Author Topic: Blackstone Pizza Oven  (Read 363896 times)

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Offline Jackitup

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Re: Blackstone Pizza Oven
« Reply #600 on: June 30, 2013, 12:32:08 PM »
It happened to me the other nite and I went under the front eaves of the garage, worked great and stayed dry!!

jon
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Online slybarman

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Re: Blackstone Pizza Oven
« Reply #601 on: June 30, 2013, 01:01:17 PM »
Thanks Jon.  I am in a townhouse and the oven is on a 2nd floor deck so my choices are a bit limited.  There seems to be some gaps in the storms,  so I may get lucky. Last summer I tried launching a pie onto the grill in the rain. I got raindrops on the peel and disaster ensued.

Offline tinroofrusted

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Re: Blackstone Pizza Oven
« Reply #602 on: June 30, 2013, 01:49:25 PM »
Hey Guys I'm totally new here (as you probably already noticed its only my second post) but I've been lurking for about a year. I've been wanting a WFO for quite a while now but I've been student until recently and never had the funds or space for a WFO (although I'm still pretty broke... haha). I've been following this thread for a while now and when I saw the pizzas people were pumping I figured this was my chance to get my feet wet... So I bought a blackstone, read up on dough making, and this is my first attempt. My crust was a bit dense. I assume there were probably a tons of places I could have gone wrong but do you guys have any suggestions about making you entire crust/dough lighter?

If that's your first try I can't wait to see what you do later on! That pizza is beautiful. Well done SK!

Offline jgerardi

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Re: Blackstone Pizza Oven
« Reply #603 on: June 30, 2013, 03:11:10 PM »
Hey Guys I'm totally new here (as you probably already noticed its only my second post) but I've been lurking for about a year. I've been wanting a WFO for quite a while now but I've been student until recently and never had the funds or space for a WFO (although I'm still pretty broke... haha). I've been following this thread for a while now and when I saw the pizzas people were pumping I figured this was my chance to get my feet wet... So I bought a blackstone, read up on dough making, and this is my first attempt. My crust was a bit dense. I assume there were probably a tons of places I could have gone wrong but do you guys have any suggestions about making you entire crust/dough lighter?

I agree with Tinroofrusted, your first attempt looks great  :chef:  Keep up the good work!
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra

Online slybarman

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Re: Blackstone Pizza Oven
« Reply #604 on: June 30, 2013, 03:21:04 PM »
We got a decent break in the rain - even saw some sun. Pulled the blackstone up to the kitchen door and fired it up. I did three pies with the same NY dough I use for the home oven. I launched the first pie with the bottom stone at 625-650. That pie was a three minute pie. The second two pies I launched at 700-725 and those were 2:30 pies. The crumb was more open that anything I've been able to achieve in the home oven. Launching will take just a bit more practice to get it centered - though I noticed the pies have some tendency to center themselves while cooking (don't ask me how). I noticed the pies tend to pull back a bit more while cooking at higher temps.


Perhaps the best part was no heat in the house. I need to mess with it a bit more to dial it in. Maybe try neapolitan at some point.


If this thing holds up for three seasons, I will call it a real win.

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #605 on: June 30, 2013, 03:42:21 PM »
@sly- nice work. The other thing you can do if you launch off center is just move it once the bottom sets up a bit. On a 3 minute I've noticed in can be moved at about the 1 min mark.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #606 on: June 30, 2013, 04:37:09 PM »
Nice job Steve, those are great looking pies dude....bet they tasted just as good too!  :chef:
"Care Free Highway...let me slip away on you"

Offline tinroofrusted

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Re: Blackstone Pizza Oven
« Reply #607 on: June 30, 2013, 04:38:38 PM »
Nice pies, SBM!  They look really tasty! 

Online slybarman

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Re: Blackstone Pizza Oven
« Reply #608 on: June 30, 2013, 05:23:40 PM »
Thanks. They were good. Oven spring was quite good. I am wondering if I need to tweak my dough some for the higher temps - maybe less sugar and oil?

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #609 on: June 30, 2013, 06:19:51 PM »
Thanks. They were good. Oven spring was quite good. I am wondering if I need to tweak my dough some for the higher temps - maybe less sugar and oil?
Or none at all and go for NP....you've got the oven for it there looks like.....  :)
"Care Free Highway...let me slip away on you"


Online slybarman

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Re: Blackstone Pizza Oven
« Reply #610 on: June 30, 2013, 06:22:36 PM »
I will definitely try nepolitan at some point, but for right now, I am sticking with NY, I just wonder if lowering the sugar and oil below 2% is better for the higher temps?

Offline stevehollx

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Re: Blackstone Pizza Oven
« Reply #611 on: June 30, 2013, 08:19:12 PM »
Well, consider me as part of the demon oven club, too.



Offline widespreadpizza

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Re: Blackstone Pizza Oven
« Reply #612 on: June 30, 2013, 08:23:11 PM »
ouch!

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #613 on: June 30, 2013, 08:27:58 PM »
Well, consider me as part of the demon oven club, too.

Wow that's crazy, and sucks. Yours came from GriddleGuru? We heard how Cabelas handled the situation, now to hear how someone else handles it.

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #614 on: June 30, 2013, 08:28:55 PM »
I will definitely try nepolitan at some point, but for right now, I am sticking with NY, I just wonder if lowering the sugar and oil below 2% is better for the higher temps?

I haven't really noticed that the dough needs to be below 2% for these bakes time. I actually bumped my salt to 2.5% on my last pizza and I think I liked the extra kick of salt.

Online slybarman

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Re: Blackstone Pizza Oven
« Reply #615 on: June 30, 2013, 08:29:40 PM »
Uh yeah,  that sucks. Maybe it's a "feature" - roast  marshmallows while waiting on your pizza?

Online slybarman

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Re: Blackstone Pizza Oven
« Reply #616 on: June 30, 2013, 08:30:58 PM »
I haven't really noticed that the dough needs to be below 2% for these bakes time. I actually bumped my salt to 2.5% on my last pizza and I think I liked the extra kick of salt.

Ok - thanks.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #617 on: June 30, 2013, 08:42:34 PM »
Well, consider me as part of the demon oven club, too.
That is really, really bad news.  If that dial was to pop off during one of these occurrences I would imagine the flame would then shoot straight out. Now imagine a woman in a dress made of that real light weight material or anyone in some fairly flammable material walking past that oven when it goes Demon. Houston...we have a real big problem here.
"Care Free Highway...let me slip away on you"

Offline communist

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Re: Blackstone Pizza Oven
« Reply #618 on: June 30, 2013, 08:59:30 PM »
Cabela's not restocking.  Another flame throwing Blackstone :o

Offline DocSpine

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Re: Blackstone Pizza Oven
« Reply #619 on: June 30, 2013, 09:20:51 PM »
Wow Mine is to show up at Cabelas July 5th.  Getting a little worried about the demon oven and broken stone club. :-\ Guess I should check the stone before I leave Cabelas, Is there any visible clues for the flamethrower?


 

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