How much would people be willing to pay for something like this that worked straight out of the box?
@livefreeorpie: My memory was a little off. I went back and looked; he built it all himself, however the engine is a Forno Bravo Premio2G 100 - not that that takes anything away from what is a beautiful oven. You can see his progress here: http://www.pizzamaking.com/forum/index.php/topic,14528.msg144845.html#msg144845
You nailed in the Why Doesn't it Work section, however in your Basic Science section, it might have been more accurate to write something like: "a hacked Neapolitan pizza cooks via two modes of heat transfer…"
As you commented later in the article, a Neapolitan pizza cooks via three modes of heat transfer. I would argue that radiant heat is much more important than convective, and not only is radiant heat important, so is the balance of radiant heat. The more you rely on the fire for radiant heat (and not the dome and walls), the more difficult it will be to achieve an even bake and to get the sought after leoparding spots.
@livefreeorpie: Scott designed and built his oven himself, brick by brick.
@imwalkin: I don't make many white pies, but you just may see me make that one!
@JEL: one of the most picture perfect pies Ive seen
@dhorst: have not tried tarragon on a pie yet, but I did get some Aleppo and made one of my best pies ever with it!
@Imwalkin: love the cheese choices for that pie!
@Atmast: I need to get back on the asparagus pies. Yours looks awesome.
@Amuseboouche1: was the pureed piquillos the sauce? Really attractive pie as always.
Awesome pies everyone! I'm inspired every week by MPM.
Seems like somebody would have put fried cheese on a pizza by now.
That was fun to watch. You are doing it right.
- Craig
The picture captures the man perfectly.
10th time I've watched it and still LMFAO.
No chicken fried steak?
Thanks all. It was a lot of fun working with Kelly on this. He is a great guy, and he loves and knows a lot about pizza!
Great article. One of the best I've seen on the subject.
I tried it, I liked it, and I'll never eat it again.
Amy, your pies are gorgeous. I always look forward to seeing them every week on MPM. You have a real signature style. Im right there with you on your topping and flavor thoughts too. Thanks for sharing.
Great interview Meredith.
Adam, my tips are more rigid after four hours than when I first pull them out. Who do you see about that?
@Damian: looks great! Yes, I would be proud of it!
@BKMatt: I got to get some of those ferns – looks awesome.
@Thezaman: I didn’t know you made anything except Margherita??? This one looks great too!
@Npinto: Great looking grill pie.
@ Jimmy: lovin the booze pies. Ever try Sambuca with shrimp (and garlic and butter)?
@Atmast: I love spicy pies, and that one looks awesome.
@BiereBeer: Caramelized onion – another of my favorites.
@Dhorst: Very nice pies and ovens – and picture of you in the ovens…
@Imwalkin: Looks pretty darn good to me!
@Shooter82: I was right there with you until the pineapple… :) Looks beautiful nonetheless.
@Amusebouche: I know I sound like a broken record, but you come up with the most incredible combinations EVERY week.
@Bbb-ry: Yet another of my favorites; what a week this is! Looks great.
@Norma: Your Sicilian looks so good it almost makes me want to try making something other than NP.
@Livefreeorpie: I think I’d like an over-herbed pie too. Yours looks delicious.
@KTC: I could go to town on that for Sunday brunch.
@Redwgn67: classic combination with some awesome sounding enhancements and just beautiful looking.
This was yet another incredible week for MPM.
A pizza push-up?
@dhorst, where do you get your Aleppo?
One of the most beautiful ovens and some of the most incredible pies anywhere! Awesome.
Frekin gorgeous pies!!!
@SkyHigh - pretty darn good chance.
Why would you not just order a hamburger?
TXCraig1 hasn't written a post yet.
A core member of the pizzamaking.com forums, Craig has been tirelessly pushing the limits of his pizza making since modifying his BBQ grill a couple of years ago and making pizzas on that which were already beyond what many are doing. Then came the Acunto. More
FWIW, there is really no smoke in a WFO operating at NP temps.