Author Topic: Launching Technique for Blackstone???  (Read 698 times)

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Offline Qarl

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    • Black Pug Brewing
Launching Technique for Blackstone???
« on: August 07, 2013, 02:23:17 PM »
Can anyone share words of wisdom for a successful  Blackstone launching technique?

Do you pre-heat and then shut off heat and the motor to launch?  And then fire up again?

Do you  just launch with everything going?

If you launch while in motion and heat going, how do you handle centering?




Offline redox

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Re: Launching Technique for Blackstone???
« Reply #1 on: August 07, 2013, 02:42:13 PM »
Can anyone share words of wisdom for a successful  Blackstone launching technique?

Do you pre-heat and then shut off heat and the motor to launch?  And then fire up again?

Do you  just launch with everything going?

If you launch while in motion and heat going, how do you handle centering?
I launch with everything going. I had a couple of bloopers while first doing this but like everything you do, you get better with a bit of practice.
After about 1 minute in the oven the pizza firms up enough to re-postition. You could gently grab with tongs or use this spatula. It is perfect for removing the pizza from the oven, too. I got it from Amazon.
« Last Edit: August 07, 2013, 02:43:45 PM by redox »

Offline red kiosk

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Re: Launching Technique for Blackstone???
« Reply #2 on: August 07, 2013, 02:44:06 PM »
My method for NP is as follows…

Make sure the motor is running.

Preheat for 15-20 minutes with tank valve fully open, the red regulator one full-turn back from fully open and the front dial set just below the half-way setting.

Check lower stone temp and plan to launch in the 810-840 range.

Adjust temp with front dial to attain this range if needed.

Turn front dial up to about 3/4

Launch with table turning. One quick fluid motion. Based on the diameter of your pie, you should be able to figure how much open stone space will be surrounding the pie for a PERFECT launch and aim for that border.

Most launches are not perfect. :-D  After the skin sets up a bit, reach in with a smaller peel and center the pie.

Keep your eye on the pie. It bakes FAST!

Remove when it looks (top and bottom) like you want it to.

That's it.

Take care!

Jim

Oh yeah, I should add that I have 1/8" thick washers under the lower stone, the  gap between turntable and shelf is 5/8" and I have the "saw-tooth" style chauflector installed.
« Last Edit: August 07, 2013, 06:33:42 PM by red kiosk »
The pathologically precise are annoying, but right!

Offline Roman

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Re: Launching Technique for Blackstone???
« Reply #3 on: August 08, 2013, 09:01:02 AM »
Jim,

Thankyou! After over 100 pages, you've distilled the information many of us have tried to glean as a starting point.

Roman

Offline Qarl

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Re: Launching Technique for Blackstone???
« Reply #4 on: August 08, 2013, 05:20:09 PM »
I forgot to followup.

Launching was easier than expected.

Also, I used my new GI Metal perforated peel.  Previously I had assembled the pizza on my wooden pizza and launched in my modified grill.  And then retrieved with tongs on my perforated pizza plate to cool.

THis time, I assembled the pizza on the counter with only bench flour, scooped the pizza in one quick motion with the GI metal peel, shook off the excess flour, and then launched... very easy.

Retrieval was a quick scoop and removal from the oven.



 

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