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Author Topic: Mighty Pizza Stone (MPS) back on Kickstarter  (Read 7758 times)

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Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #120 on: November 27, 2016, 06:15:41 AM »
Yesterday bake using lumps instead of briquettes. I prefer using briquettes, it provided higher and more consistent heat. I used one full load of Webber chimney in both bakes.
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #121 on: January 16, 2017, 11:51:07 AM »
I made couple of pies last week when we had 36 F weather using the setup below. I used oak wood chunks to spike the temperature. The lid needed to be proped open at least 3" for the wood chunks to burn.  I am woking on a mod to feed the fire enough air to keep it lit while the lid is closed, I am planing to use battery operated fan with adjustable speed.
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #122 on: February 11, 2017, 11:35:12 AM »
Another setup with adjustable air supply blower. I used wood chunks, it burned clean, no smoke.

NP is potentially possible with this setup.

I used a week old all purpose sourdough, that I was planning to use last week.
« Last Edit: February 11, 2017, 11:38:52 AM by Bert »
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline CaptBob

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #123 on: February 11, 2017, 09:30:26 PM »
Always love seeing your great work and innovation Bert......
Bob

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #124 on: February 12, 2017, 06:17:30 AM »
Thank you Bob.

The above Mighty Pizza Stone kettle grill mod is pretty simple, I used:

1- Electric drill
2- 3" Metal Cutting Wheels w/ 1/4" Mandrel
3- 2 large cans of whole tomatoes - used to attach the blower to the grill to diffuse blower air flow and prevent ash from flying all over.
4- 3" screw / nut
5- Metal tape
6- 12v DC Blower
7- 12V Power Supply (it can be replaced by 8 AA batteries power pack)
8- Adjustable fan speed controller
9- 23" pizza pan with multiple holes in the center and a handle (this, can replaced by covering the bottom of the kettle grill lid with aluminum foil and making few holes in the middle)
10- High heat BBQ gloves

The above mod will not be needed once I introduce the new Mighty Pizza Oven with MPS.
Bert

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Offline vtsteve

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #125 on: February 12, 2017, 12:24:59 PM »
Pizza Forge? For hand wrought pizza!
In grams we trust.

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #126 on: February 12, 2017, 06:43:02 PM »
Pizza Forge? For hand wrought pizza!

Steve, I am not sure if I got what you meant.

Pizza Forge and any other kettle grill pizza inserts are heavily dependent on wood fire. Where with this MPS mod, you just need one charcoal load of a large Webber chimney and few pieces of wood chunks, I could bake easily 4 to 5 pies and still have plenty of heat for grilling meat. I was ready to bake in less than 15 minutes, after I dumped the charcoal. The other plus over the others, is the simplicity and easy access.
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #127 on: March 19, 2017, 04:48:23 PM »
Installed a 12" chimney on my kettle grill to improve air flow. I used 1.1 load of Webber chimney, no wood chunks this time. Bake time was 3.7, 2.5, 3.5 minutes.
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #128 on: March 25, 2017, 02:44:38 PM »
I was under the impression that my home oven doesn’t have a bottom heating element. It turned out that in newer ovens the bottom baking element is hidden inside the oven floor. Which made it possible to do the following with MPS.

I placed MPS stone with the wire rack on the oven floor and the heat diffuser on my oven sliding rack. Heated the stone on the bake cycle (no convection) till the oven reached 550 F (it took about 20-22 minutes). Then I moved the stone (stone temp was in high 400 F) using my high heat BBQ gloves to MPS diffuser and turned the broiler on. Baked the 1st pizza with a stone temperature of 600 to 620 F (I can’t recall how long it took to reach that temperature).

I had difficulties keeping the broiler on before the next bake with a stone temperature of around  600sF. For the third pizza, it took about 9 minutes to get the stone temperature to 650 – 670 F, I cracked the door slightly open to keep the broiler on.

Bake time was about 3.5, 3.0, 2.5 minutes.

The sliding rack made it really easy to load and unload each pizza. Next time, I will let the stone heat up more on the bake cycle before moving it.

Dough Recipe printout from http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/

Number of dough balls : 3
Weight per dough ball: 260
Hours: 16
Temperature: 76
Yeast type: Active Dry Yeast (ADY)
Predicted percentage of the selected yeast: 0.0276
Water (%): 64
Oils, shortening or fats (%): 2
Salt (%): 2.5
Sugar (%): 0

Here is the dough recipe ingredients with calculated weights in grams:

Flour Weight (g): 462.83
Water Weight (g): 296.21
Yeast Weight (g): 0.13
Salt Weight (g): 11.57
Oil Weight (g): 9.26
Sugar Weight (g): 0.00
Total Weight (g): 780

I used a danish hook to mix ingredients in a large bowl than knead by hand till well mixed. Stretch and fold every so often till dough skin is smooth. Divided dough into balls and placed each ball in an oiled plastic bag to ferment overnight.

« Last Edit: March 25, 2017, 02:48:30 PM by Bert »
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #129 on: March 25, 2017, 02:49:53 PM »
Oven setup
Bert

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Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #130 on: March 26, 2017, 06:12:51 AM »
I should be able to improve MPS stone temperature by allowing it to warm up a bit longer or at least till it reaches 550F on the oven floor and by increasing the gap between the stone and the diffuser. MPS heat diffuser in this case act as an insulator which help the stone to retain heat and recover faster.

Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #131 on: April 02, 2017, 04:54:38 PM »
Heated MPS stone on the bake cycle (no convection) for about 40 minutes / 690 Deg F.

Then I moved the using my high heat BBQ gloves to MPS diffuser and turned the broiler on. The distance between the stone and the broiler is about 3”. Baked the 1st pizza with a stone temperature close to 700 deg. F – Bake time 2.5 minutes. Time lapse Video -

Allowed the stone to recover from the first bake for about 5 minutes under the broiler with the oven door slightly open. Bake time – 2.5 Minutes. Time lapse Video -

For the third pizza, it took about 9 minutes to get the stone temperature to 650 deg. F, I cracked the door slightly open to keep the broiler on. Bake time – 3.5 Minutes. Time lapse Video -

Dough recipe from http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/

Number of dough balls : 3
Weight per dough ball: 260
Fermentation (Hours): 4
Temperature: 76
Yeast type: Active Dry Yeast (ADY)
Predicted percentage of the selected yeast: 0.168
Water (%): 64
Oils, shortening or fats (%): 2
Salt (%): 2.5
Sugar (%): 0

Here is dough recipe ingredients with calculated weights in grams:

Flour Weight (g): 459.72
Water Weight (g): 294.22
Yeast Weight (g) : 0.77
Salt Weight (g): 11.49
Oil Weight (g): 9.19
Sugar Weight (g): 0.0
Total Weight (g): 780
« Last Edit: April 03, 2017, 04:19:16 PM by Bert »
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

Offline Bert

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Re: Mighty Pizza Stone (MPS) back on Kickstarter
« Reply #132 on: April 16, 2017, 08:04:33 AM »
Back to charcoal with a simpler modification. Covered grill lid bottom with aluminum foil, 3" hole and ss wires for support, easy to remove and reuse.

King Arthur all-purpose flour, IDY, 6 hours fermentation- 3 minutes bake time, which can be improved on with more practice.
Bert

Transform your grill into a well balanced and easy to use pizza oven with the Mighty Pizza Stone - Pre-Order @ http://www.mightypizzastone.com/order/

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