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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
Five pie award to Barry for kindness!
Five pie award to Barry for kindness!Dave
Plus one there, wherever you are Barry!
I'm sure frankfurters or bacon crossed your mind. I admire your restraint!
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.
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
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!
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.
but for me today the charring got a wee bit out of hand.