New Pizza Steel Almost Ready

This is a big day. I just made myself a pizza steel.

I realize it’s not likely anyone wants to read about it, but then I don’t blog for hits.

For years, I’ve used a stone I bought at Bed Bath & Beyond. I’m pretty sure that’s where I got it, anyway. It has been so long, I forgot.

It was much better than a pan, and it did a fantastic job of making the bottom of a Sicilian pizza crunchy, but I always felt my thin New York pies were A- pies, not A+ pies. Sicilian is easier to make than thin pizza. If you can stuff dough into an oily pan, and you can find good ingredients you should be able to make a good Sicilian. New York pies have to bake faster, and you have to have a good balance of heat on the bottom and top.

I was also using way too much yeast, and that hurt the flavor.

People on a pizza forum told me steels were all the rage. I was surprised, because I had tried a round Lodge cast iron pan, and I had given it away because the results were so bad.

When I looked at steels on the web, I saw they were selling for $120, which seemed ridiculous, given the price of steel plate. Eventually, I saw them selling for as little as $59, but that’s still a lot, and they weren’t the steels people recommended. Also, the steels I saw were small. Fourteen by fourteen or so.

Yesterday, I swung by the metal place, and I got me a 16″ square of 1/4″ hot-rolled. I got lucky and received a piece with nearly no rust. It hasn’t rained much here lately. Cost: $27.46.

Today I used a big Metabo angle grinder and a Walter cutting wheel to knock the corners off the steel. After that, I deburred it and knocked the rust off with a smaller grinder and a Walter flap wheel. Then I used the 2×72 grinder to round the corners. I deburred the corners with the smaller grinder, and I was ready to go.

I took it in the house, washed it in the kitchen sink, applied coconut oil, and stuck it in the oven, which is now running at 500°. My favorite seasoning fat is bacon grease, but I thought it would be fun to try coconut oil, since it’s essentially tree lard. Vegetable oil and peanut oil give off blue smoke and stink. Burning bacon grease just smells like food.

It looks beautiful. I can’t wait to try it.

Yesterday’s pie was great, but it was more done on the bottom than the top, and it was softer than I wanted. The crust was also sweeter than I liked. On advice from forum people, I am doing my next pie differently. I’m baking it higher in the oven, and I’m cutting the sugar by 40%. Moving the pie higher should help the top cook faster, and cutting the sugar should make it crunchier and let me cook it longer. Sugar speeds up crust browning.

I’m also making the pie with zero oil, except for an extremely thin film I put on the pan I’m using for proofing the dough. I like the flavor and consistency of oil-free dough. I have been using one teaspoon of olive oil in 180 grams of flour, which is not much. I use it because oil prevents the dough from drying out fast while you toss it, and this makes tearing less likely. My forum advisors claim I can do without the oil if the dough is fermented properly, so I’m doing a day-long fermentation in hopes of getting a tear-resistant dough. I can toss a dough that’s prone to tearing, but it’s always possible I’ll get one or more small holes that require repairs.

I’m going to try something like 4/2/2 provolone/mozzarella/white cheddar. I want cheese that’s a little more sour and less rubbery than 50/50 provolone and mozzarella.

I’m definitely picking nits. My pizzas are very good as they are.

I grabbed some bulk Italian sausage at Publix today. Tomorrow, I hope to soar.