Robert-R
TVWBB Diamond Member
I never got along with my KettlePizza. It was an early model & didn't have the upgrades now available.
After more than a few pies that got thrown in the garbage, I got rid of it. So for more than a few years, I made pizza in the oven in the kitchen.
Anyway.... got a great deal on a Blackstone Patio Oven ($192 + tax, iirc) at Walmart a month ago.
It took a little experimenting to get the temperature adjusted.
Straight out of the box mine cooked at 850*. Currently, it's running at 650*.
A couple of pies from last night's cook. It was too dark outside to take pix.
Mozz, Asiago, Ricotta, Arugula & Prosciutto.
Asiago, Kalamata, Jalapeno/Garlic stuffed Green, Picholine, Shallot & Pimento. The crust had toasted walnut pieces in it.
Both pies were great. Even though I had drained & dried the olives well, the olive pizza was a bit on the salty side. Beer helped rectify that.
I really like the Blackstone oven. It sure is convenient to use & does a beautiful job. It's a keeper.
After more than a few pies that got thrown in the garbage, I got rid of it. So for more than a few years, I made pizza in the oven in the kitchen.
Anyway.... got a great deal on a Blackstone Patio Oven ($192 + tax, iirc) at Walmart a month ago.
It took a little experimenting to get the temperature adjusted.
Straight out of the box mine cooked at 850*. Currently, it's running at 650*.
A couple of pies from last night's cook. It was too dark outside to take pix.
Mozz, Asiago, Ricotta, Arugula & Prosciutto.
Asiago, Kalamata, Jalapeno/Garlic stuffed Green, Picholine, Shallot & Pimento. The crust had toasted walnut pieces in it.
Both pies were great. Even though I had drained & dried the olives well, the olive pizza was a bit on the salty side. Beer helped rectify that.
I really like the Blackstone oven. It sure is convenient to use & does a beautiful job. It's a keeper.
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