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Same here, babyback in the lazy Q:D

Fresh mozz can take it even higher, an authentic Neapolitan pie is cooked with a floor temp of 900 to 1000f. To be honest I don't what the stones are made of, but from reading the massive Blackstone thread at pizzamaking.com, it's not of a high end one. I just heat it up on medium flame until...

meat lover night, sopressata, smoked ham, cappicollo, bacon and italian sausage, fresh mozzeralla and smoked parmesan....

Another good one is a 30hrs at 131f eye of round.... poor man's filet!

real life getting in the way... second week-end in a row I was planning on a Sunday brew but work has other plan :( on the other hand tho, just received my hot rod from Bobby so I will be able to heat my sparge water without any flame!

I just open my dough on the work surface, little bit of semolina flour on the peel, build the pie on the peel, a lil shake and on the stone, no issue with sticking... I'm using a wooden peel for launch tho...

one of my favorite, chuck roast, in the bath for 96hrs ( yep 4 days!) at 130f...finish in oven at 500f for about 3 minutes, hold on to your hat, here's the poor man's prime rib! au jus... horseradish.....

tonight pies... getting the hang of that blackstone oven...! from peel to cooked in about 70 secs!

Grainfather in the house! was a breeze to put together... quick question tho, isn't there supposed to be a cap for the end of the out tube of the pump for when not used?

for peels look here. I use a wooden for launch and an aluminum one to pick up after baking. I find it easier to launch with a wooden one.

Exactly what I want to do! can you list the parts you used for the element? Thx in advance

Bit the bullet! mine should be here Tuesday. Wanted something to be able to whip a quick 5 gallons batch without having to prep out the 20 gallons rig... look like this will fit the bill...

Blackstone oven below $300 on amazon... paid mine $379 3 months ago :(

Here's a nice emergency dough recipe I use, I just let it ferment at room temp for 2hrs. This is for 1 ball for a 12" pie, most of the time I double the recipe to make 2 pie. Got this recipe on pizzamaking forum. I use bread flour or 00 with great result. 100%, High-gluten flour (KASL), 7.14...

This is what I use to cook my pie can cook a Neapolitan pie in 60 seconds and a NY style in about 3 minutes. probably the best pizza oven after a WFO....

just gave myself a threat! 35 days dry aged rib eye, 130f for 4 hrs, finish it on a piping hot grill.....

what is not italian in coppa, pepperoni and fresh mozz:confused:

This is my 4th pie on the Blackstone oven, no oil or sugar dough, cold fermented for 4 days,no cook san marzano sauce, home made fresh mozz, coppa and pepperoni mini bell peppers.... launched the pie with thew bottom stone at 850f, ready in 90 secondes... my best so far..

My fav so far is the 4 days chuck roast aka poor man prime rib! I finish it in the oven at 500f for about 4 mins... fork tender!

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