Author Topic: Blackstone Pizza Oven  (Read 574302 times)

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Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #2975 on: October 19, 2013, 01:38:54 PM »
I have a cabelas card and have been accumulating rewards points for a year.  I'm not into hunting and decided to order the Blackstone oven.  $449-165 reward points = $284.  I'll see what kind of production problems I have.
Good for you.  Pls post with how your shipment turns out.  I'm betting that some of the early problems are working their way through the channels and a few new problems (eg bushing alignment) will pop up from time to time.  Best of luck to you.

Also, that oven and those pies in NZ look good.  Esp for right out of the box.

Dave


Offline barryvabeach

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Re: Blackstone Pizza Oven
« Reply #2976 on: October 19, 2013, 03:21:02 PM »
dylandylan,  I had the exact same crimp in the support leg - though mine traveled a much shorter distance than yours.  That pie looks great,  I am sure you are pretty happy with your decision.
« Last Edit: October 19, 2013, 05:16:41 PM by barryvabeach »

Offline jsperk

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Re: Blackstone Pizza Oven
« Reply #2977 on: October 19, 2013, 03:45:37 PM »
Here was my first pie. I didn't bake as hot as I wanted since it was my first time. I was real happy. Took about 2:30 seconds. Next time I open regulator more and turn flame up higher on dial.

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2978 on: October 20, 2013, 09:27:12 AM »
Looks good from here, very nice first run!
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9

Offline thezaman

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Re: Blackstone Pizza Oven
« Reply #2979 on: October 25, 2013, 02:03:32 PM »
 another blackstone bake. still unmodified,and had a temp gun to check temperatures. i cooked with the stone at 825 degrees and the top was 875 degrees. i used the jim lahey no kneed dough along with his sauce recipe which includes a heavy dose of evoo and salt. i added a swig of sherry vinegar to balance the tomatoes. i did not have any mozz for stretching so i used a package of belgiosa [sorry for the spelling ]. the pizza took about three minutes to cook,and i used my turning peel to lift it off of the floor so as not to over char the bottom.
 the lehey dough is very hard to work with, the hydration is very high and it produced a very sticky dough ball which needs a lot of flour.
 the cheese melted into wet pools and created a lot of moisture on the pie but it was very tasty and a big change from caputo based pizza. the dough was airy and very light. the sauce was much richer and contributed to a very different tasting margherita.

Offline communist

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Re: Blackstone Pizza Oven
« Reply #2980 on: October 25, 2013, 02:36:24 PM »
Good pie Larry!  I like 800 to 825 bottom stone temps for my Neapolitans on the Blackstone.   Mark

Offline thezaman

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Re: Blackstone Pizza Oven
« Reply #2981 on: October 25, 2013, 03:59:05 PM »
 thinking about one more wood bake then putting the premevera 70 away for the winter. this blackstone is a blast!!

Offline dylandylan

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Re: Blackstone Pizza Oven
« Reply #2982 on: October 26, 2013, 03:36:20 AM »
Here's a couple from tonight.  Not my best work, still getting to getting to grips with the BS.  +4 min bake.

Offline barryvabeach

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Re: Blackstone Pizza Oven
« Reply #2983 on: October 26, 2013, 08:41:56 AM »
Pretty darn good looking pie.  You must be setting the main control pretty low to get a 4 minute pie -  I rarely go more than 2 or 2 1/2 minutes.


Offline Qarl

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Re: Blackstone Pizza Oven
« Reply #2984 on: October 26, 2013, 09:39:42 AM »
Yep. Great pies.  4+ minutes does seem long.  Open propane tank all the way.  Turn red regulator all the way on and then back one full revolution.

Preheat at 1/4 on the front dial for 15 minutes until deck temp is about 800.  Crank up heat and launch pie.  Should get you 2 to 2 1/2 min pies

Offline dylandylan

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Re: Blackstone Pizza Oven
« Reply #2985 on: October 27, 2013, 02:19:20 AM »
Thanks for the tips guys.  What a difference some advice and a few mods (spacers under stone, stone raised 1/2 inch, chauflector) makes.

I had all sorts of trouble with the dough (reballed just before bake... didn't want to open), the sauce (not a good brand, blended too much) and cheese (home-made mozz that I messed up the temperatures with)... aargh!

Those problems aside, I persisted, and this is easily the best pie I've pulled off to date.  The Blackstone may be everything I'd hoped after all.

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2986 on: October 27, 2013, 02:40:41 PM »
Ischia finally cooperated and was ready.  63% hydration, 3% fleur de sel, 5% Ischia.
Preheated until deck of 800s, top stone 700s, then opened it up full throttle.  This cook was under a min, prob 40-50 seconds.  Cornice puffed instantly.  Too much char, but not a bad place to start.  A huge thanks to everyone for helping me try new techniques, and a special shout out to Craig.   :chef:
It will be fun getting this dialed in.
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2987 on: October 28, 2013, 04:39:08 PM »
Much better today
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9

Offline Qarl

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Re: Blackstone Pizza Oven
« Reply #2988 on: October 28, 2013, 04:42:41 PM »
Oh yeah... that's what we're talking about POOK!  You slammed it home with those pies!

Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #2989 on: October 28, 2013, 05:52:09 PM »
Pook,

Pizza looks awesome, but I'm also eyeballin' the white wedge-shaped pizza plate.  :-D How's a'bout a link to where you purchased them. Thanks in advance and take care!

Jim
The pathologically precise are annoying, but right!

Offline Mother

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Re: Blackstone Pizza Oven
« Reply #2990 on: October 28, 2013, 07:28:31 PM »
Damn, that is some sexy pizza.

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2991 on: October 29, 2013, 01:44:27 AM »
Thanks alot guys, the texture is different with one minute NP bakes compared to the 3-4 min ones I am accustomed to.  It will be fun adjusting dough and BS settings. 

Pook,

Pizza looks awesome, but I'm also eyeballin' the white wedge-shaped pizza plate.  :-D How's a'bout a link to where you purchased them. Thanks in advance and take care!

Jim

Red Kiosk, the pie plates are made by Pottery Barn.  I found a set of 6 in the box and packaging for $2.95 at the local Salvation Army while CI hunting.  I'm not sure if pottery barn still sells them, but they can be found on ebay.
  http://www.ebay.com/itm/SET-OF-6-POTTERY-BARN-PIZZA-BUONO-Slice-Trays-/181236503813?pt=Dinnerware_Serving_Dishes&hash=item2a32899505
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9


Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #2992 on: October 29, 2013, 09:16:04 AM »
Thx for the link Pook, but that won't be necessary for me.  When I get a pie that looks like that, I like to eat the whole thing.   :P
Dave

Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #2993 on: October 29, 2013, 11:17:54 AM »
Thanks Pook!

Anything to cut down on the counter and table clutter during pizza pizza parties helps. Take care!

Jim
The pathologically precise are annoying, but right!

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2994 on: October 29, 2013, 11:40:22 AM »
Thx for the link Pook, but that won't be necessary for me.  When I get a pie that looks like that, I like to eat the whole thing.   :P
Dave

 :-D
The peel is a nice plate.  ;)
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2995 on: October 29, 2013, 11:44:06 AM »
Thanks Pook!

Anything to cut down on the counter and table clutter during pizza pizza parties helps. Take care!

Jim

No problem.  For pizza parties, they're a good presentation piece.   
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9

Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #2996 on: October 29, 2013, 06:38:02 PM »
No problem.  For pizza parties, they're a good presentation piece.
Presentation piece?  Pook, maybe I can help you here.  I couldn't agree more with your 'dine from the peel' suggestion, but beyond that, all you need to do is to walk into the kitchen presenting that pie, and sporting your badge of authenticity on a nice tunic, and you will be their favorite party host.
Dave

Offline Pook

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Re: Blackstone Pizza Oven
« Reply #2997 on: October 30, 2013, 10:46:06 AM »
Presentation piece?  Pook, maybe I can help you here.  I couldn't agree more with your 'dine from the peel' suggestion, but beyond that, all you need to do is to walk into the kitchen presenting that pie, and sporting your badge of authenticity on a nice tunic, and you will be their favorite party host.
Dave

Now THAT, is an image  :-D :-D
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9

Offline communist

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Re: Blackstone Pizza Oven
« Reply #2998 on: October 30, 2013, 08:01:18 PM »
New York 3 minute Blackstone pie with picante soppressata topped with Mike's Hot Honey

Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #2999 on: October 31, 2013, 08:16:37 AM »
communist - nice looking pie there.  Your coloration is the perfect party pleaser.  Did you have that regulator dialed back a bit? I don't think my flame goes low enough to avoid char in 3 minutes (I use the underground tank regulator).
Dave


 

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