My test of the Mighty Pizza Oven

[scott123]

These pies were really good. They had a nice crunch and better flavor than I expected. My wife really liked them and suggested I trade the MPO for the Acunto

  I guess she never got the memo about cold ferments making inferior pizzas  

You better be careful, Craig, if you keep making NY pies of this caliber, you might wake up one day and find yourself a bigger NY fan than Neo.  That would be pretty scary  

[TXCraig1]

Thanks Bob.

BTW - that's Calabrian chilies and oil making that second pie look so greasy good.

[norma427]

Craig,

Your pizzas made in the MFO look delicious!   The baked temperatures sure were high.   I had to chuckle when you posted that your wife really liked those pizzas and suggested you trade the MPO for the Acunto.   Your pies almost look like Neapolitan pies.

Norma

[pizzaneer]

Thanks for giving the ball weights, Craig.  I find it interesting that my 170g balls come out looking thicker than your 300g balls.   I'm not sure why this would be so.  Are you pressing the center out as you open?  

Here's a few pics from a recent family git-togither... my sister took the pics, I take no responsibility for lack of detail.  The balls were 166g, diameter was 14".  One cheese (for the kids), one portabello, ham & sausage.  They were made with my funky wild yeast starter, no IDY, 2 day ferment.

[TXCraig1]

Are you sure about 166g? That's tiny. They look way bigger than that. My NP pies are 250g.

[buceriasdon]

Robot B-9 says" Will Robinson, It does not compute!"

[Chicago Bob]

Is there gonna be a full moon out tonight or sum'in? 

[MightyPizzaOven]

My wife really liked them and suggested I trade the MPO for the Acunto     My response: fat chance of that

You could have both...

If you owned both, which one would you be using more often?

[TXCraig1]

You could have both...

If you owned both, which one would you be using more often?

The WFO - only because I'm fat enough eating pizza once/week. If I could get away with eating it more often, it might be a different story.

[MightyPizzaOven]

I try to limit what to eat whenever I make Pizza, but I fail every time....

[wotavidone]

Most responders to this thread seem to have completely missed the single most important feature of Craig's report!
Did you notice the refreshments on page one? a 2001 Greenock Creek Cab Sav. A good South Aussie Barossa valley red, well aged too.
Let me tell you, it lends a lot of serious credibility to this MPO test and review, knowing the tester has impeccable taste in wine.
How did you lay hands on this gem, halfway across the world?
It is not all that easy to find here, and I'm only 125 miles up the road from Greenock.

[TXCraig1]

Most responders to this thread seem to have completely missed the single most important feature of Craig's report!
Did you notice the refreshments on page one? a 2001 Greenock Creek Cab Sav. A good South Aussie Barossa valley red, well aged too.
Let me tell you, it lends a lot of serious credibility to this MPO test and review, knowing the tester has impeccable taste in wine.
How did you lay hands on this gem, halfway across the world?
It is not all that easy to find here, and I'm only 125 miles up the road from Greenock.

I've been drinking their wines for some time - one of my all-time favorite vintners. I think the 2001 is the first vintage I purchased. I love the rasiny note to their wines. I don't have much cab left but still a good amount of Alices and Apricot shiraz. You Aussies make some incredible wines.

CL