Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: BertVentures on March 02, 2018, 07:43:15 PM
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I am starting a new post to share my Mighty Pizza Oven - Kettle Grill Edition, a modified version of the MightPizzaOven.com with the MightyPizzaStone.com.
Here's a pic of my first prototype on my Performer.
(http://pics.weberkettleclub.com/images/2018/03/02/IMG_3473.jpg) (http://pics.weberkettleclub.com/image/f6S)
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Interesting. How does it work?
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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I’m also interested in finding out about this! Looks wild!
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Interesting. How does it work?
The top is a modified version of my patented Mighty Pizza Oven (MPO)
https://www.youtube.com/watch?v=c4Ki1Laqn-o&index=48&list=LLHLAvE2sgqLOEeS29BqHhQA
The above design had one limitation, it was hard to control the temperature when used with charcoal, to solve that issue I designed the Mighty Pizza Stone (MPS) - Patent Pending.
https://www.youtube.com/watch?v=VJ4K1bDLlZA&index=32&list=LLHLAvE2sgqLOEeS29BqHhQA
MPS balances the cooking rate of pizza top and bottom by adjusting the gap between the stone and the metal diffuser. You can use MPS on any grill by itself, but bake time and temperature is dependent on the grill used. For example my best bake time on my performer with MPS was about 8 minutes using two load of charcoal, and 6 minutes when I added wood chunks.
By combining MPO and MPS in my new prototype, I am able to bake 6+ Neapolitan pizzas with just one load of charcoal chimney starter on my Weber Performer. The first pizza was baked in less than 60 seconds and the last pizza in less than 2 minutes.
https://youtu.be/9Rq106vsYL0
I’m also interested in finding out about this! Looks wild!
Thank you, currently only MPS is available on Amazon, I am still working on the design and trying to source a manufacturer, I am not sure yet when it will be available, in the meantime, it can be reproduced if you have the right tools and components obtained from different sources, but, it will not be as cost effective as the final product.
Pics of some of the pies from my only 2 bakes with the prototype so far.
(http://pics.weberkettleclub.com/images/2018/02/26/50AD8331-AA1E-4F60-B926-0957C79118EF.jpg)
(http://pics.weberkettleclub.com/images/2018/02/26/24DD6F59-6B3F-4E93-BE92-C57DB73DA5BB.jpg)
(http://pics.weberkettleclub.com/images/2018/02/12/75.jpg)
(http://pics.weberkettleclub.com/images/2018/02/12/76.jpg)
(http://pics.weberkettleclub.com/images/2018/02/12/74.jpg)
(http://pics.weberkettleclub.com/images/2018/02/12/73.jpg)
(http://pics.weberkettleclub.com/images/2018/02/12/71.jpg)
(http://pics.weberkettleclub.com/images/2018/02/12/72.jpg)
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Wow! Just wow! I like it!
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Wow! Just wow! I like it!
Thank you, my goal was to make pizza making on the grill as close as possible to grilling to any other food on the grill where all other designs imitate traditional wood fire pizza oven design. My approach may not be the best, but It made sense to me. What I like the most about it is that I don't have to bend, no continuous fuel feeding when I use charcoal (as simple as gas grills) and I have easy wide open access to loading and retrieving my pizza.
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To make my Performer portable for occasional use away from home, I replaced the Performer 4 bolts with thumb screws to make it easier to remove and re-install back on the cart. I also made 3 short legs for support and working on another longer set legs with wheels.
(http://pics.weberkettleclub.com/images/2018/03/23/27F5B410-B25B-445A-A787-61F5B0CE5454.jpg)
(http://pics.weberkettleclub.com/images/2018/03/23/52D3C37E-5F52-4549-80B7-D79D91ADC8CB.jpg)
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I don't even care if it works well, it is BAD ASS! Look like it is working amazingly so far. I am thinking it would turn a kettle into one hell of a wing machine!!!
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@MikeRocksTheRed thank you. The temperature inside gets extreemly high, I am not sure if I can cook anything other than pizza in it.
I made another set of legs.
(http://pics.weberkettleclub.com/images/2018/03/24/41DC6460-FFF2-416F-A0B1-954830C3F315.jpg)
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We had my wife fried and her family visiting from NY, I made 8 pizzas using 3/4 load of weber large charcoal chimney starter, I added about 10 additional briquettes mid bake.
I only managed to take pics of the last four pizzas.
(http://pics.weberkettleclub.com/images/2018/04/01/80.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/81.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/82.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/83.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/84.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/85.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/86.jpg)
(http://pics.weberkettleclub.com/images/2018/04/01/87.jpg)
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So delicious looking!!!
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
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Looks delicious!
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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Thank you @Firemunkee & @mhiszem my favorite was the mini pepperonis with jalapeno.
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So these pizzas are all cooked with the mighty pizza stone and the mighty pizza oven (kettle addition). Thats a dam sweet set up. You have some prety cool ideas that seem to be working great. Nice job. Do you have any pictures of what it looks like under the lid and how you set up the kettle for these cooks. Is it just a flat lid with the exhaust coming out the center chimney.
I could see that being very fuel efficient because of the small space that has to heat up
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@WMT Thank you, that’s what differentiates my design from everyone else’s. Even if you had to open the oven multiple times to check on your pizza, my design is still way more efficient than having open mouth oven where heat is being lost continuously. I can reach extremely high temperatures using less than a load of charcoal chimney starter.
Send me your email, I will answer any question you may have about the setup to duplicate for your personal use.
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Thanks PM sent
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I used the Mighty Pizza Stone in my electric indoor oven yesterday, I didn't feel making pizza on my kettle in Houston summer heat.
I placed MPS 3" below the broiler and preheated for about 35 minutes on high. Pies were good but the pizza bottom was not as browned as the top. For a darker pizza bottom, I could have preheated the stone by the bottom heating element before moving it close the broiler.
(http://pics.weberkettleclub.com/images/2018/06/24/111.jpg)
(http://pics.weberkettleclub.com/images/2018/06/24/112.jpg)
(http://pics.weberkettleclub.com/images/2018/06/24/113.jpg)
(http://pics.weberkettleclub.com/images/2018/06/24/114.jpg)
(http://pics.weberkettleclub.com/images/2018/06/24/115.jpg)
(http://pics.weberkettleclub.com/images/2018/06/24/116.jpg)
(http://pics.weberkettleclub.com/images/2018/06/24/117.jpg)
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Looks great! I prefer my indoor gas oven over using the kettle for pizza. I don’t use a broiler. I just bake at 425 for around 25 minutes or so. I’ll cook two large pizzas at a time. It’s so easy and top and bottom brown perfectly.
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I'd also like to see the inside. It looks like a grate oven. Any guess on the cost?
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@HoosierKettle Thank you. Pizza making is all about making it your own and enjoying it with family and friends.
I designed the Mighty Pizza Stone for outdoor grills where the high heat source is located below, it is another challenge for me to make it work with the high heat source located above the stone. My pizza preference short bake time and balanced darker color top and bottom.
Here's few more pies from Sunday, I still prefer darker bottom,
(http://pics.weberkettleclub.com/images/2018/06/26/120.jpg) (http://pics.weberkettleclub.com/image/fGK)
(http://pics.weberkettleclub.com/images/2018/06/26/121.jpg) (http://pics.weberkettleclub.com/image/fGc)
(http://pics.weberkettleclub.com/images/2018/06/26/122.jpg) (http://pics.weberkettleclub.com/image/fTP)
(http://pics.weberkettleclub.com/images/2018/06/26/123.jpg) (http://pics.weberkettleclub.com/image/fGz)
(http://pics.weberkettleclub.com/images/2018/06/26/124.jpg) (http://pics.weberkettleclub.com/image/fTS)
(http://pics.weberkettleclub.com/images/2018/06/26/125.jpg) (http://pics.weberkettleclub.com/image/fTW)
(http://pics.weberkettleclub.com/images/2018/06/26/126.jpg) (http://pics.weberkettleclub.com/image/fTf)
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I'd also like to see the inside. It looks like a grate oven. Any guess on the cost?
Thank you, its a typical GE electric oven, nothing special about it.
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By the way, to help with the browning and keeping bake short, I used 1% sugar and bread flour in my dough. I planning to increase sugar to 2% next time.
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Bert, I meant that I'd like to see the inside of the kettle prototype.
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Bert, I meant that I'd like to see the inside of the kettle prototype.
Brian, PM your email address, I will answer any question you may have about the setup. I am not sure of the cost yet, it will be a while before I can turn it into a real product, it will definitely be cheaper than the alternatives.
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I hope everyone had great 4th of July. It rained in Houston all day, perfect excuse for indoor pizza. To get darker bottom this time, I increased sugar % to 2% and preheated the stone to mid 600sF (which took about 40 minutes with the oven set on bake @550F) before I transferred it to the metal diffuser under the broiler. All pies were baked with the broiler set on LO, first pizza baked in 3 minutes, the last one was about 4 minutes +.
(http://pics.weberkettleclub.com/images/2018/07/05/127.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/128.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/129.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/130.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/131.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/132.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/133.jpg)
(http://pics.weberkettleclub.com/images/2018/07/05/134.jpg)
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“We had my wife fried”
You’re cruel, sir. I like it.