halfcocked
is Blowin Smoke!
Got the steel because my wife complained about unpleasant odors emanating from the stone I have used for the kettle pies when used in the oven. Have to say I'm impressed. This 12" pie was done in under five minutes at 500 degrees. Did only a cheese NY style to test out the new dough recipe. Turned out great, as good or better than a good pizza joint fare. Highly recommend the steel in that it comes up to temp quickly and cooks fast. The stone would have taken considerable more time to heat up and cook on. I usually do only one pie so I don't know how quickly it would have rebounded to do an other.
Leopard-ing on the underside was nice and even. forgot to take pics of that.
I should have rotated the pie a bit earlier to to get the crust uniform in color.
Leopard-ing on the underside was nice and even. forgot to take pics of that.
I should have rotated the pie a bit earlier to to get the crust uniform in color.