JoNorvelleWalker

OK, I'll bite. How will aluminum (that despised element, unsuitable as a food contact surface) help me achieve a faster bake?

Yes, but which would Elizabeth of Windsor use?

I should have explained that even though the Thermoworks waterproof is on sale, one would still need to purchase a surface probe to plug into it. Such as the K-028 I linked above. In addition to several surface probes, Thermoworks also offers the self contained surface Thermapen. I have one. Convenient for measuring the surface temperature of pans, but not suitable for measuring a steel in the oven. I've tried. Some IR thermometers also accept thermocouple probes.

Depends what measuring equipment you have. If you don't already have a thermometer that takes thermocouple probes, an IR thermometer is probably the least expensive option, considering the temperatures involved. That being said, as mentioned in the sales and bargain thread, the Thermoworks waterproof is currently on sale! https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/?do=findComment&comment=2169034

Have you ever measured the temperature of the steel? I found that after an hour the temperature of mine was still increasing.

It won't be tomorrow.

And if the Queen is into baking pizza I'm sure she has one in each castle.

Ah, yes! I forgot about her grape vine pictures! I have three grape vines on my balcony. And almost limitless grape vines a few hundred feet away.

Sorry. I see the peel cost has gone up substantially. With shipping I paid $103 US. Now on amazon it's listed as $120 US. A bargain at any price. I hadn't been able to get my pizza in the oven properly by any method. Now I can hit the steel without even needing oven mitts. The problem was storing it. I was running out of room in the bed. Finally found a wrought iron wall hook the right size and have the peel hanging proudly in the dining room. A friend who came over this evening remarked I don't waste any space. Don't ask about my four other peels. Edit: all the reviews are 5 star -- as will be mine when I get around to writing it.

I don't have an IR thermometer. I was using a thermocouple: https://www.thermoworks.com/PRB-K-028 I have another surface probe and another surface thermometer I could compare it with. Nonetheless the air temperature reading should be interesting.

A friend at work this afternoon asked my advice for a dish to take to a pot luck. I suggested quiche and a couple other things but she decided to go with stuffed grape leaves. I've never made stuffed grape leaves but they should be easy to serve.

I've been using an Exo Super Peel for transferring the pizza from a Silpat to the steel.

I've been using an 1/2 inch steel and have been getting good results at three to four minutes. Tonight I took temperature measurements directly on the steel as the oven heated: 30 minutes 198F. 60 minutes 364F. 90 minutes 427F. 120 minutes 450F. 150 minutes 477F. 180 minutes 477F. The temperature never went above 477. I did not attempt to measure after running the broiler for fear of my safety. The pie was pretty blackened after four minutes*. Three and a half minutes seems like a good compromise. Still trying to figure this out, I may have gotten the oven calibration backwards. Next time I will try measuring oven air temperature. It should have been around 585F. My air probe goes up to 662F. Thoughts welcome. *though I was using leftover bread dough, not pizza dough.

Possibly but Wikipedia disambiguation didn't help. Maybe Icelandic Symphony Orchestra or Imamia Students Organization.

Thanks! I went with the Mary Taylor Simeti one.

I have to ask, what is the meaning of ISO in context? I know ISO only as the abbreviation for the International Organization for Standardization. A worthy cause. However I infer your luncheon is only for Canadians? As far as ideas go I second (or third) the thought of quiche.

But no scalloped edge.

Thermoworks has 20% off the Therma Waterproof. https://www.thermoworks.com/Therma-Waterproof

Precision is even more important if one has a four legged stool.

Looks to me one is getting away.

Have. Bread too.

As I understand a Georgian supra, it is composed of many dishes. Soko ketze accompanied by khachapuri and ajapsandali left over from the other night. Bazhe, chicken with walnut sauce (not shown). Wine was Mandili Mtsvane, made by Marina Kurtanidze and Tea Melanashvili. May or may not be my favorite Georgian wine but it is the one I drink the most. Mtsvane means green but the wine is orange. I have read a supra should allow five or six bottles per person. I have difficulty making it through much more than one. (At least after a mai tai.) In truth these dishes were far too much food. I would have been more than satisfied by the ajapsandali alone. It is excellent. I can see ajapsandali being Georgian comfort food. Which is fortunate, as a lot of it is left.

How do they taste compared with leather?

I obtained two ears of corn this afternoon. I cooked them 150F on steam in the CSO for 30 minutes. As fine as any corn I've had. Wish I had bought more. I'm left with the question why @nathanm calls for corn on the cob 140F sous vide -- floating bags and all -- when he could easily run them through his Rational any day. So much easier with a steam oven. I may try 140F in the CSO but my thought was the CSO doesn't hold temperature as well as an anova bath. I am happy with 150F in the CSO.

I pitched over the balcony tonight a couple pounds of past tomatoes. They are rotting faster than I can consume them. And my gag reflex isn't helping.