For anyone interested in the back story of this challenge, it starts at reply #729 of the blackstone thread. http://www.pizzamaking.com/forum/index.php/topic,25127.msg263830.html#msg263830
...presently, the ideal image of an NP pie, for me, is Craig's. He's got a lot of members nipping at his heels, but if a new member joined and asked what they should strive for, right now, I would say Craig. So... you've just seen the master at work, you have the only tool outside of the 2stone and a WFO that has a solid chance of making it happen and you have the necessary skills. In the immortal words of Captain Jean Luc Picard "Make it so!"
If you can achieve the thermodynamics that will give you a Craig pie, then whatever theories I'm espousing will be moot.
And, for anyone else reading this- at the moment, I'm telling this to Chau because he's been the one I've been disagreeing with, but this challenge applies to everyone. This oven is, without a doubt, viable for NP, but until a Craig quality pie is produced, it can't, imo, be officially viable for the best NP possible. That's the next breakthrough- that's when this will have truly arrived.
My response to Scott...
You mean if I can achieve WFO thermodynamics in a BS oven? Sorry, that's not ever going to happen Scott. Not with a Blackstone and not with a 2stone. You are only going to get Acunto thermodynamics in an Acunto oven. But for $360, it can get pretty close. And if you want a Craig pie in a BS oven, then you will have to ask Craig to bake one of his pies in a BS. Every pizza maker makes a distinct pie. I'm no Craig and doubt I can make a Craig pie. I can make a Chau pie though. Is that good enough?
And then it continues from there. Basically Scott says that there is no reason why someone couldn't produce a Craig pie in the BS oven, considering Craig has detailed his dough method on the forum and we have acess to Craig's tutalege. Scott has yet to clarify to me his statement whether he thinks a Craig quality
pie can be produce in the BS or if he thinks a carbon copy of a Craig pie can be made in the BS. I seem to remember Scott saying that a carbon copy
can be made, but I can't find the quote now.
I've told Scott that I think high quality NP pies can be made in the BS, but didn't think it possible to make a pie that looks just like Craig's pies b/c Craig's pies are unique to him and his oven, just like Da Michele's pies and other famous NP pizzerias.
And thus we have this challenge. It's a bit of silly challenge. If anything it will encourage folks to make better NP pizza. Hopefully someone can prove me wrong and get a free oven out of it. If successful, then it may show that the BS oven can mimic the thermodynamics of a WFO. IMO, the BS oven can make a pie very similar to one baked in a well fired WFO, but it bakes it in a different way and not the same as a WFO. So I am not confident that someone can pull this challenge off. But time will tell.