Author Topic: Today Pies  (Read 7742 times)

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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
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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"

Offline nick57

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Re: Today Pies
« Reply #40 on: May 11, 2013, 07:21:57 PM »
How do you think your formula would work in a electric oven? Mine goes to 550 or so, and I use a stone. I like the idea of having whf in the skin, mainly for the healthier aspect. Was it crispy with a light bite, or was it dense and very chewy? Your pies looked fabulous, and I would think the combinations of  the flours would make for a tasty crust.

Offline Pete-zza

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Re: Today Pies
« Reply #41 on: May 11, 2013, 07:41:21 PM »
Nick,

What is "whf"?

Peter


Offline Chicago Bob

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Re: Today Pies
« Reply #42 on: May 11, 2013, 07:43:57 PM »
Nick,

What is "whf"?

Peter
whole wheat flour; of course.... ;D
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Offline Pete-zza

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Re: Today Pies
« Reply #43 on: May 11, 2013, 07:47:36 PM »
Bob,

I guess I should have asked what the letters stand for ;D.

Peter

Offline MightyPizzaOven

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Re: Today Pies
« Reply #44 on: May 11, 2013, 08:04:39 PM »
CrAzY dough....looks damn good Bert!   :chef:

Thanks Bob, you got to try something different once a while

How do you think your formula would work in a electric oven? Mine goes to 550 or so, and I use a stone. I like the idea of having whf in the skin, mainly for the healthier aspect. Was it crispy with a light bite, or was it dense and very chewy? Your pies looked fabulous, and I would think the combinations of  the flours would make for a tasty crust.

Thanks Nick, In an electric oven I would use bread flour instead. The crust was soft and dry, it was not dense or chewy. This was my first experiment with whole wheat. I should of added some tomato sauce.
Bert

Offline nick57

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Re: Today Pies
« Reply #45 on: May 11, 2013, 08:30:06 PM »
Sorry guys! I meant whole wheat flour.

Offline nick57

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Re: Today Pies
« Reply #46 on: May 11, 2013, 08:33:59 PM »
Sounds wonderful. I am still trying NY style. But, I think it would be fun and a good learning experiment to try your style. Some of my more hippie type friends would love it.

Offline Chicago Bob

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Re: Today Pies
« Reply #47 on: May 11, 2013, 09:40:09 PM »
Villa Roma comes to mind for experimenting a lot with whole wheat...he had pretty high temps though. I'm sure there are others...mind is drawing blank right now...Chau! ??
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Offline pizzaneer

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Re: Today Pies
« Reply #48 on: May 11, 2013, 09:48:32 PM »
Definitely Chau... but how could you overlook Norma, the unmatched Queen of Experimental Dough?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

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Re: Today Pies
« Reply #49 on: May 11, 2013, 10:05:27 PM »
Definitely Chau... but how could you overlook Norma, the unmatched Queen of Experimental Dough?
You rascal....good to see ya!  8)
"Care Free Highway...let me slip away on you"