Author Topic: Getting the Blackstone oven from Cabela's  (Read 39846 times)

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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #740 on: July 27, 2014, 09:56:55 PM »
Norma,

Out of curiosity, dId you get an answer? FYI, most flours inherently have natural sugars. They might not be all sucrose but they are saccharides nonetheless. Most white flours have about 1 gram Sugars per 100 grams of flour. That is more, quantitatively, than what you used. 0.16 grams sugar will have zero impact on your pizza.

Peter

Peter,

What I meant to say is I have to ask Tim on how he decided on such a small percentage of sugar.  I sent Tim a PM after I last posted.  I don't think Tim looks at this thread, so I gave him the link for him to see what is being discussed.  I will let you know what Tim has to say if he doesn't reply himself.   

I know most flours have natural sugars.  But I did not now they are saccharides.  I thought the amount of sugar I used would have zero impact on the pizza.  I went ahead and used it anyway.  :-D

Norma
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Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #741 on: Yesterday at 08:33:08 AM »
I thought the amount of sugar I used would have zero impact on the pizza.  I went ahead and used it anyway.
That's my favorite line, right there. :)

I can't count the number of times that I predicted one thing and produced another.

Norma, in a case like this, I'd start  out with 'I was in a hurry, panicked, and used a spoon from the sugar bowl.  It had a little crust on it and .... I thought the amount of sugar I used would have zero impact on the pizza.'  A good preamble makes all the difference. :chef:

Dave

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #742 on: Yesterday at 08:56:25 AM »

I can't count the number of times that I predicted one thing and produced another.

Norma, in a case like this, I'd start  out with 'I was in a hurry, panicked, and used a spoon from the sugar bowl.  It had a little crust on it and .... I thought the amount of sugar I used would have zero impact on the pizza.'  A good preamble makes all the difference. :chef:

Dave

Dave,

I also can not count the number of times that I predicted one thing and then produce another. :-D

I am not usually a “beat around the bush” kind of person, and I usually “tell it like it is” when it comes to making pizza.  I knew if anyone (Peter) questioned what I did Peter would be the one to point out the sugar would have zero impact on the pizza.  I already knew that.  I have made so many flub ups in my pizza making days, so what difference does another one make.  :-D

Norma
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Online Donjo911

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Re: Getting the Blackstone oven from Cabela's
« Reply #743 on: Yesterday at 02:14:16 PM »
Norma
Another masterpiece, Norma!  I really like the way this one looks!
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Online Chicago Bob

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Re: Getting the Blackstone oven from Cabela's
« Reply #744 on: Yesterday at 03:03:24 PM »
Another masterpiece, Norma!  I really like the way this one looks!
^^^   All Norma`s work always look so great it would be impossible for me to pick a favorite but I must say I am partial to those Gouda Crispies. This pie would definitely make a `best of` list.   :drool:
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #745 on: Yesterday at 05:56:42 PM »
Another masterpiece, Norma!  I really like the way this one looks!

Don,

Thank you very much!

^^^   All Norma`s work always look so great it would be impossible for me to pick a favorite but I must say I am partial to those Gouda Crispies. This pie would definitely make a `best of` list.   :drool:

Bob,

I recalled you liked Gouda cheese on pizzas.  This one was for you.   ;D  I also do like Gouda in a blend.  I took a slice over to my mother last evening.  See what she thinks.

Norma
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Offline RockyMountainPie

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Re: Getting the Blackstone oven from Cabela's
« Reply #746 on: Today at 04:08:04 AM »
Norma,

The pizza you made on your Blackstone at reply #735 looks amazing!  I agree with CB about the tasty-looking Gouda Crispies and that crust looked perfect, both inside and out.

I've had a huge chuckle though, seeing you refer to it as "Tim's doughball" and "Tim's formulation."  Sooo...now it's my turn to "tell it like it is."

The formula I used was actually one of your Boardwalk formulations that you posted back in March:  http://www.pizzamaking.com/forum/index.php?topic=9068.msg304434#msg304434    I love the look of those blisters you achieved!

All I did was add in the Garlic Romano Sprinkle at 1.5% and up the hydration a little to 63%.  So it would correctly be listed like this
for a 16.5" pizza with a TF of 0.08 and 2% bowl compensation:

Flour (100%): 292.26 g  |  10.31 oz | 0.64 lbs
Water (63%): 184.13 g  |  6.49 oz | 0.41 lbs
IDY (.4%): 1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Salt (2%): 5.85 g | 0.21 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
Olive Oil (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Sugar (0.85%): 2.48 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Cornmeal (Garlic Romano Sprinkle) (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
Total (169.25%): 494.65 g | 17.45 oz | 1.09 lbs | TF = 0.0816

The "0.085% sugar" was simply a typo!   :-[  Peter was rightly confused and dubious about the use of that small amount of sugar.  Surely only a madman would list the sugar ingredient as "0.085%" but in you, Norma, we have a "mad woman" who was game enough to try it.  :-D  Heck, you even "improved" upon my huge sugar amount by lowering it as compensation for your higher bake temps. 

Anyway, despite the comedy of errors, the end result was a fantastic pizza and no one here called me a crazy fool, so that's a plus.   Keep up the great work Norma and let me know if you ever need me to create more chaos and confusion. I have a knack for it.   :P

--Tim
 

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #747 on: Today at 06:34:53 AM »
Norma,

The pizza you made on your Blackstone at reply #735 looks amazing!  I agree with CB about the tasty-looking Gouda Crispies and that crust looked perfect, both inside and out.

I've had a huge chuckle though, seeing you refer to it as "Tim's doughball" and "Tim's formulation."  Sooo...now it's my turn to "tell it like it is."

The formula I used was actually one of your Boardwalk formulations that you posted back in March:  http://www.pizzamaking.com/forum/index.php?topic=9068.msg304434#msg304434    I love the look of those blisters you achieved!

All I did was add in the Garlic Romano Sprinkle at 1.5% and up the hydration a little to 63%.  So it would correctly be listed like this
for a 16.5" pizza with a TF of 0.08 and 2% bowl compensation:

Flour (100%): 292.26 g  |  10.31 oz | 0.64 lbs
Water (63%): 184.13 g  |  6.49 oz | 0.41 lbs
IDY (.4%): 1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Salt (2%): 5.85 g | 0.21 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
Olive Oil (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Sugar (0.85%): 2.48 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Cornmeal (Garlic Romano Sprinkle) (1.5%): 4.38 g | 0.15 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
Total (169.25%): 494.65 g | 17.45 oz | 1.09 lbs | TF = 0.0816

The "0.085% sugar" was simply a typo!   :-[  Peter was rightly confused and dubious about the use of that small amount of sugar.  Surely only a madman would list the sugar ingredient as "0.085%" but in you, Norma, we have a "mad woman" who was game enough to try it.  :-D  Heck, you even "improved" upon my huge sugar amount by lowering it as compensation for your higher bake temps. 

Anyway, despite the comedy of errors, the end result was a fantastic pizza and no one here called me a crazy fool, so that's a plus.   Keep up the great work Norma and let me know if you ever need me to create more chaos and confusion. I have a knack for it.   :P

--Tim


Tim,

Thanks about your pizza!  ;) Since you were the person that gave me the formulation I thought it was yours. 

Lol about the typo for the sugar amount in the formulation you gave me.  Yep, I guess I am like a “mad woman” sometimes. 

Nobody here on the forum would ever call you a crazy fool.  I had to chuckle about your reply about causing chaos and confusion if I wanted some more.   :-D

I wanted to ask you if you had any problem mixing the 63% hydration dough.  I had to do some stretch and folds to make the dough okay to be able to ball it.  What kind of flour were you using when you used your formulation?

I am trying something like your formulation on the flavour of dough thread today.  What was the highest amount of Garlic Romano Sprinkles you ever tried in one of your dough formulations? 

Norma
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Online Pete-zza

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Re: Getting the Blackstone oven from Cabela's
« Reply #748 on: Today at 08:35:35 AM »
I'm glad to see the clarification of the sugar issue  ;D. The only rational and logical explanation was a typographical error. At least that error was not a harmful one. One of the most common errors of this sort that I see is where someone misstates thickness factors. For example, someone might use 0.85 instead of 0.085. If someone believes that 0.85 is correct, that error can become a problem. Usually when I see these errors I sneak into the posts and fix them, which I am able to do at any time because I am a Moderator (I believe that members have only one day in which to modify their posts). While I am at it, I will usually fix other typos and misspellings and other obvious errors, especially those that render posts unintelligible. Those posts that are filled with errors I ignore. It would be nice if more members used the forum's spell checker, as imperfect as it might be, but that seems to be a lost cause.

As for formatting of dough formulations, especially those that use ingredients that are not included in the selected dough calculating tool, I might use one of the following formats, using Tim's dough formulation as an example:

Flour (100%):
Water (63%):
IDY (0.40%):
Salt (2%):
Olive Oil (1.5%):
Sugar (0.85%):
Garlic Romano Sprinkle (1.5%):
Total (169.25%):
292.26 g  |  10.31 oz | 0.64 lbs
184.13 g  |  6.49 oz | 0.41 lbs
1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
5.85 g | 0.21 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
4.38 g | 0.15 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
2.48 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
4.38 g | 0.15 oz | 0.01 lbs
494.65 g | 17.45 oz | 1.09 lbs | TF = 0.0816

or

Flour (100%):
Water (63%):
IDY (0.40%):
Salt (2%):
Olive Oil (1.5%):
Sugar (0.85%):
Cornmeal Garlic Romano Sprinkle (1.5%):
Total (169.25%):
292.26 g  |  10.31 oz | 0.64 lbs
184.13 g  |  6.49 oz | 0.41 lbs
1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
5.85 g | 0.21 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
4.38 g | 0.15 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
2.48 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
4.38 g | 0.15 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
494.65 g | 17.45 oz | 1.09 lbs | TF = 0.0816

The above formats make sure that someone doesn't use cornmeal and that they use the correct amount of the Garlic Romano Sprinkle (by weight). Sometimes, if I know the conversion of an ingredient from weight to volume, for example, using conversion data on the label of the product in question (if provided), or actual conversions done on a scale, I will modify the formulation to show those conversions from weight to volume.

Peter