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Author Topic: Mighty Pizza Oven  (Read 1277 times)

theduke

  • Smokey Joe
  • Posts: 45
Re: Mighty Pizza Oven
« Reply #15 on: March 14, 2019, 09:16:48 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.




That's a near perfect cook right there!

BertVentures

  • WKC Brave
  • Posts: 144
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #16 on: March 14, 2019, 10:03:54 AM »
@theduke / @cigarman20

Thank you.  I usually adds Oil when baking at lower temperature, it tends to make the dough / crust softer. Neapolitan pies tends to be soft without adding any oil if baked at high temperatures and fast.

Bert

BertVentures

  • WKC Brave
  • Posts: 144
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #17 on: March 18, 2019, 05:49:57 AM »
Transformed my Smokey Joe into a stove top Mighty Pizza Oven.  Baking time was about 5 To 6 minutes on a 14000 BTU burner. Dough: bread flour, 63% water, ADY, 2.5 salt and 2% sugar.













Bert

foshizzle

  • WKC Brave
  • Posts: 273
Re: Mighty Pizza Oven
« Reply #18 on: March 18, 2019, 06:53:57 AM »
Always like your posts in your search for the perfect pizza. Thatís for sharing.


Sent from my iPhone using Weber Kettle Club mobile app

BertVentures

  • WKC Brave
  • Posts: 144
    • Mighty Pizza Stone
Re: Mighty Pizza Oven
« Reply #19 on: March 19, 2019, 06:15:44 AM »
Always like your posts in your search for the perfect pizza. Thatís for sharing.


@foshizzle Thank you , my search has been actually to design a user friendly device that woks on any grill (gas, charcoal or wood) and can produce evenly baked pizza (top and bottom) at any temperature.  After many prototypes and 100s of pizza (which we enjoyed every one them), I think, I am done. Every part of my design is multi-functional and up-gradable, I will post more about it each part as time permit.
Bert