Author Topic: Ryan's Mighty Pizza Oven Thread  (Read 5645 times)

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Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #25 on: April 06, 2014, 02:52:33 PM »
I was expecting the bottom stone to be in the low 600's and top stone stone to be lower than that. That why I recommended to cover half of the opening to force hot air to flow from the back, through a limited opening to help browning pizza rims.

But, top and bottom stone temperatures were very close, and over 800 f. It is usually hard to balance the temperature between top and bottom stone.

In this setup, I did a better job covering unused area of the grill using single sheet of foil. I think it aided in conserving and channeling majority of the heat through MPO.

Try making an insulation insert out of a large disposable aluminum pan, or anything that remain flat and will not sag. I used chicken wire because it was available.  THis is very essential to have when heating bottom stone to over 700 f.

I need to bake few more times using this setup to make sure it wasn't a fluke.





Bert


Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #26 on: April 06, 2014, 02:58:43 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?

I think anything will work, thickness is not a factor, I call it insulation, but it is more than insulation. It forces hot to travel over the top stone and allow top stone to absorb more heat.
Bert

Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #27 on: April 06, 2014, 03:02:19 PM »
Ryan, my stone is flat, it has no legs. please post a picture of your stone and actual thickness.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #28 on: April 06, 2014, 03:42:02 PM »
Ryan, my stone is flat, it has no legs. please post a picture of your stone and actual thickness.

Here's the bottom of the stone. The second pic came out pretty bad, but the oval object is the bottom of a BIC lighter, for scale.

OK, I found a tape measure. When flipped right-side-up the stone is 1" from top to bottom, but the body of the stone is 1/2". (The feet are 1/2".)
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 #29 on: April 06, 2014, 04:32:30 PM »
I mixed up some flour and water, placed the chunk of dough on the bottom stone, then put the MPO in place over the bottom stone (with the top stone in the bottom slot), and it looks like I have 1-1/4" of clearance between the stones. Pretty tight, but I'd say any pizza not requiring a deep pan should fit. However, I'm sure dough/crust bubbles will touch the top stone if I use the MPO this way (which I will).
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 #30 on: April 06, 2014, 09:43:59 PM »
Due to your bottom stone height, you have to use the middle shelf for the top stone and top shelf for the insulation sheet. Try blocking any air flow from under your round stone.

I won't be able to bake any pies till next saturday.
Bert

Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #31 on: April 07, 2014, 11:40:36 AM »
Ryan, it seems regardless of the stone diameter, MPO can reach different range of baking and cooking temperatures by using one to three burners and with simple mods.

Let's define what you want to use MPO for and I will help you setting MPO to achieve the appropriate temperature.




« Last Edit: April 07, 2014, 11:43:31 AM by MightyPizzaOven »
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #32 on: April 07, 2014, 05:49:51 PM »
Right now I'm pretty focused on NY style. I'm nearly convinced that my oven can't do NY style any justice, and I already know the MPO can. Even though I don't consider NY style superior to other styles, I feel like NY style needs more perfect baking conditions than every other style I make. I've already made some great laminated cracker style pizzas in my oven (which is new to me, but not new), and I've made a couple pretty good deep dish pizzas in my oven, but I haven't made what I feel is a good NY style pizza in my oven. The oven just doesn't get hot enough. My oven has nice top heat, but the bottom heat is horrible. You can't make a great NY style pizza on a 520-degree stone, and my stone doesn't get any hotter than 520 in this oven. I was never able to measure stone temperature in my mom's oven (which is mostly what I used prior to January 2014), but I know it got hotter than the oven in my current kitchen because my NY style pizzas were better and they baked faster.

Eventually I'll do other styles in the MPO, but right now my focus is on NY style.
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 #33 on: April 07, 2014, 08:04:38 PM »
For NY style you need MPO temperature to be around 600 deg F. Just use the setup below. Disregards previous setup, and try the following:

1- Cover unused part of the grill with aluminum foil
2- Position  and center MPO over three burners.  Use only 2 burners, number 1 & 3 on high and buner # 2 off (or low if you need bottom stone to get hotter
3- Place top stone in the middle shelf (I prefer to use bottom shelf)
4- An insulation insert above top stone is not needed.

If you like browned rims, place your pie all the way to the back and rotate as needed.
« Last Edit: April 07, 2014, 10:14:05 PM by MightyPizzaOven »
Bert


Offline MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #34 on: April 07, 2014, 10:12:03 PM »
And you don't need to cover bottom of your round stone with foil.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #35 on: April 09, 2014, 10:43:52 PM »
I made two pizzas in the MPO this afternoon. I'm not sure if they look very good, but they were awesome (aside from the burned spots). I'll have more to say about them tomorrow, after I get some rest (and probably forget everything I want to say). First two pics are the first pizza. The rest are the second 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 MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #36 on: April 10, 2014, 08:50:22 AM »
Beautiful pies. Great job Ryan, I like the burned spots. Please share how many burners did you use?, did use you 15.75 stone?
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #37 on: April 10, 2014, 10:09:07 AM »
I used three burners on HI and positioned the MPO almost all the way to the left (so the left side of the MPO was over burner 1 and the right side was over burner 3). I did not use burner 4. Heated the top stone for about 20 minutes, then added the bottom stone for at least 15 minutes before baking. I think I left the chimney open just a slit the whole time. (I think I kinda understand what the chimney does, but I'd love some help understanding how the chimney affects everything.)

15.75" bottom stone with foil hugging the bottom and sides of the stone. Top stone was on MPO shelf #2. I think the top stone was positioned at the back of the MPO, with a 1" gap between the front of the MPO and the front of the stone.

I believe both stones were 550 or a little hotter when I baked the first pizza. I did not check temps for the second pizza.

The burned areas seemed to occur at the very back of the grill. It was a small area, but it happened to a significant portion of the pizza(s) because I rotated the pizzas. I may have positioned the pizzas so they were hanging over the back edge of the stone, but I'm not sure because I can't lift the front of the MPO high enough to give me a clear look at the very back of the pizza and stone.

This dough used the same formula I listed early in the thread, except I decreased the hydration 1%. Refrigerated around 48 hours, then pulled 3 hours prior to baking.

100% Superlative flour
62% Water
0.3% ADY
1.75% Salt

Each skin used 13.5 oz of dough, rather than 13 oz, which I had been using. I increased the dough ball weight to account for a little more rim than I had been getting. Good change. I'm gonna decrease the ADY to 0.25% with the next batch.

That weird-looking spot on the cheese pizza (back right) has a somewhat interesting story. When I was peeling the skin onto the stone, I screwed up and got too much of the skin off the peel near the middle of the stone (rather than the back of the stone). So much of the skin was off the peel that I couldn't push the skin back without mangling the pizza, but I also couldn't pull the peel out from under the skin because half of the pizza would have ended up hanging off the front of the stone. So I kinda geeked out for a moment and tried to figure out how I might be able to save it. I remained calm enough not to do anything stupid, and after probably ten or twenty seconds I realized that the part of the skin that was on the stone had probably already baked enough that I could go ahead and push it all the way back, then peel the rest of the skin. It worked.

Like I said, these pizzas were awesome. My uncle and his ladyfriend agreed.
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 #38 on: April 10, 2014, 10:26:39 AM »
Great job...

I like to keep the chimney 1/2 to fully open. If you have it closed or partially open, you are forcing most of the heat to flow through openings outside MPO instead of flowing through MPO. The more heat you channel through MPO the hotter it gets.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #39 on: April 10, 2014, 02:12:53 PM »
Very helpful tip, Bert. Thanks. I may be baking one pizza tonight. If so, I'll keep the chimney wide open.
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 #40 on: April 10, 2014, 02:28:36 PM »
Try it half way when heating the oven and fully open when baking.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #41 on: April 11, 2014, 02:14:05 PM »
I hope this pizza looks as good as it tastes. The MPO is helping me make some of the best pizzas I've ever made (or had anywhere).
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 #42 on: April 11, 2014, 02:29:35 PM »
That looks awesome, great job Ryan.
Bert

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #43 on: April 11, 2014, 02:33:25 PM »
One of the most awesome parts is that this dough is a 48-hour dough that I made about 96 hours ago. (It's the same dough as the previous two pizzas.) I'll have more to say after I finish eating.
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 #44 on: April 11, 2014, 02:58:32 PM »
OK, let's see if I can remember all the important details.
  • I preheated for about 40 minutes with the chimney wide open, then left the chimney wide open.
  • I didn't allow the top stone to heat up before inserting the bottom stone. Rather, I just put it all on the grill and turned on the grill, using all three of the burners that fit under the MPO (all on high). Which means I left one burner off. (The stones would be ready much quicker if I didn't have the bottom of the bottom stone covered with aluminum foil, but I prefer how pizzas bake with foil on the bottom of the stone.)
  • Bottom stone was over 600 just before baking. I can't remember the top stone temp, but it was well over 500 when I checked earlier.
  • I rotated the pizza less than a quarter of a turn every minute or so.
  • Bake time was more than 4 minutes but less than 5.
  • I used a different dough-stretching technique than usual, and this made the pizza better.
  • Even though a couple spots are pretty dark, nothing burned this time. That really big dark spot is only there because it was a bubble. (Whenever you use 2-day dough after 4 days, you'll almost certainly end up with a large bubble or two.)
I can't think of any more details at the moment.
« Last Edit: April 11, 2014, 03:04:13 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 MightyPizzaOven

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #45 on: April 11, 2014, 03:21:36 PM »
Ryan, great job.


I recommend warming top stone first,  I believe it gets top and bottom stone hotter and in less time which translate into shorter bake time. 
Bert

Offline cylint

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #46 on: April 11, 2014, 03:36:29 PM »
that pizza looks fantastic! Great Job!

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #47 on: April 11, 2014, 03:43:26 PM »
Thanks you guys.

Bert, I heated everything from the start mostly just to get an idea if it makes a difference, and I was surprised to find that it didn't seem to make much of a difference (or any difference). I'm sure I could have baked after 30 minutes and been fine, but I hadn't assembled the pizza at that point. It probably does make a small difference, but I think I'll probably keep doing it this way because it makes it a lot easier for me to set up everything. That is, I can put everything exactly where it needs to be without having to worry about burning myself or accidentally moving the foil that covers the unused part of the grill.

Keep in mind the fact that I'm using a stone that barely fits inside the MPO, in addition to the fact that I can't control my hands as well as most people can. If I was using the 13" stone that came with the MPO instead of my 15.75" stone, I probably wouldn't have to worry about any of that stuff. But I can't make a 14" pizza on a 13" stone.

I'm sure I will try the 13" stone again someday relatively soon, largely because I want to show some straight-out-of-the-box results. But right now I don't feel like the couple easy mods I've made (bigger stone + foil on bottom) have sacrificed any other positive MPO characteristics. Every pizza I make in the MPO is at least a little better than the previous pizza. And I'm still learning how to use the MPO. I still haven't done the convection trick to route hot air both below and above the top 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 cylint

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #48 on: April 11, 2014, 04:07:08 PM »
what kind, brand, and amount of cheese are you using?  Man, i want a slice of that  :drool:

Offline Aimless Ryan

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Re: Ryan's Mighty Pizza Oven Thread
« Reply #49 on: April 11, 2014, 04:19:55 PM »
It's just GFS whole milk mozzarella. 250 grams.
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.