Author Topic: Ryan's Mighty Pizza Oven Thread  (Read 5263 times)

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Offline Aimless Ryan

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Ryan's Mighty Pizza Oven Thread
« on: April 03, 2014, 09:55:51 AM »
I recently got my hands on a Mighty Pizza Oven. Bert (member MightyPizzaOven) has clearly done a ton of work over the last couple years to create and promote the MPO, and I think it's way past time for him to receive a little support. So hopefully my pictures and rhetoric will provide a little help for Bert.

So far I've only made three pizzas in the MPO. (I'll post pictures of two of those pizzas in the next couple replies.) Even though I'm still in the beginning stages of learning how to use the MPO, I've already made what may have been the best NY style pizza I've ever baked. Consequently, even though I had already been impressed by what Bert has done with the MPO, I'm now even more impressed.

My first pic is a simple shot of my grill with the MPO and a little aluminum foil on the sides to keep heat from escaping. An important bit of information: This grill was thrown away by the couple who live across the street from my parents. It was on the street with the rest of their trash when my mom saw it and asked the neighbors if she could take it. If I end up posting pictures of what you think are good-looking pizzas, just remember that the pizzas were baked in a grill that was no longer wanted.

EDIT: http://www.mightypizzaoven.com/.
« Last Edit: April 03, 2014, 02:41:48 PM by Aimless Ryan »
Ryan
http://www.ryanspizzablog.blogspot.com

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 Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #1 on: April 03, 2014, 10:06:18 AM »
Here's a pic of the first pizza I baked in the MPO (3/26/14). This one was kinda burned around the outside because I stretched the dough about the same size as the MPO's bottom stone (13"). I don't remember much about this pizza because I had company and my mind was very occupied. But I do remember that it was good. It wasn't great, though, mostly because the pizza was too big for the stone.
Ryan
http://www.ryanspizzablog.blogspot.com

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: Ryan's Mighty Pizza Oven Thread
« Reply #2 on: April 03, 2014, 10:10:42 AM »
Thanks Ryan, looking forward to see more of your pies and read about your MPO experience.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #3 on: April 03, 2014, 10:21:31 AM »
Yesterday I made two pizzas. I don't have any pics of the first one because I delivered it to someone who works at the YMCA and I didn't want the pizza to sit for any longer than necessary. This pizza looked very good, although it didn't taste nearly as good as the pizza I made an hour or two later.

Here are some details about this pizza: I used a bigger bottom stone than the MPO stone (15.75", rather than 13"). This allowed me to easily make a 14" pizza. Even though this larger stone theoretically cuts out a lot of air flow from the grill and keeps the top stone from getting as hot as it may get with a smaller bottom stone, I don't feel like that happened. That is, the top of the pizza came out great. I kinda wish I had taken at least one pic.
Ryan
http://www.ryanspizzablog.blogspot.com

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 Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #4 on: April 03, 2014, 10:45:12 AM »
And here's the second pizza I made yesterday. This one was really good; better than the pics look. I probably should have given the top stone a few more minutes to heat up before adding the bottom stone.

As with the previous pizza, I used my 15.75" stone on the bottom. However, this time I covered the bottom of the stone with aluminum foil, to keep it from getting too hot for NY style. I'm not sure exactly what the bottom stone temperature was, but I think it was a little over 600. I'll provide more of that kind of detail once I develop a routine for using the MPO.

Dough Formula
100% Superlative flour
63% Water
0.3% ADY
1.75% Salt
No oil or sugar

Mixed for 10 minutes, then immediately scaled, rounded, and refrigerated. 40-48 hours in the fridge at 38-40 degrees. I didn't use this dough until 4 or 5 hours after I pulled it from the fridge. That worked very well.

Ever since I started making pizzas in my new home (a couple months ago), I've had a very difficult time figuring out how much yeast to use, but I seem to have gotten it right this time. I had been using 0.45% or 0.50%. Another change I made was to omit oil (because I've recently switched to a lower-protein flour than I've used for the last decade for NY style). I'm thinking these were very good changes.

Pic 1: Whole pizza.
Pic 2: Slice.
Pic 3: Same slice, but showing the crumb.
Pic 4: Upskirt.
Ryan
http://www.ryanspizzablog.blogspot.com

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: Ryan's Mighty Pizza Oven Thread
« Reply #5 on: April 03, 2014, 01:32:57 PM »
Nice pie Ryan, If you want darker rims, I recommend following tip 1, 2 , 3 as per http://www.mightypizzaoven.com/mpo-heat-management/  and positioning your bottom stone closer to the front of your grill as much as possible. By doing that, you would be forcing majority of the  hot air flow form the back, and caoncentrating more heat to the back of your pie. You would need to rotate your pie few times to get even browning on the rims.
« Last Edit: April 03, 2014, 01:34:40 PM by MightyPizzaOven »
Bert

Offline Donjo911

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #6 on: April 03, 2014, 02:35:28 PM »
Ryan,
Nice looking pie!! Great cheese melt and balance - looks awesome!
I have done wrong.. but what I did, I thought needed to be done.

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #7 on: April 03, 2014, 02:47:46 PM »
Thanks Donjo.
Ryan
http://www.ryanspizzablog.blogspot.com

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: Ryan's Mighty Pizza Oven Thread
« Reply #8 on: April 04, 2014, 05:34:01 AM »
Ryan, try the setup below as your time permit:

- cover 1/2 way around your stone with aluminum foil,
- turn 1st and 3rd burner on high and 2nd burner on low,
- place top stone on the bottom shelf, 
- insert an insulation sheet in the top shelf and push it to front using toggle bolts.

Top stone heat will suffer, but the concentrated hot air flow will make up for it -  I think.
« Last Edit: April 04, 2014, 05:38:02 AM by MightyPizzaOven »
Bert


Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #9 on: April 04, 2014, 09:08:35 AM »
I will do that, Bert.

I made a pizza for my parents yesterday, using the same setup as I used before. It took longer than usual to heat up, and the bottom stone still wasn't ready when I took the topped skin outside to launch. I think it was only about 450, and I think the grill (or my setup) was the problem. It still turned out pretty good, though. I'll try to post a couple pics later.

One thing, though: I'll probably have to keep the top stone on the second shelf, because the 15.75" stone is a bit taller than the 13" stone. (It has feet.) If I keep it on the lowest shelf, I don't know if there is enough clearance for a pizza.
Ryan
http://www.ryanspizzablog.blogspot.com

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 Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #10 on: April 04, 2014, 09:19:01 AM »
- cover 1/2 way around your stone with aluminum foil,

Why only halfway around? And which half? (Front, back, some other half?)
Ryan
http://www.ryanspizzablog.blogspot.com

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: Ryan's Mighty Pizza Oven Thread
« Reply #11 on: April 04, 2014, 10:21:54 AM »
cover the open space between MPO cover and bottom stone (see 1st part of my sketch above). THis will leave enough space for hot air to flow from the back of the oven and flow at faster rate.

How thick is your 15" stone? if it is less than 3/4", I will keep it on the bottom shelf. Such thick stone, it will need more time to heat up. And I would allow more time for the top stone to heat up, try to get it in the low 800s before you insert bottom stone. Top stone temperature will  drop fast once you insert bottom stone, but it will get MPO convection supercharged.

I have 15" stone, I will give it a try it on my grill. never made pies larger than 12-13".
Bert

Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #12 on: April 04, 2014, 10:31:55 AM »
I missed the part about your stone having feet. So, in addition to covering front half of open space between MPO and your bottom stone, you would need to block the gap between your stone and your grill grates to prevent air from flowing underneath the front portion of your round stone. I hope this make sense, if not, I will draw a sketch later.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #13 on: April 04, 2014, 10:49:24 AM »
Here are the two pics from last night. I felt rushed because my mom said she wanted to get back home in time for the beginning of a hockey game. Of course, my parents didn't leave until well after the game started, which means I rushed the pizza for no reason. Like I said, though, it still came out pretty good. Also, the dough was intended to be used a day earlier.
Ryan
http://www.ryanspizzablog.blogspot.com

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: Ryan's Mighty Pizza Oven Thread
« Reply #14 on: April 04, 2014, 11:07:00 AM »
That looks good Ryan...
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #15 on: April 04, 2014, 11:36:29 AM »
One thing I forgot to mention: The pizzas in this thread could not have been made in an unmodified grill, or even a partly modified grill. I've done it that way enough to know. You can make a good pizza in an unmodified grill, but it is essentially impossible to get the top of the pizza to fully bake in an unmodified grill (because there is a ton of bottom heat and very little top heat). In an unmodified grill, I can occasionally get the bottom of the pizza to turn out great, but there is never anywhere near enough top heat (unless I'm really lucky). And if you do get the top finished how you like it, you'll likely end up with a pretty dark (burned) bottom. (See pics throughout this thread: http://www.pizzamaking.com/forum/index.php?topic=20591.0.)

Also, my oven cannot produce anything like the pizzas I'm getting out of the MPO.

Now that I've had a few chances to mess around with the MPO, I'm starting to feel like it might be more useful to me than a Black Stone (which I don't own and have never used). It's considerably cheaper than the Black Stone, doesn't require you to clutter up your patio with two large grill-type devices, requires much less storage space than a Black Stone, seems to work well with a large stone, was created by one of us, etc.
Ryan
http://www.ryanspizzablog.blogspot.com

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 TXCraig1

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #16 on: April 04, 2014, 09:26:12 PM »
Great looking pies. I also think a lot of the MPO. I'm glad to see you getting great results from it.
Pizza is not bread. Craig's Neapolitan Garage


Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #17 on: April 04, 2014, 10:24:16 PM »
Thanks Craig. I expect them to improve considerably after I get a better feel for the MPO.

You made some pizzas in an MPO, too, didn't you? If you have some pics, would you mind sharing them here?
Ryan
http://www.ryanspizzablog.blogspot.com

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 TXCraig1

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #18 on: April 04, 2014, 10:32:07 PM »
Thanks Craig. I expect them to improve considerably after I get a better feel for the MPO.

You made some pizzas in an MPO, too, didn't you? If you have some pics, would you mind sharing them here?

I think they are all in this thread: http://www.pizzamaking.com/forum/index.php?topic=20334.0
Pizza is not bread. Craig's Neapolitan Garage

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #19 on: April 05, 2014, 09:12:19 AM »
I've made it to the top of page 2 of your thread so far, Craig. Those pizzas look awesome (like all of your pizzas). I think the most telling aspect of your MPO pizzas is that they look a lot like the pizzas you produce with your WFO. And it looks like Bert has taken your input seriously enough to make some of the changes you suggested. That says a lot about Bert, and I think it's a good reason why experienced pizzamakers and aspiring pizzamakers could get a lot of good use out of the MPO.
Ryan
http://www.ryanspizzablog.blogspot.com

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 Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #20 on: April 05, 2014, 10:14:59 AM »
The MPO has some features that most people might not even notice but are extremely useful to people like myself. One difference I noticed between the MPO Craig used and my newer MPO is that the handle on the front has changed quite a bit. I don't know how well the handle on the original MPO worked, but the current handle design is great. It doesn't get hot at all. That's pretty amazing, considering how hot other parts of the MPO get, and particularly considering how much thermal mass the MPO holds.

But one thing that makes it infinitely easier for me to use the MPO is the side handles. This has nothing to do with heat (and I wouldn't want to carry the MPO when it's hot, anyway). The reason the side handles are so important to me is because I need to be able to carry the MPO with one hand, and the side handles make it possible for me to do that. Considering I can barely walk, I pretty much always need to have at least one free hand when I'm on my feet. That way I can grab things to catch myself if I lose my balance. And if I fall, I can brace the fall at least a little bit. Conversely, when I have to use both hands to carry something, I risk getting seriously injured; both from the fall and from landing under whatever I'm carrying.

I can carry the MPO with one hand. Because of that, my chances of getting hurt are infinitely less than if I had to use both hands to carry it. Additionally, I can leave the top stone in the MPO while carrying it, without having to worry that the top stone may fall out. All of this means I can easily transport the MPO in and out of the house. I can even use my cane while carrying the MPO. Ease of transport is not an issue to most people, but it's a huge issue to me and people like me, and the MPO's design makes it easy.
« Last Edit: April 05, 2014, 10:19:23 AM by Aimless Ryan »
Ryan
http://www.ryanspizzablog.blogspot.com

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: Ryan's Mighty Pizza Oven Thread
« Reply #21 on: April 06, 2014, 07:46:25 AM »
Good points Ryan.

My initial prototype that Craig tested had 14.25" bottom stone. I decided to play it safe, and went with 13" stone to allow more  heat to reach top stone, for that reason, using a larger stone never crossed my mind, even though I had a 15" stone.

I used the setup below using my 15" stone, as recommend before, to compare with your results.

I covered my grill top with 3 layers of heavy duty aluminum foil.  I used a sharp blade to cut around the stone and to make an opening in the foil as shown below.

I was extremely surprised with the results, which I will post next.

Bert

Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #22 on: April 06, 2014, 10:34:23 AM »
I made an emergency 1 - 275g dough ball using KA  bread flour, 63% water, 3% oil, 2%salt and .5% ADY.

I was expecting the temperature to be in the low 600s F.  I usually use only two burners on high, but due the the larger bottom stone in this setup, I set the the middle burner on low. Heated top stone till reach mid 700's before I inserted the bottom stone. I used the aluminum sheets below the bottom stone.

In 15 minutes, the 15"x.6" stone  temperature reached over 800's f,  to my surprise, top stone was in 800's too. I decided to launch my BF dough, knowingly bottom stone it is too hot for bread flour. The pizza baked in less than two minutes.

Next time, I would try KAAP,  I didn't expect that high temperatures. The other thing that I noticed that the bottom stone temperature was in mid 600's after bake, I am not sure how if the 3 sheets of foil prevent it the stone to recover faster.

I think the pie was about 14" and the thinnest pie I ever made.


Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #23 on: April 06, 2014, 01:57:10 PM »
Keep the pics and input coming, Bert, if you feel so inclined. And provide some links to your pages and videos, too. I probably won't make any more pizzas until Wednesday.

I bought some heavy duty aluminum foil the other day, so I will almost certainly replace the original foil on the grill in the pattern you suggested. I don't have chicken wire or other parts I'd need to make the air diversion part, though.

Also, what surprised you about your recent results? Details please.
Ryan
http://www.ryanspizzablog.blogspot.com

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 Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #24 on: April 06, 2014, 02:32:31 PM »
Bert, do you think a screen or coupe style pan wrapped in foil would make a good insulation sheet until I get the right materials? I assume it would work just fine if the screen was square, but what if I wrapped a round screen with foil and was not able to manipulate the foil to make good corners, thus keeping the insulation sheet round?
Ryan
http://www.ryanspizzablog.blogspot.com

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.