Mighty Pizza Oven

[BertVentures]

Few pies from last weekend on my performer using a modified lid based on the Mighty Pizza Oven design.

[JEBIV]

Wow!! I'd eat those all day long

[Firemunkee]

My oh my those look amazing! Looks like you're able to achieve that with just briquettes?

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[jmike314]

Nice!

1. How much charcoal are you using?
2. How hot?
3.  What are you using for crust?


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[BertVentures]

JEBIV, Firemunkee, jmike314 Thank you

I used a layer of ceramic briquettes, 1.25 large Weber chimney starter and 3 small wood chunks with no smoking issues with lid fully closed.

My dough: All pupose flour,  63% hydration, 2.5%salt, 2% sugar, 2% EVOO

Not sure how hot it was, the first 2 pizzas cooked in less than 2 minutes, the last one was over 3 minutes, it took a while for that cheese to melt, I should of tore it up first.

[jcnaz]

I am impressed, the pies look delicious!
What modifications we're done? What does the rest of the setup look like?

[BertVentures]

I am impressed, the pies look delicious!
What modifications we're done? What does the rest of the setup look like?

Thank you, it is similar to what I had in the post below, except using a grill lid instead of a flat pan

http://weberkettleclub.com/forums/pizza-forum/mighty-pizza-oven-kettle-grill-edition/

[BertVentures]

Baked 3 pizza last Sunday, using Caputo Flour

[BertVentures]

Pics from last Sunday bake using 100% Caputo, 62% Hydration, 2.5%Salt and ADY. For heating, I used a mix of lump, briquettes and small pieces of wood chunks.

[JEBIV]

Looks damn tasty !!

[EricD]

Great looking pies!
Your dough recipe looks spot on.   Do you weigh your ingredients? and what % moisture do you use?

[BertVentures]

Great looking pies!
Your dough recipe looks spot on.   Do you weigh your ingredients? and what % moisture do you use?

@JEBIV @EricD Thank you

Yes I do, weighing ingredients make a big difference. My hydration varies, 62 to 63% most of the time. Using my online dough calculator makes it easy to vary my dough recipe depending on the temperature I am baking at.

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

For high temperature bakes, I use Caputo flour, salt, water and ADY

For low temperqature bakes, I use king arture bread flour, salt, water, sugar, ADY, Evoo

[azbeeking]

Those look so good. 

[BertVentures]

Those look so good.

Thank you

Here's pics of pies using cowboy lump charcoal from costco... Dough: Caputo, water, salt ADY

[cigarman20]

 Picture perfect pizza... looks wonderful. No Oil in the dough? Does that improve the texture?


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