Salt to balance the flavor in your crust
Good things come in small packages and salt is a testament of that. Never omit salt when preparing your dough. Salt balances the flavor in your crust. Without it, your pizza crust would be bland and it...
View ArticleWater for workable, pliable dough
Water hydrates and holds together your ingredients. Without it, you won’t get a workable, pliable dough! Water hydrates starch from flour creating a dough in the process. The protein will then absorb...
View ArticleFlour
Creating the best crust is probably the first goal when creating pizzas. Different kinds of flour can create huge difference on the texture and appearance of your crust. The difference between types of...
View ArticlePizza Types – New York, Chicago, Neapolitan …
Pizza is pizza, right? Not to the connoisseur! Since its humble beginning in Italy, this dish has taken over the world, with each region contributing its own variations and adaptations of the...
View ArticleWooden Pizza Peel vs. Metal Pizza Peel: Which one is better?
Before I dwell into the interesting reasons I’m willing to divulge to you, let me first ask you this ‒ why do someone need a pizza peel? To be able to get that irresistibly good, crisp, and well-cooked...
View ArticleLactic Acid and Yeast Fermentation Predictive Model: A Tutorial
Fermentation is a complex system. In baking, it involves a couple of variables that are chemically and biologically dependent on one another to produce successfully leavened dough. As we know,...
View ArticleSourdough Starter – The Secret Ingredient to Sourdough Bread and Pizza
Sourdough breads are extremely delicious not just in terms of taste and flavor but in texture and aroma as well. I have seen pizzas made with sourdough and looked amazing, very appetizing in terms of...
View ArticleBaker’s Percentage your secret to better & more consistent homemade pizza –...
Before we explain the secret of Baker’s Percentage and our simple easy to use baker’s percentage calculator, here are a few questions to help you understand why this simple technique will make your...
View ArticleEasy, No-Knead Pizza Dough Recipe — Great results and excellent for novices
As you probably know, I’m on a mission to make professional-quality pizza baking as easy and accessible as possible, so when I learned about Jim Lahey’s No-Knead Pizza Dough recipe, I knew I had to try...
View ArticleSimple Pizza Dough Recipe and Instruction
Looking for an old favorite pizza dough recipe or something new to try out? This is where you’ll find a selection of tried and tested pizza dough recipes you can enjoy and adapt to your liking. Making...
View ArticlePizza Making Skills Tips & Techniques
Improve your pizza making skills with expert tips and techniques, and share your own ideas with the rest of the MPO community. We’re always looking for something new to try out ourselves! Assembling...
View ArticlePizza Making Accessories you will find very helpful when making pizza
Get the most out of your Mighty Pizza Oven with some of these recommended third-party pizza making accessories. You will not necessarily need all of these pizza making accessories, although you will...
View ArticleMPO Log, May 10th, 2014 – Neapolitan Pies
Baking neapolitan pies with the Mighty Pizza Oven, by following tip 1 to 4 listed at http://www.mightypizzaoven.com/mpo-heat-management/, I was able to balance MPO top and bottom heat at over 800 Deg...
View ArticlePizza Baking at Low and High 700 Deg. F in Mighty Pizza Oven
I have discussed before in http://www.mightypizzaoven.com/mpo-heat-management/ some techniques to achieve optimum temperature in my Mighty Pizza Oven. Today, I’ll showcase some pizzas I baked when I...
View ArticleStoring Pizza Dough: A Quick Tip
I don’t know if it’s just me but I have always found it quite difficult to retrieve my fermented dough after Storing Pizza Dough in a plastic container. Almost always, the dough tends to stick to the...
View Article3-minute Pizza with Mighty Pizza Oven on Gas Stove Top
I keep testing the capacity of the Mighty Pizza Oven to know its limits and to maximize its use. In this post, I’ll show you the result of one of my experiments. I questioned if I can use the Mighty...
View ArticleHeat Up the Mighty Pizza Oven Using Chafing Fuel Cans
Imagine this: you’re up all night craving for your favorite pizza. The next day you decided to knead your favorite pizza though and prepare your desired toppings. You are now ready to pop your pizza in...
View ArticleOutdoor Pizza with Charcoals-Powered Mighty Pizza Oven
Whether you’re out camping or simply want to enjoy the cool breeze outdoor wind blowing on your face, wouldn’t it be great to live the moment while holding a freshly baked slice of pizza in your hands?...
View ArticleMighty Pizza Oven Made Portable with 2 Portable Gas Burners
I am always looking for a way to test the limit of my Mighty Pizza Oven. I believe that beside from creating the tastiest pizza, baked breads, and grilled food, my Mighty Pizza Oven can withstand...
View ArticleEASY PIZZA! Tomato Pie and Cheese Pie
Got some pizza crust and don’t know what to do with it? Do you crave for pizza yet your fridge was recently raided and has no any fancy pizza topping to use? Or are you someone like me who is finding a...
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