Recent Posts

Pages: [1] 2 3 ... 20
Home Ovens / Blackstone - First Cook Suggestions?
« Last post by Riskyguy on Today at 09:55:08 AM »
I'm going to try some NY style pies today on the BS which I bought last week.  It has a 10 psi regulator on the generation 1 model.  Should I do a clean burn first?  Do you think I will be able to use a wood peel to launch and recover the pies?  Any tipe are appreciated!  By the way, I added the bearing to the shaft but didn't really notice any difference in how the turntable rotated.
American Style / Re: Pete-zza's Papa John's Clone Pizza
« Last post by Pete-zza on Today at 09:50:53 AM »

From the top side the latest pizza looks quite good, but the bottom clearly needs more bottom heat. More bottom heat should also produce a better oven spring with a more open crumb. With experience, you should be able to get the pizza to be properly round.

As for pizza screens, there is nothing special that you should look for other than the size. A 14" screen is a good size because it lets you make pizzas up to that size. A 16" size is also good if your oven can handle that size. I know that Sbarro, which is big in the Philippines, uses pizza screens in the U.S. but I don't know if that is true with Sbarro in the Philippines. If so, one of their stores might be able to give you the name of a source for screens.

Ask the Dough Doctor / Re: Help with dough! Too sticky too elastic
« Last post by Pete-zza on Today at 09:36:28 AM »

If it will help Tom with the analysis, I believe that your dough formulation looks like this from a baker's percent perspective:

Robin Hood Best for Bread Flour (100%):
Water (61.9347%):
IDY (0.43969%):
Salt (1.9598%):
Olive Oil (1.35339%):
Sugar (0.97989%):
Total (166.66747%):
796 g  |  28.08 oz | 1.75 lbs
493 g  |  17.39 oz | 1.09 lbs
3.5 g | 0.12 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
15.6 g | 0.55 oz | 0.03 lbs | 2.79 tsp | 0.93 tbsp
10.77 g | 0.38 oz | 0.02 lbs | 2.39 tsp | 0.8 tbsp
7.8 g | 0.28 oz | 0.02 lbs | 1.96 tsp | 0.65 tbsp
1326.67 g | 46.8 oz | 2.92 lbs | TF = N/A
Note: Dough is for four 14" pizzas; nominal thickness factor = (46.8/4)/(3.14159 x 7 x 7) = 0.076; no bowl residue compensation

I do not know the precise protein content of the Robin Hood Best for Bread flour, but it is milled from a hard red spring wheat. The specs for that flour are shown at

Home Ovens / Re: Blackstone Pizza Oven
« Last post by clouseauu on Today at 09:35:47 AM »
It looks like your tank may have a "POL" fitting. You could talk to the people at TejasSmokers.Com. They may have a fitting which will allow you to convert your tank to accept the BS regulator (Acme type) or consider this info from their web site:

First "real" post. W00t!  ;D

Carlos, if your tank does have a POL fitting (the pic would seem to indicate so), you can get yourself one of these babies.

I bought a Blackstone about a month ago and had it ship-freighted to Australia. I've been meaning to document my experience and thank a few people here whose posts have proven to be absolutely priceless advice, but I might as well take this opportunity to contribute and try to help a fellow Blackstoner in the meantime.

Gas bottles in Australia still use the POL valve, and after extensive research (on a topic I knew nothing about) I came across the Grillpro adapter, which helped me fit the (5 PSI) regulator included with the blackstone to a POL bottle.

I hope this helps.

New York Style / Re: NY to Neo-NY - or opposite direction
« Last post by PizzaJerk on Today at 09:29:39 AM »
That is one fine looking pie!

What size cart is that oven on?

Specialty-Grain Pizzas / Re: My take on Villa's 100% whole wheat.
« Last post by corkd on Today at 09:14:01 AM »
Nice looking pie, what temp is the stone in the 2stone at launch?

The stone temp was 725
Neapolitan Style / Re: Neapolitan North
« Last post by rsaha on Today at 09:10:43 AM »
Some challenges this weekend and one big discovery. I've been using tupperware containers for my dough balls that measure around 4 inches across. Switched to some that are 6 inches across as per Craig's advice. What a difference. Way easier to open the dough up when you are starting with a flat disk. Easily hit 13 inches where I was fighting hard before to get up to 12 - and usually more like 11...

Now the bad. My blackstone wasn't turning last weekend - and the motor burned out. I figured I needed a better rotisserie motor and had one kicking around the house so I brought it up. Fired it up, turning OK, went inside to let it heat up and it seized up while I was inside prepping dinner. Another motor shot:-(

Took it apart and really looked at it. It was binding where the vertical rod passes though the body. I got my dremel out to clean it up (some rust but definitely some scoring where I manually reefed on the platter to turn it. Dremel chuck was also seized (I'm having a bad day at this point:-) so I used emery paper and sanded and sanded and sanded. Fired it up and now it seems to be back on track. I'll grab a new dremel this week and finish cleaning out the body.

I really need it to work this weekend because I'm having 12 people over for my first big pizza party/new deck warming. More than a bit nervous as it is - add the misbehaving Blackstone and I sense some challenges ahead.

First pic

61/2.8/2.0 SD 24/24 at 60ish. Casalungo, jalepeno, mozzarella. Biggest pizza in a long, long time - bit uneven because I had to fight to turn the platter

Second pic

61/2.8/2.0SD 24/24 at 60 plus 24 in the fridge - bit harder to open up - another spring onion, grape tomato, fior di latte, olive oil. I'm really loving that one.

Ask the Dough Doctor / Re: Help with dough! Too sticky too elastic
« Last post by mgsimms on Today at 08:51:28 AM »
So what you are saying is the dough needs to come to room temp in order to form it into a crust? Is it more workable warm than cold? Also you mentioned dough being over fermented. What would that look like? Also what criteria do you look for in mixing your dough to know you have enough flour mixed in? Mine was crazy sticky. Maybe I should have thrown it back in the mixer and kept adding flour
Shop Talk / Re: Pizza Shop Name Help
« Last post by Bill/SFNM on Today at 08:34:28 AM »
Please keep more suggestions flowing in ::)

Selecting a name is 10,000 times easier than actually establishing a successful brand. If the name of your shop is that important to you, perhaps you should hire a local marketing expert who understands the factors in your area that will give your shop a name that is received favorably by your potential customers and not your own very particular views.
General Pizza Making / Re: Capt. B's pizza journey.......
« Last post by Jersey Pie Boy on Today at 08:14:35 AM »
Man! That's great all the way around! So Bob, this fermented  just 2 days CF with .05 IDY? That seems like a lot of action for very little yeast? Or am I missing something?
Pages: [1] 2 3 ... 20