ShadowDriver
somebody shut me the fark up.
Man, that looks great! Never tried Roman style, but I think I'm with you on the Neapolitan style preference.
Looking forward to New Haven!
Looking forward to New Haven!
I meant to agree with you in my response regarding thickness factor.
I added a TejasSmokers log burner to the left hand side of the stone. I was able to reach 700 degrees in about 20 minutes before I backed down since I was baking a NY style. As you can see, I have a needle valve attached to the burner that gives me complete control of the flame and I have it set so that I can turn the lement to heat the dome more than the stone if I want/or need to.The pie shown was done in about 2 minutes. A bit fast for NY style but I had to see what could be achieved with the additional burner. This was first bake with the mod. (Messed up the launch as you can see.:icon_blushThanks - care to share details on the mod you did to your Blackstone oven? I'm sure there's more than a few of us who would like to know!
I added a TejasSmokers log burner to the left hand side of the stone. I was able to reach 700 degrees in about 20 minutes before I backed down since I was baking a NY style. As you can see, I have a needle valve attached to the burner that gives me complete control of the flame and I have it set so that I can turn the lement to heat the dome more than the stone if I want/or need to.The pie shown was done in about 2 minutes. A bit fast for NY style but I had to see what could be achieved with the additional burner. This was first bake with the mod. (Messed up the launch as you can see.:icon_blush
You probably have the 10 PSI regulator on yours mine is the later model 5 PSI. They had some complaints about flames shooting out the front of the oven when igniting so they stepped it down to the 5.George,
Thanks for more details on the mod. :thumb: I do find I can reach 700 degrees in roughly 10-12 minutes, so not sure it would add to what I have. My BS oven is first generation I think, and may behave a bit differently than yours. I did the ball bearing mod and installed a considerably more powerful corded motor, which runs quite nicely compared to the stock unit.
Tell me more about that dough you're using - looks really good and more what I prefer. Recipe would be awesome!
Looks good but I prefer a thicker crust. To me the taste of pizza is in the dough not the topping. I was able to snag a hardly used BS some months past and have modified it to reach 900 deg. fast and without effort. Nonetheless, nice pie.
You probably have the 10 PSI regulator on yours mine is the later model 5 PSI. They had some complaints about flames shooting out the front of the oven when igniting so they stepped it down to the 5.
This is the dough recipe I have been using almost exclusivesy (except for pan pizza). It was developed by one of the guys on the PizzaMaking forum. For this particular pie I used the recipe as suggested because I did not want to wait for my starter. All other times I use 100g of ripe sourdough starter in lieu of the IDY. If you do that you need to reduce the water and the flour by 50g each. I cold ferment for 3-7 days depending on circumstances. I also use a mix of all purpose and bread flour in that I do not have access to Power Flour.
I think they all get there its just a matter how long it takes. I like that with my mod I can direct significant heat to the dome if needed and I don't need to wait between pies for the stone to re-heat. Anyway, I was not getting the temps. you all report in mine in a reasonable amount of time. Hence the mod.Not sure what regulator I have, bought in 2016, mine gets to 1100° with the built in thermometer, 800° on the stove with my thermometer
George,
Thanks for more details on the mod. :thumb: I do find I can reach 700 degrees in roughly 10-12 minutes, so not sure it would add to what I have. My BS oven is first generation I think, and may behave a bit differently than yours. I did the ball bearing mod and installed a considerably more powerful corded motor, which runs quite nicely compared to the stock unit.
Tell me more about that dough you're using - looks really good and more what I prefer. Recipe would be awesome!