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MightyPizzaOven

Love to design & create

  • Website
  • Location: Houston, TX
  • Favorite foods: anything grilled, cooked or baked at home
  • Last bite on earth: Bread, extra extra virgin olive oil and garlic

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

I will be launching very soon Mighty Pizza Oven 2 (MPO2) on kickstarter http://pic.twitter.com/IuubUYTlV9

My Pie Monday: Figs, Ramps, Sage, and More!

@TinRoofRusted thank you

My Pie Monday: Figs, Ramps, Sage, and More!

I submitted my pie yesterday on twitter... My pie tweet got 26 favorite and 10 retweet so far, my twitter Iphone ap is in shock, I can't get it to work to respond. For the same pie, I got zero feedback on PM, I am glad I gave the new MPM a try and I like the attention my pie got on twitter.

My Pie Monday: Figs, Ramps, Sage, and More!

So, can you tweet pic of your pie anytime or just Monday?

I didn't submit too many pies to MPM, I think, I am going to like the new way better, less human interface. My last week pie tittle was suppose to be Tomato Pie not Cheese pizza, where cheese goes first than tomato sauce, it taste much better to me at least.

Deep Dish Pizza recipe - where are you?

Here is a link to a simple recipe I use. I bake mine on the grill with my pizza oven insert but you can use it for your home oven with no problem

http://www.mightypizzaoven.com/homemade-chicago-style-deep-dish-pizza/

Cornmeal on stone burning

You don't need cornmeal, even if your dough is sticking, dust it with flour, also dust and rub your wood pizza peel with flour(always use wood peel to launch your pizza and metal peel to retrieve it). To control your recipe hydration (to make your dough less sticky) look up baker percentage.

My Pie Monday: Roasted Garlic, Artichoke Hearts, Caramelized Onions, and More!

@Chadburger: did you use wood logs and charcoal or just charcoal.

My Pie Monday: Roasted Garlic, Artichoke Hearts, Caramelized Onions, and More!

Valentine's Day Pizza: Discounts, Recipes, and More!

I did a deep dish last year and made a heart shape using parmesan cheese on top of it. It came out pretty good. I posted couple of pics of that pie in my deep dish post (middle of the post)
http://www.mightypizzaoven.com/homemade-chicago-style-deep-dish-pizza/

My Pie Monday: Salami, Kimchi, Bacon Jam, and More!

My Pie Monday: Eggs, Tiger Meat, Cream Cheese, and More!

Thanks @Andris, I did pre-roast the vege's with olive oil and salt. Vege's tasted great with the crust with a drizzle of spicy oil. The crust looked much better than the picture is showing.

My Pie Monday: Eggs, Tiger Meat, Cream Cheese, and More!

Thanks @wilwn, the taste was great, I would add roasted onion to the mix next time. I posted pic of the under crust at http://www.pizzamaking.com/forum/index.php/topic,29553.0.html last post.

My Pie Monday: Eggs, Tiger Meat, Cream Cheese, and More!

Thanks @wilwn, the taste was great, I would add roasted onion to the mix next time. I posted pic of the under crust at http://www.pizzamaking.com/forum/index.php/topic,29553.0.html last post.

What's Up in Pizza: NYTimes Declares Pizza 'Meh,' Which Pizza Would Be Your Lover, and More!

don't mess with pizza

What's Up in Pizza: NYTimes Declares Pizza 'Meh,' Which Pizza Would Be Your Lover, and More!

I bet more people ate pizza today than people read the times for the entire month.

Poll: Beets on Pizza, Way or No Way?

I found this recipe at http://www.foodnetwork.com/recipes/grilled-beets-with-goats-cheese-and-walnuts-recipe0.html it sound good to use as pizza topping. But it will be way at the bottom of my list to try. Too much work IMO

My Pie Monday: Ground Beef, Eggplant, Fennel, and More!

Awesome looking pies this week

Richard H. - beautiful pie, love your choice of toppings

kranzmonkey - Nice cauliflower crust, looks very tasty, this has been on my list to do for a while, you just pushed it to the top

Deb - your BBQ Chicken is very tempting

crkoller - simple but beautiful

Adam Kuban - nice try

Joseph - That deep dish looks awesome, I like the cheese and tomato design on top.

Scagnetti - perfect choice of toppings - sound delicious.

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

Cool transformation of leftover pizza. Toaster oven works best for me though...It takes only 3 to 4 minutes to heat couple of slices in my toaster oven.

My Pie Monday: Cauliflower, Pulled Pork, Hash Browns, and More!

Pepperoni pie looks awesome (no slide show 4 me 2)

My Pie Monday: Radicchio, Black Olives, Eggplant, and More!

@derricktung, that's my kids favorites too. They love picking the olives first.

My Pie Monday: Pistachios, Goat Cheese, Gyro Meat, and More!

Minor correction, no Corn Oil (18%) in my dough. I was surprised how good and different it tasted, never thought reversing topping order will make that much difference in taste.

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

Checkout my homade charcaol adaptor for MPO, it can be used as a stand alone or inserted in any charcoal grill. It took me about couple of hours to built it. http://www.pizzamaking.com/forum/index.php/topic,27689.0.html

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

Update- I successfull baked 5 pies using MPO on a $49 charcoal oven that I bought from Acadany.

I used 100 charcoal briquettes (1 1/2 charcoal chimney), 5 pies were baked withing 50 minutes plus 10 minutes to heat up MPO. MPO temp was in the low 500 after 1.5 hours.

Bake time ranged from 2 minutes to 3.5 minutes (last pie). For pics see my post at http://www.pizzamaking.com/forum/index.php/topic,27500.new.html#new

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

MPO balaces top and bottom heat on gas grills so your top and bottom of your pizza cooked at the same time.

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

I just tested a custom charcoal burner for MPO. I got solid constant temp of around 600 deg F @ bottom and top stones. Using 4 lb of briquettes, the temp started to drop to below 600 after 1 hour. Is my finding similar to what you experienced with charcoal without adding any wood?

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Snapshots from South Korea: Electronic Menu Console Helps Tourists Order Food

Last month I visited Seoul, South Korea, Here's a look at something I ate from my trip. For more, check out the rest of my Snapshots from South Korea. For a city where most people don't speak English, Seoul does a good job (and seems to be constantly trying to improve) accommodating English-speaking tourists and expats. Metro announcements are made in Korean and English, streets signs have English translations, and every taxi has a sticker with a phone number you can call if you need a translator. But what if you're clueless about Korean food? Tourists without a Korean speaker by their side may end up ordering something they don't like, or forgo a meal altogether since they can't read... More