Author Topic: The Definitive Blackstone Pizzas thread!  (Read 13479 times)

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Offline Tampa

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Re: The Definitive Blackstone Pizzas thread!
« Reply #50 on: August 19, 2013, 11:37:47 AM »
I baked the dough alone, pulled it spread the choc chips and marshmallows and sprinkled some graham crackers crumbs mixed with melted butter.  put it back in on low (you want NO flame , trust me, marshmallow on fire in your blackstone is pretty but .....) It takes seconds! for the marshmallow to brown and the chocolate to melt (it keeps it shape)
Thanks Deb.  I wouldn't have picked up the finer points and nobody wants to get sideways with those kids.
dave


Offline future_itisnow

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Re: The Definitive Blackstone Pizzas thread!
« Reply #51 on: August 19, 2013, 09:52:00 PM »
My kids are always bugging me about what the Chef Boyardee Pizza Kits taste like.  So I figured I would break in the Blackstone by making good old box pizza dough.  (Is this a first?)

The box pizza kit is about 65% hydration, it made 2 appx 12oz dough balls.  They were balled and put in the fridge for 24 hours.  I pulled them out about 1.5 hours before baking.  Topped with all store bought toppings, nothing commercial.  Boars Head whole milk mozz, provolone, romano from the pizza kit, sauce from the pizza kit, Boars Head pep's. 

The Blackstone oven is fantastic.  Baked at 750 degrees.   I'll bake from scratch later in the week, but for now this was a fun experiment for the kids and I.


Offline future_itisnow

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Re: The Definitive Blackstone Pizzas thread!
« Reply #52 on: August 19, 2013, 10:02:11 PM »
Chau, your killing me lately with your pics.  That NY/coal pie looks good.  Inspiring.  I want to work on a New Haven clone with the Blackstone in the coming weeks.  I've got some GM Full Strength and Cento's ready to roll.

Offline Chicago Bob

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Re: The Definitive Blackstone Pizzas thread!
« Reply #53 on: August 19, 2013, 10:21:49 PM »
My kids are always bugging me about what the Chef Boyardee Pizza Kits taste like.  So I figured I would break in the Blackstone by making good old box pizza dough.  (Is this a first?)

The box pizza kit is about 65% hydration, it made 2 appx 12oz dough balls.  They were balled and put in the fridge for 24 hours.  I pulled them out about 1.5 hours before baking.  Topped with all store bought toppings, nothing commercial.  Boars Head whole milk mozz, provolone, romano from the pizza kit, sauce from the pizza kit, Boars Head pep's. 

The Blackstone oven is fantastic.  Baked at 750 degrees.   I'll bake from scratch later in the week, but for now this was a fun experiment for the kids and I.
You have boldly gone where no man has gone before...and even lived to tell about it!  8)
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scott123

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Re: The Definitive Blackstone Pizzas thread!
« Reply #54 on: August 20, 2013, 07:39:11 PM »
I want to work on a New Haven clone with the Blackstone in the coming weeks.  I've got some GM Full Strength and Cento's ready to roll.

That sounds like my recipe.  If it is, based upon new knowledge acquired from our recent NH tour, I'm tweaking it a bit. While we have members that have seen the ROA1 can code tomatoes at Pepe's, it's public knowledge that they source ingredients based on price and that everything can and does vary.  The tomatoes on the pizzas we had weren't the Cento Italian's.  They were a bit better. At one point they might have been using Centos, but they don't appear to be using them now. The Centos are good tomatoes, but they're more subtly flavored like San Marzano's.

I'm still settling in on a brand, but if you have access to something with more flavor, like a 6-in-1 or a Stanislaus, I would try those as well.
« Last Edit: August 20, 2013, 07:42:04 PM by scott123 »

Offline future_itisnow

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Re: The Definitive Blackstone Pizzas thread!
« Reply #55 on: August 21, 2013, 02:17:10 PM »

I'm still settling in on a brand, but if you have access to something with more flavor, like a 6-in-1 or a Stanislaus, I would try those as well.

Interesting, thanks for the intel Scott.  Let me know what you end up settling in with, I'm curious.

I made a few pizzas with your dough recipe today for lunch on the Blackstone.  These were using the GM Full Strength flour at 58% hydration, 280g balls, stretched to about 12.5 inches.  Boars Head whole milk slices, dollops of Cento sauce, sprinkled with fresh parm & oregano.  Baked at a steady 775 degrees for exactly 2 minutes. 

They reminded me more of a coal oven style Grimaldi's or even Totonno's in flavor and texture (if not appearance   :D)


scott123

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Re: The Definitive Blackstone Pizzas thread!
« Reply #56 on: August 21, 2013, 02:46:01 PM »
They reminded me more of a coal oven style Grimaldi's or even Totonno's in flavor and texture (if not appearance   :D)

Zane, if, as one of the country's foremost Detroit style pizza makers, you feel more comfortable going cheese under sauce, who am I to tell you otherwise?  :-D

Seriously, though, that looks great.  You're giving off a Mark (Communist) cheese under sauce vibe:

http://www.pizzamaking.com/forum/index.php/topic,12887.msg265365.html#msg265365

I spoke to Frank (Polishpizza) about tomatoes and he's heard that Modern uses either 6-in-1s or Tomato Magic.  I still have to do some testing of my own, but, right now, I'm leaning towards Tomato Magic.

Offline future_itisnow

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Re: The Definitive Blackstone Pizzas thread!
« Reply #57 on: August 21, 2013, 05:14:39 PM »
Zane, if, as one of the country's foremost Detroit style pizza makers, you feel more comfortable going cheese under sauce, who am I to tell you otherwise?  :-D

Seriously, though, that looks great.  You're giving off a Mark (Communist) cheese under sauce vibe:

http://www.pizzamaking.com/forum/index.php/topic,12887.msg265365.html#msg265365

I spoke to Frank (Polishpizza) about tomatoes and he's heard that Modern uses either 6-in-1s or Tomato Magic.  I still have to do some testing of my own, but, right now, I'm leaning towards Tomato Magic.

I am an equal opportunity pizza eater & maker!  ;D   I am always tinkering like the rest of you guys & gals and I really draw a lot of energy from watching & reading these forums.   I am rusty as can be on anything other than Detroit Style right now, getting a Blackstone is going to force me to step up my game. 

Offline Jackie Tran

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Re: The Definitive Blackstone Pizzas thread!
« Reply #58 on: August 22, 2013, 01:07:56 AM »
Thank you Dave and Zane for the nice word.  Zane that crumb looks nice and light to me.  Nice work.

Chau


Offline deloscobos

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Re: The Definitive Blackstone Pizzas thread!
« Reply #59 on: August 28, 2013, 12:42:01 PM »
Hi everybody,

I did this ones last weekend. They looked better than they tasted. I used Caputo Pizzeria, 62% hydration, .6% ADY and 2.7% salt, Cold fermented 12 hrs bulk and about 10 balled.  Blackstone at 780 degrees. I liked the texture of the cooked dough but it was a little "insipid", flavorless.

#1 and #2 are tomato sauce, ricotta and basil pesto.
#3 is just mozzarella, pecorino, cherry tomatoes and anchovies.

Offline italdream

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Re: The Definitive Blackstone Pizzas thread!
« Reply #60 on: August 28, 2013, 03:23:24 PM »
They looked better than they tasted.
... I liked the texture of the cooked dough but it was a little "insipid", flavorless.
They look fine. Something tells me that you are being very hard to yourself. It is normal though. I can note subtle differences and flaws to my pizzas which most people could not even imagine are there. When I eat someone else's pizza I tend to me more forgiving and have more of an opinion of the overall flavor.
Good work.

Online tinroofrusted

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Re: The Definitive Blackstone Pizzas thread!
« Reply #61 on: August 28, 2013, 09:13:01 PM »
My kids are always bugging me about what the Chef Boyardee Pizza Kits taste like.  So I figured I would break in the Blackstone by making good old box pizza dough. 

That's great! I had no idea the Chef Boyardee pizza kits were still available.  That's almost certainly the first pizza I ever made myself, close to 50 years ago!  Glad to see you letting the kids give it a try, futureNow!

Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #62 on: August 31, 2013, 06:01:57 PM »
Finally seeing some headway in re cheese on my NP pizze.

I want it melting smoothly into the tomato without browning. Almost there


Here's this weekend's bake: http://www.pizzamaking.com/forum/index.php/topic,13057.new.html#new
Sono venuto, ho visto, ho mangiato

Offline Jackie Tran

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Re: The Definitive Blackstone Pizzas thread!
« Reply #63 on: August 31, 2013, 06:41:03 PM »
Mmmph are you using the same cheese as before? What did you do differently?

Offline JConk007

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Re: The Definitive Blackstone Pizzas thread!
« Reply #64 on: August 31, 2013, 10:02:17 PM »
Mmmmph is that a firoe di Latte  cheese ??
John
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Offline Mmmph

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Re: The Definitive Blackstone Pizzas thread!
« Reply #65 on: September 01, 2013, 11:35:41 AM »
Mmmmph is that a firoe di Latte  cheese ??
John
Mmmph are you using the same cheese as before? What did you do differently?

I went back to Galbani Mozzarella Fresca.
http://www.galbanicheese.com/cheese/fresh-mozzarella.php?categoryId=67

I also went back to using this slicer.
http://www.amazon.com/dp/B005GYY6BE/?tag=pizzamaking-20

The best bakes were without any deflectors.
My bottom stone is sitting on the platter which is as low as it can go.
I'm dialing the heat at the first point where the gas starts to make a louder sound.
Like my LBE, it's the sound that tells me if it's running right.
I still use my IR thermometer, though.
My deck runs between 820F-880F.
Bakes were around 70-75 seconds.
Sono venuto, ho visto, ho mangiato

Offline deb415611

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Re: The Definitive Blackstone Pizzas thread!
« Reply #66 on: September 01, 2013, 11:55:15 AM »
nice mmph!   out of all the cheeses that I have tried with the blackstone so far I like the galbani the best
Deb


Offline norma427

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Re: The Definitive Blackstone Pizzas thread!
« Reply #67 on: September 01, 2013, 12:37:05 PM »
Mmmph and Deb,

Thanks for posting that you both like Galbani Mozzarella Fresca.  I recently purchased some to try.

Norma

Offline deb415611

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Re: The Definitive Blackstone Pizzas thread!
« Reply #68 on: September 01, 2013, 12:40:32 PM »
I used the link that Mmmph posted for the galbani cheese and there was a link to download a coupon,  either $1 of one or $3 off two products. 
Deb

Offline norma427

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Re: The Definitive Blackstone Pizzas thread!
« Reply #69 on: September 01, 2013, 12:48:32 PM »
I used the link that Mmmph posted for the galbani cheese and there was a link to download a coupon,  either $1 of one or $3 off two products.

Thanks Deb,

I think I missed where Mmmph posted the link for the download of a coupon.

Norma

Offline JConk007

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Re: The Definitive Blackstone Pizzas thread!
« Reply #70 on: September 01, 2013, 12:49:36 PM »
so package says  it is  in the Fiore Di Latte Tradition  ???
j
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Offline deb415611

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Re: The Definitive Blackstone Pizzas thread!
« Reply #71 on: September 01, 2013, 12:53:50 PM »
Thanks Deb,

I think I missed where Mmmph posted the link for the download of a coupon.

Norma

he posted a link to the company, here is the direct link to the coupon
http://www.galbanicheese.com/offers/
Deb

Offline norma427

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Re: The Definitive Blackstone Pizzas thread!
« Reply #72 on: September 01, 2013, 01:17:17 PM »
he posted a link to the company, here is the direct link to the coupon
http://www.galbanicheese.com/offers/

Deb,

Thanks so much for the direct link to where you print the coupons!  I had to install the coupon printer, but now I am good to go and the coupon printed out.

Norma

Offline italdream

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Re: The Definitive Blackstone Pizzas thread!
« Reply #73 on: September 02, 2013, 01:07:20 PM »
IMHO the best deal on mozzarella is Costo's imported buffalo mozzarella (Fattorie Garofalo).
For those who don't like the watery outcome, let the balls sit for 5-6 hours in a plate with no water (cover with plastic film to avoid skin yellowing), then squeeze the pieces before putting on pizza.
Galbani is a well-known brand in Italy but they are not known for good mozzarella. They are famous for other type of soft cheese such as the iconic (I mean especially for children) Galbanino. I have tried their U.S. mozz. but they are not better than many other such belgioioso and the like.

Online shuboyje

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Re: The Definitive Blackstone Pizzas thread!
« Reply #74 on: September 02, 2013, 01:17:34 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....
-Jeff