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Author Topic: Little Black Egg  (Read 529457 times)

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Offline cyberpapa3

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Re: Little Black Egg
« Reply #2140 on: May 09, 2014, 06:33:00 PM »
Wow! I finally finished all 107 pages of this thread, and it has been a great read. I'm amazed it is still alive after over 7 years, and new info coming to light all the time. I've learned a lot from all the pioneers of the LBE and their innovations, and thank all the contributors of this thread.

I originally started reading this thread to get ideas to improve my pizza cooking on my Kamado grill, and I have found many. I like cooking on the kamado and can regulate the heat fairly well, obtaining and maintaining temps of 700 to 800 degrees F using lump charcoal. My problem with the kamado is the same one as people using the LBE: getting the top to properly char without the bottom of the pie getting burnt. I think I will be using the dome mods I have learned here on my future cooks. Until I read this I never thought of the impact the dough formulation can have on whether the pie bottom burns before the top is done. Tomorrow I will start a sourdough starter, thanks for the info and links.

I've been making pizzas in the house oven using a 2 stone method for about 20 years and I'm still searching for the flavors and textures I remember from the WFO pizzas I had in my youth in Lebanon, Italy and Germany way back in the '60's. I've found that most of the secret is in the fresh buffalo cheese and the WFO. Wish I could get good cheese here at a reasonable price. The other piece of the puzzle is the dough. Much experimenting to do.

I may be building a LBE soon with all I've learned here an will share my results. Thanks again to everybody for this thread.

Offline wakesurfer

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Re: Little Black Egg
« Reply #2141 on: June 04, 2014, 06:59:04 PM »
Seems like it has been awhile since anyone posted.   Built my own LBE followed along the lines of Boatman.  Thanks to all that contributed to his build.  I have learned from all of them.  Fired it up for the first time at a campground for an wake surfing event I attended.  Pizzas were incredible.  Shared 10 pizzas with 30 people.  Response was excellent. 
My issue seems to be different than most in that the top cooked faster than the bottom.  Cooking at stone temp of 600 + 4- 5 min bake.  Had to turn the burner down at the end to cook the bottom more.  Any ideas why?

Offline valvi

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Re: Little Black Egg
« Reply #2142 on: September 09, 2014, 09:42:09 PM »
I just wanted to say that it was amazing to find this thread!! Thanks for everyone who has contributed! Living in a small studio apartment, it would have been impossible for me to have a proper oven for baking pizza. However, building a LBE has inspired me and now I can start practicing getting better at making pizza  :P I love this community!

Here's what I got on the third time cooking with my newly build LBE:


« Last Edit: April 17, 2016, 09:09:44 AM by Pete-zza »

Offline PizzaNBeer

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Re: Little Black Egg
« Reply #2143 on: July 22, 2015, 05:52:14 PM »
I just finished reading literally this entire thread... OK, I skimmed a bit... But yeah.
I realize there are good commercial option out there... but this thread seemed to have died so abruptly for what seems to be such an awesome budget build.

Hopefully its not bad form to bump this, but I can't help but think it should keep going?

Cost so far was about $35 but I am going to add a kiln shelf so that may double the cost?

It uses a Baja Classic SP10 burner with 10psi regulator I need for brewing anyways.
The BBQ was new from walmart, It is currently $20 brand new for the 17.5 square grill.
It uses a stainless steel serving dish I got from a restaurant supply company for $10
And 2 12in quarry tiles that I got for free as sample (I tried to buy them... Told them I only needed a few... They gave me 2 different colors and said sample are free. If you need tile they seem to be good people over at tile 4less :P )

- I cut the grill to fit over the burner, same diameter as the ring on the burner ~10in
- I left 3 square tabs sticking inwards from this cut, evenly spaced around the circumference, and folded them down to lock the grill onto the burner. The tabs fit tightly between the supports the grill sits on. Easy to remove but wont move around with out being lifted up.
-I cut the serving tray to fit on the lip of the bottom half of the grill, where the normal cooking grate sits, then hammered the sides flat to make it wider... This made it ~17.5X15in. I traced the corners of the grill and rounded two corners of the sheet created by the tray so that it would slide to the front of the grill.
-I put the grate on top of the stainless steel sheet, and put the tiles on top of the grate.
-I used the end cut off of the serving tray as an upper air deflector. No false ceiling was needed in the lid, as this grill is very squat, and the defector sits with very little clearance above a cooked pie (I tested this ahead of time by loosely balling tinfoil, then smashing it down with the lid... This leave the tinfoil in the shape of the open area to show you what your working with)

The aluminum tray shown was not used, I had planned to make a ceiling out of it.

Offline PizzaNBeer

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Re: Little Black Egg
« Reply #2144 on: July 22, 2015, 05:57:49 PM »
And yes, quary tiles explode. I think more breaks every time I had fired it. Still works broken though  >:D

The pie are looking decent, but still need some work. I think I need to increase hydration and decrease the amount of yeast? These are the same batch,
250g KA AP flour,
156g water (62.5%)
7.5g salt (3%)
2.75g ADY (1.1%)

Were good, but crust was a just a little too dense... and while everything looked good it was a little chewy/doughy.

First picture was after 1 day ferment in fridge and 2 hour rise, picture 2 was 2 days in the fridge.

These are the first and second pies though, and its been the better part of a year since I have made dough... So I will call it good :)

« Last Edit: July 22, 2015, 09:24:10 PM by PizzaNBeer »

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Offline Tampa

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Re: Little Black Egg
« Reply #2145 on: July 23, 2015, 08:17:22 AM »
Nicely done.  Love the budget, square design, and result. :chef:
Dave

Offline Bmorse

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Re: Little Black Egg
« Reply #2146 on: November 07, 2015, 02:35:48 PM »
Over a year ago I built an LBE, and finally got around to finishing up a set of instructions for the process I followed.  My instructions are here: https://docs.google.com/document/d/16XnqIsWxJ--dQajq-oP7lHV8YiF34StvIhfHGRct6M8/edit?usp=sharing

The design of this oven was created through the hard work of many contributors to this thread.   I read through this thread and then built my LBE largely following the design specified by Boatman, with the added turntable suggested by Enchant  The one modification that I added was to reattach the legs from the Weber to the bottom of the Bayou burner, which raises the cooking surface up to a comfortable height.

I've been really happy with my LBE, with great results right from the start.  I generally use the Peter Reinhart neo-Neapolitan dough recipe (https://www.fornobravo.com/pizzaquest/2010/12/23/classic-pizza-dough-neo-neapolitan-style/).  I've been using 80% KA bread flour and 20% Caputo

Note: Something seems to have happened to this thread, and I can no longer find some of the posts that I followed.  I recall that the thread used to be over 100 pages, but is now just 86.
« Last Edit: November 07, 2015, 02:40:17 PM by Bmorse »

Offline R2-Bayou

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Re: Little Black Egg
« Reply #2147 on: November 10, 2015, 12:37:10 PM »
The design of this oven was created through the hard work of many contributors to this thread.   I read through this thread and then built my LBE largely following the design specified by Boatman, with the added turntable suggested by Enchant  The one modification that I added was to reattach the legs from the Weber to the bottom of the Bayou burner, which raises the cooking surface up to a comfortable height.


Awesome!!! I love that you added the weber legs back to add height. Looks like its ready to blast off.
"If it works, it's obsolete" -- Marshall McLuhan
"First you get your facts straight, then distort them at your leisure" -- Mark Twain
"Wretched excess is just barely enough" --Shirley O. Corriher

Offline blaise

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Re: Little Black Egg
« Reply #2148 on: April 17, 2016, 04:49:47 AM »
Over a year ago I built an LBE, and finally got around to finishing up a set of instructions for the process I followed.  My instructions are here: https://docs.google.com/document/d/16XnqIsWxJ--dQajq-oP7lHV8YiF34StvIhfHGRct6M8/edit?usp=sharing

Hi Bmorse,
Can you tell me what are the temperatures you reach with this modified LBE ?
Thanks =

Offline yoyoman

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Re: Little Black Egg
« Reply #2149 on: July 09, 2016, 11:20:45 PM »
I know this is an old thread, but my LBE went into action last night. Cranked out 20 pizzas, up from 17 last year ;) I also used a regular weber 22" grill with lump charcoal to cook two pizzas at one time.

The LBE was up to 650 degrees on the pizza stone.

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Offline Bert

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Re: Little Black Egg
« Reply #2150 on: July 22, 2016, 07:06:18 AM »
If any one considering to build an LBE, take a look at the Mighty Pizza Stone (MPS) https://www.pizzamaking.com/forum/index.php?topic=43980.0 , if eveything goes well it should be available on the market early 2017.

MPS will simplify your LBE by 50%, balancing top and bottom heat is extreemly simple with MPS. LBE/MPS combo will probably be the lightest portable neapolitan pizza oven.
Bert

Transform your grill into a well balanced, easy to use pizza oven with the Mighty Pizza Stone - http://www.mightypizzastone.com

Offline Bert

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Re: Little Black Egg
« Reply #2151 on: July 28, 2016, 06:22:40 PM »
Anyone in the Houston area with an LBE Oven would be interested in trying the Mighty Pizza Stone with his/hers LBE?
Bert

Transform your grill into a well balanced, easy to use pizza oven with the Mighty Pizza Stone - http://www.mightypizzastone.com

Offline MartyE

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Re: Little Black Egg
« Reply #2152 on: August 05, 2016, 06:55:49 PM »
Anyone in the Houston area with an LBE Oven would be interested in trying the Mighty Pizza Stone with his/hers LBE?
Bert,

Your inbox is full. I have a LBE that has been collecting dust ever since I bought a blackstone oven.  You are welcome to have my LBE for your testing with the Mighty Pizza Stone.

Marty

Offline Bert

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Re: Little Black Egg
« Reply #2153 on: August 06, 2016, 06:02:19 PM »
Bert,

Your inbox is full. I have a LBE that has been collecting dust ever since I bought a blackstone oven.  You are welcome to have my LBE for your testing with the Mighty Pizza Stone.

Marty

Thank you Marty, my membership ran out last month, I just renewed it. My inbox size should increase once my renewal fee is procssed. I am surprised that I didn't get an email reminder and I can't believe this is my fifth year on PM.

I will send a pm once my inbox is back to normal.
Bert

Transform your grill into a well balanced, easy to use pizza oven with the Mighty Pizza Stone - http://www.mightypizzastone.com

Offline jasonmolinari

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Re: Little Black Egg
« Reply #2154 on: October 31, 2016, 10:37:34 AM »
Hey guys, looking for info from anyone using a turntable/lazy susan on their LBE.
I've had an LBE for years. Love it. No issues, other than grates and metal warping from the heat. Used it again last night and was reminded that the only annoying part was lifing up my 20lb lid to turn the pizza. I rememebred seeing folks here using a turntable.

How do the turntable bearings/grease/lubrication handle the heat? For 10$ it seems worht a try, but i'm wondering how long it'll last.

PS: is it advisable to soak the turntable in vinegar or an acid for a couple days to remove the zinc before use?


thanks
« Last Edit: October 31, 2016, 11:06:39 AM by jasonmolinari »

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Offline madasafish

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Re: Little Black Egg
« Reply #2155 on: June 17, 2017, 05:26:50 AM »
Curious to know if anyone has tried the Gas modified LBE with the "Pizza Kettle" accessories. Was it easier to load?

Edit:
Just read this thread again, someone did put the "Pizza Kettle" attachment on but it proved to be way too high. A simple 2.5" stainless steel "C" section would work in my opinion and negate the need to cut the LBE lid. People have mentioned it but I see no reference to their experience or the pies it produced.

 
« Last Edit: June 17, 2017, 08:11:16 AM by madasafish »

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