Author Topic: Less than 3 minute pie (Read 2214 times)

MightyPizzaOven · « **Reply #20 on:** February 22, 2013, 08:56:31 PM »

Quote from: slybarman on February 22, 2013, 08:43:25 PM

Nice looking pie.

Thanks, this test been on mind all week long. Finally I was able to do it.

TXCraig1 · « **Reply #21 on:** February 22, 2013, 08:58:04 PM »

Quote from: slybarman on February 22, 2013, 08:47:02 PM

Why did you think it was dangerous?

Just that you have a 700F metal box in the middle of your kitchen. I've accidentally touched 350F pans just out of the oven, and that's no fun.

slybarman · « **Reply #22 on:** February 22, 2013, 09:02:45 PM »

Quote from: TXCraig1 on February 22, 2013, 08:58:04 PM

Just that you have a 700F metal box in the middle of your kitchen. I've accidentally touched 350F pans just out of the oven, and that's no fun.

Yup - fair enough. Probably worth having an extinguisher standing by too.

MightyPizzaOven · « **Reply #23 on:** February 22, 2013, 09:30:42 PM »

it is always good idea to have an extinguisher around... Baking with MPO on my stove had the same risk as cooking anything else. I had MPO chimney widde open, it really succed all hot air up. I didn't feel any significant heat coming from the bottom.Eeven after i turned off all burners, the chimney effect kept going, I couldn't keep my hand over the chimney for more than couple of seconds.

MPO outside enclosure temp was around 190 - 200 F

Chicago Bob · « **Reply #24 on:** February 23, 2013, 12:06:29 AM »

Bert, how come I can't ever see your exported stuff anymore.

I'm feeling left out here a bit and I also knew you were doing something inside the house with MPO!

Disgruntled Bob...

(one of your original supporters man

)

MightyPizzaOven · « **Reply #25 on:** February 23, 2013, 05:19:29 AM »

Quote from: Chicago Bob on February 23, 2013, 12:06:29 AM

Bert, how come I can't ever see your exported stuff anymore.
I'm feeling left out here a bit and I also knew you were doing something inside the house with MPO!

Disgruntled Bob... (one of your original supporters man )

Bob, what exported stuff? do you mean you can't open youtube link?

I always appreciated your input and always will. Don't feel disgrunted.

mkevenson · « **Reply #26 on:** February 23, 2013, 10:36:26 AM »

Quote from: MightyPizzaOven on February 22, 2013, 09:30:42 PM

MPO outside enclosure temp was around 190 - 200 F

I use a similar style oven with SS outer materials. The outside temp is about the same with stone temps of 700-900 F.

Do you know the BTU output of you kitchen burners?

Mark

MightyPizzaOven · « **Reply #27 on:** February 23, 2013, 10:56:57 AM »

It has four burners, 9600, 9600, 12000 and 5000 btu,

I had the two 9600 btu upfront, and the other two in he back.

Chicago Bob · « **Reply #28 on:** February 23, 2013, 02:51:49 PM »

Quote from: MightyPizzaOven on February 23, 2013, 05:19:29 AM

Bob, what exported stuff? do you mean you can't open youtube link?

I always appreciated your input and always will. Don't feel disgrunted.

I was just joking Bert...I'm too old to get disgruntled.

I got the utube thing to work.

So, the MPO is Mightier than expected! Did those pizzas taste as good as they looked?
Bert, have you figured out an automated turntable system for the MPO yet and how soon can I purchase one ?!

Bob

MightyPizzaOven · « **Reply #29 on:** February 23, 2013, 06:06:59 PM »

Bob my good friend... I have hard time to read you sometime... Not sure when yu are joking or when you are not...

These

tasted great as usual

... It is really exiting to learn new things to do with MPO and to share it with you guys...

As you saw in the video, it is really simple to turn the pie. hopefully MPO will be a success to a point where I can leave my job. looking to lunch MPO on kickstarter sometime next month. Please visit my website or facebook page for up to date information...

MightyPizzaOven · « **Reply #30 on:** April 28, 2013, 09:45:46 AM »

Here is a link to another test of MPO on my gas stove top, bake time was about 2.5 minute. My stove top grating did get discolored, and the marble around the stove did get hot.

<a href="http://youtu.be/H9tnKQO1pfY" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/H9tnKQO1pfY</a>

chickenparm · « **Reply #31 on:** April 28, 2013, 12:10:40 PM »

This is a really neat invention.The pizzas looks GREAT.Best wishes for success in sales too.

MightyPizzaOven · « **Reply #32 on:** April 28, 2013, 12:23:54 PM »

Thanks, It has been a long journey, I have learned a lot in the process especially here on the forum.

hppzz · « **Reply #33 on:** May 23, 2013, 02:54:26 PM »

Quote from: MightyPizzaOven on April 28, 2013, 09:45:46 AM

Here is a link to another test of MPO on my gas stove top, bake time was about 2.5 minute. My stove top grating did get discolored, and the marble around the stove did get hot.

http://youtu.be/H9tnKQO1pfY

bert, this looks amazing and certainly something i would be looking to try. i'm new to pizza making and this forum but of all the recent kickstarter pizza products that i've looked at, the fact that you can do this indoors (without preheating oven for 550 for an hour) would be a major selling point (also natural gas would be a lot cheaper for me then electric oven), at least for me. having said that how long did you have to preheat the MPO in that video? What type of discoloration did you get? my grates on my bosch gas burners are black and scratched up from use, so it would have to be quite a discoloration to notice.

hong

MightyPizzaOven · « **Reply #34 on:** May 23, 2013, 06:04:19 PM »

Thanks Hong, I think it was about 20 minutes preheating, I have 4 burners stove, to get the bottom heated I used a cast iron griddle, which was partially by each of the four burners. see below photo for the discoloration.

Main, concern I had using it indoor, the stove base got really.

this weekend, I am testing the oven using 5 of colman single burners (10,000 Btu each), I want to see how hot MPO gets by using all 5 buners at 50 % capacity (25000 bt).

.

Chicago Bob · « **Reply #35 on:** May 23, 2013, 06:26:32 PM »

Quote from: MightyPizzaOven on May 23, 2013, 06:04:19 PM

Thanks Hong, I think it was about 20 minutes preheating, I have 4 burners stove, to get the bottom heated I used a cast iron griddle, which was partially by each of the four burners. see below photo for the discoloration.

Main, concern I had using it indoor, the stove base got really.

this weekend, I am testing the oven using 5 of colman single burners (10,000 Btu each), I want to see how hot MPO gets by using all 5 buners at 50 % capacity (25000 bt).

.

What in the world...you gonna hurt yourself Bert!

Gotta tip my hat to your ingenuity though man.

MightyPizzaOven · « **Reply #36 on:** May 23, 2013, 06:43:08 PM »

Quote from: Chicago Bob on May 23, 2013, 06:26:32 PM

What in the world...you gonna hurt yourself Bert!
Gotta tip my hat to your ingenuity though man.

Poor man lab. Actually this should safer than my first test, at least for me. I wouldn't recommend it for others to do.

MightyPizzaOven · « **Reply #37 on:** May 26, 2013, 11:55:43 AM »

pics from yesterday test. Used emergency dough, 100% KAAP

Burned the bottom of the first pie, used 5 burners with the middle burner on the lowest setting, stone temp reached over 900 f in the center. Top stone was in the 800's

For the second pie, I turned off the middle burner, top stone was in the 700's, middle stone in high 600's, bake time 2 minutes, bottom stone was not contact with the four burners.

For third pie , I used 4 burners, moved burners closer to center so 1/4 of the each burner flame is in contact with the bottom stone. The stone broke in two pieces.

For my next test, I will use a metal disc under the bottom stone to evenly distribute the heat from the 4 burners to it.

Chicago Bob · « **Reply #38 on:** May 26, 2013, 01:58:26 PM »

Looks great Bert; keep after it, you are so close to NP pie in the MPO. Whip out a good dough for the next experiment with the steel plate diffuser.

Bob

MightyPizzaOven · « **Reply #39 on:** May 26, 2013, 02:35:10 PM »

I used a 13x1/"' aluminum disk, with 4 burners full blast, reached ver high 700's in 18 minute. I didin't make any dough, wasn't sure if I had enough propane. The aluminum get warped on one side.

Than I tried two burners only, it reached low 700's in the area closer to burners. I am vey confident that I can easily reach 750 with just two burners (10000 BtU each) with a custom base and a rotating disk to eavinly transfer the heat to bottom stone. It will run on 1lb btu tank for one hour. Which planty of time for heating and baking at least 4 pies.

This will have to wait till after my kickstarter project.