Well, I finally pulled the trigger on one of Walters 12 X12 rolled steel pans. I thought I would celebrate by working up a new formula! The untested formula is attached. If the stars line up I will season and do a par-bake tomorrow! Results to follow.
Additionally, I have a pricey Italian blue steel pan, I never seasoned. Due to poor storage it's scratched up. I will season the 14 X 20 pan tomorrow also.
All systems go! Both pans were seasoned times three on the interior. Times one on the exterior. The semolina/whole wheat dough is looking good and elastic. She is waiting on the pan to cool down. ETA until par-bake 90 minutes.
Observation: Walters pan retains heat much better than the thinner blue steel pan.
The formula produced a wonderful fluffy base! The seasoned pan preformed flawlessly on her maiden bake! Even the watered down sauce that got between the dough and pan didn't stick!
Now I have to decide if I think have enough will power to have one slice and a salad. Alternatively I can freeze it for a later date.
Your pizzas look great and it must be fun to treat a whole gang!
Is this where you ordered your pan?
https://www.swhenterprises.com/
They seem hard to get!
Can you now skip a pizza stone?
They are a bit hard to get at times, because they are individually handmade. Using metal forming machines of course.
For my pan pizza I could just put the pan on a rack, or on my steal.