kg

Re: Pizza steel
« Reply #82 on: May 29, 2020, 11:52:55 am »
I could have had a 400 square, but that's 13kg

Now, that's what I call a family pizza!

On the other hand, with 13kg of steel in the oven it can become a night storage radiator for you.

Mr Larrington

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Re: Pizza steel
« Reply #83 on: May 29, 2020, 12:08:15 pm »
Something with pineapple ?  ;)

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Gattopardo

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Re: Pizza steel
« Reply #84 on: May 29, 2020, 03:37:41 pm »
Would just preheating longer not do it?

Sorry wasn't clear, the oven has a digital temperature guage and when the guage indicates 250 the oven isn't up to 250.  Two oven thermometers show a similar temperature (both below 250) as the oven is both a fan and a upper and lower fixed element oven.  Opening the oven door, doesn't seem to make oven re heat to the needed temperature.  The stone got up to 250, tested with an infra red thermometer.  Then the door closing and me prepping the pizza and opening the door dropped the temp to 225.

 

Mrs Pingu

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Re: Pizza steel
« Reply #85 on: May 29, 2020, 05:46:03 pm »
I was thinking more of adding caramelised onion, or maybe some of my rhubarb chutney - why not both? Rocket sounds good. Maybe some sliced red onion. How about a soft and a hard goat cheese. Of course, by now that does lose all of the character of your original suggestion but.......  (see what I mean? too much. Always too much)

It's your pizza, put what you want on it :P
Do not clench. It only makes it worse.

Gattopardo

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Re: Pizza steel
« Reply #86 on: May 29, 2020, 06:50:42 pm »
Now, why didn't I think of that?

No, I m not going to pollute my search history by asking Google if the words "Pineapple", "Plug" and "butt" combined will furnish an image to post here because I am certain they will, so I'll leave that to your imagination.

Bad news, Brundle have told me that the undrilled plate is out of stock. I could have had a 400 square, but that's 13kg

There are other steel stockholders, one must be near you.


Also pizza wise less is more, remember the michellin star people say 4 flavours a plate.


Gattopardo

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Re: Pizza steel
« Reply #87 on: May 29, 2020, 07:38:59 pm »
I was thinking more of adding caramelised onion, or maybe some of my rhubarb chutney - why not both? Rocket sounds good. Maybe some sliced red onion. How about a soft and a hard goat cheese. Of course, by now that does lose all of the character of your original suggestion but.......  (see what I mean? too much. Always too much)

It's your pizza, put what you want on it :P

I have seen unpeeled kiwi on a pizza.

Gattopardo

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Re: Pizza steel
« Reply #88 on: May 30, 2020, 12:49:35 pm »
metal stuff

Might wander round the steel stock holders, if there are any round here and see what they have.  Or see about skip diving...pizza on a ford mondeo door?

Gattopardo

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Re: Pizza steel
« Reply #89 on: June 02, 2020, 08:18:17 pm »
The few stockholders near me are closed, but the tat shops seem to be open.

Not happy.

Mrs Pingu

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Re: Pizza steel
« Reply #90 on: June 21, 2020, 02:29:49 pm »
Last night's pizza experiment was to use 50:50 strong white: 00 flour. Can't say I noted much difference from my usual plain: strong white mix. Don't think I'll bother again when the 00 flour is finished.

What I did notice was that the dough ball I had in the fridge for a while was noticeably easier to stretch into a pizza shape than the ones that had been sitting in a warm kitchen for a while.
Do not clench. It only makes it worse.

Gattopardo

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Re: Pizza steel
« Reply #91 on: June 21, 2020, 03:15:42 pm »
Think italian bread 00 flour isn't as strong as uk bread flour.

Mrs Pingu

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Re: Pizza steel
« Reply #92 on: June 21, 2020, 03:40:21 pm »
That's why I decided to swap out the plain rather than the strong bread.
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quixoticgeek

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Re: Pizza steel
« Reply #93 on: June 21, 2020, 03:48:42 pm »
OK you pizzaheads - suggestions needed. It appears I'm doing a socially distancing pizza fest for some neighbours on Saturday night. So far I've come up with Mozzarella, ham, broad bean for one and spinach and blue cheese (hmmm?) for another (guess what's ready from the allotment at the moment? Yes, that's right, the blue cheese mine is producing)

So, suggestions?

Rocket, Parmesan. Both to add on top of the cooked pizza, not cooked with the rest.

IMHO, the secret to good pizza is not making it over complicated. The simplest ones often work best.

J
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Gattopardo

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  • Overseaing the building of the death star
Re: Pizza steel
« Reply #94 on: June 21, 2020, 09:30:00 pm »
That's why I decided to swap out the plain rather than the strong bread.

There is a pizza thread on the london centric forum and they are all enthusing about using caputo brand 00 flour.   Still intrigued as to the difference between between bread flour and pizza flour.

Mrs Pingu

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Re: Pizza steel
« Reply #95 on: June 21, 2020, 09:42:48 pm »
As far as I can tell the 00 us aboutthe fineness of milling, but doesn't specify protein content.
My 00 flour is Shipton Mill which states it can also ve used for Viennoisierie, which suggests to me it might not be that strong?
It doesn't give a protein content on the website.
Do not clench. It only makes it worse.