Author Topic: Mighty Pizza Oven General Discussion  (Read 4130 times)

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Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #20 on: August 31, 2012, 08:46:42 AM »
Also on a side note, after noticing your english,

I don't know what are you talking about? >:( (JK), It is pretty bad when you 4 year old start correcting you.

I am originally from Lebanon, been living in Houston since 82.

I tried many times to improve my written communication skills, I just don't have the patience for learning any more (except for pizza  ;D)...
Bert,


Offline pizzaneer

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Re: Mighty Pizza Oven General Discussion
« Reply #21 on: August 31, 2012, 09:39:55 AM »
You can be proud of your 4YO!

And make sure you have a tech writer write your manual for the MPO...  there's nothing worse than garbled directions for pissing buyers off.

(Manual for printing equipment purchased from China 15 years ago advised me to "butter the toe nut"....  :o  >:()
I'd rather eat one good meal a day than 3 squares of garbage.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #22 on: August 31, 2012, 09:49:42 AM »
You can be proud of your 4YO!

She is great...

And make sure you have a tech writer write your manual for the MPO...  there's nothing worse than garbled directions for pissing buyers off.

Yes, definitely


(Manual for printing equipment purchased from China 15 years ago advised me to "butter the toe nut"....  :o  >:()

I think, it was intended for good luck :)
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #23 on: August 31, 2012, 11:12:23 AM »
She's a one person assembly line, lol. I wish I could stretch and sauce that good and fast. It always takes me a while to get my sauce spread right.

Cory, what's rush... there is no right or wrong way...as long as your are enjoying what you are doing.
Bert,

Offline TXCraig1

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Re: Mighty Pizza Oven General Discussion
« Reply #24 on: August 31, 2012, 10:11:50 PM »
Wow... They sure earn there  name. Is that parmesan  cheese and  shaved mozzarella? , it looked like white potato chips. I love to see the end result.

Here you go:
http://www.pizzamaking.com/forum/index.php/topic,17885.msg176757.html#msg176757
http://www.pizzamaking.com/forum/index.php/topic,18671.msg180950.html#msg180950
Pizza is not bread.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #25 on: September 02, 2012, 09:23:56 AM »
Thanks Craig... very inspirational pies.
Bert,

Offline rcbaughn

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Re: Mighty Pizza Oven General Discussion
« Reply #26 on: September 02, 2012, 09:29:16 AM »
Cory, what's rush... there is no right or wrong way...as long as your are enjoying what you are doing.

Oh I am never in a rush when it comes to pizzas and I guess what I said came out wrong. She just has great technique at what she does and has probably been doing for many years. I can't get a good consistent shape usually, but maybe I will bake pizzas more often in the future to get my skills nailed down a little better than they are now. And a WFO in the future would be great as well. LOL.
More is better..... and too much is just right.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #27 on: September 02, 2012, 09:56:18 AM »
With some practice you will, watching few you-tube videos really helped me.
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #28 on: September 02, 2012, 10:07:21 AM »
Here is youtube link for yesterday pies  

Not very exciting, but it should give you an idea regarding MPO operation an baking time.
Bert,

Offline pizzaneer

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Re: Mighty Pizza Oven General Discussion
« Reply #29 on: September 02, 2012, 10:23:32 AM »
Yeah, not very exciting.  I suggest some activity in the background for the next video... girls in bikinis playing volleyball worked for the Olympics. 

What was on the pizza?  It was some sort of brown paste...?  Crust looked good, nice spring Bert!
I'd rather eat one good meal a day than 3 squares of garbage.


Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #30 on: September 02, 2012, 10:31:59 AM »
Thanks  Brian, I can't afford background entertainment yet and I can't sing or dance.. My first YouTube video ever.

Recipe at http://www.pizzamaking.com/forum/index.php/topic,20769.0.html

Bert,

Offline rcbaughn

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Re: Mighty Pizza Oven General Discussion
« Reply #31 on: September 03, 2012, 12:23:34 AM »
Is that your Za'ataar pizza spread Bert?
More is better..... and too much is just right.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #32 on: September 03, 2012, 09:45:11 AM »
Is that your Za'ataar pizza spread Bert?

Yes it is, I use Jordanian Za'ataar. It taste good with diced tomato and fresh mint.

Mixture of blue cheese, tomato and Za'ataar is pretty good too with any bread, or just blue cheese , tomato, olive oil, I never tried it as a pizza topping yet. Not sure if blue cheese is a good melting cheese.

Bert,

buceriasdon

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Re: Mighty Pizza Oven General Discussion
« Reply #33 on: September 03, 2012, 09:53:20 AM »
Bert, Blue cheese is very similar to goat cheese and feta in that respect.

Offline rcbaughn

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Re: Mighty Pizza Oven General Discussion
« Reply #34 on: September 03, 2012, 03:14:08 PM »
If you get a well aged blue cheese is will melt great, but I wouldn't put it on the pizza till it came out or it will seperate. I know I've bought Kerrygold Cashel blue and just topped it with a burger fresh off the grill and it melted great but separated a bit. A cheese like that will spread almost at room temp and not crumble. My favorite kind of cheese.

I gotta try za'ataar soon, it sounds pretty good.
More is better..... and too much is just right.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #35 on: September 04, 2012, 09:20:29 AM »
A cheese like that will spread almost at room temp and not crumble.

I gotta try za'ataar soon, it sounds pretty good.

I will try it next weekend, I will bake a pie with no topping and spread topping after.

Here is a recipe for Homemade Zaatar ( I never tried it)

1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon course sea salt

Mix all of the ingredients in a food processor (except for the sesame seeds) , but do not over-mix it. Mix the ssesame seeds with rest of the ingredients.  Store in a plastic bag. Mix with equal part of extra virgin olive oil and spred the mix on your pizza.



Bert,

Offline rcbaughn

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Re: Mighty Pizza Oven General Discussion
« Reply #36 on: September 06, 2012, 12:15:13 AM »
Where do you source your sumac from? I have a feeling that will be the really tough item to run across if I want to give this a honest go.
More is better..... and too much is just right.

Offline TXCraig1

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Re: Mighty Pizza Oven General Discussion
« Reply #37 on: September 06, 2012, 12:28:40 AM »
Where do you source your sumac from? I have a feeling that will be the really tough item to run across if I want to give this a honest go.

http://www.thespicehouse.com/spices/powdered-sumac

A great source for all sorts of spices including Aleppo pepper!
Pizza is not bread.

Offline rcbaughn

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Re: Mighty Pizza Oven General Discussion
« Reply #38 on: September 06, 2012, 12:34:46 AM »
Boom, gonna order both when the site stops having Internal Server Errors on this iMac.  >:(
More is better..... and too much is just right.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven General Discussion
« Reply #39 on: September 06, 2012, 10:41:50 AM »
I got the same error today too.

I buy my stach form Phoenicia Foods Store (phoeniciafoods.com) in Houston, it is worth it to visit if in Houston, they cater to different ethinic food. I get my eaxtra virgin oil (unfiltered) form there, also Italian martedella, feta cheese, flat bread, roasted nuts... lots
Bert,