Pizza on the Blackstone
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Author Topic: Pizza on the Blackstone  (Read 2257 times)
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Yeller
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« on: May 04, 2014, 06:21:44 am »

This is a first shot at the classic Chicago Thin crust.











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Tim
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« Reply #1 on: May 04, 2014, 07:27:30 am »

Looks great! I recently got a Blackstone and so far love it. Still trying to dial in the right temps to get a good crust without burning cheese. Any tips?  Do you always cook on pan? Also are you making your dough or using pre made
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Yeller
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« Reply #2 on: May 04, 2014, 07:35:47 am »

I do launch the pizza on the pan then remove to the stone about 1/2 way through. This is Big Ed's Chicago Thin recipe..you can find a wealth of stuff here including Blackstone threads..

http://www.pizzamaking.com/forum/index.php?PHPSESSID=176dd4ceb842193974650b04dbccc53d;www
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« Reply #3 on: May 06, 2014, 02:53:50 pm »

Thanks Yeller!
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Tim
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« Reply #4 on: May 23, 2014, 11:17:14 am »

Yeller, I'm really digging my Blackstone. We've probably pumped out at least 20 pies so far and kids love skookies in cast iron. Haven't ventured out yet and made our own dough, just buying premade Lamonicas dough from Restuarant Depot.
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