Author Topic: Getting the Blackstone oven from Cabela's  (Read 39847 times)

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Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #600 on: May 17, 2014, 08:18:31 AM »
At least I got an almost even brown bottom crust bake. 
Norma
Thanks for performing the test Norma and for sharing the results.  That pie looks a lot like the one Bobino made last night & I'm stuffed.

As much as I'd like to type disparaging comments about Scott's opinion and C.Bob's endorsement .... the undercrust results were pretty similar to those on the standard stone - right?  (It seems like i remember reading that prediction somewhere  :chef:)

Yum, crow. :)

Dave


Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #601 on: May 17, 2014, 11:15:55 AM »
Thanks for performing the test Norma and for sharing the results.  That pie looks a lot like the one Bobino made last night & I'm stuffed.

As much as I'd like to type disparaging comments about Scott's opinion and C.Bob's endorsement .... the undercrust results were pretty similar to those on the standard stone - right?  (It seems like i remember reading that prediction somewhere  :chef:)

Yum, crow. :)

Dave

Dave,

Thanks for telling me that the pie I made looks a lot like the one Bobino made last night.  The undercrust does look pretty similar to those on the standard stone, but I thought the one I made last evening was a little browner than my other attempts.  Maybe I was dreaming at the time.  :-D  I will have to do a few tests at a lower bake temperature to really see what happens.  Did you or Bobino ever bake a NY style pizza at about 550 degrees F in the BS.

Norma
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Online Chicago Bob

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Re: Getting the Blackstone oven from Cabela's
« Reply #602 on: May 17, 2014, 11:28:55 AM »
Drill some holes in the platter for your next try Norma.  ;D

CB
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #603 on: May 17, 2014, 12:15:17 PM »
Drill some holes in the platter for your next try Norma.  ;D

CB

Lol Bob,  I don't think I have a drill bit that is strong enough to drill through the platter.  I don't want to mess up the platter either.   :o

Norma
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Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #604 on: May 17, 2014, 12:24:12 PM »
Dave, Did you or Bobino ever bake a NY style pizza at about 550 degrees F in the BS.
Norma
I have never made NY style pie but Bobino has.  He tends to prefer his commercial electric oven.  Last night's pie looked really good, and he took a photo.  Not a regular photo, mind you, a Dylan-esque photo fit for sharing.  Stay tuned.

I'm pretty disappointed that it is afternoon already and Scott hasn't commented with some ChicagoBob-like quip suggesting that I 'frame my matchbook college diploma'. :-D

Dave

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #605 on: May 17, 2014, 03:24:06 PM »
I have never made NY style pie but Bobino has.  He tends to prefer his commercial electric oven.  Last night's pie looked really good, and he took a photo.  Not a regular photo, mind you, a Dylan-esque photo fit for sharing.  Stay tuned.

I'm pretty disappointed that it is afternoon already and Scott hasn't commented with some ChicagoBob-like quip suggesting that I 'frame my matchbook college diploma'. :-D

Dave

Dave,

I will stay tuned for Bobino's NY style pie.  It will be interesting to see a Dylan-esque photo fit for sharing. 

Lol, after the rest of your post!

Norma
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Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #606 on: May 17, 2014, 05:42:36 PM »
Oops, Dylan-esque can be interpreted many ways.  I meant that Bobino's photography skills are good (and the NY pie was tasty).
Dave

Offline dylandylan

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Re: Getting the Blackstone oven from Cabela's
« Reply #607 on: May 18, 2014, 01:58:00 AM »
My ears were burning :-)

I'm a bit out of the loop with this thread but very cool to see the split bricks experiment Norma, looks like perhaps a more even heat distribution with the bricks?  The underside result certainly looks more even than anything I produce.  Love hearing the familiar idling of the BS in the video.

And I didn't manage to photograph my bake yesterday at all, that's not very Dylan-esque of me!

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #608 on: May 18, 2014, 02:13:58 AM »
My ears were burning :-)

I'm a bit out of the loop with this thread but very cool to see the split bricks experiment Norma, looks like perhaps a more even heat distribution with the bricks?  The underside result certainly looks more even than anything I produce.  Love hearing the familiar idling of the BS in the video.

And I didn't manage to photograph my bake yesterday at all, that's not very Dylan-esque of me!

Yes Dylan, your ears should have been burning with Dave mentioning you without you knowing about it.  :-D  I knew what Dave was talking about after awhile because I did see your post about you not taking photos of your pizzas yesterday.

I am not sure if there is more even heat distribution with the spit firebricks.  More tests will needed to be done to find out about that.   

At some point in time I will try some Neapolitan pizzas with the split firebricks.  Right now I am trying to get more even browning on the bottom crusts of NY style pizzas with crispness when the pizza is sliced.

I still wish I could make Neapolitan pizzas like you do in your BS.  Yours look fabulous!  :chef:

Norma 
« Last Edit: May 18, 2014, 02:17:17 AM by norma427 »
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Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #609 on: May 18, 2014, 08:56:13 AM »
Bobino is having technical difficulties with his picture upload, so I'm sharing it here.  I think it is lovely, hope y'all will agree.  (Next time I take apart a Blackstone valve or rotisserie and post about it, I'll add wine and a toadstool to the picture. :P)
Dave


Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #610 on: May 18, 2014, 09:54:33 AM »
Bobino is having technical difficulties with his picture upload, so I'm sharing it here.  I think it is lovely, hope y'all will agree.  (Next time I take apart a Blackstone valve or rotisserie and post about it, I'll add wine and a toadstool to the picture. :P)
Dave

Dave,

I also think Bobino's pizza looks lovely and very delicious!  I really like Bobino's monogrammed napkin! 8)  Bobino's pizza looks something like a Neapolitan or Neo Neapolitan to me.  What temperature, or temperatures did Bobino bake that pie at.

Lol about your photo the next time.  I will hold you too that.   >:D

Norma
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Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #611 on: May 18, 2014, 11:03:30 AM »
Dave,

I also think Bobino's pizza looks lovely and very delicious!  I really like Bobino's monogrammed napkin! 8)  Bobino's pizza looks something like a Neapolitan or Neo Neapolitan to me.  What temperature, or temperatures did Bobino bake that pie at.

Lol about your photo the next time.  I will hold you too that.   >:D

Norma
This could be a setup - that looks neo to me also.  Bobino?

Edit - My lovely wife reminded me that Bobino only took pictures of the neo pies because the NY pies were too large to fit on the plate.  Oops.  :-[

Dave
« Last Edit: May 18, 2014, 07:06:56 PM by Tampa »

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #612 on: May 24, 2014, 08:15:39 PM »
I want to thank Dave and Bobino for helping me get a crisper and more evenly browned bottom crust.  ;D They did experiments at Reply 502 http://www.pizzamaking.com/forum/index.php?topic=30641.msg316650#msg316650  Anyone can see how good their pizza looks.  I did say I was going to try their dough formulation next, but there was a dough recipe I had in mind before I tried Dave's and Bobino's dough formulation posted at Reply 516 http://www.pizzamaking.com/forum/index.php?topic=30641.msg316766#msg316766  I did use about the temperature they used for their pizza without sugar or oil.

The recipe I tried used Kyrol flour like Dave and Bobino's, but I added lard and sugar and used a different recipe.  The pizza was dressed like a De Lorenzo's pizza, with the cheese put down first and then dollops of pizza sauce where put on top of the cheese.  The bake time was about 8 minutes.  The bake was on the firebricks.  I did not rotate this pizza or turn the heat up or down.

I really pressed on the dough ball to open it.  Then the skin was tossed and twirled.  In my opinion this was a very good pizza.  The rim crust had a nice chew.  The dough weight was cut back because it would have been too much dough for the BS.

This is a short video on some of the bake of this pizza.  There were beautiful clouds in the sky today so it was a perfect day to bake a “tomato pie”.

<a href="http://youtu.be/q2IW2p8lEBo" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/q2IW2p8lEBo</a>
     

Norma
« Last Edit: May 24, 2014, 08:18:14 PM by norma427 »
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #613 on: May 24, 2014, 08:20:34 PM »
Don't mind the paint on my fingers.  I was outside painting before I made this pizza.

Norma
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #614 on: May 24, 2014, 08:23:54 PM »
Norma
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #615 on: May 24, 2014, 08:24:51 PM »
Norma
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Offline barryvabeach

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Re: Getting the Blackstone oven from Cabela's
« Reply #616 on: May 24, 2014, 09:09:53 PM »
Norma,  am I right in guessing that you like the firebrick better than the original stone that came with the BS?  It looks like you are launching at a lower temp on the firebricks, if I am remembering correctly.

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #617 on: May 24, 2014, 09:18:46 PM »
Norma,  am I right in guessing that you like the firebrick better than the original stone that came with the BS?  It looks like you are launching at a lower temp on the firebricks, if I am remembering correctly.

Barry,

I really don't know if I like the firebricks better than the original stone that came with the BS.  I did do this bake at a lower temperature.  It will remain to be seen how well the firebricks do for different dough formulations and using different temperatures.

Bobino and Dave also baked at a lower temperature on the BS with the original stone.

Norma

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Offline MightyPizzaOven

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Re: Getting the Blackstone oven from Cabela's
« Reply #618 on: May 25, 2014, 09:20:10 AM »
Norma, Beautiful pie. I never heard of tomato pies till I saw your post. I started making it late last year. I really love the taste regardless of the baking temperature.
Bert,

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #619 on: May 25, 2014, 11:13:18 AM »
Norma, Beautiful pie. I never heard of tomato pies till I saw your post. I started making it late last year. I really love the taste regardless of the baking temperature.

Thanks Bert!  There are different kinds of “tomato pies”.  Your tomato pie looks delicious!  Your MPO is amazing too  8).

Norma
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