Author Topic: MPO 1st 60 Second Pie.  (Read 4487 times)

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Offline MightyPizzaOven

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MPO 1st 60 Second Pie.
« on: August 17, 2013, 07:00:51 PM »
MPO 1st 60 seconds pizza using the portable setup I posted at http://www.pizzamaking.com/forum/index.php/topic,26875.0.html


Dough: 100% KAAP, 63% Water, 3% Salt, 30% starter

Bulk cold ferment for 10 hours, balled room temperature for 10 hours.

The dough was sticky but very easy to open. I need to oil my containers better so the dough won't stick to it.

I dipped the cheese in the sauce, next time, I won't, so it will melt better.

My portable setup also still need more tweaking.
« Last Edit: August 17, 2013, 07:04:25 PM by MightyPizzaOven »


Offline Jackie Tran

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Re: MPO 1st 60 Second Pie.
« Reply #1 on: August 17, 2013, 07:06:27 PM »
Nice work Bert.  You will figure it out soon I am sure.   ;D

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #2 on: August 17, 2013, 07:10:43 PM »
Thanks Chau.

Offline TXCraig1

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Re: MPO 1st 60 Second Pie.
« Reply #3 on: August 17, 2013, 07:15:13 PM »
Beautiful pie Bert. It looks very tender. I think this is the first non-wfo 60 second pie we've seen. It's quite a testament to the MPO.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #4 on: August 17, 2013, 07:43:54 PM »
Wow, Thanks Craig. That's great complement.

Offline Tscarborough

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Re: MPO 1st 60 Second Pie.
« Reply #5 on: August 17, 2013, 08:44:17 PM »
Yep, looks great. 

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #6 on: August 18, 2013, 04:56:37 AM »
Thanks Tom,

Offline norma427

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Re: MPO 1st 60 Second Pie.
« Reply #7 on: August 18, 2013, 08:04:17 AM »
Bert,

I agree, looking good!  8)

Norma

Offline Pete-zza

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Re: MPO 1st 60 Second Pie.
« Reply #8 on: August 18, 2013, 08:15:33 AM »
Bert,

Kudos to you. That is quite an accomplishment. Keep plugging away.

Peter


Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #9 on: August 18, 2013, 08:52:40 AM »
Thank you Norma and Pete.

The other exciting part about this, it was done by using only 2 10,000 burners whith 1 lb propane tank each , which make MPO really portable.

Offline fornographer

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Re: MPO 1st 60 Second Pie.
« Reply #10 on: August 18, 2013, 10:02:27 AM »
Definitely piqued my interest.  Please post a video the next time.


Thank you.

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #11 on: August 18, 2013, 10:46:59 AM »
Will do.

Offline TXCraig1

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Re: MPO 1st 60 Second Pie.
« Reply #12 on: August 18, 2013, 11:09:05 AM »
I'm really impressed with the apparent heat balance you have achieved. Considering you really can't dome the pie, it has to be pretty darn balanced. Was it hard to achieve? Is it repeatable? There are plenty of WFOs that would have difficulty baking that pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #13 on: August 18, 2013, 12:14:25 PM »
It was the last pie of 4, the oven was on for an hour, the first pie was baked in 90 seconds after 25 minutes of heating, for the other two pies I turned the burners to low between bake time and turn flames to high after loading, the bake time was about 2 minutes, for the fourth pie I kept the flames on high between bake.

I ordered a 14" x 1/8 metal disc with shaft from machine shop to improve bottom stone heat distribution, and get consistent results. It will take about two weeks.

In my current setup top heat should be consistent, bottom heat may not, I would have to try it multiple time to confirm. I used 13" stone.

Also, I would like to test using 00 flour, I will order some this week

Pics of 90sec pie below


« Last Edit: August 18, 2013, 12:20:54 PM by MightyPizzaOven »

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #14 on: November 03, 2013, 05:48:50 PM »
I tried 1/8" disc but it warped, a thicker disc worked much better.

For today pies I used 50% caputo and 50%KAAP, bake time was about 2.5 minutes. Much slower to brown than 100% KAAP.  I like to try replacing my 2 -10000 btu burners with one 20,000 btu burner. I think concentrated heat will perform better when using caputo.
« Last Edit: November 03, 2013, 05:54:35 PM by MightyPizzaOven »

Offline Aimless Ryan

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Re: MPO 1st 60 Second Pie.
« Reply #15 on: November 03, 2013, 05:51:38 PM »
Are you just using some kind of burners below that now?
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #16 on: November 03, 2013, 06:03:45 PM »
Hey Ryan, My post din't save the first time I had to edit it, see above..

I have been experimenting with different heat sources with MPO.

Bake time 2.5 minutes average

More pics


Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #17 on: November 03, 2013, 06:06:16 PM »
Today Houston temperature was in the mi 60's, that could of contributed to slower bake than my first test back in August.

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #18 on: November 04, 2013, 08:24:38 PM »
Video of yesterday pie - 2 minutes bake time


Offline texmex

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Re: MPO 1st 60 Second Pie.
« Reply #19 on: November 05, 2013, 09:41:41 AM »
That is impressive! 
Reesa

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #20 on: November 05, 2013, 10:08:07 AM »
That is impressive! 

Thank you, still need some tweeking. I like to bake with my setup 100% Caputo neo pie in less than 90 second with less than 20,000 btu.

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #21 on: November 10, 2013, 08:10:16 PM »
Today pies using the same setup except I raised the burners higher by 1/2",

100% Faina alba superioara 000 Romanian flour, 30% starter, 60 % water, 3% Salt

Bulk femerent ffor 2 hours in the oven with the loven ight on, balled at room temperature 6 hours

First 2 pies were baked less than 2 minutes, 3rd pie baked in 90 second

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #22 on: November 10, 2013, 10:03:04 PM »
Check out MPO 90 second pie video on YouTube:

« Last Edit: November 10, 2013, 10:06:26 PM by MightyPizzaOven »

Offline TXCraig1

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Re: MPO 1st 60 Second Pie.
« Reply #23 on: November 10, 2013, 10:13:23 PM »
It says the video is private.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline MightyPizzaOven

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Re: MPO 1st 60 Second Pie.
« Reply #24 on: November 10, 2013, 10:14:31 PM »
how about now..