Author Topic: Blackstone pies  (Read 477 times)

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Online moose13

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Blackstone pies
« on: June 08, 2014, 04:52:15 PM »
Still learning how to use my Blackstone oven.
Here are my first couple pies.
« Last Edit: June 08, 2014, 05:37:50 PM by moose13 »


Online moose13

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Re: Blackstone pies
« Reply #1 on: June 12, 2014, 08:58:52 PM »
Tonights pie.

Offline Tonio

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Re: Blackstone pies
« Reply #2 on: June 19, 2014, 11:16:22 PM »
Nice browning, hows the bottom?

What flout are you using, formula?


Online moose13

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Re: Blackstone pies
« Reply #3 on: June 26, 2014, 01:34:09 PM »
Bottom was perfect but no photos.

Using caputo 00

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
« Last Edit: June 26, 2014, 01:36:48 PM by moose13 »

Offline jeffereynelson

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Re: Blackstone pies
« Reply #4 on: June 26, 2014, 05:04:43 PM »
You definitely improved from the first to the next. Since your using 00 I'm assuming your going for a neo pizza. Still looks like you heat may be a bit low? It looks like the pizza is quite brown compared to other results I had in the 60-90 second realm. How long was the bake? Over 2 minutes?

Online moose13

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Re: Blackstone pies
« Reply #5 on: June 26, 2014, 06:52:49 PM »
You definitely improved from the first to the next. Since your using 00 I'm assuming your going for a neo pizza. Still looks like you heat may be a bit low? It looks like the pizza is quite brown compared to other results I had in the 60-90 second realm. How long was the bake? Over 2 minutes?

Yes, going for neo but still learning for sure.
My last pie i tried higher heat, like 700 stone. It was good but did over char the bottom a tad for my taste.
I havent kept great records on temps and time etc. But yes these were over 2 minutes.
I am up for any recommendations you might have. I also have not modded at all yet, does the charflector seem to help?
Thanks for any help!

Offline jeffereynelson

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Re: Blackstone pies
« Reply #6 on: June 26, 2014, 09:46:16 PM »
The only mod that I noticed that helped was the deflector. No other "aftermarket" mods are necessary IMO. In the BS thread you can see a homemade deflector I made, I think I was one of the first, so there are probably some better ones out there. But the only reason was the the middle of my pizzas were getting scorched. The other thing which really isn't a mod, is just messing with the height of your stone. That plays a big role in the bottom/top heat balance.

To go for neo you definitely need to crank up the head. You said 700, do you have an IR thermometer? You need to get under 90 seconds to find that neo sweet spot where the dough just melts in your mouth.

I would start recording everything you do, just so when you do find the best one, you can remember how to replicate.

Online moose13

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Re: Blackstone pies
« Reply #7 on: June 26, 2014, 09:58:56 PM »
Good advice!
Thanks Jefferey.

Online TXCraig1

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Re: Blackstone pies
« Reply #8 on: June 26, 2014, 10:14:42 PM »
Bottom was perfect but no photos.

Using caputo 00

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf


That recipe is pretty much in emergency dough territory. Sometime you might try a bit less yeast and a longer ferment. I think you would get more lift in your cornicione.
I love pigs. They convert vegetables into bacon.

Online moose13

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Re: Blackstone pies
« Reply #9 on: June 26, 2014, 10:47:25 PM »
Thanks Craig.
I will try it!


Offline Qarl

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Re: Blackstone pies
« Reply #10 on: June 27, 2014, 08:30:46 AM »
I am cooking in my Blackstone at about 825 degrees. 

If you are getting charring on the bottom.  Use a metal peel and shift the pizza once or twice around.  The first time as after the dough has set and you see the first few spots of color on the rim... and then once or twice.  You don't have to move it other than life and let the platter rotate 10 degrees or so.

Also, make sure you don't have too much residual flour on the bottom that can scorch. I use a pizza peel that is perforated and allows you to shake excess flour off before launching.

Lastly, the bottom of the metal platter should be around 3/4-inch off the top of the stainless lip of the Blackstone's front opening.

You can adjust the height if it's too high or low.


Online moose13

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Re: Blackstone pies
« Reply #11 on: June 27, 2014, 10:28:15 AM »
Thanks For the suggestions!


 

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