Black Stone Pizza Oven: serious pizza-making at home
June 26, 2014
Pancetta, sauce, mozzarella, olive, thyme, peppadews. 100 second cook.
The Black Stone Pizza Oven is a somewhat inexpensive, high-heat cooking device, which many pizza-obsessives are going nuts over--especially those who want to produce Neapolitan-style pizza at home, but who don't have a wood-burning oven.
My first few cooks on the Black Stone yielded decent enough results, but it did take some time to learn how to manage its heat. What I found is that a few quick mods help me produce the style of pizza that I'm looking to make--Neapolitan.
The main mod, called the "chauflector," directs the flame more to the rim of the pizza. This helps the crust cook while ensuring that the toppings aren't burning. I think it also helps cook the pizza more quickly, which means the bottom is less likely to burn. I find the results with the chauflector are more to my liking than without, although many people aren't using one and producing fine looking pies. Cutting the sheet metal to make this thing, I should note, was not pleasurable.
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