Author Topic: Mighty Pizza Oven pizza pics  (Read 2264 times)

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Offline MightyPizzaOven

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Mighty Pizza Oven pizza pics
« on: May 02, 2014, 09:57:26 PM »
Same day dough, 50%KAAP, 50%Caputo, 64% Water, 3% Salt, .12%ADY, 2 minutes bake at over 800F, baked on a 14" x 12mm stone placed  over 15" aluminum pan and 1/8" space in between. 3 Burners on high during bake.

My best Neapolitan pie so far.
Bert,


Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #1 on: May 10, 2014, 09:44:14 PM »
Same setup. 50% Caputo -  50% KAAP - 15% Ischia Starter - 3% Salt - 62% Water - 2 minutes bake time
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #2 on: May 10, 2014, 09:46:45 PM »
more pics
Bert,

Offline lifevicarious

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Re: Mighty Pizza Oven pizza pics
« Reply #3 on: May 13, 2014, 08:52:35 PM »
Those look really good! Out of curiosity, why do you use half Caputo and half KAAP? I'm just now starting with 100% Caputo, and have done 100% KA in the past, but never mixed the two.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #4 on: May 13, 2014, 09:15:12 PM »
Those look really good! Out of curiosity, why do you use half Caputo and half KAAP? I'm just now starting with 100% Caputo, and have done 100% KA in the past, but never mixed the two.

Thank you.  KAAP char faster  than caputo. I am trying different variation to see what work best at low 800s deg f. I am going to try 100% caputo this weekend.
« Last Edit: May 13, 2014, 09:17:01 PM by MightyPizzaOven »
Bert,

Offline lifevicarious

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Re: Mighty Pizza Oven pizza pics
« Reply #5 on: May 13, 2014, 09:58:52 PM »
Interesting, did not know that. So much to experiment with!

Offline TXCraig1

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Re: Mighty Pizza Oven pizza pics
« Reply #6 on: May 13, 2014, 10:50:27 PM »
I missed this thread before. Great looking pies, Bert!
Pizza is not bread.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #7 on: May 14, 2014, 05:37:38 AM »
Interesting, did not know that. So much to experiment with!

I prefer baking up to 650 with KABF, KAAP 650 to 800, caputo or a mix of caputo and KAAP at over 800, this is based on my own observation from baking at different temperatures and recommendation of others.

I have not been able to find a good article or source that talks about different flour and baking at different temperatures.


I missed this thread before. Great looking pies, Bert!


Thank you Craig. I recently figured how to get consistent and balanced 800+F with MPO on my gas grill ( using tip 1 to 4 http://www.mightypizzaoven.com/mpo-heat-management/)
Bert,

Offline landras

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Re: Mighty Pizza Oven pizza pics
« Reply #8 on: May 15, 2014, 03:30:36 PM »
Very nice pies Bert!!! looking good man

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #9 on: May 15, 2014, 07:32:11 PM »
Thank you Nico...
Bert,


Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #10 on: May 18, 2014, 05:27:34 AM »
Few pies from yesterday bake, 50% Caputo -  50% KAAP - 1% Ischia Starter - 3% Salt - 65% Water
« Last Edit: May 18, 2014, 05:41:56 AM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #11 on: May 18, 2014, 05:40:02 AM »
Another pie from yesterday bake. I am trying new toppings ideas, I need to use less olives next time. I tweaked MPO Neapolitan mod, I reached close to 900s f, I had to lower all three burners to low off bake to drop MPO temperature. It will take some time to refine my technique and master MPO at these high temps
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #12 on: May 27, 2014, 08:07:19 PM »
100% caputo , 1% starter fermented for 24hours at room temperature . than sat in the fridge for 4 days till tonight. Dough was sticky and had no spring. 2 minutes bake time.
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #13 on: May 28, 2014, 08:42:12 PM »
I want more of these mini blisters.
Bert,

Offline shuboyje

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Re: Mighty Pizza Oven pizza pics
« Reply #14 on: May 28, 2014, 08:57:30 PM »
Don't we all, lol.

Just gonna take more heat to get more of those AND really push into the Neapolitan promise land.  You've already come WAY farther then I personally thought you would with a bottom heat source oven, I'm sure you will find a place for that heat to come from.  Keep up the good work!
-Jeff

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #15 on: May 28, 2014, 09:58:10 PM »
Thank you Jeff - It hasn't been easy, it took me two years and many calories to get to this point. I have been holding back on using 3 burners on high constantly, my burners knobs got close to melting, I am planning to operate without them next time and use a plier to operate the burners.
Bert,

Offline jeffereynelson

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Re: Mighty Pizza Oven pizza pics
« Reply #16 on: May 29, 2014, 01:06:31 AM »
Does the dough have a pretty good crunch to it? Or is still pretty soft like Neapolitan?

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #17 on: May 29, 2014, 08:14:42 AM »
It has a thin crispy layer and soft on the inside.
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #18 on: June 07, 2014, 09:34:51 PM »
KAAP , 65%water, 4%starter, 3%salt, 16hours ferment. Less than 2 minute  bake time.
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #19 on: August 09, 2014, 07:47:49 PM »
100% caputo , 5% starter,  65%water, fermented for 40 hours at room temperature - Dough was over fermented, it was intended to be baked yesterday. Dough was very sticky and taring easily. 2 minutes bake. 

Bert,