A couple of things got in the way of
using the Ischia Neapolitan dough balls. I think the Ischia starter
dough balls got a little bit overfermented, but that was okay. If
anyone is interested this is where I brought the Ischia starter out
of hibernation for these dough balls and final pizzas.
http://www.pizzamaking.com/forum/index.php?topic=32181.msg318421#msg318421
For the first bake on the firebricks I
used a temperature of a little over 800 degrees F. When I saw the
bottom crust did not burn around the edges, or on the bottom, I
decided to use a higher temperature for the second bake. In fact the
first pizza bottom was a little too light. At first I was going to
try about 830 degrees F, but then decided to try 850 degrees F. As
can be seen there were no char rings around the diameter of bottom
crust of the second pizza. There is no deflector on my BS right now.
I am not sure but think the BS could go up more in temperature and
not burn the bottom crust around the edges, using firebricks on the
platter, instead of the regular stone that came with the BS.
The second bake was very fast and there
was no need to rotate either pizza.
I think I am loving the firebricks on
the Blackstone platter. :)
If anyone is interested, the video
below shows the bearing mod on my BS and how easily the platter
rotates from the bearing mod. There is no noise from the platter
turning on the bearing mod, but the high flame roar can be heard.
Norma
