Made a couple of pizzas last night in the new oven. Boy does this thing get hot quickly. Had it at 500*F in the centre of the stone in just under 7 minutes. That can actually be a bit of a problem. Temperature control is going to a bit of a learning process. I managed to burn the bottom of the second pie as I left the burner running while making it up. All in all I'm quite happy with it and am sure I will be able to get better with the temp control.
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They get some getting used to. I noticed with my Yoder insert that if you made one pie then ate it and came back later for another, that deck really heated up. Just a matter of learning your oven. You may want to look at dough recipes specifically for these ovens. I know that you don't want sugars in your dough. Pizzas look great. Fun times learning your oven, enjoy.-
I should be able to keep the temp down to 500*F, which is where New York style pizza is cooked at and which has sugar in the dough. This will just take some playing with the temp knob on the oven and the adjustment on the regulator. This is my first Blackstone oven but not my first propane powered pizza oven. -
I eliminated the sugar in my dough, replaced with beer. It definitely works better. That's the fun, playing around with different recipes to see what works best for you. Heck, great excuse to make lots of pizzas.
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I've learned to do my best to get the pizzas made up on parchment paper and ready to go before I start cooking the first one, as they go quick, even at 500-550. Or SWMBO is making the second while I am cooking the first, and if we have the kids over and I am making 4, I enlist their help so that I can just shuffle pizzas on and off the grill.
I am used to more of a NY style crust as well, and have found I have to limit my kamado to about 600F if I don't want to burn the crust before the toppings are done. I tried once at 750F and it was a disaster. Parchment paper exploding into flames before I could pull it out from under the crust, scorched crust, and so on.Comment
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I had a similar problem with my stone getting too hot on a camp chef oven, and turning down the heat compromised the air temp in the dome enough that I had to leave it on high. Solved it with two modifications. First, bought a pizza screen, which I would transfer to after about halfway through. This basically stopped browning on the bottom so it had to be where I wanted it before transferring. Second thing I did was put some foil wrapped bricks into the oven on one side, and used them to elevate the pizza. for the second half of the cook This was a lot easier than just holding the pizza up for a couple minutes, freed up my hands to do something else, and kept me from continuously depositing fried cheese onto the dome. 😉. I have the wide version of the pizza oven so there was enough real estate to leave the bricks there permanently, Could a hovergrill do the same thing though?
Anyway, maybe there's some food for thought in there as you continue to experiment. Good luck!Comment
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Do you know the level of hydration your dough is at? Check out this explanation from Ken Forkish.
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