Author Topic: Getting the Blackstone oven from Cabela's  (Read 42132 times)

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Offline DNA Dan

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Re: Getting the Blackstone oven from Cabela's
« Reply #760 on: August 04, 2014, 01:28:12 PM »
Irony or just karma? The oven is back up on groupon for $359.99 with a pizza peel.  :drool:

http://www.groupon.com/deals/gg-blackstone-patio-oven-with-pizza-peel-1


Offline woodmakesitgood

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Re: Getting the Blackstone oven from Cabela's
« Reply #761 on: August 07, 2014, 01:39:57 PM »
Norma, you always seem to get good rim rise, no matter the dough formulation or type of oven.
How do you do that...is it the way you open the skin, creating an edge, or some secret method?  ;)

Offline TXCraig1

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Re: Getting the Blackstone oven from Cabela's
« Reply #762 on: August 07, 2014, 02:52:05 PM »
Some pretty sweet looking pies you are pulling out of that oven Norma.
Pizza is not bread.

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #763 on: August 07, 2014, 07:13:36 PM »
Norma, you always seem to get good rim rise, no matter the dough formulation or type of oven.
How do you do that...is it the way you open the skin, creating an edge, or some secret method?  ;)

woodmakesitgood,

I don't have any secret method in opening dough balls into skins.  I just try to let the rim alone as much as I can.  Higher heat helps too.

Norma
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #764 on: August 07, 2014, 07:14:14 PM »
Some pretty sweet looking pies you are pulling out of that oven Norma.

Thanks so much Craig!

Norma
Always working and looking for new information!

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #765 on: August 15, 2014, 11:31:40 PM »
A dough was mixed with the KA sourdough starter and IDY.  The bake in the Blackstone was done on a pizza stone.

If anyone is interested in the other photos they start at Reply 44 http://www.pizzamaking.com/forum/index.php?topic=33515.msg333022#msg333022   

Thanks Chau, your back to your first love pizza post really helped me!  ;)

Norma
Always working and looking for new information!

Offline dylandylan

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Re: Getting the Blackstone oven from Cabela's
« Reply #766 on: August 16, 2014, 02:58:48 AM »
Wow that looks amazing Norma!!

Offline deb415611

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Re: Getting the Blackstone oven from Cabela's
« Reply #767 on: August 16, 2014, 07:31:13 AM »
that's what I want for breakfast ;D

Offline Tampa

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Re: Getting the Blackstone oven from Cabela's
« Reply #768 on: August 16, 2014, 07:48:28 AM »
A dough was mixed with the KA sourdough starter and IDY.  The bake in the Blackstone was done on a pizza stone.

If anyone is interested in the other photos they start at Reply 44 http://www.pizzamaking.com/forum/index.php?topic=33515.msg333022#msg333022   

Thanks Chau, your back to your first love pizza post really helped me!  ;)

Norma

Nice pie Norma.  It is clear that you bake well on either firebrick or cordierite.
Dave

Offline MightyPizzaOven

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Re: Getting the Blackstone oven from Cabela's
« Reply #769 on: August 16, 2014, 07:54:49 AM »
Awesome pie Norma.

I hope you don't mind me asking few questions on your post, I am trying to compare BS to MPO results for NY style. I see many neapolitan pies come out of BS but I think, you are the only one on pm using BS for NY style. 

How long was your bake time?  what did yo have to do to keep BS in mid 600s F?
« Last Edit: August 16, 2014, 08:05:59 AM by MightyPizzaOven »
Bert,


Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #770 on: August 16, 2014, 08:30:20 AM »
Wow that looks amazing Norma!!

that's what I want for breakfast ;D

Thanks Dylan and Deb! 

Norma
Always working and looking for new information!

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #771 on: August 16, 2014, 08:32:53 AM »
Nice pie Norma.  It is clear that you bake well on either firebrick or cordierite.
Dave

Dave,

Thanks!  I think firebricks or a cordierite stone would work for anyone that wants to try different baking surfaces for the Blackstone.

Norma
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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #772 on: August 16, 2014, 08:47:06 AM »
Awesome pie Norma.

I hope you don't mind me asking few questions on your post, I am trying to compare BS to MPO results for NY style. I see many neapolitan pies come out of BS but I think, you are the only one on pm using BS for NY style. 

How long was your bake time?  what did yo have to do to keep BS in mid 600s F?


Bert,

I don't mind any questions.  I don't think I am the only member trying the Blackstone for NY style pies.  I think the other members posts on NY style pizza might be scattered on the original Blackstone thread.

I did not really time the bake time, but think it was a little less than 4 minutes.  You really don't have to do much of anything to keep the Blackstone in the mid temperature ranges of the 600's.  If the temperature goes higher than I want I just turn the knob on the front of the BS down and wait a little.  A constant temperature almost can be kept if you fool around enough to find out how to do that.

If you go back to my post (and following posts) starting at Reply 198 http://www.pizzamaking.com/forum/index.php?topic=26483.msg279105;topicseen#msg279105 you can see that I took the Blackstone to an event at market.  It was not hard to keep the temperatures about the same to make those NY style pizzas.

Norma
Always working and looking for new information!

Offline MightyPizzaOven

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Re: Getting the Blackstone oven from Cabela's
« Reply #773 on: August 16, 2014, 12:41:59 PM »
Thank you for the feedback Norma. I appreciate your posts and sharing your experiences.
Bert,