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Author Topic: Blackstone top stone temperature Too high  (Read 402 times)

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Offline Randy

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Blackstone top stone temperature Too high
« on: October 04, 2017, 05:03:24 PM »
The Blackstone pizza oven has been a wonderful addition to our house.

If I am baking an American or New York style Pizza my cheese is getting done before the crust albeit only by about 30 seconds to 1 minute.

I am thinking about a future mod to vent the very top of the dome.   Anybody try this?

Offline StateofMind

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Re: Blackstone top stone temperature Too high
« Reply #1 on: October 04, 2017, 05:18:51 PM »
What temp are you baking at. I bake an NYCish style in mine at 600-625 for 5-7 minutes without issue. It's all about the settings up top and the one below.

Offline TXCraig1

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Re: Blackstone top stone temperature Too high
« Reply #2 on: October 04, 2017, 06:24:42 PM »
It's not the stone temp that that's the problem, it's the volume of superheated air from the burner. Turn down the burner some.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Online hammettjr

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Re: Blackstone top stone temperature Too high
« Reply #3 on: October 04, 2017, 06:34:08 PM »
It's not the stone temp that that's the problem, it's the volume of superheated air from the burner. Turn down the burner some.

 ^^^ This was my first thought. I bake 7:30 with the flame on low and psi5 regulator down 1.75 turns.

If lower flame is an issue for you, you could also toss the pie on a screen for the end of the bake.

« Last Edit: October 04, 2017, 06:35:50 PM by hammettjr »
Matt

Offline StateofMind

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Re: Blackstone top stone temperature Too high
« Reply #4 on: October 04, 2017, 07:11:23 PM »
I find myself having to turn the flame up to finish pies. My settings are 6 o clock up top and 1.5 turns down below.

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Offline barryvabeach

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Re: Blackstone top stone temperature Too high
« Reply #5 on: October 04, 2017, 08:34:58 PM »
Randy,  I don't recall seeing many reports of the top browning too quickly, actually a pretty easy problem to solve.  If you are doing one pie, just preheat the lower stone a little longer at a high flame, then turn down the flame a few minutes before loading.   My pies are done in about 2 minutes, plenty well done on the bottom, any longer and they would be burnt-- I usually launch with a lower stone temp around 700. 

Offline Randy

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Re: Blackstone top stone temperature Too high
« Reply #6 on: October 04, 2017, 10:10:56 PM »
Very good replies. 

The last bake was with a preheat with the pressure regulator just a touch more than one turn closed from full open.  The front valve was set at 3 oclock until 650F on the bottom stone and 750 on the top stone.  The front valve was then turned to the 6 oclock position a few minutes before launch.  The pizza was a high hydration NY style.

Offline Randy

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Re: Blackstone top stone temperature Too high
« Reply #7 on: October 05, 2017, 06:51:04 AM »
This is really pretty close.  The bottom was just not quite crisp enough.


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