Detroit Style Pizza baked in the Blackstone Pizza Oven

The BS baked a great Detroit style pizzas too! I used a leftover dough ball from Tuesday early this evening and quickly tempered it in the oven with the light on.  The dough ball almost look lifeless, but it still rose after pressing it in the steel pan and tempering it.  I should have tempered the dough a little while more in the steel pan, but saw it soon was going to start getting dark outside.  I had started to heat up the BS on a lower temperature for 30 minutes.  The IR gun shows what temperature this Detroit style pizza was baked at.  I did fiddle around with the height of the flames a little while the pizza was baking. 

The dressings on this Detroit style pizza were spinach, sausage (under the cheese), cheese and then sauced after the baked.  The bottom crust was nice and crispy and so were the caramelized edges.

Norma

2nd bakes in the Blackstone Pizza Oven with frozen dough balls (one was a NY style dough ball and one was a Detroit style dough ball)

These were the next two bakes in the BS. They both were from frozen dough balls that I had leftover from yesterday. I put them in the fridge this morning to defrost. The one was my regular dough and the other one was my Detroit style dough ball of 9.5 ounces. I forgot to bring home my 16” wooden peel from market, so I had to use my 14” wooden peel for both of these pizzas. I should have calculated how much I had to take off of my regular market dough ball for a NY style pizza, but I didn't do that. I just cut part of the dough ball off.

It can be seen at what temperatures I baked both pizzas at. When fiddling around with the red knob I can just about get constant temperatures which I think is a good thing.

My NY style was too thick, but in my opinion it was really good in the taste of the crust and the rim did have decent browning. The Detroit style pizza made into a somewhat round pizza was also good and it almost tasted like a Neapolitan pizza to me and was soft like a Neapolitan pizza. When I went to load the Detroit style pizza, it didn't load round. The crumbs were moist on both of these pizzas. All Trumps flour is used for my regular at market and Occident flour is used for my Detroit style dough.

I am really liking how the BS bakes! :)

Norma

Trying some experiments on making a cheesestick pizza with my garlic sauce

These are how the experiments went when using my regular dough balls to make the cheesestick pizzas yesterday.

The first dough ball was rolled out some with a rolling pin then hand stretched and docked. The garlic sauce I made was used to dress the skin and also Foremost Farms LMPS mozzarella. The cheesestick pizza was placed right on the deck, but a screen was needed to finish the bake. No bubbles formed on the rim, or in the middle of the cheesestick pizza. What somewhat surprised Steve and I was the PJ dough I had used before and my regular dough really didn't give any different taste in the crust. The cheesestick pizza slices were also soft just like PJ cheesesticks are soft. I sure don't know, but think the garlic sauce gives the most taste instead of the crust.

The second cheesestick pizza had a different method in docking the skin, because Steve wanted to see what would happen if the skin was docked heavily, then rolled some more with a rolling pin and then docked one time again. The dough ball was rolled some with a rolling pin and then hand stretched the rest of the way too. We thought that experiment was also interesting because bubbles did form in the rim and some other bubbles formed while baking. I used the bubble popper to get rid of some of those bubbles, but there still were some after the bake. The second cheesestick pizza we used my regular cheese I use on my other pizzas. The parts that we thought were weird about that was we really couldn't taste any difference in using different cheeses and my regular cheese didn't brown as well in the bake. A screen also have to be put under the cheesestick pizza in the second bake.

The garlic sauce I made when compared to PJ garlic sauce was my garlic sauce tasted less salty, but that wasn't a bad thing in Steve's and my opinions. Steve and I liked my garlic sauce. The garlic part of my garlic sauce tasted fine.

Norma