Author Topic: Mighty Pizza Oven pizza pics  (Read 2521 times)

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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,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #25 on: August 11, 2014, 07:35:20 PM »
I usually heat MPO with top stone only for about 15 to 20 minutes or thill top stone reach desired temperature then I place place MPO bottom stone on the grill under MPO and heat for another 15+ minutes.

Thonight, I did a heat test by using only two burners only (25,000 btu total) using the same setup I used in my last bake, and heated MPO with both stones in, for 40 minutes, to my surprise, bottom stone was in the low 800s F and top stone was in the high 800s F.

My grilll knobs  were hot, but not to where getting melted.

As time permit this weekend, I will try 100% AP first instead of 50%AP /50%caputo.

To get the blister effect, still remain a challenge on gas grills, since the flames are way below MPO.  I am expecting MPO2 to do better in this area due to it's sloped sides and hotter top stone.

Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #26 on: August 12, 2014, 12:56:49 PM »
Here is list of my mods that I used to get the original MPO over 800 F with two burners (25000 BTU total).

1-  Removed burners flavorizer bars
2- Covered unused area of the grill grates with couple layers of heavy duty aluminum foil.
3- Covered MPO with a layer of heavy duty aluminum foil.
4- Positioned MPO over 3 burners and used the two outer burners only.
5- Inserted a metal sheet in the slot above the top stone and position it all the way in the front of the Mighty Pizza Oven
6- Replaced bottom stone with 14" stone / aluminum pan (inserted stainless steel nuts between the stone and the pan)

Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #27 on: August 24, 2014, 05:40:04 PM »
100% Caputo, 68% water, 3% salt, 1% starte, 5 hours bulk ferment, 22 hours ball ferment at room temperature. 2 minutes bake time average, at low 800 f using 2.5 burners.

Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #28 on: August 24, 2014, 05:42:40 PM »
More pics
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #29 on: August 24, 2014, 05:45:27 PM »
More pics
Bert,


Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #30 on: August 24, 2014, 05:48:28 PM »
More pics
Bert,

Offline TXCraig1

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Re: Mighty Pizza Oven pizza pics
« Reply #31 on: August 24, 2014, 05:55:00 PM »
Very nice. How did you like the 68%HR Caputo?

I really like those cheese pies!
Pizza is not bread.

Online jsaras

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Re: Mighty Pizza Oven pizza pics
« Reply #32 on: August 24, 2014, 06:05:31 PM »
3% salt?  Is that right? Why so high?
Things have never been more like today than they are right now.

Offline TXCraig1

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Re: Mighty Pizza Oven pizza pics
« Reply #33 on: August 24, 2014, 06:09:29 PM »
I don't consider 3% high.
Pizza is not bread.

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #34 on: August 24, 2014, 06:14:16 PM »
Thanks Craig, we had some relatives over, I was struggling to keep up, I think they were inhaling these pies. Pies were very light and tasty.  Dough was very sticky and  hard to manage, surprisingly I didn't mess up any of the pies, I made sure to flour my pizza peel very well. The dough was very soft and easy to open. 
« Last Edit: August 24, 2014, 06:17:20 PM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #35 on: August 24, 2014, 06:16:49 PM »
3% salt?  Is that right? Why so high?

 3% salt is my norm
Bert,

Offline shuboyje

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Re: Mighty Pizza Oven pizza pics
« Reply #36 on: August 24, 2014, 06:30:53 PM »
Very impressive Bert.  I wonder if you buffered the bottom heat just a tad with a deflector and an air gap, and went from 2.5 to 3 burner if you could boost the top heat just a tad and really hit the promise land.
-Jeff

Offline vandev

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Re: Mighty Pizza Oven pizza pics
« Reply #37 on: August 24, 2014, 06:40:16 PM »
they look awesome ...cheese and pepperoni look stellar....i wish i could knock out a cheese pizza like that...they look great...   ;D

Chris

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #38 on: August 24, 2014, 06:40:52 PM »
Here is list of my mods that I used to get the original MPO over 800 F with two burners (25000 BTU total).

1-  Removed burners flavorizer bars
2- Covered unused area of the grill grates with couple layers of heavy duty aluminum foil.
3- Covered MPO with a layer of heavy duty aluminum foil.
4- Positioned MPO over 3 burners and used the two outer burners only.
5- Inserted a metal sheet in the slot above the top stone and position it all the way in the front of the Mighty Pizza Oven
6- Replaced bottom stone with 14" stone / aluminum pan (inserted stainless steel nuts between the stone and the pan)


Thank you Jeff, I am using an aluminum pan and an air gap. With 3 burners on high, I will need to increase the air gap and remove my grill knobs due to high heat and prevent getting them damaged.

I think, 2.5 burners is sufficient with an auto-rotating stone, I had to open MPO at least 3 time to rotate pies.
« Last Edit: August 24, 2014, 06:45:41 PM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Mighty Pizza Oven pizza pics
« Reply #39 on: August 24, 2014, 06:44:15 PM »
they look awesome ...cheese and pepperoni look stellar....i wish i could knock out a cheese pizza like that...they look great...   ;D

Chris

Thank you Chris, I am sure you can, your pies look awesome.
Bert,