Author Topic: Blackstone Neapolitan - After 2 years... and few q's on Sourdough starter  (Read 421 times)

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Offline MicheleR

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Here are some pictures of the outcome after 2 years of using the blackstone oven, I have made pizza only 10-15 times, wish it was more..
I let these rise 48 hours, and the thinner one was 65-70 hours. Temp was 55 degrees.
I used IDY for yeast. For sauce I used either Cento or LaValle. Cheese, I did a mix of Polly-o mozzarella balls in water from Costco, and Polly-o Mozzarella 1 lb block.
Also, wanted to know what do you think about this sourdough?
http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz

I would use Ischia, but I only use kosher ingredients.

Let me know what you think!
« Last Edit: May 05, 2016, 11:46:48 PM by MicheleR »

Offline TXCraig1

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Overall, I think your pies look really nice.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

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Overall, I think your pies look really nice.

Michele,

 ^^^

I don't think I have tried the KA sourdough starter alone in a dough but do have a thread about using the KA sourdough starter in combination with IDY.  To give you an idea of a pizza made with that combination you can see the post at Reply 44 http://www.pizzamaking.com/forum/index.php?topic=33515.msg333022#msg333022

Norma

Offline deb415611

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Overall, I think your pies look really nice.

 ^^^
Deb

Offline MicheleR

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Overall, I think your pies look really nice.

Thank you Craig, I follow your recipe and it's great.
How can I improve?
How about leoparding? And how do I get the dough a little sweeter?

Offline TXCraig1

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Sweetness might be hard in a long-fermented dough. You could try adding some sugar, but the years would probably eat most of it. And if not, it might make your dough brown too fast.

What is your bake time? Stone temp at launch? Burner setting when baking?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline MicheleR

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Sweetness might be hard in a long-fermented dough. You could try adding some sugar, but the years would probably eat most of it. And if not, it might make your dough brown too fast.

What is your bake time? Stone temp at launch? Burner setting when baking?

Bake time is 90-120 secs but i could be wrong
Stone temp 700-800
Burner at max when baking and on low when i take pizzas out

Offline TXCraig1

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My BS bake times with a the stone in the mid-700's and a full burner were less than 90 seconds. Are you using a chauflector? If not that may be the difference.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline MicheleR

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My BS bake times with a the stone in the mid-700's and a full burner were less than 90 seconds. Are you using a chauflector? If not that may be the difference.

No, how do i make it and install it? Im not good with this stuff

Also, do i add the ball bearings?

Offline MicheleR

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My BS bake times with a the stone in the mid-700's and a full burner were less than 90 seconds. Are you using a chauflector? If not that may be the difference.

Also, do you think using KA sourdough starter would give a better taste than IDY?

Offline enchant

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