Neapolitan Pizzas in the Blackstone pizza oven with Firebricks

I put the firebricks back onto the platter.  I was curious as how the firebricks would bake Neapolitan pizzas.  The bakes went generally okay, but the dough was highly extensible.  It was also very sticky.  There were two launching errors, (because the pizzas stuck to the peel a little), and the third pizza also had a sticking issue on the peel.  The pizzas tasted good though.  It took a little less than ½ hr. for the firebricks to get up to 756 degrees F.  The first bake was done at that temperature.  The second bake was done at little over 800 degrees F.  I thought that was a little too hot so the last bake was done a little under 800 degrees F.  

When the first pizza was sliced it flipped and half fell on the ground.  The ants quickly found it.  

In my opinion the last NP pizza was the best in terms of taste.  I really liked the Buffalo milk mozzarella mixed with the grated Manchego cheese.  The taste was really buttery.  The Chorizo was also good.  There was some fresh oregano from the garden applied after the bake.

I need some more practice making NP doughs and pizzas.  Dang it was hot out and especially being so close to the BS.

A video of the BS heating up.  When the bottom stone was about 730-740's the top stone was about 870 degrees F.  I couldn't keep my hand close enough to get more temperatures.

https://www.youtube.com/watch?v=z4Ro_peNqlc

Norma

Chau's formulation for pizza baked in the Blackstone Pizza Oven

I used Chau's formulation for his elusive yet “Perfect” pie.  I want to thank Chau again for his formulation with Buttered Flavored Crisco and egg whites. I really enjoyed this pizza.  The rim crust was sort of crispy and the rim crust had good oven spring.  The bottom crust was crispy enough for my tastes.  Chau's dough was very easy to open.

The mixer didn't want to mix this small amount of dough well.  I used the flat beater in two stages.  The spiral dough hook was tried but it didn't want to do much.  The dough was then strengthened using stretches and folds.  Chorizo meatballs were started yesterday and fried this morning.  I used Craig's Calabrian chili oil in the Chorizo meatballs.  The sauce was spread on first, then the sliced in half Chorizo meatballs were applied.  Next spring onions were sliced thin and applied with fresh cut basil strips.  Cheese was applied on top.  After the bake more fresh basil was cut onto the pizza.  The toppings went together well.

There appeared to be a little leapording going on but I don't know where that came from.  I dropped a few poppy seeds in the dough in the plastic container.  I didn't try to do that but that is what happened.

Norma