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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-04-2015, 06:34 PM   #1
samfsu
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Default Blackstone Pizza Oven Cooking

someone had an idea on the other thread to start a thred about cooking in the oven.

We can share recipes, usage, etc about the oven.

Here are a couple to get us started....

When making pizza dough, how long will it last in the fridge? Do you ever freeze?

I was reading on Amazon that some recommend using a rust bearing to help the motor.
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Old 03-04-2015, 06:54 PM   #2
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Here is one of my favorite recipes. Last 2 to 10 days in the fridge.
http://doughgenerator.allsimbaseball...p?recipe_id=18

I had a bearing for mine. I'm not sure what models will be coming in but the original had a short shaft going from the motor to the platter. I think newer versions have a longer shaft and may help. I didn't notice a difference with or without the bearing.

I didn't do any other mods, worked great out of the box.
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Old 03-04-2015, 07:02 PM   #3
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I usually make the dough the same day and don't freeze. IIRC you can put the dough in the fridge for up to 7 days or freeze it for even longer.

As far as the bearing, there is no need for it. Mine has been running fine right out of the box. You can always get it later if needed.
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Old 03-04-2015, 07:03 PM   #4
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Cool site jsperk. Thanks.
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Old 03-04-2015, 07:04 PM   #5
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Quote:
Originally Posted by jsperk View Post
Here is one of my favorite recipes. Last 2 to 10 days in the fridge.
http://doughgenerator.allsimbaseball...p?recipe_id=18

I had a bearing for mine. I'm not sure what models will be coming in but the original had a short shaft going from the motor to the platter. I think newer versions have a longer shaft and may help. I didn't notice a difference with or without the bearing.

I didn't do any other mods, worked great out of the box.
Good point. Mine is V2 but I remember some getting V1 when I bought mine 4 months ago. Most likely you guys will get the newer V2.
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Old 03-04-2015, 07:30 PM   #6
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Good point. Mine is V2 but I remember some getting V1 when I bought mine 4 months ago. Most likely you guys will get the newer V2.
.
I had version one I bought in Oct 2013, it was 10 psi. I was hoping not get the stickers.
I see people complaining about that don't come off easy.
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Old 03-04-2015, 07:46 PM   #7
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Quote:
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.
I had version one I bought in Oct 2013, it was 10 psi. I was hoping not get the stickers.
I see people complaining about that don't come off easy.
New ones are 5psi. Yep! The stickers are a pain in the.... I just said fark it

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Old 03-04-2015, 07:56 PM   #8
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PM Moose. He has pizza down to a science.
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Old 03-04-2015, 08:20 PM   #9
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Goo be gone is your friend
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Old 03-04-2015, 09:45 PM   #10
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I would love some good dough recipes. I was over at pizzamaking.com but there is soooo much info over there it kind of makes my head spin.
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Old 03-04-2015, 10:04 PM   #11
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I would love some good dough recipes. I was over at pizzamaking.com but there is soooo much info over there it kind of makes my head spin.
If you check out the link I posted that popular recipes from pizza making.com.

My favorites are Gluten Boys, Scotts 123 is an easy and good and I like the Detroit one but I usually do that in the oven.

For a neo pie checkout TXCraig's Neapolitan Pizza Dough
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Old 03-05-2015, 07:42 AM   #12
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I use Alton Brown's dough recipe but sub in caputo flour.

http://altonbrown.com/pizza-dough-recipe/

For the sauce, I love to use Serious Eat's recipe.

http://www.seriouseats.com/recipes/2...zza-sauce.html

Then for toppings I always use fresh mozzarella from the deli or I make it myself.
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Old 03-05-2015, 08:50 AM   #13
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My BS arrives 3/10!....just bookmarked above pages for quick recipe ideas....Looking forward to making PIZZA!!
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Old 03-05-2015, 09:30 AM   #14
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Quote:
Originally Posted by tgstrang View Post
I would love some good dough recipes. I was over at pizzamaking.com but there is soooo much info over there it kind of makes my head spin.
Yeah... It's a bit like the Mother of All UDS threads here

I'm far from an expert on my BS, but I've really enjoyed the pizza we've made with it. I suck at forming the dough, but the pizzas still taste good.

I have not bought Caputo flour yet. I plan on going that once the weather warms up and I feel like playing outside I've been using Zippylips fast rise dough and it works well. I've had the best results at a stone temp of 700 degrees with that dough.

If you guys don't have an IR thermometer yet, get one. You can't go by the dial thermometer on the BS. Also, a steel peel is pretty much an essential for rotating the pizza on the stone and taking it out of the oven. It's hot enough in there to burn a wooden peel. I still use my wooden peel to build the pizza and launch it but then I grab the steel one.
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Old 03-05-2015, 10:19 AM   #15
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Quote:
Originally Posted by Ron_L View Post
Yeah... It's a bit like the Mother of All UDS threads here

I'm far from an expert on my BS, but I've really enjoyed the pizza we've made with it. I suck at forming the dough, but the pizzas still taste good.

I have not bought Caputo flour yet. I plan on going that once the weather warms up and I feel like playing outside I've been using Zippylips fast rise dough and it works well. I've had the best results at a stone temp of 700 degrees with that dough.

If you guys don't have an IR thermometer yet, get one. You can't go by the dial thermometer on the BS. Also, a steel peel is pretty much an essential for rotating the pizza on the stone and taking it out of the oven. It's hot enough in there to burn a wooden peel. I still use my wooden peel to build the pizza and launch it but then I grab the steel one.

Glad I got a great sale!....seems like the "accessories" really add up!....any recommendations on IR thermo?
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