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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #220 on: September 29, 2013, 02:55:38 PM »
Norma... yer killin me!!! :)

Ron,

Maybe you might want to try out a Blackstone unit.   >:D  :-D  So far I think they are very interesting in how they bake.  The dough from the Chef Boyardee pizza kit almost felt like modeling clay even though I saw it did ferment by the bubbles and how it rose.  I did not see any fermentation bubbles in the skin when I formed it though.  The dough I used for the pan pizza did have a few fermentation bubbles.  I should have taken a photo of when I first started opening that skin yesterday.  I formed a rim and it just sat there and looked stiff before I fully opened it.  I never thought that skin would have baked the way it did, but I believe the BS magic sure helped a lot.

Norma

Offline redox

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Re: Getting the Blackstone oven from Cabela's
« Reply #221 on: September 29, 2013, 03:03:29 PM »
Norma,
Wow! It's hard to believe that beautiful pizza came out of a Chef Boyardee box. What an amazing job you did there.
I was going to try one using Spam cut into pepperoni-sized rounds (you know, to keep with the low-rent type of pizza that is Chef Boyardee) but your pizza is so great looking that there seems little point.  ;D
Kudos.

Jay

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #222 on: September 29, 2013, 03:26:53 PM »
Norma,
Wow! It's hard to believe that beautiful pizza came out of a Chef Boyardee box. What an amazing job you did there.
I was going to try one using Spam cut into pepperoni-sized rounds (you know, to keep with the low-rent type of pizza that is Chef Boyardee) but your pizza is so great looking that there seems little point.  ;D
Kudos.

Jay

Jay,

Thanks, but I like your idea of trying Spam cut into pepperoni sized rounds and keeping in the low-rent type of pizza that Chef Boyardee is.  Tom's Chef Boyardee pizza and all the pizzas on that thread do show that a Chef Boyardee Cheese kit can make a better pizza than what was intended.  I say go for it.   ;D

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #223 on: September 30, 2013, 09:04:38 AM »
I found this photo on the web, but the pizzas baked in a BS remind me of maybe pizzas baked over Mount Vesuvius.  At least that is what I might compare the BS to so far because it can bake many types of pizzas. 

Norma

Offline Pete-zza

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Re: Getting the Blackstone oven from Cabela's
« Reply #224 on: September 30, 2013, 12:17:38 PM »
Norma,

I don't know if you ever read about my attempts to do something like you did but using the Jiffy Pizza Mix instead of the Chef Boyardee mix. The idea to do what I did with the Jiffy Pizza Mix actually came from another member, pizzoid, who had conducted an experiment with the Chef Boyardee mix, and described his results at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,2106.msg36497.html#msg36497.

I described my results with the Jiffy Pizza Mix at http://www.pizzamaking.com/forum/index.php/topic,4652.msg38349.html#msg38349. As you can see from that thread, the Jiffy Pizza Mix was similar in many respects to the Chef Boyardee mix. Both use an enriched and malted base flour, some fat (shortening or lard), dextrose, salt, and a single leavening system along with yeast. In my case, I decided to use cold water so that I wouldn't activate the chemical leavening system and speed up the yeast activity so that the dough would overferment after one day of cold fermentation. Had the chemical leavening system been encapsulated so as to be activated only during baking, I wouldn't have had to worry as much about the water temperature.

I, of course, used my home oven. Seeing what you were able to do with your BlackStone oven leads me to believe that that oven would do a pretty good job with a Jiffy Pizza Mix cold fermented dough.

Your experiment with the Chef Boyardee mix also reminded me of a Tom Lehmann bake-to-rise dough formulation that I saw at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Bake-to-Rise-Pizza/record/57729/. As you can see from that recipe, it calls for essentially the same types of ingredients used for the Jiffy Pizza Mix and the Chef Boyardee mix, namely a flour (enriched and malted), water, a fat, a yeast, sugar (optional or variable), and an unencapsulated leavening system comprising baking soda and SALP. I am just thinking aloud here but maybe it would be possible to make a refrigerated or frozen form of the dough following the instructions given at the Recipe Bank, but using the Chef Boyardee mix and lowering the hydration value (because of the weaker flour), and eventually bake the pizza in the BlackStone oven.

Peter

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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #225 on: September 30, 2013, 06:36:43 PM »
Norma,

I don't know if you ever read about my attempts to do something like you did but using the Jiffy Pizza Mix instead of the Chef Boyardee mix. The idea to do what I did with the Jiffy Pizza Mix actually came from another member, pizzoid, who had conducted an experiment with the Chef Boyardee mix, and described his results at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,2106.msg36497.html#msg36497.

I described my results with the Jiffy Pizza Mix at http://www.pizzamaking.com/forum/index.php/topic,4652.msg38349.html#msg38349. As you can see from that thread, the Jiffy Pizza Mix was similar in many respects to the Chef Boyardee mix. Both use an enriched and malted base flour, some fat (shortening or lard), dextrose, salt, and a single leavening system along with yeast. In my case, I decided to use cold water so that I wouldn't activate the chemical leavening system and speed up the yeast activity so that the dough would overferment after one day of cold fermentation. Had the chemical leavening system been encapsulated so as to be activated only during baking, I wouldn't have had to worry as much about the water temperature.

I, of course, used my home oven. Seeing what you were able to do with your BlackStone oven leads me to believe that that oven would do a pretty good job with a Jiffy Pizza Mix cold fermented dough.

Your experiment with the Chef Boyardee mix also reminded me of a Tom Lehmann bake-to-rise dough formulation that I saw at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Bake-to-Rise-Pizza/record/57729/. As you can see from that recipe, it calls for essentially the same types of ingredients used for the Jiffy Pizza Mix and the Chef Boyardee mix, namely a flour (enriched and malted), water, a fat, a yeast, sugar (optional or variable), and an unencapsulated leavening system comprising baking soda and SALP. I am just thinking aloud here but maybe it would be possible to make a refrigerated or frozen form of the dough following the instructions given at the Recipe Bank, but using the Chef Boyardee mix and lowering the hydration value (because of the weaker flour), and eventually bake the pizza in the BlackStone oven.

Peter

Peter,

No, I never read of your attempts to use a Jiffy Pizza mix.  You did a great job and both pizzas looked very tasty.  I see the Jiffy Pizza Mix was similar in many respects to the Chef Boyardee mix.  You did a great job in being able to analyze what to do with your Jiffy Pizza Mix two times.

I might try a Jiffy Pizza mix in the BS with a cold ferment to see what happens.  I did have a Jiffy Pizza Mix at market for a long while and had planned to try it out there, but never got around to it.  I don't recall if it is still there, but it is probably stale if it is there.  I like to experiment with something like a mix to see what happens. 

Maybe I could also try the bake-to-rise dough formulation that you saw at the PMQ Recipe Bank, or do you think I should just try the Chef Boyardee mix, or Jiffy Pizza mix and see what happens if it is baked in the BS.  I never saw that Tom Lehmann bake-to-rise dough formulation before and always wanted to try something like a take-to-rise pizza.  .

I get a little confused about those chemical leavening systems though, but doesn't the Clabber Girl Baking Powder have both of the same ingredients as Tom's take-to-rise formulation?  I think my Clabber Girl Baking Powder is still good. 

Norma

Offline Pete-zza

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Re: Getting the Blackstone oven from Cabela's
« Reply #226 on: October 01, 2013, 02:22:52 PM »
I might try a Jiffy Pizza mix in the BS with a cold ferment to see what happens.  I did have a Jiffy Pizza Mix at market for a long while and had planned to try it out there, but never got around to it.  I don't recall if it is still there, but it is probably stale if it is there.  I like to experiment with something like a mix to see what happens. 

Maybe I could also try the bake-to-rise dough formulation that you saw at the PMQ Recipe Bank, or do you think I should just try the Chef Boyardee mix, or Jiffy Pizza mix and see what happens if it is baked in the BS.  I never saw that Tom Lehmann bake-to-rise dough formulation before and always wanted to try something like a take-to-rise pizza.  .

I get a little confused about those chemical leavening systems though, but doesn't the Clabber Girl Baking Powder have both of the same ingredients as Tom's take-to-rise formulation?  I think my Clabber Girl Baking Powder is still good. 
Norma,

For now, I think I would stick with the Jiffy and Chef Boyardee pizza dough mixes if you would like to bake the pizzas using the BlackStone oven. If you would like to try Tom's bake to rise recipe, you might be able to use the Clabber Girl baking powder but, as shown at http://www.clabbergirl.com/commercial/ingredients/pdf/CGSASDABP.pdf, that product does not use the same chemical leavening agents as are used in the Jiffy and Chef Boyardee pizza mixes. You would perhaps have to use a product such as the WRISE product (http://www.thewrightgroup.net/images/stories/pdf/wrise/wrise_101595.pdf) since that product contains both sodium aluminum phosphate (SALP) and sodium bicarbonate (baking soda), which are both in the Jiffy and Chef Boyardee products, but in encapsulated form so that the leavening agents aren't activated until the pizza is in the oven. As a professional, I would imagine that you would be able to get a sample of the WRISE product mentioned above. Otherwise, you would have to find a source of the SALP product as a standalone product. You wouldn't need to get baking soda because that is a commonly available product.

With the Clabber Girl product, which comprises sodium bicarbonate (baking soda), anhydrous sodium aluminum sulfate (SAS) and monocalcium phosphate, there will be some activation of these ingredients at the beginning to produce carbon dioxide (about 30%) but the rest of the carbon dioxide (70%) would be released during baking. To keep the reactions down, you would perhaps want to keep everything as cold as possible.

Peter

EDIT (10/30/16): For a Wayback Machine replacement link for the above inoperative Clabber Girl link, see http://web.archive.org/web/20110604195859/http://clabbergirl.com/commercial/ingredients/pdf/CGSASDABP.pdf

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #227 on: October 01, 2013, 10:01:14 PM »
Norma,

For now, I think I would stick with the Jiffy and Chef Boyardee pizza dough mixes if you would like to bake the pizzas using the BlackStone oven. If you would like to try Tom's bake to rise recipe, you might be able to use the Clabber Girl baking powder but, as shown at http://www.clabbergirl.com/commercial/ingredients/pdf/CGSASDABP.pdf, that product does not use the same chemical leavening agents as are used in the Jiffy and Chef Boyardee pizza mixes. You would perhaps have to use a product such as the WRISE product (http://www.thewrightgroup.net/images/stories/pdf/wrise/wrise_101595.pdf) since that product contains both sodium aluminum phosphate (SALP) and sodium bicarbonate (baking soda), which are both in the Jiffy and Chef Boyardee products, but in encapsulated form so that the leavening agents aren't activated until the pizza is in the oven. As a professional, I would imagine that you would be able to get a sample of the WRISE product mentioned above. Otherwise, you would have to find a source of the SALP product as a standalone product. You wouldn't need to get baking soda because that is a commonly available product.

With the Clabber Girl product, which comprises sodium bicarbonate (baking soda), anhydrous sodium aluminum sulfate (SAS) and monocalcium phosphate, there will be some activation of these ingredients at the beginning to produce carbon dioxide (about 30%) but the rest of the carbon dioxide (70%) would be released during baking. To keep the reactions down, you would perhaps want to keep everything as cold as possible.

Peter

Peter,

I think I will try the Jiffy mix next, because it is less expensive than the Chef Boyardee Pizza mix and I sure don't like the Chef Boyardee pizza sauce. 

Right now I think I will skip trying to make Tom's bake to rise recipe, since the Clabber Girl baking powder does not use the same chemical leavening agents as are used in the Jiffy and Chef Boyardee pizza mixes.  I don't really think I want to try to get a WRISE product sample just to try a bake to rise recipe.  I still have lots of samples that are only good for a couple of test doughs.

Norma 

Offline Chicago Bob

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Re: Getting the Blackstone oven from Cabela's
« Reply #228 on: October 02, 2013, 10:08:36 AM »
Just wanted to chime in here....that ChefyBoy pizza of yours is a hoot Norma! Who in the world would have thunk...you sure do have the GBD touch girl. Now.... if you can just turn that into the "Midas Touch" we can hire Chef Boyardee himself to make pizza's for us while we tan at the Beach!!   :P
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #229 on: October 02, 2013, 04:30:20 PM »
Just wanted to chime in here....that ChefyBoy pizza of yours is a hoot Norma! Who in the world would have thunk...you sure do have the GBD touch girl. Now.... if you can just turn that into the "Midas Touch" we can hire Chef Boyardee himself to make pizza's for us while we tan at the Beach!!   :P

Bob,

Thanks for posting that the Chef Boyardee pizza I made was a hoot.  That would be nice to have someone make pizzas while we are at the beach.  I looked for a Jiffy mix today at the supermarket and did not find one.

The BS might get a good workout this Saturday.  Steve is having the brewmaker's picnic at his home and if the weather is good I will be taking some doughs and so will others besides Steve.

Norma

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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #230 on: October 04, 2013, 08:30:42 PM »
These are the three kinds of dough I am taking to Steve's home to bake in the BS tomorrow.  The first dough is a De Lorenzo's clone dough ball.  The second dough is a Neapolitan dough with the Ischia starter using Craig's method of mixing.  The temperature was 67 degrees F when I opened the Styrofoam container where the dough is bulk fermenting, but the temperature quickly went up to 69 degrees F when the lid was opened because it is warm in our area now.  The bulk fermenting dough is going to be divided into 3 dough balls this evening and was made with the new GM flour.  The third dough is a NY style dough that I am trying Craig's method of mixing and then resting and doing stretch and folds before balling.  Those 3 dough balls were scaled to 13.3 ounces.

Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #231 on: October 04, 2013, 08:32:13 PM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #232 on: October 06, 2013, 08:05:38 AM »
These are the photos of the different pizzas I baked in the Blackstone unit and some of the photos of the brewmaker's picnic.  It was also Lauren's birthday party.  A lot of great pizzas were made by everyone and there sure was lots of great beers and all kinds of other drinks.  My favorite drink of the night was the orangevanillacellos.  The cherrycellos were also good as was the lemoncellos, but the orangevanillacello is something I have to try and make. 

My favorite pizza baked in the BS was the first NY style pizza.  I don't know why I did not take a photo of the whole pizza after it was baked in the BS, but for me that pizza had the right amount of crispness on the bottom and rim crust and also was very moist and tender in the rim crust.  Many different temperatures were used to baked the different pizzas in the BS.  I don't know where my mind was, but forgot to apply extra cheese on the De Lorenzo pizza when I removed it from the oven to apply olive oil on the rim crust.

There were a lot of people that were interested in the BS at the picnic and birthday party.  It was very warm and humid yesterday and only the controlled temperature doughs were kept at a constant temperature.  I had too many other things to take along to try and take coolers, but the bag that had the other dough balls in did have some of those frozen ice packs to try to keep them somewhat cool.

Norma 
« Last Edit: October 06, 2013, 08:10:02 AM by norma427 »

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #233 on: October 06, 2013, 08:08:55 AM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #234 on: October 06, 2013, 08:13:09 AM »
Norma

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Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #235 on: October 06, 2013, 08:16:13 AM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #236 on: October 06, 2013, 08:19:11 AM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #237 on: October 06, 2013, 08:27:19 AM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #238 on: October 06, 2013, 08:30:44 AM »
Norma

Offline norma427

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Re: Getting the Blackstone oven from Cabela's
« Reply #239 on: October 06, 2013, 08:33:16 AM »
Norma

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