Author Topic: 2nd bake on B.S  (Read 104 times)

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Online veloboy

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  • Location: Portland, OR
2nd bake on B.S
« on: Yesterday at 12:31:56 AM »
     After almost 5yrs baking on a Fibrament stone, I bought a Blackstone a week ago. My first bake was last Friday. It went pretty well considering the temperatures were a lot different than what I was used to in the various ovens I've used over the years. That of course got me to immediately start thinking about possible tweaks and experiments now that I have access to the heat I always wanted. I had to contain myself and only change one variable because otherwise it's just really not a scientific way to gather data...albeit tasty data.
     The change was 63% to 65% hydration. I thought I'd share. I prepped two balls this morning. I only baked one tonight, the other will be baked either Friday or Sat. My normal route is 4-5 day cold ferment. I'm going to prep another two tonight or tomorrow morning to bake later as well. This time changing another variable, salt. That way I'll have a side by side comparison, and more pizza! The bake was about 2:20, give or take a couple of seconds fiddling with my phone. (note to real damn timer!)
     I have to say, I'm loving the Blackstone.    ;D

***iPhone pics. Had my real camera and flash out, but my flashes batteries were dead. Doh! Pizza was getting cold. Next time real photos.

Offline Simple Man

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  • Age: 53
  • Location: Gorham, Maine
  • I Love Pizza!
Re: 2nd bake on B.S
« Reply #1 on: Yesterday at 06:41:30 AM »
Very nice job for only your 2nd run on the BS!
If you don't like the heat, move to Maine!

Offline kickz28

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Re: 2nd bake on B.S
« Reply #2 on: Yesterday at 06:23:14 PM »
Your pizza looks really good!

Can you give us more details about your recipe and process? Flour?

Also, how did you use your Blackstone? How long to cook the pizza?