Author Topic: Blackstone Pizza Oven  (Read 613445 times)

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Offline greenbriel

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Re: Blackstone Pizza Oven
« Reply #2625 on: September 07, 2013, 08:02:32 PM »
Ok I just finished about a 20-25 min burn out without the the lower stone in the rotary table to ensure the stuff on the top burned off.  It looks clean.  My pre heat should be fine to burn off anything in the stone. 

I'm gonna run a NY dough thru it today because that's what I had in the freezer.   My results with this dough were great when its fresh, but it lacked spring when I've used it from frozen.

Pics! :)

My photos a couple of messages up were with thawed frozen dough. Came out pretty good, maybe the extra "oomph" this oven gives?


Offline barryvabeach

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Re: Blackstone Pizza Oven
« Reply #2626 on: September 07, 2013, 08:46:19 PM »
Jmalto,  did you get good browning of the rim before the cheese burned?  If so I would lower the bottom stone and little, and drop the flame a bit when you launch. If the rim wasn't browned before the cheese was burned, try a Chauflector.  http://www.pizzawiki.info/index.php?title=Heat_Deflector

Offline jmalto

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Re: Blackstone Pizza Oven
« Reply #2627 on: September 07, 2013, 10:25:41 PM »
Jmalto,  did you get good browning of the rim before the cheese burned?  If so I would lower the bottom stone and little, and drop the flame a bit when you launch. If the rim wasn't browned before the cheese was burned, try a Chauflector.  http://www.pizzawiki.info/index.php?title=Heat_Deflector

No, the cheese burned about 10 seconds before the crust was browned all the way around which is why I was thinking either I should try lowering the tray a tad or install my deflector mod to see how it goes.  I have one made up but I removed it last minute to see how the stock setup would do with the other basic mods.

« Last Edit: September 07, 2013, 10:39:56 PM by jmalto »

Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2628 on: September 07, 2013, 11:03:20 PM »
Jmalto,
What lower and upper stone temps were you launching at?  What burner setting?



Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2629 on: September 07, 2013, 11:06:08 PM »
After my burn in for 20 mins, the ball thrust bearing grease had burned badly.  So, I figured I'd make a heat shield. 

The first one was 3" diameter which was an underestimate of the diameter required, so I used it right on top of the bearing, then made another the size of a CD disk which is close to 5".   So 2 heat shields.  ::)

P.S.  The more I think about it, the heat shield should just be as big as will fit in there without being a bother to disassemble.   If the grease burns again, I'm going to make a large diameter shield.

« Last Edit: September 07, 2013, 11:32:04 PM by bbqchuck »

Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2630 on: September 07, 2013, 11:11:05 PM »
Next, I decided I was hungry.  So, I openned a beer.  ;D  (a friend said there's a pork chop in every beer) :-D

I fired up the BSO and set it on a low setting while I went in to make a pie.   I found it was very sensitive in this region of the valve.

Anyway, I figure 20 mins to make the pie, since I had to cut up some pepperoni, and basil.


Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2631 on: September 07, 2013, 11:13:43 PM »
The pie had some old mozz  :-[ pepperoni, basil, Classico jar sauce, and a little pepperjack.

I brushed the dough with olive oil before saucing.


Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2632 on: September 07, 2013, 11:16:30 PM »
When I got out to the BSO, it was 850F on the lower stone and 760F upper. 

I launched off-center, but let it go a little to set a bit, then centered it.


Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2633 on: September 07, 2013, 11:18:17 PM »
Frankly, I forgot to time it, but I'm guessing it was in the 2 min range.

The side in the picture below was over done, but the other side not shown was almost perfect.

This may not look like much to some of you highly talented pizza chefs, but this was the best damn pizza (crumb/crust) I ever had.  :chef:  The BSO is a fantastic piece of equipment.   

BTW, this was without any deflector mods, just the ball thrust bearing and the heat shields for the bearing.  The height of the rotary table was about the factory setting.
« Last Edit: September 07, 2013, 11:34:04 PM by bbqchuck »


Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2634 on: September 08, 2013, 07:14:24 AM »
Jmalto
After reading your post again, I think your actual stone temps were very high.  Maybe as high as 850 or more.  The thermometer on the oven is mounted in the chamber above the top stone and provides only reference information. You should get a IR thermometer capable of 1000F minimum.

Offline deb415611

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Re: Blackstone Pizza Oven
« Reply #2635 on: September 08, 2013, 07:26:15 AM »

 the crust was amazing but I burned the cheese (used a light coat of 4 cheese blend.) 

Should I try lowering the oven temp after loading the oven or move the collar down some to prevent the cheese from burning?

i have never used preshredded cheese in the BS but I wonder if that is the problem, preshredded cheese usually has an ingredient to make it not stick together , I wonder if this makes it brown quicker also
Deb

Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2636 on: September 08, 2013, 10:56:52 AM »
I baked my second pie on the BSO lastnight when the wife came home.  The dough was from the same batch of frozen NY Style.  It was about an 8-9" pie.  My wife watched me make it on the BSO.  She timed it at 110 seconds.  I didn't take pics of that one. 

This morning, I wanted to check on the effectivness of my heat shields for the ball thrust bearing.  It looks good.  The grease was not burnt nor even melted out after two separate cooks with 20 min preheats and cool downs.


Offline jmalto

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Re: Blackstone Pizza Oven
« Reply #2637 on: September 08, 2013, 08:17:58 PM »
I made two NY-style pies for my son's bday bash and the cheese survived longer but still overdone and the crust on the bottom wasn't near done.  I still used pre-shredded cheese but browned all my toppings before loading the pizzas.  My blackstone thermometer temp was 350 and I raised it to 400 to finish off the pies.  What would case the bottom from not crisping up?  I am thinking it is the height still that needs adjusted.


Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #2638 on: September 08, 2013, 08:27:37 PM »
Try heating the oven a bit longer (425 - 450) and doing the actual bake with a lower flame. When you crank the flame I find it directs the flame right onto the center of the pie like that and causes burning.

Offline Papageorgio

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Re: Blackstone Pizza Oven
« Reply #2639 on: September 08, 2013, 08:59:11 PM »
I made two NY-style pies for my son's bday bash and the cheese survived longer but still overdone and the crust on the bottom wasn't near done.  I still used pre-shredded cheese but browned all my toppings before loading the pizzas.  My blackstone thermometer temp was 350 and I raised it to 400 to finish off the pies.  What would case the bottom from not crisping up?  I am thinking it is the height still that needs adjusted.

What is the current stone height? I have mine down to about 1/2" and the stone heats up faster. (closer to the flame) Do you pre-heat the stone?

Offline deb415611

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Re: Blackstone Pizza Oven
« Reply #2640 on: September 08, 2013, 09:07:27 PM »
I made two NY-style pies for my son's bday bash and the cheese survived longer but still overdone and the crust on the bottom wasn't near done.  I still used pre-shredded cheese but browned all my toppings before loading the pizzas.  My blackstone thermometer temp was 350 and I raised it to 400 to finish off the pies.  What would case the bottom from not crisping up?  I am thinking it is the height still that needs adjusted.

you show the dough on screens, are you putting them in the blackstone on the screen?  The crust would take longer to cook if it were on a screen .   
Deb

Offline pacdunes

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Re: Blackstone Pizza Oven
« Reply #2641 on: September 08, 2013, 09:42:32 PM »
Sunday 'Gravy'

2 dough balls leftover from 7hr emergency dough yesterday.  Identical toppings.  Brussel sprouts are awesome on pizza.  (Bel giosso mozz, red onions, organic nitrate free sopresatta, cento tomatoes).

For those having issues launching, it's all about your dough.  I had light coming through sections of the dough, but no breakage as I stretched over my knuckles.  As someone who is 3 weeks into NP baking, I'm happy with where I'm at.
« Last Edit: September 08, 2013, 09:52:22 PM by pacdunes »


Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2642 on: September 08, 2013, 11:50:56 PM »
Tonight, I made my third and fourth pies on the BSO.  First one was a no sauce, Buf Mozz, Provolone, Fontina, roasted garlic, chive, roasted sweet red pepper.  Came out great, it was the wife's creation.  I did a Classico sauce, mozz, provolone, fontina, chive, pepperoni, roasted red pepper and Sopresata. Both were from a NY dough I made over a week ago and froze.  I thawed in water and let it set at room temp about 3 hours. Here's the last one.

Launched at 860F lower, 920F upper, burner almost all the way to low, just noticably louder up from the lowest.  2 mins.  For the last 10 seconds, I opened it WFO.

Even with the high gluten flour (13.3%) it was tender. 

I'm impressed as to how much difference temperature can make on the same dough.

Online iRobertO

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Re: Blackstone Pizza Oven
« Reply #2643 on: September 09, 2013, 02:22:11 AM »
NFL Sunday party. Normally I do no more than 6 balls to a batch but this was my first time doing 10. My temps were out a bit I think, so the dough was a bit too active when I attempted to use it. This was a travelling pizza day as I brought the BS to my friends place. Also my first day attempting a couple of dessert pizzas - Nutella and peanut butter but what I am most proud of is my tribute to the Margherita, dessert style! It can be seen here in the dessert section;
http://www.pizzamaking.com/forum/index.php/topic,27472.0.html

To keep everyone interested, I played around with many of the ideas for pizzas I have seen on PM (while I would have no problem putting out margheritas all day, I am sure others would get a bit bored of it).

1. Margherita
2. Fresh mozz, Genoa salami, onion and parmigiano
3. Fresh mozz, roasted garlic, brown mushroom, truffle oil and parmigiano
4. Fresh mozz, roasted garlic, prosciutto and parmigiano

Aside from the Margherita, I can't even say which I liked the best, flavours were all very good. My first time using white truffle oil and that stuff is delicious.
Overall I wasn't entirely satisfied with my dough this time, lacked tenderness and due to some temperature issues, a bit too active although that made it very easy to work with.
As far as the oven goes, and being that it's unmodded, 810 - 820 deck temp works really well for me I think. I had a couple of mishaps with it being lower (750) or higher (900+) with regard to uneven bakes. And regardless of stone temps, I still play with the temp control knob as needed to try for even bakes.

And finally, I do get some surprise secondary flame from in front of and behind the control knob like others on here, which is something I will have to look at soon.

iRobertO

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #2644 on: September 09, 2013, 05:30:27 AM »
Tonight, I made my third and fourth pies on the BSO.  First one was a no sauce, Buf Mozz, Provolone, Fontina, roasted garlic, chive, roasted sweet red pepper.  Came out great, it was the wife's creation.  I did a Classico sauce, mozz, provolone, fontina, chive, pepperoni, roasted red pepper and Sopresata. Both were from a NY dough I made over a week ago and froze.  I thawed in water and let it set at room temp about 3 hours. Here's the last one.

Launched at 860F lower, 920F upper, burner almost all the way to low, just noticably louder up from the lowest.  2 mins.  For the last 10 seconds, I opened it WFO.

Even with the high gluten flour (13.3%) it was tender. 

I'm impressed as to how much difference temperature can make on the same dough.

Good pies.  The second photo is a particularly good illustration of the black char ring under the rim, that I had been describing a while back.  Still not sure of the cause or cure.

Offline bbqchuck

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Re: Blackstone Pizza Oven
« Reply #2645 on: September 09, 2013, 12:17:08 PM »
Sly,
I'm not sure about the black ring either.  Some speculation by the inner circle guys in the know here, suggested possibly too much bench flour.  I worked to reduce that on that pie above and used semolina flour on the peel per their suggestion.  Still got the black ring.  But in defense of this charing, this dough is made from a malted, high gluten flour.  I think I had read that malted flours tended to burn easier? 

I think that was the last of the frozen NY dough I had made for visiting family.

I'm currently fermenting my first batch of Neapolitan dough from Caputo.  Heck, I have never had a Neapolitan pie.  So, I have no idea on how to judge the outcome other than pictures from this forum and some of the descriptions that made my mouth water.  :-D  But I'm in it to see if I'm up to the challenge.   :chef:

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #2646 on: September 09, 2013, 01:48:55 PM »
Could be,  I am using all trumps (high gluten) as well. But why just that ring and not the entire bottom (rhetorical question I guess). I am using semolina for my bench flour.

Offline italdream

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Re: Blackstone Pizza Oven
« Reply #2647 on: September 09, 2013, 03:03:29 PM »
NFL Sunday party. Normally I do no more than 6 balls to a batch but this was my first time doing 10. My temps were out a bit I think, so the dough was a bit too active when I attempted to use it. This was a travelling pizza day as I brought the BS to my friends place. Also my first day attempting a couple of dessert pizzas - Nutella and peanut butter but what I am most proud of is my tribute to the Margherita, dessert style! It can be seen here in the dessert section;
http://www.pizzamaking.com/forum/index.php/topic,27472.0.html

To keep everyone interested, I played around with many of the ideas for pizzas I have seen on PM (while I would have no problem putting out margheritas all day, I am sure others would get a bit bored of it).

1. Margherita
2. Fresh mozz, Genoa salami, onion and parmigiano
3. Fresh mozz, roasted garlic, brown mushroom, truffle oil and parmigiano
4. Fresh mozz, roasted garlic, prosciutto and parmigiano

Aside from the Margherita, I can't even say which I liked the best, flavours were all very good. My first time using white truffle oil and that stuff is delicious.
Overall I wasn't entirely satisfied with my dough this time, lacked tenderness and due to some temperature issues, a bit too active although that made it very easy to work with.
As far as the oven goes, and being that it's unmodded, 810 - 820 deck temp works really well for me I think. I had a couple of mishaps with it being lower (750) or higher (900+) with regard to uneven bakes. And regardless of stone temps, I still play with the temp control knob as needed to try for even bakes.

And finally, I do get some surprise secondary flame from in front of and behind the control knob like others on here, which is something I will have to look at soon.

iRobertO
Ciao Roberto, bravo. Belle pizze.

Offline juniorballoon

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Re: Blackstone Pizza Oven
« Reply #2648 on: September 09, 2013, 04:45:54 PM »
The Blackstone oven rocks. We had a pizza party and ran 10 pizzas through it in a little over an hour. I wish I had taken some pictures, but was way to busy launching pies. We did 2 gluten free and 8 regular. Everyone brought topping and for the most part built their own pizza. I did the launching and cooking and eating and drinking of course. 

The gluten free were made from Bob's Redmill Pizza mix. I'd never worked with it before but got some good ideas from the pizza makers in the gluten free section. Based on their input I added of 5 tblsp of powdered milk a splash of red wine vinegar and a tblsp of brown sugar. I'm not a gluten free eater, but those that are said they were the best they'd ever had. Can't really take credit and I give thanks to the pizza makers in the gluten free forum here for the tweaks. Interesting thing about the gluten free dough is it browns very quickly. I had to lower the temps to around 500 and cook them on an aluminum platter to get an even top and bottom cook. The Blackstone makes temp adjustments very easy. And it cooked these as easily as a regular pie. A really versatile oven.

jb

Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #2649 on: September 09, 2013, 06:54:31 PM »
The Blackstone oven rocks. We had a pizza party and ran 10 pizzas through it in a little over an hour. I wish I had taken some pictures, but was way to busy launching pies. We did 2 gluten free and 8 regular. Everyone brought topping and for the most part built their own pizza. I did the launching and cooking and eating and drinking of course. 
jb

Love those pizza parties, and especially the idea to bring your own ingredients.  It gets everyone involved in the event.
dave