Author Topic: Blackstone Pizza Oven  (Read 1099923 times)

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Offline TXCraig1

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Re: Blackstone Pizza Oven
« Reply #5775 on: December 19, 2016, 08:07:13 AM »
Nice looking pies.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Gwynbleidd84

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Re: Blackstone Pizza Oven
« Reply #5776 on: December 19, 2016, 08:08:56 AM »
Thanks!! It was the first try with the BS. I hope I'll do better the next time

Offline sjc115

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Re: Blackstone Pizza Oven
« Reply #5777 on: January 03, 2017, 10:39:05 AM »
I got a Blackstone for my birthday/Christmas this year, and I must say that I am loving it.  All those years of bad memories trying to make "real" pizza in a conventional oven, or on the grill, were instantly erased from memory after my first pie on the Blackstone.

Thanks to everyone on this forum for the info you have posted about this oven.  It made my first attempts much more successful than they might have been otherwise.

 :pizza:


Offline HBolte

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Re: Blackstone Pizza Oven
« Reply #5778 on: January 03, 2017, 11:44:09 AM »
Excellent. Hard to beat the Blackstone!
Hans

Offline rparker

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Re: Blackstone Pizza Oven
« Reply #5779 on: January 03, 2017, 11:50:08 AM »
Nice looking first time Blackstone efforts! Welcome to the Forum.

Offline TXCraig1

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Re: Blackstone Pizza Oven
« Reply #5780 on: January 03, 2017, 03:47:54 PM »
Like that pepperoni pie!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage


Offline sjc115

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Re: Blackstone Pizza Oven
« Reply #5781 on: January 03, 2017, 04:00:18 PM »
The pepperoni pie was the best pepperoni pie I have ever made, but that buffalo chicken pie turned out to be a family favorite.  Definitely on the 'make again' list.  Could not have done them without the Blackstone. 

Both were cooked at around 725 F for 2 to 3 minutes (didn't time it, sorry).

Offline Jersey Pie Boy

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Re: Blackstone Pizza Oven
« Reply #5782 on: January 03, 2017, 06:14:22 PM »
What flour are you using at those temps? Malted? How was the bottom? I've been wondering if a dough that's mainly malted would have a lot of bottom char on a bake like this...Those sure look really good!

Offline sjc115

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Re: Blackstone Pizza Oven
« Reply #5783 on: January 04, 2017, 07:05:44 AM »
Jersey:  Both of those were made with dough balls from a local Italian market (Labriola's), so unfortunately I can't tell you what type of flour it is.  The bottoms were nicely browned, no black charring.

Offline Jersey Pie Boy

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Re: Blackstone Pizza Oven
« Reply #5784 on: January 04, 2017, 10:57:11 PM »
Thanks SJC...they do look great!

Offline old_alex

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Re: Blackstone Pizza Oven
« Reply #5785 on: January 14, 2017, 03:02:03 PM »
I have had my Blackstone for 2 years and the bearing mod installed for about 1 year, I use the oven once a week with few exceptions 52 weeks a year. Two weeks ago I started to hear a high pitch whine when the table turned not often but once every 2 minutes. I looked into lubricants specifically high temperature food grade lubricants.  I found one on amazon that is good to 475F, given the distance between the flame and and the support brace the bearing is on I was not worried about temperature s above that.
PURE WHITE 31003 Food Grade Anti-Seize Compound with PTFE, 3 oz. $6.14
https://www.amazon.com/gp/product/B00JRTAXK2/?tag=pmak-20

Here are some pictures and video of the (SWEET) results.
Top view:


bottom view

« Last Edit: January 14, 2017, 03:05:39 PM by old_alex »

Offline jsaras

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Re: Blackstone Pizza Oven
« Reply #5786 on: January 14, 2017, 06:51:42 PM »
Wow.  My oven sounds like a third-world hamster factory in comparison.
Things have never been more like today than they are right now.


Offline old_alex

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Re: Blackstone Pizza Oven
« Reply #5787 on: January 15, 2017, 10:20:54 AM »
I didn't record it but I made 3 pizzas with the oven last night. With the motor running the platen movement is much smoother before it would vary speed ever so slightly now and then and the motor sounded like it was working harder. Now it is very consistent. I believe I may have extended my motor life. Though I have my weber rotisserie motor as a backup it fits. Should the BS motor ever die I suspect the bearing and lube will mean I will not have to buy a larger rotisserie motor.

 

Offline goosta

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Re: Blackstone Pizza Oven
« Reply #5788 on: January 15, 2017, 09:23:09 PM »
Hey everyone!

Newbie here... Got my Blackstone last week and attempted my first ever pizzas on Friday, then two more for dinner tonight. I've got a ton to learn, but really happy so far. Been reading through posts on here, which has helped. Cooked the first two on full blast and ended up with one underdone on the bottom, and one overdone on the bottom. Tonight, I preheated for a while on medium flame, turned it to low when I put the pizza in, then turned it up to full blast at the end to brown up the top. Worked much better, but still ended up underdone on the bottom. Thinking I should preheat with a higher flame to get the stone hotter. I launched the pizzas at 650 and 675. Had problems with the pizzas sticking on my wood peel the first time around (used flour a small amount of cornmeal). Got some semolina flour and used that tonight and has better results, which was great.

One question I was wondering about... When I was stretching out the dough there were gas bubbles forming on the surface. I just kinda popped them and kept going. Is that normal?

Looking forward to learning more out pizza making and the Blackstone.

Offline Jersey Pie Boy

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Re: Blackstone Pizza Oven
« Reply #5789 on: Yesterday at 10:47:26 PM »
Anyone have a good source to get the right kind of 5 psi regulator that fits the BS?


..I know they can sell me one, but this is the third of those I've gone through, tonight discovering a failed regulator while the unit was preheating. Looked like there might be no pizza tonight, but luckily I had a spare at the ready. Clearly I need another, probably 2.


When I  switched regulators, my  temps were almost through the roof, so apparently i've been getting diminished output for a while 




PS re above post, Goosta, yes, normal..bubbles are good


Thanks
« Last Edit: Yesterday at 10:49:18 PM by Jersey Pie Boy »