Artisan Steel - High Performance Pizza Steel Made in the USA - 16" x 14.25" (.25" Thick)
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Steel slab that is a quarter inch thick. On the bottoms of my pizzas, I gave them a nice speckled brown.
Although the box stated that it was made in the United States, the steel only has their logo on it.
After you've washed it, you'll need to season it before using it. They'll lose their odor.
Thank you for contacting us. Yes, you can use your Artisan Steel on a grill, but for an even bake, you'll need to use a slightly different method. Because your steel is so conductive, it will quickly transfer heat to the dough's bottom. To avoid burning the bottoms of your pizza, you may need to experiment with a pizza sheet because the ambient temperature in a grill takes a while to heat back up after being opened and closed. Another method that we frequently see is the use of two steels - one for each hand. one at the top and one at the bottom, separated by bricks This creates a small chamber in which to place the pizza, resulting in a more even bake by simulating the second highest rack of a conventional oven, where the dough receives ample heat from both sides. Of course, both processes are highly dependent on the dough, grill, and steel temperatures you desire, so a little trial and error will help you get the best results. I hope this information is useful. Cheers.
Selected User Reviews For Artisan Steel - High Performance Pizza Steel Made in the USA - 16" x 14.25" (.25" Thick)
Earlier this year, I began baking bread, but during the pandemic, I decided to switch to pizza. I started out by making some in cast iron, which worked out fine, but I wanted to go for the real deal. This steel was chosen because it was inexpensive and, let's be honest, it's just a big piece of steel. It does not require a large sum of money. br>br>And, hey, it actually works. It does a great job of emulating wood. In Italy, they use ovens. When using steel vs. plastic, I recommend Ken Forkish's recipe; basically, you'll need to use more water than usual. Because cooking takes longer than other methods, the longer it takes to cook vs. a wood- The water will evaporate in the oven, resulting in a crispier crust. like.
It's hefty, as one would expect, but it gets the job done. CAUTION: When you first receive the steel, preheat your oven to its highest setting and let the steel sit for an hour inside. You'll have to repeat this process at least four times. In the beginning, a strong odor emanates from the steel, filling the entire house/apartment, and you must burn off whatever is on it that is causing the odor. However, after four repetitions, it's safe to proceed. br>br>Before putting the pizza on the steel, you must let it sit in the oven for 1 hour at its highest temperature. The pizza is ready in less than 10 minutes after that.
I scrubbed it with soap and water when it arrived to remove the protective crud. I oiled it with flax seed oil and baked it at 350 degrees for about an hour, and it stank! After a couple of hours, I turned it off and let it cool before washing and re-oiling it before baking it at 550 degrees F once more. It still had a strong odor, but it wasn't as strong as it had been. I let it cool, washed it, and lightly oiled it before baking it a third time with no odors. The first pizza that was cooked on it can be seen in the pictures. In an electric oven with elements on the top and bottom, I cooked with steel on the second from highest shelf. Preheat oven to 550 degrees F and bake for 45 minutes. Baked pizza for 2 minutes, then switched to high broil for 2 minutes before returning to bake for 1 minute.
It aids in the creation of authentic pizzeria-style crusts. This is a high-quality steel plate. Using this plate and the highest temperature possible will yield a pizzeria-quality (or better) pizza crust; I say better because most pizzerias stick to a pizza style where the crusts are bland and wimpy. They emphasize the ingredients over the crust. br>In my opinion, a true New York or Connecticut pizza cooked in a wood or coal oven is all about the crust. This plate will satisfy your craving for a puffy, crispy, tender (and possibly blackened) pizza crust. Simply use as much heat as possible and preheat for 45 minutes. 60 minutes and a good dough recipe, such as the "72-hour pizza dough. " My very first pizza made on steel can be seen in the photo. br>This plate is ready to use. seasoned, but make sure to heat it up without the pizza at least once because the seasoning coating has an odor that must be cooked off.
I noticed right away that the grey coating on the surface appeared to be different from what we usually see in pre-fabricated homes. Cast iron products that have been seasoned. It's as if it's made of something other than seasoning oil. The metal beneath the coating was visible in one corner of the plate, which was chipped. I wiped down the plate with a paper towel after washing it. Refined sunflower oil is used as a seasoning. The paper towel turned grey while seasoning, indicating that some of the manufacturer's coating had been leached. This occurred on several occasions. The plate had a strong odor when it was placed in the oven for seasoning at 375F, which was more than usual when seasoning cast iron products with oil. What is this gray coating made of, is it food-grade, and why does it rub off when oiled paper is rubbed against it?.
This is an excellent item. This item is 1/4" thick and heats up quickly and stays warm for a long time. As a mechanical engineer, I am well-versed in the subject of heat transfer. I noticed that a lot of the other pizza stones were made of a composite material that I didn't recognize. Some were cracked, and others stank, but knowing the properties of steel, I was confident in the item's consistency. It wouldn't absorb odors or crack if it were exposed to them. After a few uses, the pizza steel takes on a copper hue. It's stayed completely flat and performs admirably. It's heavy because it's made of steel. I strongly advise you to do so.
I bought this with the intention of using it to cook pizzas, stromboli, and other similar dishes in my convection oven, which can reach 550 degrees. I followed the instructions and thoroughly cleaned the steel before heating it for more than an hour. A stench of cooking byproducts from the manufacturing process could be detected. An exhaust/cooking fan can be beneficial. I used the one from my microwave, which was situated above the stove. br>br>Once the initial prep was completed and the steel had reached the proper temperature, I began to experiment. The pizza is ready in less than six minutes. I used parchment paper and a wooden pizza spatula to accomplish this. I also tried it with a preheated wire rack, which I slid off onto the steel after a few minutes of cooking. br>br>I also made Stromboli, but at a lower temperature of 400 degrees, because Stromboli takes longer to cook. br>br>The outcome was far superior to my expectations. The dough was perfect, and one thinner pizza cooked quickly, with the top browning faster than the crust, so I took it out and went back to making the rest of the pizzas. Later, just before serving, I slid the entire pizza back in, which perfectly finished the crust. Everyone's stove will be different, but once you get a sense of how yours cooks with steel, I'm confident you'll be hooked. I'm excited to try a lot more new things. I've experimented with a variety of sauces and fresh vs. frozen ingredients, and they've all turned out well. If you use frozen or cold dough, the crust will cook faster before the top is done. br>I made a white chicken Florentine pizza with ricotta and garlic, which had an excellent crust. Experiment once more, and enjoy yourself. However, it's a lovely addition to your kitchen arsenal.
as well as pizza This is exactly what I needed to improve the crust on my sourdough breads, and it works perfectly! It also produces delicious pizzas:.
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