Author Topic: Blackstone Oven Pizzas & Jibber-Jabber  (Read 7641 times)

0 Members and 1 Guest are viewing this topic.

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #40 on: August 22, 2013, 05:17:31 PM »
Niiice....chop house steaks at the crib man!  Can't be beat!!  8)
And when the waitress brings me a beer, I can cop a feel.  ;D


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #41 on: August 22, 2013, 06:07:22 PM »
And when the waitress brings me a beer, I can cop a feel.  ;D
Hey...it's your casa man.  8)
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #42 on: August 22, 2013, 06:09:38 PM »
Hotdog joint? I see what your doin' you dog you. You're setting the bar so high no other guy can ever measure up, eh?  :-D
Well...I haven't been engaged for 22 yrs. for noth'in ya know.  :o
Sorry dudes!!  >:D
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #43 on: August 27, 2013, 07:04:51 PM »
Monday, I put up 3 of Glutenboy's doughballs in the fridge for Thur. so we'll see how those turn out. Haven't done GB's formula yet. Hmm, re-reading that 1st sentence makes GB seem like 1 1/2 men.  ;D

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #44 on: August 29, 2013, 06:00:23 PM »
Today is Thursday and time for NY Pizza! Glutenboy's dough and pepperoni and mushrooms. Got the BS stable at about 730 and baked it in about 3 minutes. One of my favorite pizzas so far. I got the dough so thin in the center I was afraid I'd messed up but it didn't tear and it had the requisite qualities of a NY slice, a droopy tip that stood upright when folded. A very tasty dough.
The pepperoni on top got a bit crispy along the edge, I loved that characteristic.
Note to self: Used Mighty Pizza Oven's sauce, tasted great on this pizza.
6 in 1 tomatoes, drained slightly
1T dried basil
1T dried oregano
1 tsp diced garlic
1T EVOO
Opt. 1/8 tsp paprika (did not use with this sauce)
Let sit on counter for a couple of hours before using.
« Last Edit: August 30, 2013, 12:56:36 PM by redox »

Offline juniorballoon

  • Supporting Member
  • *
  • Posts: 304
  • Age: 57
  • Location: Duvall WA
    • Sirfoodalot
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #45 on: August 29, 2013, 06:57:01 PM »
Those are fantastic looking! This oven is really amazing. It is so easy to operate and turn out really nice pizza. Well done.

jb

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #46 on: August 29, 2013, 07:12:12 PM »
Yes indeed...that is one bee-utyful pizza pie! And such a nice rim job on the sausage Jay, wow.  :o  I don't know what you did to that sauce but it looks awesome...nice work man!  :chef:
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #47 on: August 30, 2013, 02:30:13 PM »
Think I'll do some chicken wings on a cast iron grill pan in the BS today. Humidity is outta sight today, we're staying out of the kitchen. Heat up some Wonton soup and subgum fried rice to go with the wings and it sounds like a meal. Aleppo in the fried rice, of course.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #48 on: August 30, 2013, 02:36:09 PM »
Think I'll do some chicken wings on a cast iron grill pan in the BS today. Humidity is outta sight today, we're staying out of the kitchen. Heat up some Wonton soup and subgum fried rice to go with the wings and it sounds like a meal. Aleppo in the fried rice, of course.
Luvs the subgum man!  8)
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #49 on: August 31, 2013, 03:48:35 PM »
I forgot to mention, the last pizza I made used the Sofo's pizza cheese from a local deli that also supplies a number of area pizza shops. It's a LM, PS, mozz. that has a very good flavor and just the right amount of saltiness and did not get rubbery. I liked it better than the WM Great Lakes brand mozz. that I paid way too much to try from Fresh Market. This is going to be my go to cheese until I can find decent WM mozz. When the weather cools I may try ordering from an online source to get some Grande to try.
« Last Edit: August 31, 2013, 03:50:24 PM by redox »


Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #50 on: August 31, 2013, 03:53:46 PM »
Luvs the subgum man!  8)
Yeah, me too. Bought enough to have leftovers today. We're lucky enough to have a very good Chinese place a few minutes away.

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #51 on: September 02, 2013, 06:40:57 PM »
The Glutenboy dough balls are 6 days old now so I made a pizza tonight. Topped with Capocolla, Prosciutto, mushrooms, red onions, and banana peppers. I put part of the mozz on top of the tomato sauce and the rest on top of the other goodies. I had my usual trouble opening the dough but finally got it into a pizza-ish shape. Hey, a perfect launch dead center on the stone. My BS was about 750 and the bake took about 3 1/2 minutes. I don't think I can keep the cheese from browning with the mozz I'm using, though.
My best NY try yet, it tasted great.

« Last Edit: September 02, 2013, 07:26:17 PM by redox »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #52 on: September 02, 2013, 08:57:25 PM »
That pizza looks about 20 times better than the one I had last night at the only Rosati's franchise in NC. Excellent work there Jay.  :chef:
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #53 on: September 03, 2013, 02:37:07 PM »
That pizza looks about 20 times better than the one I had last night at the only Rosati's franchise in NC. Excellent work there Jay.  :chef:
I assume the original shops in Illinois are much better, right?

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #54 on: September 03, 2013, 08:03:59 PM »
I assume the original shops in Illinois are much better, right?
Oh yeah.....found out this place is on it's 2nd owner in 2 yrs.. The guy owns 17 others in Tx. and Az. and has this tooth-less grinning hag trailer park queenie running this NC joint into the ground jus as fast as you can say "Bob's your Uncle".  :-\
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #55 on: September 04, 2013, 02:53:30 AM »
Oh yeah.....found out this place is on it's 2nd owner in 2 yrs.. The guy owns 17 others in Tx. and Az. and has this tooth-less grinning hag trailer park queenie running this NC joint into the ground jus as fast as you can say "Bob's your Uncle".  :-\
So you're saying there's a gum line?  :-D

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #56 on: September 04, 2013, 12:35:12 PM »
So you're saying there's a gum line?  :-D
Well...I believe so Jay. And she must personally apply it to each pizza because dat chit was gnarly nasty man! I think I could even smell a hint of tooth rot on that sucker.  >:(
"Care Free Highway...let me slip away on you"

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #57 on: September 04, 2013, 08:04:09 PM »
News Flash!
Phoenix police have arrested two Ohio men for transporting 843 pounds of marijuana inside frozen pizza cheese. The pot had a street value of $421,700 which oddly enough, is the same street value as 843 pounds of Grande Whole Milk Mozzarella.  :-D
« Last Edit: September 04, 2013, 08:17:24 PM by redox »

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #58 on: September 06, 2013, 03:02:22 PM »
My third and last Glutenboy dough ball is 10 days old and I really should use it before it gets any older since I'm not really sure how long it'll be viable.
This time I'll get the BS up to 800 to 825 or so and then, upon launch, back the burner down till the roar dies down and see how that bakes the pie.
Some really crappy pics from my old iPod Touch follow, my wife was using the iPhone and wasn't giving it up.

Offline barryvabeach

  • Registered User
  • Posts: 577
Re: Blackstone Oven Pizzas & Jibber-Jabber
« Reply #59 on: September 06, 2013, 09:27:54 PM »
So I had guessed that the crank it down after launch would favor bottom heat - less browning on top -  and that is what the photo's appear to show - right?