Author Topic: A Blackstone Down Under  (Read 32085 times)

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Offline dylandylan

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  • Location: Dunedin, New Zealand
Re: A Blackstone Down Under
« Reply #520 on: Today at 04:01:14 AM »
Hi,

wich 5 Stagione are You using, Pizza Napoletano, or One of the many different 1 kg bags?

Greetings from Amsterdam (That's in the same country that features the Original or "Old Zeeland")

Case, out

Grettings from Nova Zeelandia!    I have several good friends who hail from the Netherlands, I'd love to visit one day.   I'm using the Pizza Napoletana - I purchase it from a local pizza restaurant that imports it in bulk. 

Every now and then I get a pie with that same look, and I really has no idea what causes it.

The cause eludes me too.  I can see several differences due to the fermentation and temperature, but other factors are hard to pick out in the final product


Offline dylandylan

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  • Location: Dunedin, New Zealand
Re: A Blackstone Down Under
« Reply #521 on: Today at 04:04:04 AM »
Actually... funny thing...  I moved my oven down a flight of stairs before today's bake and I've just realised the heat deflector almost certainly fell out.  Can't be bothered confirming right now, but that's another variable.

Online vandev

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Re: A Blackstone Down Under
« Reply #522 on: Today at 06:43:52 AM »
Stunning as always....they look delicious ..... :drool: