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 self...by real damn timer!)
I have to say, I'm loving the Blackstone.
***iPhone pics. Had my real camera and flash out, but my flashes batteries were dead. Doh! Pizza was getting cold. Next time real photos.