Author Topic: Less than 3 minute pie  (Read 5505 times)

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Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #40 on: June 02, 2013, 02:52:23 PM »
Rainy day in Houston, perfect time for test my homemade MPO adapter for gas stove top.

Used only two burners 10,000 btu each.

Emergency dough recipe,
Bake time - was a bit over 3 minutes.
Toppings -  lemon, rosemary, thyme, EVOO, salt



Bert,


Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #41 on: June 02, 2013, 03:01:26 PM »
few more pics.

1st pie- zahtar, EVOO, tomatoes, mint

2nd pie - whole milk moz. cheese.


« Last Edit: June 02, 2013, 03:05:08 PM by MightyPizzaOven »
Bert,

Offline deb415611

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Re: Less than 3 minute pie
« Reply #42 on: June 02, 2013, 03:03:09 PM »
that lemon pie looks awesome Bert

I need to stay out of your threads, I can't buy any more cooking tools
Deb

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #43 on: June 02, 2013, 03:57:05 PM »
that lemon pie looks awesome Bert


I have to thank you for that one Deb, I was inspired by your lemon pie... It tasted really good and light.


I need to stay out of your threads, I can't buy any more cooking tools

I totally understand...
Bert,

Online TXCraig1

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Re: Less than 3 minute pie
« Reply #44 on: June 02, 2013, 04:24:03 PM »
that lemon pie looks awesome Bert


 ^^^
Pizza is not bread.

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #45 on: June 02, 2013, 04:31:06 PM »
Thanks Craig...
Bert,

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #46 on: June 02, 2013, 04:34:31 PM »
The Zatar pie, may not look appealing, but it tasted awesome too. The fresh diced tomato was  cooked very well, it became very soft.
« Last Edit: June 02, 2013, 04:36:46 PM by MightyPizzaOven »
Bert,

Online TXCraig1

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Re: Less than 3 minute pie
« Reply #47 on: June 02, 2013, 10:25:01 PM »
The Zatar pie, may not look appealing, but it tasted awesome too. The fresh diced tomato was  cooked very well, it became very soft.

Maybe you can come over and make one in the WFO sometime???
Pizza is not bread.

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #48 on: June 03, 2013, 12:32:43 PM »
That sound great. It will be the first neo zatar. I never had a neo, I got close to it when I was testing MPO wih charcoal.
Bert,

Offline hppzz

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Re: Less than 3 minute pie
« Reply #49 on: June 04, 2013, 05:56:22 AM »
So the stove top adapter is the metal diffuser?


Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #50 on: June 04, 2013, 07:47:08 AM »
So the stove top adapter is the metal diffuser?

I had two left burners on, they are rated 9500 btu each. I used a 1/2" aluminum disc  to distribute heat across the bottom stone, it was partially exposed to the two burners. I think cast iron will work better and will be cheaper too but require more maintenance.
Bert,

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #51 on: June 04, 2013, 07:51:15 AM »
Hong with this adapter you can also rotate the disc / stone. 
Bert,

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #52 on: June 04, 2013, 07:56:42 AM »
But, before I recommend this adapter, I like to have it tested by UL if they test such a thing.
Bert,

Offline MightyPizzaOven

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Re: Less than 3 minute pie
« Reply #53 on: June 09, 2013, 09:21:59 AM »
I noticed form my last test that the  MPO roof in the back  has caved in word, about 1/4' at the back center. When I used only the two back burners,  the heat was concentrated at the to back of MPO, the temperature between the back and the front of MPO was couple hundred degs difference. This can be fixed by beefing up the back end of MPO.

 This issue will not occur with the usage of MPO on gas grills like mine.


The picture below from a test I done yesterday using thin copper sheet to cover the top stone, as you can seen, I experienced less browning... this need another thread.
Bert,

Offline Chicago Bob

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Re: Less than 3 minute pie
« Reply #54 on: June 09, 2013, 07:41:23 PM »
I noticed form my last test that the  MPO roof in the back  has caved in word, about 1/4' at the back center. When I used only the two back burners,  the heat was concentrated at the to back of MPO, the temperature between the back and the front of MPO was couple hundred degs difference. This can be fixed by beefing up the back end of MPO.

 This issue will not occur with the usage of MPO on gas grills like mine.


The picture below from a test I done yesterday using thin copper sheet to cover the top stone, as you can seen, I experienced less browning... this need another thread.
Just to be clear...that small amount of metal flexing occurred only when the MPO was used on an indoor experimental plate that was set right on top of kitchen burner. MPO has been working flawlessly on out door grills.


Correct Bert?
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Offline MightyPizzaOven

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Re: Less than 3 minute pieh
« Reply #55 on: June 09, 2013, 08:53:30 PM »
On the grill, the entire body of MPO is exposed more or less to the same amount  of heat.  Even when I tested MPO on the gas stove top using all 4 burners, no problem, all 4 corners were exposed to heat (but there too much heat than the MPO vent can flow out, so there was too much heat comming from under MPO and getting my stove really hot.

But with only two burners, the heat from the burners was concentrated at the bak of the oven, which heated the back to a temperature much higher than the front. Which caused MPO back roof to flex down. Due to the temperature diference between the back and the front, Turning  the pizza while baking is not enough in this cas,  a turning stone mechanism is essential for baking to get even temperature all across the bottom stone and getting pizza exposed to the MPO back high temperature equqlly.

plus, the plate  prevented some of the heat to escape when MPO is closed.

At least, that what I think happen.
Bert,