Welcome, Guest

Shop Amazon.com and support the WKC | WKC T-Shirts

Author Topic: Mighty Pizza Oven  (Read 1800 times)

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Mighty Pizza Oven
« on: February 12, 2019, 10:54:46 AM »
Few pies from last weekend on my performer using a modified lid based on the Mighty Pizza Oven design.













« Last Edit: February 19, 2019, 04:03:26 PM by BertVentures »
Bert

JEBIV

  • WKC Performer
  • Posts: 4639
Re: Mighty Pizza Oven
« Reply #1 on: February 12, 2019, 11:58:10 AM »
Wow!! I'd eat those all day long
Seeking a Black Sequoia I know I know

Firemunkee

  • WKC Ranger
  • Posts: 1648
Re: Mighty Pizza Oven
« Reply #2 on: February 12, 2019, 11:59:32 AM »
My oh my those look amazing! Looks like you're able to achieve that with just briquettes?

Sent from my Pixel using Weber Kettle Club mobile app
Together we'll fight the long defeat.

jmike314

  • Smokey Joe
  • Posts: 60
Re: Mighty Pizza Oven
« Reply #3 on: February 12, 2019, 01:45:34 PM »
Nice!

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


Sent from my iPhone using Tapatalk Pro

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #4 on: February 13, 2019, 06:30:22 AM »
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.
Bert

jcnaz

  • WKC Performer
  • Posts: 3242
Re: Mighty Pizza Oven
« Reply #5 on: February 13, 2019, 07:28:24 PM »
I am impressed, the pies look delicious!
What modifications we're done? What does the rest of the setup look like?
« Last Edit: February 14, 2019, 04:16:51 AM by jcnaz »
A bunch of black kettles
-JC

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #6 on: February 14, 2019, 06:51:33 AM »
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/
Bert

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #7 on: February 19, 2019, 04:02:28 PM »
Baked 3 pizza last Sunday, using Caputo Flour

















« Last Edit: February 19, 2019, 04:05:42 PM by BertVentures »
Bert

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #8 on: February 26, 2019, 06:00:51 AM »
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.
















Bert

JEBIV

  • WKC Performer
  • Posts: 4639
Re: Mighty Pizza Oven
« Reply #9 on: February 26, 2019, 06:11:45 AM »
Looks damn tasty !!
Seeking a Black Sequoia I know I know


EricD

  • WKC Brave
  • Posts: 280
Re: Mighty Pizza Oven
« Reply #10 on: February 27, 2019, 12:12:42 PM »
Great looking pies!
Your dough recipe looks spot on.   Do you weigh your ingredients? and what % moisture do you use?
22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza oven, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #11 on: March 03, 2019, 05:21:46 AM »
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



Bert

azbeeking

  • Smokey Joe
  • Posts: 47
Re: Mighty Pizza Oven
« Reply #12 on: March 03, 2019, 09:03:14 PM »
Those look so good. 

BertVentures

  • WKC Brave
  • Posts: 149
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #13 on: March 13, 2019, 11:54:01 AM »
Those look so good.

Thank you

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















Bert

cigarman20

  • WKC Brave
  • Posts: 189
Re: Mighty Pizza Oven
« Reply #14 on: March 13, 2019, 03:38:14 PM »
 Picture perfect pizza... looks wonderful. No Oil in the dough? Does that improve the texture?


Sent from my iPhone using Weber Kettle Club