The UPS Man Cometh...

jsperk said:

Where did you put the collar on the platter shaft? I moved mine down on the lower shelf above the manufacture bearing. I honestly don't know if it makes a difference.

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I left it where it was from the factory for now. I need to measure the height of the bottom stone before I fire it up. It looks high to me right now.

deguerre said:

Good. You left the butter knives in the drawer instead of using them as a screw driver. Your toes breathed a sigh of relief, I'm sure :thumb:

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Yep... Real tools like a big boy!

I wore my crocs :thumb:

OK... Thanks for you patience :-D

As I mentioned, assembly took less than an hour. The only tool required was a phillips screwdriver. The legs slid in place with spring loaded pins to hold them in and the side shelves are secures with threaded knobs.







I fired it up to burn off any residue from manufacturing and it took about 20 minutes to get to a stone temp of 650.

Once it was burned off I put together some pizzas for dinner. Since I want to learn the oven first I used fresh dough from Trader Joe's. I bought the plain dough and divided it into two balls and let them rest at room temp for three hours.

The first pizza didn't quite make it to round , but was close enough. For the first attempt I went with a pizza margherita using TJ's pizza sauce, fresh mozzarella and fresh basil with a drizzle of EVOO.



I put it into the oven at a stone temp of 650 degrees.


This picture is crappy because it was getting dark.

It cooked for about 4 minutes until it was done. Once done I stuck it into the home oven to hold while I made a second pizza. This one got closer to round :-D.



This one has artichoke hearts, mushrooms, prosciutto, fresh spinach and whole milk mozzarella and a drizzle of EVOO. I put it into the Blackstone at a stone temp of 675 and it also took about 4 minutes.



After cooking I topped it with fresh arugula.

Here is both pizzas...



Here is the crust on the pizza margherita...




And here is the second pizza...




I'm impressed with the Blackstone. I need to work on the temp and timing to see what is best for me, and I want to start making my own dough and sauce, but that will come with time.

jsperk said:

Nice looking first bake with the B.S. I think you will really enjoy using it.

Did you crank back the regulator 1 turn and where was your front dial set?

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Yep, one turn on the regulator, and about half way on the front dial. It seemed that the outer crust (cornicione?) took a long time to brown, but that may be because the pies were small. I think a bigger pie would have cooked better.