Author Topic: The Definitive Blackstone Pizzas thread!  (Read 13152 times)

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Offline italdream

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Re: The Definitive Blackstone Pizzas thread!
« Reply #75 on: September 02, 2013, 05:39:01 PM »
You may be right but for some reason they don't all carry it anymore.  I have been to multiple Costco's throughout Metro Detroit over the last few years looking for it and none carry it anymore.  I know they all used too....
That is a shame. Around NY I can still find plentiful. I hope that they do not stop importing it. Someone should send a petition to Costco. I mean for real, it is such a good product at a really affordable price, considering the competition.
I confess that sometimes I just buy some when I am a Costco, to support the product in the hope that they never stop importing that.


Offline italdream

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Re: The Definitive Blackstone Pizzas thread!
« Reply #76 on: September 02, 2013, 05:41:47 PM »
You may be right but for some reason they don't all carry it anymore.  I have been to multiple Costco's throughout Metro Detroit over the last few years looking for it and none carry it anymore.  I know they all used too....
Also, for a fresh product that gets shipped over by plane, if Alitalia's routes have changed, that may have affected the logistics or the price. I know that Alitalia had more direct flights across the US a few years ago.

Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #77 on: September 08, 2013, 04:22:29 PM »
Bianco Rosa pizza from this weekend's bake.

More here; http://www.pizzamaking.com/forum/index.php/topic,13057.msg277894.html#msg277894

Sono venuto, ho visto, ho mangiato

Offline italdream

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Online Jackie Tran

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Re: The Definitive Blackstone Pizzas thread!
« Reply #79 on: September 08, 2013, 09:01:17 PM »
Mmmph, was the crumb as light as the dough made with John's same day dough that you liked?

Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #80 on: September 09, 2013, 09:54:12 AM »
Crumb (Caputo) was as good as I've made. Light, airy...Not chewy.

All of these pizza were made with a stock Blackstone oven..
Sono venuto, ho visto, ho mangiato

Online Jackie Tran

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Re: The Definitive Blackstone Pizzas thread!
« Reply #81 on: September 09, 2013, 10:48:59 AM »
So no Mmmph deflector anymore?  What was your bake time?

Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #82 on: September 09, 2013, 01:02:43 PM »
Bake time 1:10-1:20.

Working on Mmmphlector 2.0.
Sono venuto, ho visto, ho mangiato

Online Jackie Tran

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Re: The Definitive Blackstone Pizzas thread!
« Reply #83 on: September 09, 2013, 02:08:59 PM »
Bake time 1:10-1:20.

Working on Mmmphlector 2.0.

Interesting.  I can do a sub 60sec bake but for my dough the sweet spot has been 1:30 - even 1:45.  8)


Offline csafranek

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Re: The Definitive Blackstone Pizzas thread!
« Reply #84 on: September 09, 2013, 09:27:10 PM »
Crumb (Caputo) was as good as I've made. Light, airy...Not chewy.

All of these pizza were made with a stock Blackstone oven..

So what is your dough work flow????

Thank you.

Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #85 on: September 10, 2013, 08:51:41 AM »
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #86 on: September 15, 2013, 05:11:34 PM »
Sono venuto, ho visto, ho mangiato

Online Jackitup

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Re: The Definitive Blackstone Pizzas thread!
« Reply #87 on: September 15, 2013, 10:16:16 PM »
INSTANTLY got hungry seeing that!!

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

Online Jackie Tran

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Re: The Definitive Blackstone Pizzas thread!
« Reply #88 on: September 15, 2013, 11:53:07 PM »
Good looking crust and pie Mmmph.  8)

Offline deb415611

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Re: The Definitive Blackstone Pizzas thread!
« Reply #89 on: September 30, 2013, 09:13:13 PM »
A few from today.....

first two were formula from Scott's 123 Pizza thread http://www.pizzamaking.com/forum/index.php/topic,27591.0.html but I adjusted yeast amount using Craigs chart http://www.pizzamaking.com/forum/index.php/topic,26831.0.html  .   The third was a chef boyardee kit

1st - vermont smoke & cure pepperoni
2nd - spinach, roasted red pepper, oil cured olive (on 1/2) and fresh mozzarella
3rd - chef boyardee kit with mozzarella
4th  - pepperoni slice (from the first pizza)
5th - underskirt of pepperoni pizza
« Last Edit: September 30, 2013, 10:29:52 PM by deb415611 »
Deb

Online tinroofrusted

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Re: The Definitive Blackstone Pizzas thread!
« Reply #90 on: September 30, 2013, 09:20:00 PM »
A few from today.....

first two were formula from Scott's 123 Pizza thread http://www.pizzamaking.com/forum/index.php/topic,27591.0.html but I adjusted yeast amount using Craigs chart http://www.pizzamaking.com/forum/index.php/topic,26831.0.html  .   The third was a chef boyardee kit

1st - vermont smoke & cure pepperoni
2nd - spinach, roasted red pepper, oil cured olive (on 1/2) and fresh mozzarella
3rd - chef boyardee kit with mozzarella

Wow all three pizzas look great!  #2 is my favorite, but all three are fantastic.  The Chef Boyardee came out looking great.  (I still would have voted for Norma though.) 

Offline deb415611

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Re: The Definitive Blackstone Pizzas thread!
« Reply #91 on: September 30, 2013, 09:28:55 PM »
Wow all three pizzas look great!  #2 is my favorite, but all three are fantastic.  The Chef Boyardee came out looking great.  (I still would have voted for Norma though.)

thanks Tin,  #2 was my favorite, I make that one often.   I think that Norma's cbd is awesome, she was getting my vote even if I had entered.
Deb


Offline norma427

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Re: The Definitive Blackstone Pizzas thread!
« Reply #92 on: September 30, 2013, 10:12:00 PM »
A few from today.....

first two were formula from Scott's 123 Pizza thread http://www.pizzamaking.com/forum/index.php/topic,27591.0.html but I adjusted yeast amount using Craigs chart http://www.pizzamaking.com/forum/index.php/topic,26831.0.html  .   The third was a chef boyardee kit

1st - vermont smoke & cure pepperoni
2nd - spinach, roasted red pepper, oil cured olive (on 1/2) and fresh mozzarella
3rd - chef boyardee kit with mozzarella

Deb,

All of your pizzas look very tasty.  I never would have known that your third pizza was from the Chef Boyardee kit.  8) How did you get your crumb so nice and airy?  Great job on all of your pizzas!  I didn't know the Chef Boyardee thing ended today. 

Norma

Offline deb415611

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Re: The Definitive Blackstone Pizzas thread!
« Reply #93 on: September 30, 2013, 10:32:40 PM »
thanks Norma.   that slice shot wasn't the chef boyardee  (i just edited my post to make it clearer).  the slice was one of the 123 pizzas,  I did a room temp overnight rise and misjudged the temp that my kitchen would be overnight so that dough was more than ready to be baked.  Plus, I launched that pizza around 775 which i'm sure helped a litte.
Deb

Offline norma427

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Re: The Definitive Blackstone Pizzas thread!
« Reply #94 on: October 01, 2013, 06:34:07 AM »
thanks Norma.   that slice shot wasn't the chef boyardee  (i just edited my post to make it clearer).  the slice was one of the 123 pizzas,  I did a room temp overnight rise and misjudged the temp that my kitchen would be overnight so that dough was more than ready to be baked.  Plus, I launched that pizza around 775 which i'm sure helped a litte.

Deb,

That was interesting that you did a room temperature rise on the 123 dough and got such a nice airy rim.  I agree that the high temperature helps.  Did you notice any different taste in the crust or rim crust from room temperature fermenting?

Norma