Author Topic: The Blackstone Challenge  (Read 30075 times)

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Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #25 on: July 07, 2013, 10:28:14 AM »
I agree Jeff and Mal.  But I've already said these things in earlier posts.

Jeff, it wouldn't truely be a wasted effort as we always learn something in the process of trying but I agree, what is the point of emulating Craig's pie.  Especially to make a pie that looks like a Craig pie but may not even have the crust texture.  Personally I think it would be easier to match the texture of Craig's crust than it is to match the look of his pizza. As I've stated before, there are 100's of factors and variables that need to be in place to replicate the look of Craig's pies, inlcuding his oven, personal and unique touch, and attention to detail.  But here in lies the problem.  Not a lot of members have even had Craig's pizza and there is no way to judge textural qualities.   But making a look a like NP pizza is a whole other level of difficulty.  I tried to explain this to Scott already.

I think most folks who have a WFO, hell even Mario Acunto owners might have a hard time making a "perfect replica of Craig's pizza". Surely a successful result here would say more about the pizzamaker than the Blackstone oven? Or perhaps that is the point of this challenge?

Exactly...

Quote from: Jackie Tran
Consider this....there isn't a member here that can make a "carbon copy" of a Craig pie using his dough methods baking in a WFO let alone a $360 BS...

Speaking of Carbon Copies....is anyone really making carbon copies of anyone else's pies on the forum?  Can any member carbon copy Craig's, Omid's, Matthew's, our 2 Bill's, our 2 John's, Marlon's, and whoever else's NP pies?  Nope....Can anyone of the forum's Greats carbon copy any of the other's pies using a WFO?  Nope...

Quote from: Jackie Tran
..And difficult is a huge understatement.   Like I said earlier, I alluded to environmental differences.  The humidity plays a huge role in how flour makes dough.   The techniques use to open a dough affect how it bakes up and looks in the oven.  The specific oven itself and how it is manage all come into play regardless if you think the thermodynamics are reproducible or not.  When to turn the pie and pull it out makes a difference.  How much sauce, cheese, ingredients makes a difference.


And dear members, to make the challenge even easier, I am going to expand the limitations of this challenge a bit.   If any member can make a duplicate of an Omid pie, A Da Michele pie, or a Gino Sorbillo pie using a Blackstone oven, then I will refund you the cost of your oven.   This Challenge is also open to WFO owners as well.  The prize for wfo owners will be endless praise, forum wide recognition of their prowess in pizza making, and bragging rights.

So that it is clear, I am not making a mockery of this challenge.  I do hope that BS owners make valid attempt.  If anything, it will at least show the capabilities of the BS oven and improve the skills of the participants.  I myself will be partiipating in this challenge.   And members can freely post up any pictures of  their pizzas even if they simply wish to show them off and not be part of the challenge.

Chau




 
« Last Edit: July 07, 2013, 10:43:58 AM by Jackie Tran »


Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #26 on: July 07, 2013, 10:40:49 AM »
I made these in my blackstone yesterday.   These were made just for practice thus the non NP topping.  Both pies were 80sec pies.  Look at how supple the bottom crust is.

Offline parallei

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Re: The Blackstone Challenge
« Reply #27 on: July 07, 2013, 11:01:33 AM »
Chau,

Those are some fine looking pies.  Nice work!



Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #28 on: July 07, 2013, 11:10:17 AM »
Thank you Paul.  Please post some of your fine work here!

Offline jeffereynelson

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Re: The Blackstone Challenge
« Reply #29 on: July 07, 2013, 05:19:12 PM »
White pizza- Fresh Mozz, parm, cracked pepper and egg. I put the egg on too late so I had to keep it in longer than I wanted and the egg still came out undercooked. All and all very good.


Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #30 on: July 07, 2013, 06:11:51 PM »
That looks awesome Jeff!  I've always wanted to try cooking an egg on a pie but haven't.  Would the egg cook too much if you put it on prior to launching?

Offline jeffereynelson

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Re: The Blackstone Challenge
« Reply #31 on: July 07, 2013, 06:19:25 PM »
I did it once before and it did. But it wasn't in the BS and I think it may have been a longer bake. Next time I will try from the get go.

Offline slybarman

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Re: The Blackstone Challenge
« Reply #32 on: July 07, 2013, 06:34:42 PM »
I am not an egg person, so I won't be doing it - but cool that you tried it and nice looking pie.

Online Jackitup

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Re: The Blackstone Challenge
« Reply #33 on: July 07, 2013, 08:23:39 PM »
I'm supposed to be getting 4-5 dozen fresh farm eggs from some neighbors in the next week or so and they will be going on some pies and WONDERFUL on lasagna

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain


Offline Bobino414

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Re: The Blackstone Challenge
« Reply #34 on: July 08, 2013, 12:35:33 AM »
The competition is to produce a Craig pie on the BS.  As Craig is a judge maybe he can also participate.  If Craig can find the time maybe he can bake one of his pies on the BS.
I would propose that the oven be unmodified so we have a starting point.  He can then assess the end result as it relates to his Acunto pies.  This will help us target what adjustments if any are needed on the oven as well as change dough formula and work flow as needed.

I noticed that DocSpine has a BS and lives in Dallas.  Hint Hint

I recognize that this may represent an imposition so for that I apologize.

Bob

Offline Chicago Bob

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Re: The Blackstone Challenge
« Reply #35 on: July 08, 2013, 09:51:50 AM »
The competition is to produce a Craig pie on the BS.  As Craig is a judge maybe he can also participate.  If Craig can find the time maybe he can bake one of his pies on the BS.
I would propose that the oven be unmodified so we have a starting point.  He can then assess the end result as it relates to his Acunto pies.  This will help us target what adjustments if any are needed on the oven as well as change dough formula and work flow as needed.

I noticed that DocSpine has a BS and lives in Dallas.  Hint Hint

I recognize that this may represent an imposition so for that I apologize.

Bob
Thought this is supposed to be a "challenge".  ;D
"Care Free Highway...let me slip away on you"

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #36 on: July 08, 2013, 11:28:28 AM »
Bob & Bob... ;D 

I volunteered Craig to be a judge.  I don't think he has had time to consider and accept this proposition.

Bobino, the challenge will be challenging enough even with a modified oven.  In my estimation, it will still be a challenge even with a wfo.   And now that I have expanded the paramenters a bit, cloning an Omid, Da Michele, or a Sorbillo pie, I am still fairly confident that it can't easily be done. 

If Craig is open to trying his dough in a BS, that would be wonderful.  But I have my doubts that even Craig can duplicate one of his Acunto pies aesthetically in the BS considering the baking thermodynamics are different.  But if Craig can pull it off, then I will have much more confidence our other members have a decent chance.  We shall see..I have been known to be wrong before.   :P

Chau
« Last Edit: July 08, 2013, 11:39:28 AM by Jackie Tran »

Offline Mangia Pizza

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Re: The Blackstone Challenge
« Reply #37 on: July 08, 2013, 09:28:18 PM »
Wouldn't it be fair to say that if Craig is not able to reproduce a "Craig's clone" on a BS, then nobody can?

I think that would be the ultimate challenge..... ;D
Paolo

Offline slybarman

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Re: The Blackstone Challenge
« Reply #38 on: July 08, 2013, 09:49:18 PM »
Wouldn't it be fair to say that if Craig is not able to reproduce a "Craig's clone" on a BS, then nobody can?

I think that would be the ultimate challenge..... ;D


LOL. That does seem a fair point.

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #39 on: July 08, 2013, 10:09:58 PM »
Well I never said that Craig or anyone else couldn't do it.  I just said that I have my doubts.  :-D. Maybe someone will surprise us.
« Last Edit: July 08, 2013, 11:38:34 PM by Jackie Tran »

Offline parallei

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Re: The Blackstone Challenge
« Reply #40 on: July 08, 2013, 11:20:51 PM »
It wil be great fun to see everyones' pies.  However, you're all going to need to man/women up like Chau and show the bottoms. ;D

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #41 on: July 08, 2013, 11:42:21 PM »
Paul, your latest pies using Craig's methods baked in your 2stone showed some nice leoparding.   Please consider posting some of your pies here.

Chau


Offline Bobino414

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Re: The Blackstone Challenge
« Reply #42 on: July 09, 2013, 03:39:13 PM »
Craig, DocSpine

When I suggested that Craig bake one of his pies in DocSpine's BS I thought they lived in the same city but apparently they don't.    My apologies.

Bob

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #43 on: July 12, 2013, 06:58:17 PM »
Pies from this afternoon in my Blackstone.  This one was 50 seconds.  made with CY and about a 24hour dough. 

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #44 on: July 12, 2013, 07:03:09 PM »
This one is made from the same process except IDY was used.  Some adjustments were made to the flame and this one baked about 70-80sec.  It's a spin off of Craig's mushroom truffle oil pie.  I love the flavor of this pie.  I used a white sauce, cheese, then mushrooms, truffle oil, and black pepper. 

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #45 on: July 12, 2013, 07:07:17 PM »
Another CY pie but this one was allowed to proof up a bit more.  This one was around a 60 pie with 3-4 seconds of holding the pie on the peel towards the flame to even out the browning of the crust. 

Offline dhorst

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Re: The Blackstone Challenge
« Reply #46 on: July 12, 2013, 07:11:27 PM »
Wow, those are some pretty looking pies!  There's some nice leoparding going on there.  The crumb looks airy and moist.  How did the cake yeast compare to the IDY, flavor wise?  I've been playing around with cake yeast, ADY and Ischia of late.

Offline pizzaboyfan

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Re: The Blackstone Challenge
« Reply #47 on: July 12, 2013, 07:16:32 PM »
Absolutely beautiful pies.
Looks like he'll be writing that check to himself before long.

Perry

Offline Chicago Bob

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Re: The Blackstone Challenge
« Reply #48 on: July 12, 2013, 07:34:34 PM »
Absolutely beautiful pies.
Looks like he'll be writing that check to himself before long.

Perry
I know man.... :'(
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Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #49 on: July 12, 2013, 07:36:26 PM »
Thanks Diana and Perry.  I forgot to mention Diana, that is allepo chile oil on the first pie and third pie.  Gives the pies a little extra wonderful kick.  As far as flavor difference between the CY and IDY pie, no not really.     

Perry, this BS challenge was mostly in jest, meaning that I don't think it's possible to make a Craig clone pizza in the BS oven.  I am still serious about sending someone a check for their BS oven if they can produce a Craig clone pie.  The challenge came out of a debate Scott123 and I had about whether it is possible to make a Craig clone pie with the BS.  I said no and he said yes.   I will still try to make the best NP pizzas I can with this oven though.  These were pretty decent eating pies. 

Actually right now, I am trying to get together a list of people to raise some $ to get Scott123 a Blacktone oven for "his" personal use. 

http://www.pizzamaking.com/forum/index.php/topic,26277.0.html
« Last Edit: July 12, 2013, 07:55:17 PM by Jackie Tran »


 

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