Pizza steel

[phantasmagoriana]

I've never licked a goat, but goat cheese on pizza is amazing. Preferably paired with caramelised onion and spinach.

Bizarrely, though, I've never managed to try goat milk, because I find the idea of it weird. This makes no sense whatsoever.

One of the reasons I stopped behind a vegetarian was goat cheese – every other vegetarian meal featured it and if there was a single veggie option on the menu, you guessed it.

It's better than mushroom risotto.

[ian]

Boy goats are very smelly, but I find all goats to smell like goat cheese, which is offputting. I can't eat the meat either. Maybe it's a genetic thing – like asparagus (which I also can't eat and my nose is so sensitive that I can detect the whiff coming off other people, it's my personal spargel-hell).

[phantasmagoriana]

I eat asparagus just for asparagus wee.

[citoyen]

I actually find a lot of goat cheeses too bland. And they often have a grassy flavour that's not entirely pleasant.

Goat meat is great. I've never tried it on a pizza though - I can't imagine it's a good choice for such a quick cooking method.

[ian]

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]

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

[Mrs Pingu]

I eat asparagus just for asparagus wee.

+1

[ian]

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

[Pingu]

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

[Mrs Pingu]

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]

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]

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]

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

[Tim Hall]

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

[Tim Hall]

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]

We've just had pizza too.
*buurp*

[citoyen]

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.