Few pies from last weekend on my performer using a modified lid based on the Mighty Pizza Oven design.
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0042.jpg)
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0043.jpg)
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0045.jpg)
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0046.jpg)
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0047.jpg)
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0049.jpg)
(http://pics.weberkettleclub.com/images/2019/02/12/IMG_0050.jpg)
Wow!! I'd eat those all day long
My oh my those look amazing! Looks like you're able to achieve that with just briquettes?
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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
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.
I am impressed, the pies look delicious!
What modifications we're done? What does the rest of the setup look like?
Quote from: jcnaz 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?
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/
Baked 3 pizza last Sunday, using Caputo Flour
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0138.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0139.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0140.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0141.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0143.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0144.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0145.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0146.jpg)
(http://pics.weberkettleclub.com/images/2019/02/19/IMG_0147.jpg)
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.
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0193.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0194.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0195.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0196.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0197.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0198.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0199.jpg)
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0201.jpg)
Looks damn tasty !!
Great looking pies!
Your dough recipe looks spot on. Do you weigh your ingredients? and what % moisture do you use?
Quote from: EricD 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?
@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
Those look so good.
Quote from: azbeeking on March 03, 2019, 09:03:14 PM
Those look so good.
Thank you
Here's pics of pies using cowboy lump charcoal from costco... Dough: Caputo, water, salt ADY
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-1.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-2.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-3.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-4.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-5.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-6.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-7.jpg)
(http://pics.weberkettleclub.com/images/2019/03/13/FPAI6269-8.jpg)
Picture perfect pizza... looks wonderful. No Oil in the dough? Does that improve the texture?
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Quote from: BertVentures 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.
(http://pics.weberkettleclub.com/images/2019/02/26/IMG_0193.jpg)
That's a near perfect cook right there!
@theduke /
@cigarman20Thank 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.
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.
(http://pics.weberkettleclub.com/images/2019/03/18/A1489.jpg)
(http://pics.weberkettleclub.com/images/2019/03/18/A1490.jpg)
(http://pics.weberkettleclub.com/images/2019/03/18/A1491.jpg)
(http://pics.weberkettleclub.com/images/2019/03/18/A1492.jpg)
(http://pics.weberkettleclub.com/images/2019/03/18/A1493.jpg)
(http://pics.weberkettleclub.com/images/2019/03/18/A1494.jpg)
(http://pics.weberkettleclub.com/images/2019/03/18/A1495.jpg)
Always like your posts in your search for the perfect pizza. That's for sharing.
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Quote from: foshizzle on March 18, 2019, 06:53:57 AM
Always like your posts in your search for the perfect pizza. That's 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.
Mighty Grill In progress using Jumbo Joe.
(http://pics.weberkettleclub.com/images/IMG_0453.jpg)
(http://pics.weberkettleclub.com/images/HOCH2156.jpg)
(http://pics.weberkettleclub.com/images/KSXT0840.jpg)
(http://pics.weberkettleclub.com/images/MHVM6812.jpg)
(http://pics.weberkettleclub.com/images/QFDN5321.jpg)
(http://pics.weberkettleclub.com/images/SUDR4427.jpg)
Reverse searing couple of ribeye steaks with the Mighty Gril
(http://pics.weberkettleclub.com/images/PLAF8063.jpg)
(http://pics.weberkettleclub.com/images/SJXK7766.jpg)
You are killing me, that food looks awesome
Few more pies using the smae setup. The first one was baked in 2.5 minutes using lump charcoal only, for the third one, I had to add one or two small pieces of wood chunks to quickly increase grill temperature. Dough - Caputo flour, 63% water, 2.5% salt, ADY
(http://pics.weberkettleclub.com/images/CJTN4179.jpg)
(http://pics.weberkettleclub.com/images/CJTN4180.jpg)
(http://pics.weberkettleclub.com/images/XSLX9661.jpg)
(http://pics.weberkettleclub.com/images/XSLX9662.jpg)
(http://pics.weberkettleclub.com/images/TKMR7073.jpg)
(http://pics.weberkettleclub.com/images/TKMR7074.jpg)
These pics are fantastic! The only thing I can't understand is where all the pizzas end up. Shirley one man cannot eat so many pizzas no matter how beautiful...
Quote from: dogman on May 15, 2019, 03:40:26 AM
These pics are fantastic! The only thing I can't understand is where all the pizzas end up. Shirley one man cannot eat so many pizzas no matter how beautiful...
@dogman thankyou, I do share with family and friends, no slice go to waste.
Quote from: BertVentures on May 18, 2019, 12:56:33 PM
Quote from: dogman on May 15, 2019, 03:40:26 AM
These pics are fantastic! The only thing I can't understand is where all the pizzas end up. Shirley one man cannot eat so many pizzas no matter how beautiful...
@dogman thankyou, I do share with family and friends, no slice go to waste.
Awesome! Beautiful pies... makes me miss pizza even more :)