Author Topic: A Blackstone Down Under  (Read 24542 times)

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Offline dylandylan

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Re: A Blackstone Down Under
« Reply #240 on: May 25, 2014, 03:54:46 AM »
Thanks guys, means a lot considering how long I've stared at your pies Craig, they set the bar for me.

Great to hear you're getting a Blackstone Todi, we'll have most of the globe covered with them before long. 



Offline Tampa

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Re: A Blackstone Down Under
« Reply #241 on: May 26, 2014, 02:40:44 PM »
beautiful pies! i would also prefer the microspotting: no burning spots at all, but great roasted flavors!

looking forward to assemble my own blackstone that arrives in June from Virgina Beach where Barry kindly repacked it for me in two packages :)

Todi / Hamburg
:pizza: :pizza: :pizza: :pizza: :pizza: Five pie award to Barry for kindness!
Dave

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #242 on: May 26, 2014, 03:30:27 PM »
Quote
:pizza: :pizza: :pizza: :pizza: :pizza: Five pie award to Barry for kindness!

Plus one there, wherever you are Barry!

Offline Totti

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Re: A Blackstone Down Under
« Reply #243 on: May 26, 2014, 06:41:37 PM »
Funny you mention differences in leoparding. I posted a similar observation a while back saying there was definitely more of a micro leopard with Ischia over CY.. Looks like i'm not alone!

Offline napoletana4germany

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Re: A Blackstone Down Under
« Reply #244 on: May 27, 2014, 04:46:39 AM »
:pizza: :pizza: :pizza: :pizza: :pizza: Five pie award to Barry for kindness!
Dave

Plus one there, wherever you are Barry!

^^^ ^^^
Barry certainly is my personal pizza making-Hero of the Year!
but the Five pie award would not be sufficient for what he has done for me! but that's an extra story that will be told one day :)

Offline moose13

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Re: A Blackstone Down Under
« Reply #245 on: May 30, 2014, 11:21:41 PM »
Awesome job on your BS journey!
Mine came in today and i got it setup. Cant wait to get it going.
I must have missed it somewhere but what are the washers under the stone for?
Thanks!

Offline Tampa

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Re: A Blackstone Down Under
« Reply #246 on: May 31, 2014, 02:57:24 PM »
Dylan,
I thought you might enjoy the pizza I ordered at a restaurant in San Francisco called A16.  It is called their Fungi Pizza.   I saw another customer eating one when I walked through to see what pies were popular.  Not wanting to be a complete pig, I did cut an, albeit small, slice for my lovely wife.  Otherwise, it suddenly disappeared, followed by a gentlemanly burp. :D
Dave

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #247 on: May 31, 2014, 03:14:59 PM »
That looks super tasty, a little more exotic than my comfort zone has so far allowed for.  I keep eyeing up the strange mushrooms at the market, might have to grab them now.    And a whole slice for your wife?  Sounds like your pizza eating ratios are split about the same as mine  :)

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #248 on: May 31, 2014, 03:51:26 PM »
I thought I'd share a pie I'd been meaning to make for some time.   If New Zealand has anything to offer the world of pizza topping combinations this make well be it:  the baked bean pizza.    It's as simple as it looks, topped with beans then with low moisture cheese, in this case I used Colby which has a solid umami tang to it once baked.  I did add EVOO and salt but the cheese has enough oil that I'll omit the oil next time.   This pie went straight to the top of my wife's must-bake list.


Online parallei

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Re: A Blackstone Down Under
« Reply #249 on: May 31, 2014, 04:41:43 PM »
Baked Bean Pizza! :chef:

I'm sure frankfurters or bacon crossed your mind.  I admire your restraint!


Offline Tampa

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Re: A Blackstone Down Under
« Reply #250 on: May 31, 2014, 07:33:37 PM »
 
I'm sure frankfurters or bacon crossed your mind.  I admire your restraint!
:-D

Offline Jackitup

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Re: A Blackstone Down Under
« Reply #251 on: May 31, 2014, 07:55:00 PM »
Some pulled pork would do nicely on top those beans and a bottle of hot sauce and cole slaw on the side!! :drool:
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Offline dylandylan

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Re: A Blackstone Down Under
« Reply #252 on: June 08, 2014, 12:10:26 AM »
Mmmm hot sauce.  What doesn't it go with?

Today just a couple of pies.   Like the baked beans I'd been meaning to try artichoke on pizza for a while.  I really liked it, my wife less so because of the way it had been marinated.  Might try to find some fresh stuff to work with.

Also tried cranking the BS up beyond the one-turn-back on the regulator today.  I wound it up to about half a turn before full.  It certainly puts out a higher temperature so this might be a way to bring the bake time down a little with a bit of practice, but for me today the charring got a wee bit out of hand.


Offline vandev

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Re: A Blackstone Down Under
« Reply #253 on: June 08, 2014, 07:24:36 AM »
Mmmm hot sauce.  What doesn't it go with?

Today just a couple of pies.   Like the baked beans I'd been meaning to try artichoke on pizza for a while.  I really liked it, my wife less so because of the way it had been marinated.  Might try to find some fresh stuff to work with.

Also tried cranking the BS up beyond the one-turn-back on the regulator today.  I wound it up to about half a turn before full.  It certainly puts out a higher temperature so this might be a way to bring the bake time down a little with a bit of practice, but for me today the charring got a wee bit out of hand.

They Look awesome Dylan.....  My wife loves artichoke...me not so much but looks delicious ...  So you don't turn the regulator regularly all the way up?  I have had my mine open all the way...  Maybe I'll have to play with that...

C.

Offline Tampa

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Re: A Blackstone Down Under
« Reply #254 on: June 08, 2014, 11:18:42 AM »
Those pies look yummy to me.   The regulator psi is linearly adjustable from 10 down to zero, (or 5-0 on the newer units) so it may be that there is a sweet spot other than wide open.
Dave

Offline vandev

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Re: A Blackstone Down Under
« Reply #255 on: June 08, 2014, 11:37:36 AM »
Those pies look yummy to me.   The regulator psi is linearly adjustable from 10 down to zero, (or 5-0 on the newer units) so it may be that there is a sweet spot other than wide open.
Dave

Thanks Dave, Mines says 5psi...i will have to play with that and see..

Thx C.

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #256 on: June 08, 2014, 02:47:27 PM »
Awesome job on your BS journey!
Mine came in today and i got it setup. Cant wait to get it going.
I must have missed it somewhere but what are the washers under the stone for?
Thanks!

Sorry missed this comment - the washers are to reduce the heat transfer to the stone by a small amount, to help get a better balance between bottom and top heat.

Online TXCraig1

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Re: A Blackstone Down Under
« Reply #257 on: June 08, 2014, 10:32:01 PM »
I thought I'd share a pie I'd been meaning to make for some time.   If New Zealand has anything to offer the world of pizza topping combinations this make well be it:  the baked bean pizza.    It's as simple as it looks, topped with beans then with low moisture cheese, in this case I used Colby which has a solid umami tang to it once baked.  I did add EVOO and salt but the cheese has enough oil that I'll omit the oil next time.   This pie went straight to the top of my wife's must-bake list.

I'm going to have to try that one.
Pizza is not bread.

Online TXCraig1

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Re: A Blackstone Down Under
« Reply #258 on: June 08, 2014, 10:36:13 PM »
but for me today the charring got a wee bit out of hand.

Those would be on the light side of what I like  ;D

Pizza is not bread.

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #259 on: June 22, 2014, 03:55:42 AM »
Managed to squeeze in a quick pie this weekend.  I'm often guilty of underfermenting but this week somehow pulled off a better ferment than I've thus far managed with the Ischia and produced the softest pizza I've ever baked - pillowy and tender, zero crunch.   Not my most balanced bake mind you.

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