Author Topic: Blackstone Napoletana  (Read 6320 times)

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Offline vandev

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Re: Blackstone Napoletana
« Reply #220 on: August 22, 2014, 11:05:56 PM »
You've come mighty close to nailing The Blackstone Challenge right there.

Thanks for your overly kind words....

I feel bad as i stole everything ....Its like cheating by having someone else's playbook...  I also cooked since i was 9 and professionally for over 16 years so i can adapt pretty quickly...  I still feel like a cheat..  but it sure tastes good... :-D

Im waiting for your next firing with great anticipation ... ;D

Hope all is well in New Zealand... Chris


Offline Chicago Bob

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Re: Blackstone Napoletana
« Reply #221 on: August 22, 2014, 11:16:12 PM »
Thanks for your overly kind words....

I feel bad as i stole everything ....Its like cheating by having someone else's playbook...  I also cooked since i was 9 and professionally for over 16 years so i can adapt pretty quickly...  I still feel like a cheat..  but it sure tastes good... :-D

Im waiting for your next firing with great anticipation ... ;D

Hope all is well in New Zealand... Chris
Imitation is the sincerest form of flattery......

Craig lays his goods out on the line because he wants to see stuff like you are doing van
You are both extremely talented at the pizza craft and we love the pics and seeing you progress.  :chef:
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Offline dylandylan

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Re: Blackstone Napoletana
« Reply #222 on: August 22, 2014, 11:19:53 PM »
Will be firing up tomorrow, taking a punt with a 28hr dough with 6%SD.

I think it's about time to start up The Acunto Challenge: Can anyone out there can bake a pie indistinguishable from yours using an Acunto?   Not sure we want to cough up the cost of the oven as the prize tho :-)

Offline vandev

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Re: Blackstone Napoletana
« Reply #223 on: August 22, 2014, 11:20:34 PM »
You've come mighty close to nailing The Blackstone Challenge right there.


you have to do the 64% hydration...  I change a bit and did 5 minutes mix on lowest setting..10 minutes rest..  5 minutes mix and then 10 minutes rest..  stretch and fold and kneed for 5 minutes or so and then let rest on counter for 1 hour. Then a couple quick stretch and folds and kneads and into the plastic tub. No more oils only flour.. no problems at all.. same with the balls. I take bulk and a couple stretch and folds and then cut into 4 balls roll and tighten them and into floured tubs.   Thats all i changed from my daily routine... ;D 

Offline vandev

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Re: Blackstone Napoletana
« Reply #224 on: August 22, 2014, 11:23:05 PM »
Imitation is the sincerest form of flattery......

Craig lays his goods out on the line because he wants to see stuff like you are doing van
You are both extremely talented at the pizza craft and we love the pics and seeing you progress.  :chef:

Thank you Bob, I really feel flattered by your kind words...  You and the others on here are my motivation so you are all the end result..  waiting for some more pies from you as well.. ;D

Thanks Chris

Offline vandev

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Re: Blackstone Napoletana
« Reply #225 on: August 22, 2014, 11:27:04 PM »
Will be firing up tomorrow, taking a punt with a 28hr dough with 6%SD.

I think it's about time to start up The Acunto Challenge: Can anyone out there can bake a pie indistinguishable from yours using an Acunto?   Not sure we want to cough up the cost of the oven as the prize tho :-)

Nice... can't wait...i know you will knock it out of the park....  Acunto challenge.. humm...sounds like this is up Craig's ally...We could go down with a blackstone and put it in Craig's garage and have a  real hoedown.. Texas style.... ;D

Me and you against the master... :-D

Offline TXCraig1

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Re: Blackstone Napoletana
« Reply #226 on: August 23, 2014, 01:23:03 AM »
Nice... can't wait...i know you will knock it out of the park....  Acunto challenge.. humm...sounds like this is up Craig's ally...We could go down with a blackstone and put it in Craig's garage and have a  real hoedown.. Texas style.... ;D

Me and you against the master... :-D

You are not ready to snatch the pebble from my hand just yet, grasshopper.  ;)
Pizza is not bread.

Offline vandev

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Re: Blackstone Napoletana
« Reply #227 on: August 23, 2014, 07:02:45 AM »
You are not ready to snatch the pebble from my hand just yet, grasshopper.  ;)

 :-D I know master... but is a great excuse to go to Texas and have some fun... ;D  I love Texas ..always have..

C.
« Last Edit: August 23, 2014, 07:23:07 AM by vandev »

Offline jvp123

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Re: Blackstone Napoletana
« Reply #228 on: Yesterday at 06:41:45 PM »
and more... ;D

I know these are a week or so old but just admiring.  Very Nice pies Vandev!
Jeff

Offline vandev

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Re: Blackstone Napoletana
« Reply #229 on: Today at 12:18:11 PM »
I know these are a week or so old but just admiring.  Very Nice pies Vandev!

Thanks man..appreciate it.. took this last week off..   ;D

Chris


Offline skipreid45

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Re: Blackstone Napoletana
« Reply #230 on: Today at 04:40:31 PM »
Those are some fantastic looking pies. I especially like the white pizza. They all look delicious.

Online cupcake

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Re: Blackstone Napoletana
« Reply #231 on: Today at 08:36:08 PM »
Those are some great looking pies, Chris. And I'm jealous of your consistency as well.

I'm wondering though. We seem to have very similar processes and the same oven. Yet our pizzas look quite different. You seem to have a more even char and the char is more top-focused. Mine are more uneven.
« Last Edit: Today at 08:40:20 PM by cupcake »