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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Steel Pizza Pan Recommendation

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  • Top | #1

    Steel Pizza Pan Recommendation

    Anyone have a favorite? Also, a good resource for pizza-making supplies? As always, thank you in advance for your assistance.

  • Top | #2
    I have the Lodge cast iron one. Like it a lot.

    Comment


    • Top | #3
      If you are going to make a high temp pizza, try to find an Italian "00" flour, (Amazon). It doesn't burn as easily as other flours at high temps. Otherwise I have always used King Arthur Flour - either AP or their Bread Flour depending on my mood. I buy a 1 lb block of Safer instant yeast from Amazon and store it in an airtight container in the freezer. Some pizza dough recipes call for olive oil which you can get locally. The other ingredient is water...

      Sauce is a tough subject. Some swear one technique is best while the next person swears by another technique. And there are long discussions online about what tomatoes to use. I look for what has the least amount of ingredients - preferably tomatoes and tomato juice only, but good luck finding that.

      I like the KA flour above because it's not bleached or bromated. I believe that the EU does not allow flour to be bromated because it has been linked to cancer in animals. (Look at the label to see if it contains potassium bromate.)

      Pizza Therapy is a good resource on making pizza.

      Using a baking stone or baking steel will improve your crust and I prefer a steel.

      I need to get Forkish's pizza book. Reinhardt's book, American Pie, is good, and also an enjoyable read.

      I currently use Kenji's processor recipe for dough.

      Specific questions? Just ask...

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Thanks Ron. I've used quality APF with good results, but prefer the 00 as well, and always unbleached. I recently got into Forkish's books and really enjoy how he breaks things down to simple terms and easy recipes. I've been making some pretty good doughs lately because of it!! Busted our stone this AM and want to replace with steel. Ken says Stoughton Steel and I just bought one from them. Man, who knew homemade pizza could be so good!!!

    • Top | #4
      Not sure about a steel pizza pan but we’ve got a pizza steel from Baking Steel that we really like.

      http://www.bakingsteel.com/

      Comment


      • Top | #5
        I am a big fan of the Lodge Baking Pan. It is 14" and it fits into my LBGE. The handles are great too!

        You can also sear the heck out of steak, scallops and all kinds of things.

        Comment


        • Top | #6
          If you're looking to make a Detroit style of pizza these steel pans are nice (I have a couple of them): https://www.detroitstylepizza.com/pr...-pizza-pans-2/

          Comment


          • Top | #7
            Somewhere out your way is a manufacturer named Lloydpans. We bought somethings from them awhile back. Decent quality. They have a website you can look at and order from.

            Comment


            • JoeSousa
              JoeSousa commented
              Editing a comment
              They are based in Spokane where I live. Great pizza pans.

          • Top | #8
            https://www.pizzamaking.com/

            Comment


            • Top | #9
              I have a Detroit from the site as Histrix posted above for my Detroit pizzas. I also use Chicago Metallic for my Chicago deep dish. All dang dang good!

              https://www.akitchen.com/store/CM-911X.html

              Comment


              • Top | #10
                I went to a local steel supplier and had them cut a 17"x16"x3/8" plate of A36 steel plate for $35, and sand blasted for $10. Had I done it over I would have done 1/4" plate, the thing is heavy.
                Last edited by Missin44; June 3rd, 2019, 08:54 AM.

                Comment


                • Top | #11
                  Pardon my ignorance. What is the difference between a baking steel and regular steel plate? why not just get one cut like Missin44

                  Comment


                  • RonB
                    RonB commented
                    Editing a comment
                    No difference except that you will need to season that plate.

                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    If you get the baking steel griddle it has a grease groove on the reverse side. Fantastic griddle.

                • Top | #12
                  Originally posted by NapMaster View Post
                  Pardon my ignorance. What is the difference between a baking steel and regular steel plate? why not just get one cut like Missin44
                  I seasoned mine the same as a cast iron pan. When I got it home I did lightly wash and place in a warm oven to dry, then seasoned.
                  Last edited by Missin44; June 3rd, 2019, 09:45 PM.

                  Comment


                  • Top | #13
                    I use the stone (cordite I believe)floor of my Italia Pizza oven. For Detroit, folded corner blue steel automotive parts trays (I turned a wrench in a previous life). Chicago I use some blue steel heavy walled cake rounds. Never used a baking steel. I feel the stones are superior as they pull moisture away from the crust as it cooks, or at least I have tricked myself into thinking they do.

                    Comment


                    • Top | #14
                      Originally posted by CaptainMike View Post
                      Anyone have a favorite? Also, a good resource for pizza-making supplies? As always, thank you in advance for your assistance.
                      If you're are interested in making a good dough, get a kitchen scale to weight all dough ingredients, including the water. Then learn to make your dough using Bakers %, once you do this you no longer measure by volume, you measure by weight which is much more accurate. The problem in measuring by volume is mostly with the flour, depending on how its dipped, scooped or spooned into a measuring cup, that cup of flour's weigh can vary relatively widely, baking is chemistry so the more accurate you are the t. This goes for any dough recipe. In Bakers % your flour is always given a 100% value and everything else is a percentage of that. Example for a dough where you want a 60% hydration you would use water measured at 60% of whatever your flour weighs, 10 oz flour would need 6 oz water (by weight). Salt might be 2% or .2 oz, yeast might be .5% or .05 oz. Using this method also makes it very easy to scale a dough recipe from say 16" pie to as 10" pie.

                      The kitchen scale will do more for you pizza/bread making than anything else.

                      I make a lot of pizza and this gives me perfect consistency from pie to pie.
                      Last edited by Missin44; June 3rd, 2019, 11:26 PM.

                      Comment


                      • Top | #15
                        At the restaurant, we use plain steel pans on the rare occasion when we make pan pizza. For regular, traditional pizza, we use expanded aluminum liners. That works for them, but at home , we use ceramic, cast iron, and steel. All work well, but your technique must be adjusted slightly to take into account the thermal properties of each material. This applies more to pan pizza than traditional, as pre-heating a cast iron(for example) deep dish pan makes the pizza difficult to work with. So, one builds the pizza in the pan, and then bakes. It will take longer to cook because the cast iron takes longer to come to heat. Thinner steel pans are faster, due to a lesser amount of thermal mass compared to cast iron or ceramic. I love to use my cast iron skillets to make pan pizza. Same goes with ceramic, but I can use a simple carbon steel pan, adjust the cook temps and duration, and I get killer pan pizza every time. You see?

                        In other words, it's the cook, not necessarily the gear.

                        Having said that, Missin44 is correct in his statement of weighing your ingredients for your dough. For pan pizza, I've used many great flours(Wheat Montana, King Arthur, etc.) and don't overthink it. Some on this forum made a believer of this old chef to the wisdom of 00 flour for high temp pizzas. It does help. I don't make those too often, but 00 is a must when I max temp my kamado...lol.

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