photo 39e194d0-2db1-498f-b38e-38a3a89e1c9d_zpsq6o8kx5g.png  photo 7699bd8a-241f-48f2-951c-063ba2c85598_zpsp5op3u30.jpg

AuthorTopic: Pizza on the Blackstone  (Read 16438 times)

0 Members and 1 Guest are viewing this topic.

Offline Yeller

  • I'm beyond help now. Gotta keep posting...
  • *****
  • Posts: 647
  • Karma: 1
  • Referrals: 0
  • Liked:
  • Likes Given: 0
Pizza on the Blackstone
« on: May 04, 2014, 06:21:44 am »
This is a first shot at the classic Chicago Thin crust.







Classy Q BBQ - Retired

KCBS CBJ
Kamado x2
Weber 22/18
Weber Baby Q

"why are we in this handbasket and where are we going?"

Offline Tim

  • Newbie - Less than 10 Posts
  • *
  • Posts: 5
  • Karma: 0
  • Referrals: 0
  • Liked:
  • Likes Given: 0
Re: Pizza on the Blackstone
« 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

Offline Yeller

  • I'm beyond help now. Gotta keep posting...
  • *****
  • Posts: 647
  • Karma: 1
  • Referrals: 0
  • Liked:
  • Likes Given: 0
Re: Pizza on the Blackstone
« 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
Classy Q BBQ - Retired

KCBS CBJ
Kamado x2
Weber 22/18
Weber Baby Q

"why are we in this handbasket and where are we going?"

Offline Tim

  • Newbie - Less than 10 Posts
  • *
  • Posts: 5
  • Karma: 0
  • Referrals: 0
  • Liked:
  • Likes Given: 0
Re: Pizza on the Blackstone
« Reply #3 on: May 06, 2014, 02:53:50 pm »
Thanks Yeller!

Offline Tim

  • Newbie - Less than 10 Posts
  • *
  • Posts: 5
  • Karma: 0
  • Referrals: 0
  • Liked:
  • Likes Given: 0
Re: Pizza on the Blackstone
« 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.

 

 photo 65ed3521-7376-40d1-bb66-8dc6aa4b2ac5_zpsxyl9h1vd.jpg  photo 8a62c7f1-1fe7-46d7-8d33-bf16a670f332_zpsi4pk0fim.jpg  photo Texas BBQ House_zpstwnybnpp.jpg  photo 2741da0e-12e5-4649-a279-09b62ad0f40c_zpsow9b2o9p.jpg  photo 19c88ee0-a661-4791-9c39-da5351f28595_zpsnottp83e.jpg