Author Topic: Today Pies  (Read 4668 times)

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Offline TomN

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Re: Today Pies
« Reply #20 on: May 07, 2013, 02:44:56 PM »
MightyPizzaOven,

Can you post a photo of your grill with the unbaked pizza being placed on it? Thanks.

TomN


Offline MightyPizzaOven

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Re: Today Pies
« Reply #21 on: May 07, 2013, 06:44:31 PM »
With that BTU output being considered, what is the recovery time between pies?


I am not sure, I never measured it.  I usually baked 3 pies at a time, It take me about 5 minutes between each. I start baking once the boottom stone gets over 600 f, The stone gets hotter by the third pie.

[
Thanks for sharing. Those are beautiful looking pies. Wish I could eat one. Thanks again for the posting.

TomN

Thanks Tom.
MightyPizzaOven,

Can you post a photo of your grill with the unbaked pizza being placed on it? Thanks.

TomN

I will check if I have one, if not i will take one this weekend, I will be trying 60% hydration / cold ferment.
Bert,

Offline Chicago Bob

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Re: Today Pies
« Reply #22 on: May 07, 2013, 07:36:44 PM »
Kickstart is just around the corner Bert; lets get all this tightened up... :-\
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Today Pies
« Reply #23 on: May 07, 2013, 07:48:06 PM »
Do you have a price figured out yet for the mighty pizza oven?
If you can dodge a wrench you can dodge a ball.

Offline MightyPizzaOven

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Re: Today Pies
« Reply #24 on: May 07, 2013, 07:52:36 PM »
Kickstart is just around the corner Bert; lets get all this tightened up... :-\

Aye , Aye Bob


 
Do you have a price figured out yet for the mighty pizza oven?

259 including shipping within Continental US on kickstarter.
Bert,

Offline pythonic

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Re: Today Pies
« Reply #25 on: May 07, 2013, 07:58:51 PM »
What is the pizza stone size?
If you can dodge a wrench you can dodge a ball.

Offline MightyPizzaOven

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Re: Today Pies
« Reply #26 on: May 07, 2013, 08:11:55 PM »
What is the pizza stone size?

13"

MightyPizzaOven,

Can you post a photo of your grill with the unbaked pizza being placed on it? Thanks.

TomN

Tom, Is this what you are asking for?
Bert,

Offline Chicago Bob

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Re: Today Pies
« Reply #27 on: May 07, 2013, 08:17:41 PM »
Do you have a price figured out yet for the mighty pizza oven?
Any thought about numbering/stamping the first batch Bert? I know it might sound sorta silly but hey you never know.
Don't forget me now dude..I was in your camp early on(and pledged to purchase). Possibly I get a polished SS "Signature" model?   8)

Thank you for your consideration!  ;D

Pizza Pal,
Bob
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

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Re: Today Pies
« Reply #28 on: May 07, 2013, 08:49:48 PM »
I didn't think about numbering them...  That would of been a nice touch.   :'(

Bob, definitely you have top priority, including any member of this forum. Actually, few members have already asked to reserve one from my first batch of ovens. I should have them by the end of the month, I hope.

If anyone interested, please send me an pm by May 15.  I need to know before I submit my project to Kickstarter.
« Last Edit: May 08, 2013, 03:08:43 PM by MightyPizzaOven »
Bert,

Offline Chicago Bob

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Re: Today Pies
« Reply #29 on: May 07, 2013, 08:55:42 PM »
I didn't think about numbering them...  That would of been a nice touch.   :'(

Bob, definitely you have top priority, including any member of this forum. Actually, few members have already asked to reserve one from my first order of 100 ovens. I should have them by the end of the month, I hope.

If anyone interested, please send me an pm by May 15.  I need to know before I submit my project to Kickstarter.
I understand Bert; you're moving fast right now.

As a special favor could you possibly stamp/engrave the numeral 1 on mine...please, please, pretty please Mr. Bert..... ;D

Bob
"Care Free Highway...let me slip away on you"


Offline MightyPizzaOven

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Re: Today Pies
« Reply #30 on: May 07, 2013, 09:00:55 PM »
I commission you to stamp yours with # 1 ... How about that.  :D
Bert,

Offline Chicago Bob

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Re: Today Pies
« Reply #31 on: May 07, 2013, 09:28:11 PM »
I commission you to stamp yours with # 1 ... How about that.  :D
Too early to start fading on a "Team MPO" player/proponent my man...how 'bout I send you a self stick insignia for you to apply?
Does that cost more?  :-D

PS..You can thank me later for the marketing inspiration on how to brand your "Team MPO" accessories.  :o
« Last Edit: May 07, 2013, 09:32:21 PM by Chicago Bob »
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Offline TomN

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Re: Today Pies
« Reply #32 on: May 08, 2013, 12:06:37 AM »
MightyPizzaOven,

Thank you for the photo of the grill. i am looking into a Weber Grill that is specifically made for pizza. It has it's own round pizza stone built right in. I have seen photos of the grill on the forum, but i have yet to see any photos of the finished pizza???? Also, i do not see any comments of either the positive or negative.  it looks like the Weber pizza grill would be great, but i need more feedback before investing. Thanks again.

TomN

Offline Chicago Bob

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Re: Today Pies
« Reply #33 on: May 08, 2013, 12:26:47 AM »
MightyPizzaOven,

Thank you for the photo of the grill. i am looking into a Weber Grill that is specifically made for pizza. It has it's own round pizza stone built right in. I have seen photos of the grill on the forum, but i have yet to see any photos of the finished pizza???? Also, i do not see any comments of either the positive or negative.  it looks like the Weber pizza grill would be great, but i need more feedback before investing. Thanks again.

TomN
Research it Tom; this thread is about Bert's Mighty oven.Not about comments pro/con on Webers bad design. His comes with two stones at a price point that blows away any B/S that Weber might throw at mass marketed backyard, weekend "pizzoli's".

The Weber grill does not look like it would be great. Why you want to even say that on this thread man?

Bob
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Offline MightyPizzaOven

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Re: Today Pies
« Reply #34 on: May 08, 2013, 07:55:09 AM »
I created this post http://www.pizzamaking.com/forum/index.php/topic,25065.new.html#new under "izza Equipment For Sale"

for any question, discussion or request about MPO.
Bert,

Offline TomN

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Re: Today Pies
« Reply #35 on: May 08, 2013, 09:52:43 AM »
MightyPizzaOven,

Thanks for the link. The photos of the grill on that link make it very clear how it works. Thanks again.

TomN
PS
Those pies look good.

http://www.mightypizzaoven.com/shop/mighty-pizza-oven/

Offline MightyPizzaOven

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Re: Today Pies
« Reply #36 on: May 08, 2013, 10:25:05 AM »
Thanks Tom.
Bert,

Offline MightyPizzaOven

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Re: Today Pies
« Reply #37 on: May 11, 2013, 05:59:10 PM »
Today pies,

50% KAAP
50% KA Whole Weat
60% Water
1% ADY
1% Sugar
2% Salt
3% EVOO

1st pie:  Olives salad (muffaletta), with a drizle of  fresh lemon juice
2nd Pie : white chedar & moz. cheese
« Last Edit: May 11, 2013, 06:30:07 PM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Today Pies
« Reply #38 on: May 11, 2013, 06:02:16 PM »
Few more pics
Bert,

Offline Chicago Bob

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Re: Today Pies
« Reply #39 on: May 11, 2013, 06:59:52 PM »
CrAzY dough....looks damn good Bert!   :chef:
"Care Free Highway...let me slip away on you"