Author Topic: Blackstone Pizza Oven  (Read 495634 times)

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Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #50 on: June 11, 2013, 11:06:42 AM »
JRo, can you confirm where the bottom heat source is hitting the stone?  Is it dead center or more towards the edge?

-How thick are the 2 stones?
-Can you measure the gap between the two stones?

To even out the heat and close that gap, you might be able to just place another stone on top of the bottom one separated with some metal nuts to create an air gap.  This works for me in my LBE (modified weber grill set up), so I'm not sure how effective it would be here, but worth a try. 

Can you take some close up pics of the inner back of the lid?  We need to see where the heat is coming from and how it travels in this thing before we can decide if it needs to be redirected and how. 

Is the top lid hinged or fixed?

Chau


Offline JRo

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Re: Blackstone Pizza Oven
« Reply #51 on: June 11, 2013, 11:22:26 AM »
JRo, can you confirm where the bottom heat source is hitting the stone?  Is it dead center or more towards the edge?

-How thick are the 2 stones?
-Can you measure the gap between the two stones?

To even out the heat and close that gap, you might be able to just place another stone on top of the bottom one separated with some metal nuts to create an air gap.  This works for me in my LBE (modified weber grill set up), so I'm not sure how effective it would be here, but worth a try. 

Can you take some close up pics of the inner back of the lid?  We need to see where the heat is coming from and how it travels in this thing before we can decide if it needs to be redirected and how. 

Is the top lid hinged or fixed?

Chau

The fire is very much to the right side of the chamber, I'd say about 30 percent of it hits the stone, and then the rest moves up the side of the chamber and kind of licks over the roof.  You can kind of see this in the first two pics I posted on page 2 of this thread.  The stones are 1/2" thick and there is 5"-6" betweem the lower and upper stone.  The bottom stone sits on a steel plate that rotates.  I had thought about just adding a couple scraps of steel 1x2" under the stone to raise the current stone a couple inches.

The top lid (dome) lifts off.  Underneath is a curved steel piece that rests on a flange at about the same level as the lower stone.  Most of the top is cut away, and that is what supports the upper stone, and also directs the fire from the burner up the side and over the stone.  There is a thin metal cover that then fits over the top of the stone.  I'm not entirely sure what it's purpose is (maybe to just provide a bit of an air gap and some insulation to the outer dome cover?), but I believe it leaves enough space that the upper mass could be increased.

I'll take it apart and take some pics tonight.
« Last Edit: June 11, 2013, 11:24:50 AM by JRo »

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #52 on: June 11, 2013, 11:34:21 AM »
Sounds like you are working with a decent set up.  I'm betting with a few tweaks you can get an even bake and NP times in this oven. 

Forgot to ask what the diameter of the stones are.  If this was my oven, I would close that gap by elevating the bottom stone.  I would placed some nuts as mentioned and put a fibrament stone on top of the existing one.   It may increase your heat up times a bit but not much.  The bottom stone will act as a heat buffer.  With fibraments lower conductivity and the bottom heat buffer, along with the smaller gap, you should see an big improvement. 

I would also aim to shoot the pie dead center on the stone if you can.  Don't make the pies too small though.  you want it about 1-1.5" smaller than the diameter of the stone.  You want those flames licking the pie crust. 

Looking forward to the pics.

Chau

Offline pt

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Re: Blackstone Pizza Oven
« Reply #53 on: June 11, 2013, 11:35:42 AM »
I would say the first firing with pies was a success especially considering you cooked them for 90 seconds.  Topping them for a few seconds would have been even better.  Before making any changes to the oven maybe you could cook a few more times at different temps.  :pizza:

Offline etout

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Re: Blackstone Pizza Oven
« Reply #54 on: June 11, 2013, 01:16:57 PM »
I would agree with a few of the other members, if those results are your first attempt then you should be pretty happy. The results appear very similar to that of a 2-stone and the biggest surprise is that this unit costs a fraction of what a 2-stone does. Im sure the 2-stone is built much, much, much better, and is more robust, but we are comparing results from a unit that costs $360 vs. something that costs over $2-3k...talking about build quality and materials may not be too fair between the units.. I'd be pretty damn happy if my first attempt with this bargain unit achieved those results....some additional mods such as swapping out stones and/or modding the flame delivery or dome could potentially yield even better results.

Keep the pics coming, this oven is quite interesting.

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #55 on: June 11, 2013, 03:53:43 PM »
Here's a link to the instruction manual if anyone wants to see how it is assembled. 

http://www.blackstoneproducts.com/manuals/1575_PizzaOven_manual.pdf

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #56 on: June 11, 2013, 08:20:48 PM »
For $360 it seems pretty cool since it seems to be almost doing what a 2stone can do and you can buy 6 of those for the price of a 2stone. Sure it isn't perfect, but for the price I bet it is fun to play with. Hopefully you can make some changes so it will go under the 2 minute mark, then it would really be a great find.

Offline JRo

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Re: Blackstone Pizza Oven
« Reply #57 on: June 11, 2013, 10:08:22 PM »
Tried again tonight, this time got two dough balls from a really good NY place down the road (I know, I know, I'll make dough on Friday night for Sunday dinner with the rest of the family...)  Since last night's Neap. balls were done at 850 for 90 seconds, I wanted to go a bit lower and slower this time.  First one was at 700 for about 2 mins 30 seconds.  The second was at 650 for about 3 mins. 15 secs.

As you can see, still a bit too hot on the bottom, and not hot enough on top. Last nights were definitely lighter.  The kids said they preferred tonight's, though.  I think I'm going to order a Fibrament stone and raise it a bit, as Chau suggested.  Seems like its real close to being really good, especially for the price.


Offline shuboyje

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Re: Blackstone Pizza Oven
« Reply #58 on: June 11, 2013, 10:12:15 PM »
Not being negative, but something to think about...you are currently using malted flours and having issues with browning, if/when you switch to unmalted 00 the issues will be multiplied 10 fold, so take that into consideration as you mod, or better yet start making Neapolitan doughs before you begin modding.

Edited to add:

I now see you used dough from a VPN pizzeria first, so you've got that covered.  Are these done with the gas valve high as it goes?
« Last Edit: June 11, 2013, 10:19:38 PM by shuboyje »
-Jeff


Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #59 on: June 11, 2013, 10:30:52 PM »
If you go to the fibrement to balance the heat, I imagine you would fall out of true neapolitan bake times. It wouldn't matter to me as I am more into ny style, but that might be a deal breaker for some.

Offline pt

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Re: Blackstone Pizza Oven
« Reply #60 on: June 11, 2013, 10:31:48 PM »
Today I ordered one so maybe next week I will be able to post some results.

Jro, the pizzas are looking good but that last image scared me a little.  :o

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #61 on: June 11, 2013, 10:39:11 PM »
If you go to the fibrement to balance the heat, I imagine you would fall out of true neapolitan bake times. It wouldn't matter to me as I am more into ny style, but that might be a deal breaker for some.

That's why I suggested reducing the gap.  He may not even need the fibrament stone, I don't know.  But JRo, based on the pictures from the manual, I might try to lower the ceiling (top stone) rather than raising the floor.....if you can.  Just my thoughts.  As always mod at your own risk.  I am no expert on anything.  Just more of a common sense kinda guy or at least I'd like to think so.  ;D

Chau
« Last Edit: June 11, 2013, 10:41:26 PM by Jackie Tran »

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #62 on: June 11, 2013, 10:40:33 PM »
Today I ordered one so maybe next week I will be able to post some results.

Jro, the pizzas are looking good but that last image scared me a little.  :o

That lil guy is cute.  Is he an ant eater?

Offline jeff v

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Re: Blackstone Pizza Oven
« Reply #63 on: June 11, 2013, 11:08:04 PM »
You could try starting the pizza on a screen.
Back to being a civilian pizza maker only.

Offline JRo

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Re: Blackstone Pizza Oven
« Reply #64 on: June 12, 2013, 09:58:45 PM »
Tried again, with dough from the Neap place. Raised the stone 1.5" by putting some pieces of steel tubing under the stone.  Stone is now about 3" from the top.  Bottom stone at 850-ish.  65 seconds.

For the second pie the stone was about 915-ish.  Also 60 seconds. 

First one the top looked great but bottom was a bit under done.  Second one, I think the stone was just too hot.

Looks like if I lower the stone a half inch or so, 850-ish, maybe 75 seconds or so might be the sweet spot...

As far as the other questions, yes the gas is up all the way, and yes that's an anteater. :)
« Last Edit: June 12, 2013, 10:01:17 PM by JRo »

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #65 on: June 12, 2013, 10:21:13 PM »
Did you like these pies better than the first NP ones? What is the diameter of the stone? Btw I ordered one yesterday to test and mod.  8)

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #66 on: June 12, 2013, 10:50:06 PM »
Did you like these pies better than the first NP ones? What is the diameter of the stone? Btw I ordered one yesterday to test and mod.  8)

I really want to order one too for fun. I am moving in a few months and this seems easy to move. However if I didnt like it, it would serve almost no purpose for me.


Offline dsissitka

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Re: Blackstone Pizza Oven
« Reply #67 on: June 12, 2013, 10:51:52 PM »
Btw I ordered one yesterday to test and mod.  8)

Ditto. Mine will be here Tuesday. :D

What is the diameter of the stone?

Looks like it's 16.5":

The bottom stone is 16.5" in diameter and is about 1/2" thick.

Offline JRo

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Re: Blackstone Pizza Oven
« Reply #68 on: June 12, 2013, 10:52:32 PM »
I think I liked the first ones better, but the top browned better on these.  I think the sweet spot will be in between the two.

The stone is 16.5" diameter.  I did order a Fibrament stone today, but now I'm not sure I'll need it.  I think lowering the stone down a bit and going about 75 seconds might be perfect.

Good luck! I'm having fun, it's been a couple years since I've made much pizza.

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #69 on: June 12, 2013, 10:53:07 PM »
I really want to order one too for fun. I am moving in a few months and this seems easy to move. However if I didnt like it, it would serve almost no purpose for me.

Well you can certainly turn the power down and do 4-6 min NY pies.  So what's not to like about that?  ;D

Shipping is free through the grill guru.  Get em while they're hot boyz.  >:D

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #70 on: June 12, 2013, 10:56:45 PM »
Well you can certainly turn the power down and do 4-6 min NY pies.  So what's not to like about that?  ;D

Shipping is free through the grill guru.  Get em while they're hot boyz.  >:D

Good point, and it is fathers day Sunday....

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #71 on: June 12, 2013, 10:57:44 PM »
Btw JRo, I would probably leave the stone on the bottom metal plate and raise a 2nd stone.  The weight of the stone may prevent the bottom metal tray from warping at high heat.   :-\  also now that I see your new results, you can make smaller pies if you wish and if you drop it dead center on the stone, the rim won't be as dark despite keeping the stone raised 1.5".

Chau
« Last Edit: June 12, 2013, 11:01:24 PM by Jackie Tran »

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #72 on: June 12, 2013, 11:13:43 PM »
I think I liked the first ones better, but the top browned better on these.  I think the sweet spot will be in between the two.

The stone is 16.5" diameter.  I did order a Fibrament stone today, but now I'm not sure I'll need it.  I think lowering the stone down a bit and going about 75 seconds might be perfect.

Good luck! I'm having fun, it's been a couple years since I've made much pizza.
You are doing great with this JRo and your tweaks/reporting are greatly appreciated.
Your NP restaurant dough may not get you to bliss though...just giving a heads up. I know you like their pies but they have a different engine than you. Might want to consider a modified homemade Craig or Chau dough during your excellent trials here.  :chef:
« Last Edit: June 12, 2013, 11:15:35 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #73 on: June 12, 2013, 11:15:36 PM »
I just tried to order one and it got declined????

I switched to a Visa from AMEX and it worked. Must not accept AMEX. No points now for that purchase...
« Last Edit: June 12, 2013, 11:19:11 PM by jeffereynelson »

Offline JRo

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Re: Blackstone Pizza Oven
« Reply #74 on: June 12, 2013, 11:50:52 PM »
You are doing great with this JRo and your tweaks/reporting are greatly appreciated.
Your NP restaurant dough may not get you to bliss though...just giving a heads up. I know you like their pies but they have a different engine than you. Might want to consider a modified homemade Craig or Chau dough during your excellent trials here.  :chef:

Agreed.  It's just that my wife has to make a daily bank run for her job, and the bank is across the street from the NP place...  I just text, and say, "Hey, more experimenting, pick me up a couple more balls?"   ;)

I'm making dough Friday night, but it will probably be more NY, I don't have any 00...