Pizza Making Forum

Pizza Making => General Pizza Making => Topic started by: Aimless Ryan on April 03, 2014, 09:55:51 AM

Title: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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/. (http://www.mightypizzaoven.com/.)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 03, 2014, 10:10:42 AM
Thanks Ryan, looking forward to see more of your pies and read about your MPO experience.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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/ (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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Donjo911 on April 03, 2014, 02:35:28 PM
Ryan,
Nice looking pie!! Great cheese melt and balance - looks awesome!
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 03, 2014, 02:47:46 PM
Thanks Donjo.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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?)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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".
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 04, 2014, 11:07:00 AM
That looks good Ryan...
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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. (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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: TXCraig1 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: TXCraig1 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 (http://www.pizzamaking.com/forum/index.php?topic=20334.0)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.

Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.


Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.





Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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".)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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).
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.




Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 07, 2014, 10:12:03 PM
And you don't need to cover bottom of your round stone with foil.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 10, 2014, 02:28:36 PM
Try it half way when heating the oven and fully open when baking.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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).
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 11, 2014, 02:29:35 PM
That looks awesome, great job Ryan.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 11, 2014, 02:58:32 PM
OK, let's see if I can remember all the important details.
I can't think of any more details at the moment.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert 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. 
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: cylint on April 11, 2014, 03:36:29 PM
that pizza looks fantastic! Great Job!
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan 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.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: cylint 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:
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 11, 2014, 04:19:55 PM
It's just GFS whole milk mozzarella. 250 grams.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 11, 2014, 04:35:22 PM
I understand Ryan you are doing amazing job with MPO, more to come I am sure. Looking forward to see your deep dish (when you are ready).
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 11, 2014, 04:57:55 PM
Yeah, that will be interesting. I'm comfortable doing NY style this way because all I have to do is set the burners on high and wait. Deep dish will scare me because it will require figuring out how to simulate a 450-degree oven, then maintain that temperature. I'm pretty amazed by the deep dish pizzas you've baked in the MPO. Why don't you post a few of your best MPO deep dish pics?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: scott123 on April 11, 2014, 08:15:25 PM
The MPO is helping me make some of the best pizzas I've ever made (or had anywhere).

Quote
Bake time was more than 4 minutes but less than 5.

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

13% protein bromated flour and between a 4-5 minute bake, huh?  And it was some of the best pizza you've ever made?  I really don't understand how that could have happened. It's a complete enigma  ;D

Seriously, Ryan, do you understand what balanced 4-5 minute bakes can do for a pizza now? Welcome to the promised land ;D I know you attribute a lot of your success to the oven, and, while the MPO is a great device, any oven setup that will give you balanced 4-5 minute bakes can produce this. This is why I've spent most of the last 2 years extolling the virtues of steel.

The MPO is a great option for outdoor baking, but with this massive breakthrough as a result of a faster bake, can you begin to see what steel is capable of achieving? If you could have made that pizza with a $50 piece of steel, wouldn't it have been worth it?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 11, 2014, 08:37:34 PM
I really don't know anything about steel, Scott, other than it's heavy and a lot of members have started using it over the last year or so. My oven is really bad for NY style. I don't think the stone can get any hotter than 520 in the oven; maybe 540. Would steel get hotter in the same oven? Or is there some property of steel that makes 520 or 540 behave more like a 600-degree stone? Because after some time to think about today's pizza, I'm thinking my ideal stone temp for NY style is probably a hair under 600. Of course, the concept of stone temp is new to me because I was never able to measure it until a few weeks ago.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: scott123 on April 11, 2014, 09:09:59 PM
Or is there some property of steel that makes 520 or 540 behave more like a 600-degree stone?

Ryan, it's called conductivity ;D Stone transfers heat at a slower rate than steel. 525 on 1/2" steel produces identical results to 600 on stone.

That's the beauty of steel. It can make a 525 deg. oven act like a 600 deg. one. Since most people don't have ovens that can reach 600, this is what makes it so revolutionary. The only catch is that, in order to have a balanced bake, you have to use the broiler to bolster top heat during the bake, which means you have to have a broiler in the main oven compartment.

If you can comfortably hit 525, though, and have a broiler in the main compartment, you can make these pies in your home oven with 1/2" steel plate.

Regarding steel's heaviness... that information is a bit dated.  As a single chunk of 40 lb. metal, steel is pretty brutal to have to deal with.  But members have been cutting the steel down the middle and baking on the two pieces.  20 lb. pieces are much easier to work with.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 11, 2014, 10:01:22 PM
Yeah, that will be interesting. I'm comfortable doing NY style this way because all I have to do is set the burners on high and wait. Deep dish will scare me because it will require figuring out how to simulate a 450-degree oven, then maintain that temperature. I'm pretty amazed by the deep dish pizzas you've baked in the MPO. Why don't you post a few of your best MPO deep dish pics?

Ryan, here is a link to my deep dish experience http://www.mightypizzaoven.com/homemade-chicago-style-deep-dish-pizza/ (http://www.mightypizzaoven.com/homemade-chicago-style-deep-dish-pizza/)

What size of pan do you have? mine is 12" x 1.5"

It's been a while since I have made one, hopefully next week.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 11, 2014, 10:17:35 PM
Scott see reply 22  just in case you missed two minute pie I posted earlier using 15" stone....
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 12, 2014, 10:57:26 AM
Bert, I bought a disposable aluminum pan last night, which should be more than big enough to fit inside the MPO and reroute the hot air above the top stone. If it is, what size should I cut it? The same size as the top stone?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 12, 2014, 11:52:29 AM
Hey Ryan, cut it the same size as the top stone. You can create Tabs at the end instead of using togle bolts.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 13, 2014, 11:58:39 AM
This pizza is from last night. I made one change with this batch of dough: I decreased the ADY from 0.3% to 0.25%. Although my dough is meant for 48 hours, this dough was only 24+ hours old. I took it out of the fridge about 6 hours prior to baking. I made it for a couchsurfing guest whose bus was scheduled to arrive in Columbus at 10:00 but didn't arrive until after midnight. Once I knew he was going to be so late, I decided to make the pizza before picking him up (at about 11:00).

I cut my disposable aluminum pan to fit in the MPO and placed it in the top slot, all the way forward (with the stone all the way back), to divert hot air above the top stone. Not sure if that made a difference. 5-minute bake. I think the preheat only took 25 minutes to reach 600 on the bottom stone, which I now know is a definitely a little hotter than I want for NY style. (Once again, I forgot to check the top stone temp, but I'm pretty sure it was at least 500.) I have two more dough balls left from this batch, and I expect to use at least one of them tonight.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 13, 2014, 04:16:26 PM
In the last hour or so I've felt compelled to try a considerably higher-hydration dough in the MPO than I'm used to. Like maybe 5% higher hydration than what I've been doing lately. I can't really explain why, but I guess it would be to see how a wet dough handles floor temperatures that are hotter than ideal for me. Last night's pizza was a little burned all the way around the outside-bottom. Nothing horrible, but burned enough to make me wonder if some extra water would provide something of a buffer. (There's probably a better word than 'buffer.')
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 13, 2014, 05:31:36 PM
This pizza is from last night. I made one change with this batch of dough: I decreased the ADY from 0.3% to 0.25%. Although my dough is meant for 48 hours, this dough was only 24+ hours old. I took it out of the fridge about 6 hours prior to baking. I made it for a couchsurfing guest whose bus was scheduled to arrive in Columbus at 10:00 but didn't arrive until after midnight. Once I knew he was going to be so late, I decided to make the pizza before picking him up (at about 11:00).

I cut my disposable aluminum pan to fit in the MPO and placed it in the top slot, all the way forward (with the stone all the way back), to divert hot air above the top stone. Not sure if that made a difference. 5-minute bake. I think the preheat only took 25 minutes to reach 600 on the bottom stone, which I now know is a definitely a little hotter than I want for NY style. (Once again, I forgot to check the top stone temp, but I'm pretty sure it was at least 500.) I have two more dough balls left from this batch, and I expect to use at least one of them tonight.

Ryan, I prefer to have one shelf empty between the stone and the insulation sheet, but due to your stone height it is not possible. You can see the difference when you are ready to use the 13" stone. 

Your pepperoni looks like they got more heat than the last time.

Did you cover you grill like the pic below?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 14, 2014, 09:40:20 AM
Upon further review, the original call has been reversed. (That is, you're probably right, Bert.) The top of the previous pizza was more done than it originally seemed to me. Certainly the top of the rim was more done, and the pepperoni was probably a little more done than previous pizzas. The thing that made me say the hot-air diversion didn't seem to make much difference is the fact that the cheese on the last pizza didn't seem any more done than the cheese on previous pizzas. However, if the cheese really didn't get as done, that could be explained by any of a lot of different reasons that have nothing to do with how much top heat there was for this pizza. (For example, slightly thicker crust, more sauce than previous pizzas, etc.)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 14, 2014, 09:42:10 AM
Last night's pizza (same dough as previous pizza but 24 hours older) was much better than the one from the previous day, even though I felt kinda under pressure because I made it for a new couchsurfer (from Long Island) who arrived somewhat late last night. I was careful not to let the bottom stone go above 600 last night; I think it was in the 580 range. Also, I think I've determined that the top stone temperature stays pretty much in line with the temperature of the bottom stone when I preheat the whole MPO at the same time. (I still like this method, by the way.)

Bert, I haven't tried putting a piece of cut-out foil in the front yet, mostly because I have a somewhat hard time getting foil to stay where I put it. I may have more to say about this later.

Anyway, here are a few pics from last night's pizza. Even though the rim was much puffier than a true NY style pizza, I like how it came out, probably because my NY style pizzas tend to have rims that are too small/flat.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 14, 2014, 12:26:29 PM
Looks good Ryan.

I think your 15.75" stone gets hotter due to the large feet which creating additional surfaces to absorb heat.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 15, 2014, 12:22:16 PM
I'm surprised to have already done this, but I made deep dish in the MPO last night. Despite the fact that this was my first time doing deep dish in the MPO, it turned out very satisfactory. The pizza was good, but it would have been great if I had pulled it 5 minutes earlier. However, I had to make decisions based on a lot of guessing, and I guessed a little wrong when I chose to let it bake for those extra minutes. Since the top/cheese didn't necessarily appear done at 24 minutes, I left it in for 29.

These pics are not very representative of the entire pizza. The pizza was better than the pics look. Which is why my guest and I each ate three whole slices of the 14" pizza (8 total slices).

One thing that worried me about making a 14" pizza is the fact that my 14" pan is 2" deep, which left very little room between the top of the pan and the top stone. In fact, until I placed the pan inside the cold MPO to see if it would fit, I didn't think it would fit. (My smaller pans are only 1-1/2" deep, so I considered making a 12" pizza.) Due to the tight fit (I assume), the top stone lost a lot of heat during the bake; at least 100 degrees. But the bottom stone seemed to maintain 450-470.

In the end, here's the most important lesson I learned: The pizza would have been great if I had pulled it 5 minutes earlier. I expect the next one to be much better.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 15, 2014, 01:27:57 PM
Deep Dish
100% Pillsbury AP flour
56% Water
0.4% ADY
21% Corn oil
6" pizza
3.97 oz Dough
3.34 oz Cheese
3.96 oz Tomatoes

9" pizza
8.2 oz Dough
7.79 oz Cheese
9.21 oz Tomatoes

12" pizza
13.91 oz Dough
14.08 oz Cheese
16.66 oz Tomatoes

14" pizza
18.55 oz Dough
19.31 oz Cheese
22.85 oz Tomatoes

I need to decrease the yeast; maybe by half. Also, I think a little more cheese would be better than the numbers I have shared above.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 15, 2014, 09:00:35 PM
Ryan, That looks really good, nice job.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 15, 2014, 09:40:10 PM
Thanks. Tonight's was much better. Pics later tonight or tomorrow.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 16, 2014, 10:56:40 AM
Pics from last night. The bottom of this pizza was not burned; the dark spot is from liquid that must have "jumped" the rim while the pizza baked. Stone temp seemed to be around 420-450 throughout the bake this time. 25-minute bake. Very good pizza, but I think I used a little too much tomato. (I made this pizza for my mom, to-go, but I took two slices before she left.)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 16, 2014, 12:29:23 PM
This is really awesome, great Job Ryan. What is next on the menu :chef: ?
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 16, 2014, 03:20:19 PM
What is next on the menu :chef: ?

I'm not sure. Back to NY style, probably. I definitely want to do some laminated cracker style, but I'm not in any hurry to start rolling stiff dough again. Besides, I've been having a lot of pain in my shoulder for at least a few months (which could possibly be a direct result of rolling stiff cracker style dough).

This one was really good. I think I said above that it was better than the pictures look. It was as good as any deep dish pizza I've ever made, even if it is not perfect-looking. I need to figure out what kind of camera angles to use to create better-looking pictures.

Also, it was tough to do this last night, first of all because it was cold outside; low 30s probably. That affected me a little, but it seemed to have affected the MPO considerably. Although I did want to bake at a lower temperature than I used for the previous night's pizza, I ended up baking at a lower temperature mostly because the grill didn't seem very interested in getting any hotter. (I did start baking when the stone was barely over 400, though, so that may have kept the stones from getting as hot as they could have gotten if I'd given them a little more time to preheat.)

One thing I still want to do is bake a deep dish pizza in the MPO with the MPO's original stone, to create more room above the pizza for convection. Also, I want to do deep dish in one of my smaller pans, since the smaller pans aren't as deep as my 14" pan, which will create even more room for convection above the pizza.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 17, 2014, 08:06:19 AM
Laminated cracker, Sicilian and Detroit style on my list to do...

Using MPO stone will give you more space inside MPO and allow you to do few more things with MPO like bread and brisket. Plus you will be able to experience making pizza at higher temperatures.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 17, 2014, 12:54:45 PM
Using MPO stone will give you more space inside MPO and allow you to do few more things with MPO like bread and brisket. Plus you will be able to experience making pizza at higher temperatures.

Yeah, but it will also limit my pizza size to less than 13", which is a big deal to me and is probably a big deal to plenty of other prospective MPO owners. I know that's not a big deal to you, but it might be a big enough deal to other people that you should consider offering a bigger bottom stone (perhaps as an option or upgrade). That is, unless a bigger stone compromises the MPO's ability to do its job. Which, in my experience so far, is not happening. That is, the bigger stone seems to work just fine. I should find out whenever I take out the big stone and put the original stone back in.

Here's a question I think you should consider heavily: Aside from people who wish to make Neapolitan or maybe NY elite style, who needs temperatures over 575 or 600?

I like to think I'm pretty knowledgeable about a lot of different styles of pizza (which does NOT include either Neapolitan or NY elite), but none of the styles I make require temps over 600 (or probably even 550). I'm not sure about cracker yet, especially since old Shakey's ads claim that they bake(d) at 700, but I know you can make a fantastic laminated cracker style pizza at 500 degrees.

I get the feeling (based on your entire body of work on pizzamaking.com) that your preferences lean toward higher-temperature pizza, but I also kinda feel like maybe you are so focused on what you want to make in the MPO that you can't necessarily see that your target market may be more interested in pizzas that don't require such high temperatures, which includes almost every style of pizza. The fact that the MPO can do such high temperatures (700-800?) is probably not it's #1 selling point; rather, it's a bonus to be able to bake at those temperatures. And most people cannot bake at such high temperatures without: 1) spending thousands of dollars for a wood-fired oven; 2) risking burning down the house by screwing with their oven; 3) burning the hell out of every pizza they try to bake in an unmodified grill; 4) ending up with a pizza that's not done on top, even after employing every grill mod possible; 5) more things that I can't think of???

You've been trying to generate interest in the MPO here for at least two years now, and I know it's been frustrating. Although I've always been a fan of your work and how you operate, I was never interested in an MPO until recently; mostly because I'm not interested in making pizzas that are smaller than 13". Now, however, I know what the MPO can do, and I know it can do even more than what I've already done with it. And the biggest revelation so far is that I can make a 14" or 15" NY style pizza that is infinitely better than any NY style pizza I can make in my oven or grill, modded or not. And I hope people will read what I'm saying here and understand that I'm not BSing. (No pun intended, although I think it is a great pun. And it's also true, because I have no intention to buy a Blackstone. I can do everything in the MPO that I think I could do in a Blackstone, without having two grills taking up space on my patio.)

I'm just worried that my pictures haven't done the MPO any justice. Because I know I'm not a good photographer, I have a really cheap camera, and the lighting in my home is less than ideal. Furthermore, I can barely walk or maintain my balance without holding on to something, and that makes it much harder to get good pictures than when I could walk like everyone else. It also makes it harder for me to make picture-worthy pizzas. But still, I think I've shown some really good-looking pizzas in this thread so far, and I'm surprised that most people seem to be ignoring the thread.

And I'm not the only who thinks the pizzas I've made lately in the MPO are awesome. My first deep dish pizza the other day wasn't up to my standards because some of it was burned (which was my fault, not the MPO's fault). Still, my guest loved it, even though he's from New York (Long Island). Yes, LOVED it. And the one I made a day later was phenomenal. I wish he had been able to try that one.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: cylint on April 17, 2014, 05:50:00 PM
I'm not ignoring your thread...these pizzas look amazing.  Although, most of your pizzas in general look great.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 17, 2014, 07:01:18 PM
Thanks. I appreciate it. I didn't mean to sound whiny or anything. Just trying to help Bert because he has put his heart and soul into the MPO, and the MPO is really good. He deserves so much more positive attention for it than I think he has received.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 17, 2014, 07:32:29 PM
Hey Ryan, Your pictures and pies looks great. I wish all MPO owners would share their MPO experience as much you did.

My original prototype that Craig tested had 14.25" stone, I decided to go with 13" to allow more direct heat to top stone. MPO size is compatible to all other pizza oven inserts in the market today. Next MPO will definitely have a larger stone. Based on the pies that being made in other oven with large base, it seems majority of the pies are between 11 and 14".

MPO can be used at any temperature, so far I had best success at temperatures below 800s. Neapolitan is MPO last challenge, once I figure that out, MPO can be used for anything you want. No other pizza oven or pizza oven insert can do what I have been able to do with MPO.

Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 18, 2014, 07:38:49 AM
Thanks. I appreciate it. I didn't mean to sound whiny or anything. Just trying to help Bert because he has put his heart and soul into the MPO, and the MPO is really good. He deserves so much more positive attention for it than I think he has received.

Thank you Ryan, you can tell from the number of times your post has been read that there are lots of interest even though there was few feedback.

Your pies look awesome, I hope you continue sharing your MPO experience.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 19, 2014, 12:35:52 PM
Last night's MPO pizzas. I didn't have much opportunity to take pics from all my normal angles, but I wanted to get at least one pic of each pizza.

I went with 2% higher hydration than usual with this batch (64%), mostly to see if it would help me keep from getting any burned spots. I'm not sure if it made a difference, though, for many reasons. I didn't end up with any burned spots, but that's probably because I think I was finally able to keep the bottom stone temperature in what I consider my comfort zone (550-575?). I'm really not sure, though, because I get distracted when I have guests to entertain. Also, my guests' arrival was delayed a little over an hour, which means the dough sat out at room temperature for over four hours, instead of the three hours I planned. Combined with the fact that I used slightly wetter dough than normal, which changes a lot of things when you are unable to follow your original plans, last night's conditions were not even close to being the conditions I originally planned for.

Still, good pizzas.

Funny thing happened while I was baking the second pizza. As my friend Julie and I chatted and tended the pizza on the patio (which is outside my front door), a pizza delivery guy pulled into the drive (about 20 feet from my grill), which is a common driveway for me and three other condo units. I think it was a Domino's driver. Julie and I both laughed or chuckled when we saw the vehicle because my neighbor (who I've never met) obviously hasn't figured out yet that I make much better pizzas on my front porch, or that I'm very willing to make pizzas for my neighbors. I thought the driver made the delivery right away, but he pulled into the drive again a few minutes later, apparently unable to find the address he was looking for. (Or maybe he just smelled the REAL pizza that was baking on my grill and wanted to see if he could find a way to make it his.)
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 19, 2014, 12:42:47 PM
Good looking pies Ryan. What kind of pepperoni  do you use.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 19, 2014, 12:48:51 PM
I used Ezzo GiAntonio pepperoni, which I'll be using for a long time. I still have nearly ten pounds of it in the freezer, and I'll probably buy another case whenever I use up all of what's left.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 19, 2014, 12:54:58 PM
One thing I think I figured out last night is that the back of the grill seems to be considerably hotter than the front of the grill. I guess I already knew that, because the char comes from the back of the grill, but I learned a little from the IR thermometer last night, as well. And what the gun was saying is that when the front of the bottom stone was still well below 500, the back of the stone was well above 500. Possibly a difference of 50-75 degrees, but I'm not sure. I'll try to remember to continue checking with subsequent pizzas.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Bert on April 19, 2014, 09:06:06 PM
I like how the pepperoni cup up.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on April 19, 2014, 09:24:08 PM
I want to mention this while I'm thinking about it: After my two guests and I each ate a slice of pepperoni last night, we each followed with a slice of cheese. While eating his cheese slice, Angelo told me he liked the cheese pizza better than the pepperoni pizza. Around here, that's not something you can expect to hear very frequently, because pizza in central Ohio is all about masking low-quality crust, sauce, and cheese with lots of toppings. Furthermore, Angelo has eaten my pizza many times, and he has never said anything like that before. It was like he just realized my cheese pizzas possess a little more heart and soul than the typical central Ohio pizza.

Anyway, I just wanted to share that before I forget. Was Angelo's revelation a result of baking the pizzas in the MPO? I don't know.
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: pythonic on April 19, 2014, 09:29:33 PM
Ryan, it's called conductivity ;D Stone transfers heat at a slower rate than steel. 525 on 1/2" steel produces identical results to 600 on stone.

That's the beauty of steel. It can make a 525 deg. oven act like a 600 deg. one. Since most people don't have ovens that can reach 600, this is what makes it so revolutionary. The only catch is that, in order to have a balanced bake, you have to use the broiler to bolster top heat during the bake, which means you have to have a broiler in the main oven compartment.

If you can comfortably hit 525, though, and have a broiler in the main compartment, you can make these pies in your home oven with 1/2" steel plate.

Regarding steel's heaviness... that information is a bit dated.  As a single chunk of 40 lb. metal, steel is pretty brutal to have to deal with.  But members have been cutting the steel down the middle and baking on the two pieces.  20 lb. pieces are much easier to work with.

Scott,

I can hit 610F with my 3/4 in. cordierite on the bottom rack with just a 30 minute preheat in my kitchen aid gas oven.  Can steel improve my pies or would it get too hot?

Nate
Title: Re: Ryan's Mighty Pizza Oven Thread
Post by: Aimless Ryan on May 08, 2014, 04:26:33 PM
Yesterday I baked a 10" Donatos clone in the MPO. The bottom stone was about 575 degrees when I started baking. (I used the 13" stone that came with the MPO this time, with the bottom lined with foil.) Although Donatos bakes on dark perforated coupe pans, I baked without a pan. Both pics below are of this pizza.

The previous day I baked a tiny pizza (maybe 4", and oddly shaped), made of Donatos clone scrap dough. (I didn't take any pics of this one.) With that pizza, I used the same stone but with no foil. I'm not sure what the stone temperature was, as this pizza was basically a snack. It turned out really good, though, especially considering it was made from scrap dough that I made earlier the same day.