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

0 Members and 1 Guest are viewing this topic.

Offline MicheleR

  • Registered User
  • Posts: 24
  • 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?
http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz

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

  • Supporting Member
  • *
  • Posts: 18640
  • 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


 

wordpress