Reddit Reddit reviews Dough-Joe Pizza Steel Baking Sheet The Samurai--15" x 15" x 1/4

We found 6 Reddit comments about Dough-Joe Pizza Steel Baking Sheet The Samurai--15" x 15" x 1/4. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Home & Kitchen
Pizza Pans & Stones
Dough-Joe Pizza Steel Baking Sheet The Samurai--15
MADE IN USA--15" x 15" x 1/4"--made of carbon steel--pre-seasoned--IMPORTANT you need an average of 1.5" on all sides of your oven. Without enough clearance, your steel will get very hot while your air space above will not be hot enough to adequately cook the ingredients, resulting in badly burned crust.15 inches square gives you larger round pizzas (15") than the traditional 14 x 16, which can only hold a 14-inch round pizza, and has a nearly equal overall space (225 square inches) than the 14 x 16 (224 square inches). Fits perfectly on the Weber 22.5" grill. Pre-seasoned, which is why the dark color. Re-season only as needed. Steel WILL NEVER BREAK, and will last for a lifetime.EXTREMELY HEAVY--Actual Weight of the SamuraiSteel pizza stones deliver a huge amount of heat very quickly to your pizza or bread.Matte finish surface allows steam to channel away quickly and keeps a nice appearance.
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6 Reddit comments about Dough-Joe Pizza Steel Baking Sheet The Samurai--15" x 15" x 1/4:

u/Dblstandard · 5 pointsr/Breadit

This is my list:

u/cuddlewench · 5 pointsr/DIY

I did laugh and upvote the other guy, lol, but you're right, it's a fair question especially if you're new to cooking.

On a somewhat related note, I can make fantastic pizzas on my pizza steel in my oven. Takes about 8 minutes. Here's the steel I have (https://www.amazon.com/Dough-Joe-Baking-Sheet-Samurai-trade/dp/B00LBKWSKS), I've found the key is to preheat the stone for about an hour, then once I put the pie in, I turn it to broil. Basically, the stone is cooking the pizza so the broil just needs to brown the top.

If you have any other questions, feel free to ask! :D

u/Th3Batman86 · 2 pointsr/pelletgrills

hmm just as it normally runs, I think a little over 400. However, I wanted to make pizza one day so I took out all the inside parts and laid my pizza steel right on the fire ( this fits perfectly inside https://www.amazon.com/gp/product/B00LBKWSKS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 ) and I stopped up one of the exhaust vents with tinfoil. Doing that I think I got around 550.

u/travelingprincess · 2 pointsr/chicagofood

I use a food processor and this NY style dough recipe and my dough is always perfect. I've tried others but they've been subpar in comparison. I like it best after it's been sitting in the fridge for about 2-3 days. Takes a maximum of 50 seconds to put make.

I'd also suggest getting a pizza steel ([here's the one I bought almost 5 years ago](http://www.Dough-Joe.com/ Pizza Steel Baking Sheet The Samurai--15" x 15" x 1/4 https://www.amazon.com/dp/B00LBKWSKS)) which will get you that leopard crust. A steel is superior to a stone because it gets hotter and won't crack so you don't have to baby it. Mine just lives in my oven permanently.

Try the above and please report back!!

u/chairfairy · 1 pointr/todayilearned

It's on amazon!

u/droveby · 1 pointr/seriouseats

Cool! That's good to hear.

But, you know, I'm honestly reconsidering this baking steel these days.

I sat down and thought about this the other day... and it seems I've never eaten a Neopolitan or a NY style pizza... I always get pan pizza from Pizza Hut. And, JKenjiLopezAlt's pan pizza recipe actually calls for a cast iron skillet for that, not a baking steel (or a stone).

One other thing to consider: it seems many different companies make baking steels... and some are cheaper than others. The one Kenji seems to often talk about goes at about 70-something dollars, but here's one for 40-something dollars at amazon: http://www.amazon.com/Dough-Joe%C2%AE-Baking-Sheet-The-Samurai-trade/dp/B00LBKWSKS/ref=cm_cr_pr_product_top

edit: So, I did just go out today and ordered a pizza that was cooked in a brick oven (from Bertucci's, actually: http://www.bertuccis.com/ - I got the BBQ chicken pizza (I know, probably a bad choice, I regret getting it). Anyway, much to my chagrin, the outer crust was... hard to chew. If this is what the coveted Neopolitan pizza is like, then I'm not as excited. I was had by the excitement of all the other folks (including J Kenji's articles) -- really, this is how I try out stuff: I just see what other folks really find exciting, and give it a chance.

So yeah, I'm actually not sure what to make of things anymore. I'm gonna try making a pan pizza using a cast iron skillet, and perhaps try to buy a Neopolitan/NY style pizza elsewhere (hard to find around here, actually!) and see if I change my thoughts.