Author Topic: Today Pies  (Read 7743 times)

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Offline MightyPizzaOven

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Re: Today Pies
« Reply #50 on: May 18, 2013, 03:02:41 PM »
Yesterday Pie -

Toppings: Whole milk moz cheese, white cheddar cheese, pepperoni, black olives and added shredded basil after bake.

Dough: 100% KABF, 60% Water (room temperature), 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, 1 hour bulk ferment in my oven with the light, 1 hour balled / ferment at room temperature
« Last Edit: May 18, 2013, 03:07:32 PM by MightyPizzaOven »
Bert


Offline Chicago Bob

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Re: Today Pies
« Reply #51 on: May 18, 2013, 03:23:10 PM »
Beautiful! That is a real good look'in same day dough Bert. How long did it cook for...the outer part of the crust looks very crispy. Nice job.  :chef:

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

Offline MightyPizzaOven

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Re: Today Pies
« Reply #52 on: May 18, 2013, 03:34:11 PM »
Thanks Bob, I baked this one for 5 minutes. This pie took longer, the aluminum sheet I used to retain more heat under MPO start to crumble, I am going back to covering the grating of the used area of the grill. I had MPO top stone at the highest setting, I should of place in the middle setting. Regardless, it tasted really good.
Bert

Offline leftfield

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Re: Today Pies
« Reply #53 on: May 28, 2013, 07:01:41 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

There are some amazing looking Pizzas from the Weber Original Pizza Oven here....  quick to cook and quick recovery time so there is no doubt about temperatures....

http://www.pizzamaking.com/forum/index.php/topic,24677.20.html
« Last Edit: May 28, 2013, 07:03:32 AM by leftfield »