souspizzaiolo
New member
Hey y’all. I’m trying to get away from rice flour and wooden peels. I got a quik disk and a hex disk from lloyd. They eliminate the rice flour completely which is great, but the bake isn’t so hot. The disks warp upwards at the edges so the bottom of the pie is over done in the center and underdone on the edges. Lloyd told to leave the disks in the oven overnight with some weight on them to simulate lots of bakes and that would relax it. No bueno so far, still seeing some warpage even after 30 hours in a 600 degree oven.
Anyone have any other disk advice? do all disks just act like this? should I put them in the oven for 100 hours? Should I just do screens? I liked the disks cause they seem sturdier over time, and cause they will actually hold a pie up on a speed rack. They also just seem more thermally capable than screens.
I wanted to try some carlson disks since they are thicker and maybe wouldn’t but they won’t sell me just one to do a test on. It’s a dozen ($350ish) or none with them. Tempted to risk it, but thought I’d check here first…
Thanks y’all!
Anyone have any other disk advice? do all disks just act like this? should I put them in the oven for 100 hours? Should I just do screens? I liked the disks cause they seem sturdier over time, and cause they will actually hold a pie up on a speed rack. They also just seem more thermally capable than screens.
I wanted to try some carlson disks since they are thicker and maybe wouldn’t but they won’t sell me just one to do a test on. It’s a dozen ($350ish) or none with them. Tempted to risk it, but thought I’d check here first…
Thanks y’all!
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