Blackstone Patio Oven - First Pie

[SirPorkaLot]

So yesterday I did the first fire on the Blackstone and ran it through the gamut.
Today I cooked my first successful pizza (after several stumbles)

First thoughts; This thing is designed and built well.
Second thoughts: It will get much hotter than I will ever probably cook anything.

In my trials yesterday, I watched it go from 325F (lowest setting) to in excess of 800F in just a few minutes after cranking it to high.

Follow-up thoughts include:
Cooking frozen pizzas in this would be equivalent to using a nuclear warhead to heat up your microwave dinner.

Today I fired it back up, used a store bought dough (making batch of fresh dough later today) and cooked the pizza at ~650-700F.

This is the results.

Sausage, Roma Tomatoes and Ricotta

https://uploads.tapatalk-cdn.com/20170401/d67b21fbc4a024d34031d7240bd2f564.jpg

[DBBQ]

Looks great! I think I will be on Amazon later ordering one.

[WilliamD]

Looks like you hit it right off the bat!!!! Great first Pizza!!!!!

[ShadowDriver]

Nice looking pie!

[H'Islander]

Nice pie~! Never used a store bought (fresh) dough before. Would like to hear your thoughts, as well as other's thoughts, on using it in a pinch. FWIW, If I can't get Napoli high gluten pizza flour (available in my region from the small store-front at the local distributor's ware house - 50 # sack/$17) I'll use King Arthur Bread Flour...depending on winter/summer humidity, I mix 2-3 tsp of kosher salt and 1 tblsp active yeast to 500g flour, then add 300g to 325g warm water in a stand mixer. Risen twice, this mix tosses up 'n out nicely w/out tearing. I use a 1/4" thick steel plate on my weber 22.5 kettle cooking offset on 2 sides. Plenty of heat.

[SirPorkaLot]

Nice pie~! Never used a store bought (fresh) dough before. Would like to hear your thoughts, as well as other's thoughts, on using it in a pinch. FWIW, If I can't get Napoli high gluten pizza flour (available in my region from the small store-front at the local distributor's ware house - 50 # sack/$17) I'll use King Arthur Bread Flour...depending on winter/summer humidity, I mix 2-3 tsp of kosher salt and 1 tblsp active yeast to 500g flour, then add 300g to 325g warm water in a stand mixer. Risen twice, this mix tosses up 'n out nicely w/out tearing. I use a 1/4" thick steel plate on my weber 22.5 kettle cooking offset on 2 sides. Plenty of heat.



I barely know "flour" from "flower", but my son (who is a chef in training and attends culinary school) claims that bread flour would have produced better gluten formation and therefore better texture, but I thought it turned out pretty well.

We are making a batch of pizza dough using KA bread flour this afternoon to cook pizzas with tomorrow

[ssv3]

Nice pie!

Get yourself some caputo 00 pizza flour and I bet you'd be cranking up to the 800-1000* more often. Does amazing Neapolitan pies.

45 seconds to a minute

https://lh5.googleusercontent.com/-KiOOYptAR8k/VH1fi3qObZI/AAAAAAAAK4A/jlnpzEta_2Y/w1086-h611-no/20141201_213233.jpg

https://lh3.googleusercontent.com/-szvPxind9BU/VH1fXaJ4NRI/AAAAAAAAK3Y/piXNvtIzj1k/w1086-h611-no/20141201_212758.jpg

https://lh6.googleusercontent.com/-TLaE0h1KCMc/VH1fgiuclOI/AAAAAAAAK34/KbH6TEd3HZo/w1086-h611-no/20141201_213200.jpg

http://i.imgur.com/POYnhmzh.jpg

http://i.imgur.com/DZ77SQgh.jpg

http://i.imgur.com/M1AlCJ8h.jpg

[H'Islander]

I barely know "flour" from "flower", but my son (who is a chef in training and attends culinary school) claims that bread flour would have produced better gluten formation and therefore better texture, but I thought it turned out pretty well.

We are making a batch of pizza dough using KA bread flour this afternoon to cook pizzas with tomorrow

Was right there with ya a couple years back. Never thought about one flour vs another. Learned it from a striped bass fishing forum out here on the east coast and haven't looked back. It takes the angst about achieving a good gluten "pull" out of the mix for ya. makes the dough more forgiving for a novice like me. You can use regular APF and knead the tar out of it to build the gluten up too...but I'm a lazy bastard.

[SirPorkaLot]

Nice pie!



Get yourself some caputo 00 pizza flour and I bet you'd be cranking up to the 800-1000* more often. Does amazing Neapolitan pies.



45 seconds to a minute



https://lh5.googleusercontent.com/-KiOOYptAR8k/VH1fi3qObZI/AAAAAAAAK4A/jlnpzEta_2Y/w1086-h611-no/20141201_213233.jpg



https://lh3.googleusercontent.com/-szvPxind9BU/VH1fXaJ4NRI/AAAAAAAAK3Y/piXNvtIzj1k/w1086-h611-no/20141201_212758.jpg



https://lh6.googleusercontent.com/-TLaE0h1KCMc/VH1fgiuclOI/AAAAAAAAK34/KbH6TEd3HZo/w1086-h611-no/20141201_213200.jpg



http://i.imgur.com/POYnhmzh.jpg



http://i.imgur.com/DZ77SQgh.jpg



http://i.imgur.com/M1AlCJ8h.jpg



Those pies look amazing!

I am walking before I run.

Started with store bought dough for first run.
Just finished making homemade dough with bread flour (it is proofing now), for tomorrow's pies.
I believe I have some Caputo pizza four in the cabinet.
That will be the next effort. (Too pricey to be wasting)

At 800F there was a tremendous amount of heat coming off that thing and the temp was climbing. I bet it's like working near a forge when it's at 1000F

[ssv3]

Those pies look amazing!

I am walking before I run.

Started with store bought dough for first run.
Just finished making homemade dough with bread flour (it is proofing now), for tomorrow's pies.
I believe I have some Caputo pizza four in the cabinet.
That will be the next effort. (Too pricey to be wasting)

At 800F there was a tremendous amount of heat coming off that thing and the temp was climbing. I bet it's like working near a forge when it's at 1000F

Thanks! Lol, it does get crazy hot in no time.

Sweet! My first pie on mine was also store bought dough. :becky: For caputo dough I use the forno bravo recipe and has worked real well for me every time. You seem to be pretty close to Taylor's market in Sacramento and I ordered my flour from them. They have really good prices, varieties of Italian flours especially if you shop local.

https://www.fornobravo.com/pizza-oven-library/article/pizza-sequence/pizza-dough/

[roncoinc]

Oh my heart !!

oh my cholesterol !!

you guys gonna kill me !!!

Pizza and beer my favorotized things to eat and drink !

the pix being posted are awesome !!

i,,,,,must,,,,,not,,,,,,,give,,,,in,,,,,..........

maybe i can print the pix and put em on a slice of lettuce ??? :)

I tell my DR. , WHO the hell can stop at ONE slice !!!

I sure do like lookin at what you people can do,,tnx...

[Big George's BBQ]

Looks good to me