Baking Pizza on a Metal Plate/Baking Steel

[scott123]

https://www.amazon.com/King-Arthur-Specialty-Flour-American-Grown/dp/B08J23Z8DD

"Our new ‘00’ Pizza Flour’s perfectly balanced blend of hard and soft wheats deliver an outstanding Neapolitan-style crust that’s crispy on the outside while chewy on the inside, and has a 11.5% baking protein level along with extra-fine ‘00’ milling."

I'm not endorsing this flour, btw, just relaying information from the miller.

Edited February 24, 2021 by scott123 (log)

[weinoo]

3 minutes ago, scott123 said:

https://www.amazon.com/King-Arthur-Specialty-Flour-American-Grown/dp/B08J23Z8DD

"Our new ‘00’ Pizza Flour’s perfectly balanced blend of hard and soft wheats deliver an outstanding Neapolitan-style crust that’s crispy on the outside while chewy on the inside, and has a 11.5% baking protein level along with extra-fine ‘00’ milling."

I'm not endorsing the flour, btw, just relaying information from the miller.

 

Great - thanks!

 

Interesting how close in protein content it is to their A/P...

 

[scott123]

53 minutes ago, shain said:

 

Remember that protein content is not the same as gluten content. You can have high protein flour with low gluten and vice versa. Though there's probably a corellation.

For white flour, protein is basically gluten.  When you start extracting closer to the hull, as you do with whole grain/high ash, you'll run into proteins that don't form gluten, and thus skew the numbers.

[shain]

16 minutes ago, scott123 said:

For white flour, protein is basically gluten.  When you start extracting closer to the hull, as you do with whole grain/high ash, you'll run into proteins that don't form gluten, and thus skew the numbers.

 

Sorry, my bread baking know-about is a bit stale 😁.  But I think gluten quality is still a thing with white flour - might be due to protein damage rather then content? I'm not sure. I do remember that protein content is not a direct indicator of gluten-forming strength. 

[scott123]

3 hours ago, shain said:

 

Sorry, my bread baking know-about is a bit stale 😁.  But I think gluten quality is still a thing with white flour - might be due to protein damage rather then content? I'm not sure. I do remember that protein content is not a direct indicator of gluten-forming strength. 

A bit stale.  Good one

I can't speak for other flours in other countries, but my previous comment related to pizza flour.  Pizza flour is only milled in 4 countries.  U.S., Canada, the UK and Italy.  The Italians are renowned for bending over backwards trying to protect the protein by keeping the temperatures low during the grinding process.  This being said, I've seen countless doughs made with Neapolitan flour that fell right in line with North American flours with the same protein percentages, so the common idea that North American millers are  taking protein damage less seriously than the Italians is not true in my experience.

Now, British pizza flours, specifically the Manitoba varieties, they do consistently underperform their specs, but I've always chalked that up to a quality issue with private label rather than questionable milling.

My data is only observational, but it is comprehensive.  Based on what I've seen, I think that modern milling methods have reached a point where protein damage is no longer much of a concern- in pizza flour milling countries.  

Edited February 24, 2021 by scott123 (log)

[Susanwusan]

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Can a potato oven be used for making pizzas?

[blue_dolphin]

20 minutes ago, Susanwusan said:

Can a potato oven be used for making pizzas?

What’s a potato oven?  I did Google but was not enlightened. 

[Anna N]

Potato baker.

could it be this?

Edited November 9, 2022 by Anna N
To add an image. (log)

[Susanwusan]

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

 

[Anna N]

 

notice at least the visual similarity to their pizza oven!

Edited November 9, 2022 by Anna N
There. Their. (log)

[rotuts]

@Anna N 

 

Ive had one than one wood stove

 

stacked , split a bit of the wood

 

for years

 

that Top part 

 

would have been very  very interesting.

[Duvel]

31 minutes ago, Susanwusan said:

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

 

Is this a theoretical question, or do you really own an oven of that build to shell out some 13 kg of potatoes per hour ?

[Anna N]

33 minutes ago, Susanwusan said:

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

 

From the look of that it is a commercial product. Not something for a home kitchen. Do you have access to such a thing?

[rotuts]

not so much joking :

 

Pizza ?

 

Potatoes ?

 

Crusty Loaf ?

 

 

[Anna N]

I think @Duveland I cross posted.

Hard to imagine why one would try to cook a pizza in there. 

[Anna N]

2 minutes ago, rotuts said:

not so much joking :

 

Pizza ?

 

Potatoes ?

 

Crusty Loaf ?

 

 

Gotcha!

[Susanwusan]

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it.  And not so many potatoes are baked in it.

Edited November 9, 2022 by Susanwusan (log)

[JoNorvelleWalker]

3 hours ago, Susanwusan said:

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it.  And not so many potatoes are baked in it.

 

Try a pizza and let us know.

 

[Duvel]

11 hours ago, Susanwusan said:

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it.  And not so many potatoes are baked in it.

 

I think if it heats up to and is able to hold 225-250 oC, has some heat coming from the top in addition to the bottom and a suitable surface (e.g. by putting a pizza stone in), you should be fine. Make a medium hydration doug and give it a try. After that it's tweaking time to your desired outcome.

[blue_dolphin]

I agree with the above.  As long as the shelves or racks can support it and and you can give the stone or steel ample time to heat up, it should work fine.