Author Topic: Blackstone Neapolitan - After 2 years... and few q's on Sourdough starter  (Read 49 times)

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Offline MicheleR

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  • Location: New York
  • I Love Pizza!
Here are some pictures of the outcome after 2 years of using the blackstone oven, I have made pizza only 10-15 times, wish it was more..
I let these rise 48 hours, and the thinner one was 65-70 hours. Temp was 55 degrees.
I used IDY for yeast. For sauce I used either Cento or LaValle. Cheese, I did a mix of Polly-o mozzarella balls in water from Costco, and Polly-o Mozzarella 1 lb block.
Also, wanted to know what do you think about this sourdough?

I would use Ischia, but I only use kosher ingredients.

Let me know what you think!
« Last Edit: Yesterday at 11:46:48 PM by MicheleR »

Offline TXCraig1

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  • Location: Houston, TX
    • Craig's Neapolitan Garage
Overall, I think your pies look really nice.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage