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Free Mr. Tony
12-13-2015, 05:35 PM
I put the Blackstone pizza oven in the garage here in Indiana about a month ago. I assumed I wouldn't have a lot of days between now and spring that I felt like going outside to cook pizza.
Since it was in the mid 60's all weekend here, I rolled out the Blackstone for some pizza at my wife's request. Forgot how well this thing works.
Stone shot. Running mid 600's on bottom stone, and well north of that on top
http://i65.photobucket.com/albums/h222/humpty99/IMG_20151213_174456.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151213_174456.jpg.html)

Buffalo chicken for my wife. Hit the sweet spot for top and bottom.

http://i65.photobucket.com/albums/h222/humpty99/IMG_20151213_173627.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151213_173627.jpg.html)
http://i65.photobucket.com/albums/h222/humpty99/IMG_20151213_173634.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151213_173634.jpg.html)

Meatball, onion, and mushroom for me.

http://i65.photobucket.com/albums/h222/humpty99/IMG_20151213_174757.jpg (http://s65.photobucket.com/user/humpty99/media/IMG_20151213_174757.jpg.html)

Always a pleasure using this machine, especially getting it for $87.00 on Lowe's closeout.

chicagokp
12-13-2015, 05:37 PM
Looks like a good za there!

SDAR
12-13-2015, 05:42 PM
Nice looking pies. I just bought one. Going through the learning curve. My dough with the right temperature. It's an awesome cooker.

Free Mr. Tony
12-13-2015, 05:48 PM
Nice looking pies. I just bought one. Going through the learning curve. My dough with the right temperature. It's an awesome cooker.

Yeah, you kind of have to dial it in a bit especially if you are cooking at high Temps. I have had it for awhile, but haven't used it as much as I'd like for practice. My only real complaint is I wish the temp dial was a bit more responsive. Even though it seems like you would have infinite control over the flame, you essentially have low, medium, high.

Bonewagon
12-13-2015, 07:08 PM
Nice pies! Looks delicious!

ssv3
12-13-2015, 07:18 PM
Killer pie! That reminds me I haven't used mine in months. :rolleyes:

T&S BBQ
12-13-2015, 07:19 PM
Just bought (2) of them for xmas, one for my son and one for my wife. They are still in the boxes waiting for Santa to bring them, can't wait to see them set up. Watched Ron and the guys at the Brethren picnic a couple years ago make some awesome pies that day. Can't wait to see these making pies after Xmas.

jgbmgb
12-13-2015, 09:00 PM
Very nice!!

Texmex01
12-13-2015, 09:03 PM
One of those are on my wish list for sure!

OpelGTMan
12-14-2015, 07:59 AM
Are you making your dough yourself?

Free Mr. Tony
12-14-2015, 09:21 AM
Are you making your dough yourself?

Yeah. I've been making pizza for years. These were quickies. Not my best looking bunch, but they always taste similar either way. This dough was a same day dough since I wasn't planning on making pizza. Got a little over risen on the final bake. I usually do a two day refrigerator rise with very little yeast to start. My wife also likes a super puffy crust to dip in sauce, so I don't knock hers down much when stretching. Without having the exact recipe in front of me I believe it was :

200 grams all purpose flour
300 grams oo Caputo flour
310 grams water
15 grams salt
1/2 tsp yeast

Free Mr. Tony
12-14-2015, 09:28 AM
Are you making your dough yourself?

OpelGTMan,

Looks like we have similar taste in more than just the Blackstone. I have a Louisiana whole hog, and an 18.5 wsm.

Wrench_H
12-14-2015, 09:29 AM
It makes me happy everytime I see you post to know there is another little on this forum.

Free Mr. Tony
12-14-2015, 09:34 AM
It makes me happy everytime I see you post to know there is another little on this forum.

Haha. Kind of outdated now since Mr. Tony has been free for sometime now. You are the first on two different forums to bring it up. Must not be a whole lot of overlap between DC traffic and weather, and the BBQ world. It's the only show I listen to, and I will be seriously depressed if/when he ever retires/dies. Good to know you are out there as well.

OpelGTMan
12-14-2015, 10:10 AM
OpelGTMan,

Looks like we have similar taste in more than just the Blackstone. I have a Louisiana whole hog, and an 18.5 wsm.

Nice. Great minds think a like.

I've been making my dough for a bit but haven't found the right one yet. I will have to give yours a try.

Free Mr. Tony
12-14-2015, 10:18 AM
Nice. Great minds think a like.

I've been making my dough for a bit but haven't found the right one yet. I will have to give yours a try.

What is your process? I think the process is more important than the formulation in many respects. Also, what is your water amount and flour amount?

OpelGTMan
12-14-2015, 11:31 AM
3/4 cup of water to 2 cups of flour. I have some caputo flour but not much. I have to order it off Amazon.

I put my salt, sugar, oil, water, 1 cup of flour and mix. Then I slowly add the last cup until it comes together and then have my mixer need it for about 10 minutes.

I make a small ball out of it and put it in a container into the fridge for at least a day before we cook but try to go for two. Sometimes I forget to make the dough.

Big George's BBQ
12-14-2015, 11:35 AM
Nice looking pies

eap0510
12-14-2015, 11:37 AM
I'd hit that!:thumb: