Baking and whatnot coming soon.
|This is the only pic I've taken of the Mighty Pizza Oven in place on my grill. See note at the very end of this post.|
|From 4/18/14: This is probably my favorite pic of any NY style pizza I've made and photographed.|
|The MPO in action after taking Bert's advice to move it to where it is above both burner #1 and burner #3. The MPO's handle does not get hot at all. (Thanks to Susi Q, a German couchsurfing guest, for taking this picture).|
|Pic 1 (3/26/14): First pizza I ever baked in the MPO (on the 13" stone, which is why there is so much black around the outside). From what I remember, this one was even blacker on the bottom (because I did not cover the bottom of the stone with foil).|
|Pic 2 (4/2/14): Not a great-looking whole pizza, but the next few pics are the same pizza, and I really like those pics.|
|Pic 3 (4/2/14)|
|Pic 4 (4/2/14): I think this is a very good crumb shot.|
|Pic 5 (4/2/14): To me this is a beautiful upskirt shot.|
|Pic 6 (4/3/14): This is not a very good looking pizza, but I like the pic because it demonstrates what a NY style pizza made of slightly overfermented dough looks like. (It's pale and it has a "flap" from where there was a large bubble in the dough.)|
|Pic 7 (4/3/14): Same overfermented pizza as just above. Note how pale it is compared to most of the others.|
|Pic 8 (4/9/14)|
|Pic 9 (4/9/14)|
|Pic 10 (4/9/14)|
|Pic 11 (4/9/14)|
|Pic 12 (4/9/14)|
|Pic 13 (4/9/14)|
|Pic 14 (4/11/14)|
|Pic 15 (4/11/14)|
|Pic 16 (4/11/14)|
|Pic 17 (4/11/14): I'd call this the proper NY style droop.|
|Pic 18 (4/13/14)|
|Pic 19 (4/13/14)|
|Pic 20 (4/14/14)|
|Pic 21 (4/14/14)|
|Pic 22 (4/19/14):Very nice.|
|Pic 23 (4/19/14): This is probably my favorite pic of any NY style pizza I've made and photographed.|
|Pic 24 (4/19/14)|
|Pic 25 (4/19/14)|
|Pic 26 (4/15/14): This pic would be great if I had used enough cheese on this pizza.|
|Pic 27 (4/15/14)|
|Pic 28 (4/15/14)|
|Pic 29 (4/16/14): This one doesn't look particularly great because I put too much sauce on it, but I remember this pizza being excellent.|
|Pic 30 (4/16/14)|
|Pic 31: (4/16/14)|
|Pic 32 (5/3/14): Apparently I did not share this one on pizzamaking.com. Not sure why.|
|Pic 33 (5/3/14)|
|Pic 34 (5/3/14)|
|Pic 35 (5/3/14)|
|Pic 36 (5/3/14)|
|Pic 37 (5/3/14)|
|Pic 38 (5/7/14)|
|Pic 39 (5/7/14)|
|Update: This pic is of my second attempt at stuffed pizza.|
Scroll to the bottom of this post to see a few more pics of my second attempt.
|This one's from the first attempt.|
|Dough after rising for 5 hours, then being punched down, then rising again
for another hour (and agitated with a dough scraper).
|13 oz of mozzarella and some Ezzo GiAntonio pepperoni.|
In the linked video, Giordano's dough seems to have a pinkish beige color that you don't
see here. I don't think that color comes from oil, but I can't think of what else might
create that color. One Chicago joint uses food coloring, but I think that's Gino's.
(Update; I think the color is an indication that they use unbleached flour.)
|After getting the top layer of dough into place, be sure to|
make several holes in the dough to give air an escape route.
|About 12 oz of sauce. My sauce was made of 28 oz of Stanislaus 7/11, with about 1 tsp each|
of dried oregano, dried basil, and red pepper flakes. It was probably too much oregano.
Red pepper was just about right. Probably should have used a few more oz of sauce.
|After baking for 10 minutes.|
|After baking for 20 minutes.|
|After baking for 30 minutes.|
|After baking for 35 minutes.|
|Here is a cross-section of a slice I cut in half after the pizza cooled down.|
You can tell by looking at the bottom of the crust that this was a same-day dough.
|This one browned much better because there was no sugar in the dough.|
|Yeah, you'll want to open this one in a new window to see it up close.|