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Author Topic: MPO 1st 60 Second Pie.  (Read 7507 times)

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Offline Bert

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Re: MPO 1st 60 Second Pie.
« Reply #20 on: November 10, 2013, 08:10:16 PM »
Today pies using the same setup except I raised the burners higher by 1/2",

100% Faina alba superioara 000 Romanian flour, 30% starter, 60 % water, 3% Salt

Bulk femerent ffor 2 hours in the oven with the loven ight on, balled at room temperature 6 hours

First 2 pies were baked less than 2 minutes, 3rd pie baked in 90 second
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: MPO 1st 60 Second Pie.
« Reply #21 on: November 10, 2013, 10:41:48 PM »
I still need to tweak it more, I ordered a stansport portable stove, it has two 25,000 btu burners. I want to see if a single 25,000 btu burner  is better than 2 - 10,000 btu
Bert

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Offline Bert

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Re: MPO 1st 60 Second Pie.
« Reply #22 on: November 10, 2013, 10:43:55 PM »
I was wondering if you could make it to the end without peeking midway.  ;)

Nice pie.



Eventually, when I know what to expect.. :)

Thanks

Bert

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Offline TXCraig1

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Re: MPO 1st 60 Second Pie.
« Reply #23 on: November 11, 2013, 11:25:24 AM »
With the rotating stone and the repeatability of gas, peeking should be largely unnecessary. I bet less peeks = better pizza.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bert

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Re: MPO 1st 60 Second Pie.
« Reply #24 on: November 11, 2013, 12:04:09 PM »
Anther thing that I need to tweak is the heat deflector for better top rim browning.  It looks very promising of baking consistent neo pies with MPO at very low btu's
Bert

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Offline Bert

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Re: MPO 1st 60 Second Pie.
« Reply #25 on: November 11, 2013, 12:06:06 PM »
I do prefer having two burners vs one. 2 burners give me better control over top and bottom stone temperatures.
Bert

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Offline Bert

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Re: MPO 1st 60 Second Pie.
« Reply #26 on: November 19, 2013, 07:13:48 PM »
caputo flour, 2 to 3 minutes bake time, same setup. Definetly need more BTUs under MPO for caputo. This is it ...no more testing ... need to concentrate on marketing...
« Last Edit: November 19, 2013, 07:15:59 PM by MightyPizzaOven »
Bert

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Offline TXCraig1

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Re: MPO 1st 60 Second Pie.
« Reply #27 on: November 19, 2013, 07:15:41 PM »
Are those pies for your target market?  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bert

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Re: MPO 1st 60 Second Pie.
« Reply #28 on: November 19, 2013, 07:18:26 PM »
may get brownie points from target. :)
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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