Author Topic: Getting the Blackstone oven from Cabela's  (Read 88033 times)

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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #200 on: September 14, 2013, 05:33:01 PM »
Norma


Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #201 on: September 14, 2013, 05:36:14 PM »
Norma

Offline barryvabeach

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Re: Getting the Blackstone oven from Cabela's
« Reply #202 on: September 14, 2013, 05:39:30 PM »
Great looking pizzas, Norma good to see you put everyone to work. 

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #203 on: September 14, 2013, 06:16:00 PM »
Great looking pizzas, Norma good to see you put everyone to work.

Thanks Barry,  Jeff does have a BS and Steve did not ever try one.

Norma

Offline Dusen berry

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Re: Getting the Blackstone oven from Cabela's
« Reply #204 on: September 14, 2013, 06:17:50 PM »
The pizzas look great I bet you had a lot of fun How many did you make and what price were you getting for them

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #205 on: September 14, 2013, 07:54:14 PM »
The pizzas look great I bet you had a lot of fun How many did you make and what price were you getting for them

Thanks Dusen berry!   I did have a lot of fun, but did not sell many whole pizza or slices.  I only used 16 dough balls for pizzas, so that was not many.  There were a lot of cars there, but mostly people stayed where they were.  The two vendors on either side of me did not do good either and both of them said they would not come back to the same event.  The one vendor beside me left at 12:00 PM. He has a stand inside market and says he does really good there.  My slices were 2.00 for a cheese and 2.25 for a pepperoni.

That is why Jeff and Steve got to play around with pizzas in the BS.

Norma   

Offline Dusen berry

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Re: Getting the Blackstone oven from Cabela's
« Reply #206 on: September 14, 2013, 09:00:05 PM »
Thanks for answering my question I have been thinking about doing the same thing I love my BS

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #207 on: September 15, 2013, 09:20:47 AM »
Thanks for answering my question I have been thinking about doing the same thing I love my BS

Dusen berry,

Good luck if you decide to do the same thing and take your BS somewhere to sell the pizzas. 

I don't know what the rules are in your state for selling food, but in my state there are a lot of rules for selling food to the public.

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #208 on: September 15, 2013, 07:05:46 PM »
Just a few photos of my BS when I was putting it back together this morning.  I don't know how the bottom stone got so dirty yesterday, but it might have been from the flour I was using as peel flour.  My bottom stone was not that bad before yesterday.  The grease I put on bearing mod worked well with the long time I had the BS on yesterday.   I have turned my stone over a few times already before yesterday and the bottom stone when turned over does get much cleaner.  The BS is ready for some more pizzas now.

Norma


Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #209 on: September 22, 2013, 06:32:56 PM »
If anyone is interested I did make a De Lorenzo/Robbinsville clone pizza in the BS today.  These are a few of the photos.  The rest are at Reply 692 http://www.pizzamaking.com/forum/index.php/topic,25401.msg280365.html#msg280365  and posts after that.  I thought the De Lorenzo's clone pizza was delicious.  Wow, what a BS can do.  8)

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #210 on: September 28, 2013, 06:42:15 PM »
I will post more on this thread about the NY style pizza I made out of the Chef Boyardee Cheese Kit since I made this pizza in the Blackstone unit. 

To explain a little more there is a challenge to make a pizza out of the Chef Boyardee Cheese Kit mix here on the forum at http://www.pizzamaking.com/forum/index.php/topic,27324.0.html  Only two ingredients can be added to what is in the box.  I added Greek oregano to the sauce and used my own mozzarella.  I also used less hot water than was called for.  I did make another pizza on the Chef Boyardee Cheese Kit challenge yesterday in my home oven.   

The dough ball that was cold fermented since yesterday morning did ferment pretty much, but luckily not too much.  It had some soft bubbles on the top of the dough ball when I took it out to warm-up.  The dough ball did develop a larger bubble when it had warmed up.  The dough was very easy to stretch out after it was floured.  I used the sauce with Greek oregano to put on the skin first, then the cheese blend that comes with the mix was applied as a dressing second and last the mozzarella. 

The BS was heated to 645 degrees F when the pizza was put into the BS.  I upped the flame after the crust started to rise.  The Chef Boyardee NY style pizza was baked in 3 minutes.  I was surprised how good it tasted, what good oven spring it had and how nice it browned.  I think this pizza looks better than some of my other NY style pizzas.  :-D

I wasn't even going to make this pizza today because I was tired from working in the yard most of the day, but I am glad I did make it now.

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #211 on: September 28, 2013, 06:46:13 PM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #212 on: September 28, 2013, 06:50:38 PM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #213 on: September 28, 2013, 06:53:29 PM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #214 on: September 28, 2013, 06:54:48 PM »
Norma

Offline barryvabeach

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Re: Getting the Blackstone oven from Cabela's
« Reply #215 on: September 28, 2013, 08:30:52 PM »
Norma,  great looking pizza . 

Offline tinroofrusted

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Re: Getting the Blackstone oven from Cabela's
« Reply #216 on: September 28, 2013, 09:11:09 PM »
Norma,  great looking pizza .

 ^^^
Pretty amazing pizza, Norma.  You have the touch, that's for sure. 


Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #217 on: September 28, 2013, 10:20:56 PM »
Norma,  great looking pizza .

Barry,

Thank you!

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #218 on: September 28, 2013, 10:24:10 PM »
^^^
Pretty amazing pizza, Norma.  You have the touch, that's for sure.

TinRoof,

Thanks!  There was a lot of luck with that NY style pizza from the Chef Boyardee kit and the BS sure helped.

Norma

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Re: Getting the Blackstone oven from Cabela's
« Reply #219 on: September 29, 2013, 01:25:25 PM »
Norma... yer killin me!!! :)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #220 on: September 29, 2013, 02:55:38 PM »
Norma... yer killin me!!! :)

Ron,

Maybe you might want to try out a Blackstone unit.   >:D  :-D  So far I think they are very interesting in how they bake.  The dough from the Chef Boyardee pizza kit almost felt like modeling clay even though I saw it did ferment by the bubbles and how it rose.  I did not see any fermentation bubbles in the skin when I formed it though.  The dough I used for the pan pizza did have a few fermentation bubbles.  I should have taken a photo of when I first started opening that skin yesterday.  I formed a rim and it just sat there and looked stiff before I fully opened it.  I never thought that skin would have baked the way it did, but I believe the BS magic sure helped a lot.

Norma

Offline redox

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Re: Getting the Blackstone oven from Cabela's
« Reply #221 on: September 29, 2013, 03:03:29 PM »
Norma,
Wow! It's hard to believe that beautiful pizza came out of a Chef Boyardee box. What an amazing job you did there.
I was going to try one using Spam cut into pepperoni-sized rounds (you know, to keep with the low-rent type of pizza that is Chef Boyardee) but your pizza is so great looking that there seems little point.  ;D
Kudos.

Jay

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #222 on: September 29, 2013, 03:26:53 PM »
Norma,
Wow! It's hard to believe that beautiful pizza came out of a Chef Boyardee box. What an amazing job you did there.
I was going to try one using Spam cut into pepperoni-sized rounds (you know, to keep with the low-rent type of pizza that is Chef Boyardee) but your pizza is so great looking that there seems little point.  ;D
Kudos.

Jay

Jay,

Thanks, but I like your idea of trying Spam cut into pepperoni sized rounds and keeping in the low-rent type of pizza that Chef Boyardee is.  Tom's Chef Boyardee pizza and all the pizzas on that thread do show that a Chef Boyardee Cheese kit can make a better pizza than what was intended.  I say go for it.   ;D

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #223 on: September 30, 2013, 09:04:38 AM »
I found this photo on the web, but the pizzas baked in a BS remind me of maybe pizzas baked over Mount Vesuvius.  At least that is what I might compare the BS to so far because it can bake many types of pizzas. 

Norma

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Re: Getting the Blackstone oven from Cabela's
« Reply #224 on: September 30, 2013, 12:17:38 PM »
Norma,

I don't know if you ever read about my attempts to do something like you did but using the Jiffy Pizza Mix instead of the Chef Boyardee mix. The idea to do what I did with the Jiffy Pizza Mix actually came from another member, pizzoid, who had conducted an experiment with the Chef Boyardee mix, and described his results at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,2106.msg36497.html#msg36497.

I described my results with the Jiffy Pizza Mix at http://www.pizzamaking.com/forum/index.php/topic,4652.msg38349.html#msg38349. As you can see from that thread, the Jiffy Pizza Mix was similar in many respects to the Chef Boyardee mix. Both use an enriched and malted base flour, some fat (shortening or lard), dextrose, salt, and a single leavening system along with yeast. In my case, I decided to use cold water so that I wouldn't activate the chemical leavening system and speed up the yeast activity so that the dough would overferment after one day of cold fermentation. Had the chemical leavening system been encapsulated so as to be activated only during baking, I wouldn't have had to worry as much about the water temperature.

I, of course, used my home oven. Seeing what you were able to do with your BlackStone oven leads me to believe that that oven would do a pretty good job with a Jiffy Pizza Mix cold fermented dough.

Your experiment with the Chef Boyardee mix also reminded me of a Tom Lehmann bake-to-rise dough formulation that I saw at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Bake-to-Rise-Pizza/record/57729/. As you can see from that recipe, it calls for essentially the same types of ingredients used for the Jiffy Pizza Mix and the Chef Boyardee mix, namely a flour (enriched and malted), water, a fat, a yeast, sugar (optional or variable), and an unencapsulated leavening system comprising baking soda and SALP. I am just thinking aloud here but maybe it would be possible to make a refrigerated or frozen form of the dough following the instructions given at the Recipe Bank, but using the Chef Boyardee mix and lowering the hydration value (because of the weaker flour), and eventually bake the pizza in the BlackStone oven.

Peter