Author Topic: Mighty Pizza Oven pizza pics  (Read 4361 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. Craig's Neapolitan Garage

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

Offline Tscarborough

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Re: Mighty Pizza Oven pizza pics
« Reply #20 on: August 09, 2014, 07:59:09 PM »
I missed this thread too.  Outstanding pizzas, Bert!

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #21 on: August 09, 2014, 08:04:04 PM »
Thanks Tom, there still room for improvement.
Bert

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #22 on: August 10, 2014, 08:37:30 AM »
I achieved over 800 F this time by using only 2.5 burners by covering MPO with aluminum foil, and covering most of the grill surface with foil including the front area under MPO.  Next time, I  will try  50% AP / %0 % Caputo, adjust bottom stone bottom stone height, and try only 2 burners. With 2.5 burners the heat inside the grill was high enough to soften my grill plastic knobs.
Bert

Offline cupcake

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Re: Mighty Pizza Oven pizza pics
« Reply #23 on: August 11, 2014, 03:35:38 PM »
Good looking pies.

What are the shorter bake times you're getting?

I'm comparing your output to that of the BS - at least from an aesthetic perspective. Looks like the BS is getting better leoparding. I'm wondering if that's just a heat difference or if there are other factors.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #24 on: August 11, 2014, 04:19:38 PM »
Thank you,

BS utilizes single 60,000 btu burner with rotating stone.


I use 3 burners, 12,500 BTU each. In my last bake, I used only 2 burners on high and one burner on low. I got 2 minutes bake time. I am hoping to achieve shorter bake time with less BTUs using MPO2.

To get micro blisters with BS, you have to shovel the pie closer to flame.  If you don't, it looks like you would get similar results to my pies.

I don't recommend MPO for Neapolitan using gas grills, even though it is possible. Mainly due to my concerns of gas grills components ability to handle high heat.
Bert


 

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