***Blackstone Pizza Oven Appreciation Thread***

[EdF]

Edge of the eyebrows sometimes, too! Just once forgot to burp - never again! Fortunately, was beardless at the time.

 

[robert-r]

BBQ sauce (homemade), pepper jack, leftover pulled pork, crumbled bacon, red onion, green onion & a plum tomato.

650* & 3 minutes:

 

[EricD]

Finally had the time and weather to use my new to me pizza oven (thanks @Zak)
Love this thing!!!! First pie was Margarita, fresh Mozzerella and basil, the second was a Bacon and Pineapple one. Both took about 4 minutes to cook. Both were great! (too excited to eat the Hawaiian, forgot to take a finished pick)

 

[robert-r]

El Pato jalapeno salsa, Pepperjack, PSB, jalapeno, avocado & tomato. 2 3/4 minutes @ 700* in the Blackstone.

Thought this should be here, too.

 

[Moose]

El Pato jalapeno salsa, Pepperjack, PSB, jalapeno, avocado & tomato. 2 3/4 minutes @ 700* in the Blackstone.

Thought this should be here, too.

You've been knocking it out of the park lately with these creative pies, Robert.

Bravo!

 

[jsperk]

Some great looking pies Robert.

 

[HogGrog]

Top notch pizza skills, Robert!

 

[robert-r]

Homemade pizza sauce (thanks Moose.. think I'll call it Moose Sauce), asiago, hot cappy, portabello/****ake, & katamala. 3 minutes.

 

[tom b]

You are tearing it up Robert :thumb:

 

[robert-r]

Pizza: dough with Itialian seasonings & red pepper flakes, Moose sauce, asiago cheese, pepperoni, portobello mushrooms & black olives.
Cooked on the Blackstone.

 

[tom b]

Looks like another HR Robert :thumb:

 

[Moose]

Bump!

 

[gtsum]

Two from the other night. Right at 2:45 cook time. First time I’ve used the blackstone in at least a year I think

Memphis Elite





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[Norm]

You sure haven't lost your touch, nice pie!

 

[Cat797]

Man I need one of these.....

 

[Free Mr. Tony]

 

[angryelfFan]

Oh! That looks good!

 

[gtsum]

Oh my! Fabulous looking pies!


Memphis Elite





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[CentralOhioBBQ]

Does anyone have a dough recipe that doesn’t puff up as much as others? We haven’t had success wih a true N.Y. style thin crust yet...still expirementing.