jimd and 2 Guests are viewing this topic.
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?
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?
Well, consider me as part of the demon oven club, too.
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.
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?
Unfortunately; at the store, about all you can really do is(with dial removed)grab the valve stem and move it back and forth, up and down trying to see if there is any play/looseness to it. Also, rotate the stem through it's motion(on and off), looking closely and "feeling" if the stem seems bent in any way what so ever. Try doing that with the dial on also looking closely for any sort of wobble/off balance.
Are these units packed with the burner adj. knob attached to the vale stem?