Author Topic: The Definitive Blackstone Pizzas thread!  (Read 10392 times)

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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


Offline 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

Offline 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

Offline 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
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline 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


Offline 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
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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
Always working and looking for new information!