That's where a docker is good, it detents the dough without going through like a fork, kinda hard to feel going though with a fork, dockers are cheap and well worth it.
Regarding rise time, what are your thoughts on 1) bulk ferment on counter for 24 hour, then portion and then refridge for 1+ days vs. 2) bulk ferment in refridge for 24 hours, 1+ hours on counter and portion and then refridge for 1+ days?
Hi, what is the maximum size of pizza I can comfortably place on the steel? If you have two baking steels wouldnt it make more sense to start your cook on the bottom that way you get the crisp you want on the bottom without burning the top, then when you want to cook the top of the pizza you move to the top baking steel and leave it there until the desired top doneness is achieved? thanks!
Hi there...The Original is 14 x 16 inches. So in theory a 14 inch pizza is ideal. But usally a 12 inch is perfect. Gives you plenty of room to launch....I prefer the top rack....THe bottom also works, just find the top better....
Hi, your ingredient list above shows 180 grams of water bud when you were rattling off the ingredients in the video you stated 170 grams of water. Which is the correct amount and does it really make a difference? One other thing.....I do not own a steel yet, plan on having one for Xmas this year but I do have a Lodge 14 inch round flat cast iron pizza pan(?). Do I follow the same directions using this as you do for the steel? Wish I had one now! Thanks.
@@bakingsteel I know. I was trying to sign up for this class, however I couldn’t find a link and received no notification. I have participated in probably the last ten previous Zoom classes 🤷🏼♂️🤓🤯
When you use your rolling pin, doesn't that press out the air, and make the crust brittle? I love a thin crust, I will be using my steel sheets tomorrow night. BTW It's cooked to perfection. I love the burnt parts.
Thanks so much for your replies. I love your videos I got all I need to start making my doug tomorrow and pizza on Sunday. This will be my very first time I need to practice before selling my take and bake to the public 💚
I asked the same question on his FB posting...not got an answer yet.....but if ones take the total weight of the 170g version (459g) and divide that by 3 you will get 153g compare to the 180g version (469g) divided by 3 is 156g.....so my guess is the 170g water......with baker percentage....the percentage for the water in the 170g version is 62.9%.....for the 180 it is 66.6%
Pizzas have been turning out great. Take a little longer about 9-10 mins and get a real good crisp on the under carriage by using bake. If I had two I would definitely try the broil on the top rack.
Comments on your videos. I know that these videos are old and hopefully you have improved - I will look and see if there are any newer ones. The guy off camera should speak louder asking comments or questions. Or you should totally repeat what the question is before answering it. The camera is mostly on you- it would be good to see your hands and exactly what you are doing. Not an insult about your face or anything. But we can hear what you are saying while demonstrating. I understand you are trying to sell your baking steels but these dough making videos need improvement. I will keep watching. Thanks for your efforts.
This turned out great. I love my baking steel. I was never able to make pizza before and now feel like I could open a restaurant in Rome.
Boom.. You definitely could
I don't have a peel, so I use parchment for that slide onto the steel. I wait just a bit & slip the parchment out.
That's a good strategy. Especially when not using the broiler....
Watching your video, I didn’t see you kneading the dough balls before putting them in the deli cups. Should I knead or not knead the balls.
We knead the when we are making the dough balls...
That looks like it came out of a wood burning oven. Looks amazing. I’m going to have to get a steel & make this. Great video & explanation. Thank you!
thank you....so delicious as well...
That's where a docker is good, it detents the dough without going through like a fork, kinda hard to feel going though with a fork, dockers are cheap and well worth it.
Regarding rise time, what are your thoughts on 1) bulk ferment on counter for 24 hour, then portion and then refridge for 1+ days vs. 2) bulk ferment in refridge for 24 hours, 1+ hours on counter and portion and then refridge for 1+ days?
Hi, what is the maximum size of pizza I can comfortably place on the steel? If you have two baking steels wouldnt it make more sense to start your cook on the bottom that way you get the crisp you want on the bottom without burning the top, then when you want to cook the top of the pizza you move to the top baking steel and leave it there until the desired top doneness is achieved? thanks!
Hi there...The Original is 14 x 16 inches. So in theory a 14 inch pizza is ideal. But usally a 12 inch is perfect. Gives you plenty of room to launch....I prefer the top rack....THe bottom also works, just find the top better....
Hi, your ingredient list above shows 180 grams of water bud when you were rattling off the ingredients in the video you stated 170 grams of water. Which is the correct amount and does it really make a difference? One other thing.....I do not own a steel yet, plan on having one for Xmas this year but I do have a Lodge 14 inch round flat cast iron pizza pan(?). Do I follow the same directions using this as you do for the steel? Wish I had one now! Thanks.
180 grams of water....
@@bakingsteel Thank you! Making it tomorrow. Like your vids and can't wait to add the steel to my collection of goodies.
Thanks for the video. Tried to find link to the class on Monday and Tuesday. No luck 😢😪🤷🏼♂️
This was the class video we did on Wednesday. Which one are you looking for?
@@bakingsteel I know. I was trying to sign up for this class, however I couldn’t find a link and received no notification. I have participated in probably the last ten previous Zoom classes 🤷🏼♂️🤓🤯
When you use your rolling pin, doesn't that press out the air, and make the crust brittle? I love a thin crust, I will be using my steel sheets tomorrow night. BTW It's cooked to perfection. I love the burnt parts.
I do like to press out some of that air for the thin crust..
thank you :)
You mention 500F is the sweet spot but would going any higher make a difference (eg 550)? Is the idea to make it as hot as possible?
you can go hotter. Just be careful that's not too hot. Experiment..
How much dough do I need for a 14" thin crust pizza?
about 150-175 grams
Thanks so much for your replies.
I love your videos
I got all I need to start making my doug tomorrow and pizza on Sunday.
This will be my very first time
I need to practice before selling my take and bake to the public 💚
can you use baking steel on a Kamado grill? If so, what is the right temperature for pizza not to burn? TIA
yes, definitely and we recommend that. Just be sure to take Baking Steel inside after it cools...Leaving it outside is not ideal...
I asked the same question on his FB posting...not got an answer yet.....but if ones take the total weight of the 170g version (459g) and divide that by 3 you will get 153g compare to the 180g version (469g) divided by 3 is 156g.....so my guess is the 170g water......with baker percentage....the percentage for the water in the 170g version is 62.9%.....for the 180 it is 66.6%
Hey Mark....We were going with 66% hydration on this one...
What temp should the water be?
what is the correct water measurement. when you start you say 180g, then when you go through the list you say 170g, down below here it says 180g...
180 grams of water....
I’ve been making my pizzas on the steel on convection bake. I only have one steel. Should I be broiling on convection at 500 instead?
Pizzas have been turning out great. Take a little longer about 9-10 mins and get a real good crisp on the under carriage by using bake. If I had two I would definitely try the broil on the top rack.
Comments on your videos. I know that these videos are old and hopefully you have improved - I will look and see if there are any newer ones. The guy off camera should speak louder asking comments or questions. Or you should totally repeat what the question is before answering it. The camera is mostly on you- it would be good to see your hands and exactly what you are doing. Not an insult about your face or anything. But we can hear what you are saying while demonstrating. I understand you are trying to sell your baking steels but these dough making videos need improvement. I will keep watching. Thanks for your efforts.
Great points. Love your inputs and we will do abetter job..