I received my bakerstone box on Saturday and fired up my first pies Sunday. I don't have a lot of time for an exhaustive post but figured some folks would like to see a quick review. Im into NY/New Haven style pies. I may try a Neapolitan in the future, though I have never attempted the style.
The Box: Build quality seems pretty good, typical Chinese stuff, some elbow grease screwing to get a coupe things straight. The box looks nice and is sturdy and comes with a cover.
Price: I preordered last spring and cant remember what I paid! I believe it was around $125-$140.
Weather: 47 degrees and windy
Grill: Weber Genesis. Note: I need to adjust my burners and/or regulator as I don't think Im getting a full throttle flame.
Dough: Quick NY style (recipe below)
Preheat: 40 min with lid open. The instructions warn not to close the lid for venting. Strange, as on their website video they have the lid propped on the front of the box. Top temps were 550 in front, 600 in back, 540 on ceiling. After the first pie I partially closed the lid by propping it on the front of the box and the temps rose to 590 front, 679 back, 550 ceiling.
Baking: 13'' pie, launched and rotated about every 2-3 minutes, total cook time of 8 minutes.
Final Pizza: Nice snap to crust, good crumb, moderate char. Needs flavor development that would come from an extended cold ferment.
Final Thoughts: Im happy with this product and its ability to maintain a temp for NY style pies much better than my home oven. The design is nice, temperature variation between top/bottom/front is easy to work with in rotation. Im curious to see how hot it will become in warmer weather and by adjusting my grill. Much better then smoking out my kitchen using the oven!
-I fixed and updated the photos.
-First pizza is fresh cut pineapple and local ham, second pizza is basil and shaved parm.
-I will fire up the box again this weekend, cover areas of my grill with foil, and remove the flavor bars. With any luck it wont be windy and cold!
-for the dough I will cold ferment three days and up my hydration to 63%
Dough:Quick NY For Bakerstone Test
3 x 12’’ balls
Flour (100%): 611 g | 21.55 oz | 1.35 lbs (KA, Sir Lancelot)
Water (62%): 378.82 g | 13.36 oz | 0.84 lbs
IDY (.5%): 3.06 g | 0.11 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
Salt (1.5%): 9.17 g | 0.32 oz | 0.02 lbs | 1.64 tsp | 0.55 tbsp
Oil (1%): 6.11 g | 0.22 oz | 0.01 lbs | 1.36 tsp | 0.45 tbsp
Sugar (2%): 12.22 g | 0.43 oz | 0.03 lbs | 3.07 tsp | 1.02 tbsp
Total (167%): 1020.38 g | 35.99 oz | 2.25 lbs | TF = 0.10608
Single Ball: 340.13 g | 12 oz | 0.75 lbs
TF 1.04 plus 2% bowl loss
1) Combine flour and water in KA mixer, Autolyse 10-15 min, add remaining ingredients
2) 3 rounds of Knead 5 min, rest 5 min.
3) Fold 10 times, divided ball and put in oiled container
4) Rise 2 hours in in fridge, remove and rise 2 more hours
5) Partially shape and rest 10 min