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OT. First Blackstone pizzas.

hondabbq
hondabbq Posts: 1,986
edited April 2015 in EggHead Forum
I bought some Caputo flour for my brother for Christmas and I bought some for me too. 
I bought the Blackstone in November but it was too cold to use it. 


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  • hondabbq
    hondabbq Posts: 1,986
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  • bgebrent
    bgebrent Posts: 19,636
    Looks perfect!  All 00 or a mix of flours?  Did you proof it overnight in fridge or make/rise/bake?  Well done!
    Sandy Springs & Dawsonville Ga
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  • blasting
    blasting Posts: 6,262
    That crust looks perfect.  Any info would be appreciated.  I've got the temps dialed in, as well as the sauce.  Just need to up my game to an awesome crust like yours.
    Phoenix 
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  • hondabbq
    hondabbq Posts: 1,986
    Pizzeria Caputo. (Blue bag). 
    I got some advice and dough recipes from @dmw and@ cookingdude55. I went with the standard Caputo recipe to start. 500 g flour. 325 g water. 10 g salt. 3 g IDY. In kitchen aid mixer Mix until ball forms. Let rest for 10 mins. Mix on 4 for 5 minutes. Mix on 2 for 2. Let rise for 1.5-2 hours until doubled. Punch down and portion into balls. I let mine go into the fridge overnight. 
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  • Tinyfish
    Tinyfish Posts: 1,755
    I use the same recipe myself for ultra thin pizza.
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  • hondabbq
    hondabbq Posts: 1,986
    I was unsure of the rise during cooking so I know I will have to make sure it get a bit thinner on the edges. 
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  • bgebrent
    bgebrent Posts: 19,636
    Or fold cheese into the outer crust Haha!
    Sandy Springs & Dawsonville Ga
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  • henapple
    henapple Posts: 16,025
    Mother pussbucket that looks good 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMW
    DMW Posts: 13,836
    Nice job on your first outing!
    Just a tip, if you didn't figure it out already. It is easier to launch a pie on the center of the stone if you stop the motor just before launching. I have a Christmas tree foot light switch attached in-line to the motor. That way I can kill power to the motor with my foot and don't have to reach underneath.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • hondabbq
    hondabbq Posts: 1,986
    @DMW these weren't very big only about 10-12 in diameter so I actually didn't have any difficulty at all. Will I have trouble with a larger pie? Who knows. 
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  • SaskNortherner
    SaskNortherner Posts: 96
    I have had a Blackstone for about 6 months now and I love it. I too use the recipe off of the Caputo site by volume with brewers yeast. I double it, ball it and store it in the fridge for about 4 days before we make our pies. I just bought a round cast iron grill from Bed Bath and Beyond and I can't wait to try some shrimp in it.
    LBGE,Mini Max,Stoker Meadow Lake Sask.
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  • chrisc133
    chrisc133 Posts: 501
    hondabbq said:
    @DMW these weren't very big only about 10-12 in diameter so I actually didn't have any difficulty at all. Will I have trouble with a larger pie? Who knows. 
    I use a Super Peel to launch and haven't had any problems with large pies--I don't find it necessary to shut off the motor either. 

    Your pizza looks good. I fired my Blackstone up tonight too--it makes a great pizza. 

    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
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  • blasting
    blasting Posts: 6,262
    hondabbq said:
    Pizzeria Caputo. (Blue bag). 
    I got some advice and dough recipes from @dmw and@ cookingdude55. I went with the standard Caputo recipe to start. 500 g flour. 325 g water. 10 g salt. 3 g IDY. In kitchen aid mixer Mix until ball forms. Let rest for 10 mins. Mix on 4 for 5 minutes. Mix on 2 for 2. Let rise for 1.5-2 hours until doubled. Punch down and portion into balls. I let mine go into the fridge overnight. 
    Thanks @hondabbq

    - maybe I've lived in America too long, but I have no idea what all the g's mean in your recipe.  What's 325g water?
    Phoenix 
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  • hondabbq
    hondabbq Posts: 1,986
    Grams 
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  • stemc33
    stemc33 Posts: 3,567
    Wowsers! 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • blukat
    blukat Posts: 354
    Nice pizza's
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  • SaskNortherner
    SaskNortherner Posts: 96
    I second the super peel. I use one too with no launch problems. Build it on a wooden peel slide it onto the super peel and away you go. I have two wooden peels so I can keep up to the Blackstone.
    LBGE,Mini Max,Stoker Meadow Lake Sask.
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  • cookingdude555
    cookingdude555 Posts: 3,196
    Looks awesome!  I have three wooden peels that I use to make pies when we do parties with the blackstone.  I have a metal peel to retrieve, move, and "dome" them (if nedeed).  What I love about the blackstone that I could not get on the egg was a nice even bake, every time.  I love how the top is done and you dont have to worry about that doughy taste.

    Now that winter is over, its time to get the cover off and fire it up.  Besides, I only have a few pics to post, I need to get some more.


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