Author Topic: NY pizza with the Mighty Pizza Stone (Read 2955 times)

Chicago Bob · « **Reply #20 on:** June 20, 2020, 10:57:27 PM »

Quote from: nickyr on June 20, 2020, 10:49:03 PM

I don’t think I agree with you Bob...both beautiful but I love the darkened spots on the MPS baked

The greatest thing about pizzas..... Everybody gets to have their favorite flavor....🍧🥂

Bert · « **Reply #21 on:** June 28, 2020, 08:32:55 PM »

Thank you guys, i prefer gas grill just because it’s easier to control.

Here’s few more pizzas on the gas grill using a slightly modified percentages. I had my kid helping me with dough opening and topping. Average bake time was 3 minutes.

H‑E‑B bread flour
62% water
2% EVOO
2.5% salt
2% Dry malted barley
ADY

Bert · « **Reply #22 on:** June 28, 2020, 08:34:10 PM »

Few more

Chicago Bob · « **Reply #23 on:** June 28, 2020, 09:06:22 PM »

Love those mini-roni's Burt and apparently you taught your kid well.... Nice pizzas fellas!

.

Bert · « **Reply #24 on:** June 28, 2020, 09:16:33 PM »

Thank you Bob, these mini ronis are my favorites

Bert · « **Reply #25 on:** July 04, 2020, 08:31:34 PM »

Pizza on my Webber Performer kettle grill with the Mighty Pizza Stone. Used the same pizza dough recipe as last time. 3 to 4 minutes bake time .

Bert · « **Reply #26 on:** July 04, 2020, 08:34:18 PM »

On my third pizza, I used 3 wood chunks.

Bert · « **Reply #27 on:** July 12, 2020, 06:49:32 PM »

Used the same pizza dough recipe as last time on my Webber Performer kettle grill with the Mighty Pizza Stone. Raised MPS a bit higher, used less charcoal than last time but but added 1 to 2 wood chunks during each bake. 5+minutes average bake time . The dough was over fermented, still came out ok.

Chicago Bob · « **Reply #28 on:** July 12, 2020, 09:08:55 PM »

Nice... Real nice!!

Peterwoody · « **Reply #29 on:** July 12, 2020, 09:36:26 PM »

Bert, you are a brave man cooking in today's heat. Great looking pie as always.

Bert · « **Reply #30 on:** July 13, 2020, 07:00:54 AM »

Thank you Bob / Peter

I intended cooking them on Saturday, I changed my mind at the last minute, it was extremely hot. I placed the dough in the fridge, I should of freezed it instead. Sunday morning weather was much bearable to cook under my covered patio. Zaatar pizza is a breakfast meal anyway.

quietdesperation · « **Reply #31 on:** July 14, 2020, 09:20:36 AM »

Bert,

beautiful pies! how do you check for doneness? I'm thinking if you remove the lid, you'll end up losing the hot air around the pizza.

best,
qd

Bert · « **Reply #32 on:** July 14, 2020, 03:01:50 PM »

Thank you QD

I do remove the lid to check and rotate my pizza as needed, which does not have major impact for few reasons:

Slow bake = lower temperature required. I have more time to recover heat lost and reach back required temperature.

MPS allows me to use more charcoal and wood chunks and still keep MPS stone temperature in check not to burn pizza bottom.

During the bake, I keep the lid 90% closed to allow for enough air to enter for a continuous hot burn and max top temperature which allows for a quicker heat recovery when the lid is opened for a short period of time. Which also allow for the fire to burn hotter.

Dough recipe made for lower temperature and easier crust browning.

A simple mod to lower the lid roof can provide faster bake as it bring hot air closer to pizza.

elip24 · « **Reply #33 on:** July 15, 2020, 03:06:26 PM »

these look amazing!

Chicago Bob · « **Reply #34 on:** July 15, 2020, 09:37:23 PM »

Quote from: elip24 on July 15, 2020, 03:06:26 PM

these look amazing!

. Yep... Bert knows how to get this shizzo done! 💪🍻🌴

soulpatch · « **Reply #35 on:** July 17, 2020, 02:02:22 PM »

Cooking/baking for years....still learning pizza techniques and likely will be forever lol So if you've heard this, point me in the direction... Trying to get that nice browned/bubbled bake on the top. Problem I'm having is that the cheese seems to be cooking faster than the crust? Or at least browning faster. I have a pizza steel (1/4" thick) that I pre-heat around 520f for 40 minutes. I'm wondering if I should par-bake the crust for a minute or two and then top? Or once the steel has heated up to throw everything under the broiler? I seem to get a good bubbling in the crust, but not the done-ness that you'd traditionally get from a brick oven style (your pics look great). My dough recipe is almost exactly the same as yours and has worked well, so any ideas on achieving that nice golden/crisped top without overcooking the cheese? I usually leave the steel either 1 up from the bottom or in the center. Thought about raising it higher since that's where the best heat circulation is.
SP

Bert · « **Reply #36 on:** July 17, 2020, 10:32:56 PM »

SP, I would just move the pizza closer under the broiler to have finish it and get your prefered doneness. Many other members know far more than I do about cooking on steel than I do, they mighty be able to help you better. Cooking on the MIghty Pizza Stone is different than the steel. Even cooking with MPS in kitchen oven is different than on a gas grill or chracoal grill.

jkb · « **Reply #37 on:** July 18, 2020, 12:57:37 AM »

Absolutely amazing looking pizzas! I don't get the NY connection.

Bert · « **Reply #38 on:** July 19, 2020, 07:56:41 AM »

John, Thank you, you don’t see the NY connection in pizzas cooked in charcoal grill or all including the ones in previous posts cooked in gas grill and home oven? In general, it is tougher to balance needed heat in a charcoal grill than a home oven or a gas grill.

Bert · « **Reply #39 on:** July 26, 2020, 06:31:35 PM »

Quote from: Bert on July 14, 2020, 03:01:50 PM

A simple mod to lower the lid roof can provide faster bake as it bring hot air closer to pizza.

With this simple mod as mentioned above, all is needed for extra heat a hand full of wood chips with each bake.