***Blackstone Pizza Oven Appreciation Thread***

[Moose]

Blackstone arrives tomorrow and I need to makes tasty things on it. Anyone have a dough recipe they would recommend or what are you using?

And thanks again for the recommendation to purchase. Surprised CFO allowed it so quickly and as you can see, i didnt hesitate.

Congrats! Here's two tried and proven recipes:

https://www.bbq-brethren.com/forum/showthread.php?t=103444

 

[EricD]

Blackstone arrives tomorrow and I need to makes tasty things on it. Anyone have a dough recipe they would recommend or what are you using?

And thanks again for the recommendation to purchase. Surprised CFO allowed it so quickly and as you can see, i didnt hesitate.

Doesn't matter which recipe you use, make sure you are using 00 flour. Life changing!!

 

[Moose]

From late last week, just a simple pepperoni pizza, about 20 seconds from pulling the pie. Stone temp was nearly 700, pizza took just about 3 mins to cook from start to finish:

https://youtu.be/pmFvGYm8MiA

 

[Moose]

Bump!

 

[BDAABAT]

@ SeanBBQ: agree with the rec for "00" flour. Fortunately, if you have Amazon Prime, you can get the flour next day!

https://www.amazon.com/Antimo-Caput...pID=51nyIkV1U8L&preST=_SY300_QL70_&dpSrc=srch

For dough options, this site has excellent recipes:

http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=12

This link is to the recipe for their Neapolitan dough. It's yummy!

Enjoy the pizza cooker!

Bruce

 

[Norm]

 

[SeanBBQ]

Yes!! Very good looking pie there.

 

[SeanBBQ]

@ SeanBBQ: agree with the rec for "00" flour. Fortunately, if you have Amazon Prime, you can get the flour next day!

https://www.amazon.com/Antimo-Caput...pID=51nyIkV1U8L&preST=_SY300_QL70_&dpSrc=srch

For dough options, this site has excellent recipes:

http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=12

This link is to the recipe for their Neapolitan dough. It's yummy!

Enjoy the pizza cooker!

Bruce

Awesome. Thanks Bruce. I do have Prime and the order for 00 was already delivered!

Appreciate you all.

 

[Whisky]

I got a new dough in the fridge that I'm gonna try out on Sunday for some NY style pies. It'll be at 7 days cold ferment by the time the pies go in the Blackstone. Should be interesting, I've never had a dough go that long before.

 

[Whisky]

What brand and kind of cheese you use on that one? I like the looks of it.

 

[Norm]

It's half provolone and half mozzarella mixed together.

 

[Moose]

Sausage & Basil Pie from last night:

 

[Cat797]

Guy selling a NIB, never used Blackstone Oven here for $150 obo.....been trying to convince the wife its too good to pass up....

Unfortunately, I still have the 36inch griddle in the garage cause I have no room on the deck...until we pour a patio this spring. So the wife isn't having any of it...

Stlsportster, I hope you were the one that got this....I just texted them today and it's gone!

 

[RemoGaggi]

Ok, so my pizzas aren't as pretty as other folks', but they taste good! Frozen buffalo wings came out great too. Microwaved for a bit, then finished in the pizza oven.

 

[Norm]

Nice plate of goodness RemoGaggi!

Sorry I missed the brand of cheese ? I buy from a small coop in Wisconsin called Burnett Dairy.

 

[Whisky]

New dough. Glutenboys NY dough that I believe jsperk uses quite a bit. 7 days CF in the fridge. Tried a cheese blend of cheddar, mozz and fontina. They were tasty.

Sent from my SM-G955U using Tapatalk

 

[Whisky]

The cheddar definitely adds a little more flavor to the pizza (and grease).

 

[Smokey-T]

Curious - with a ceramic BGE like you have, do you feel the pizza oven does a better job? I have a Primo Oval XL and it cooks outstanding pies.

 

[Norm]

With the BGE I could make good pies but the temperature and hassle with the lid made me try the Blackstone. Both make great pies but I find the Blackstone easier to use and a bit more consistent. That being said cooking with wood or lump gives it a flavor profile you won't get with the Blackstone.

 

[Smokey-T]

... and we have all lost some arm hair when our ceramics are at 650F-700F and we accidentally forget to burp the lid! Your pizza looks really good.