Category Archives: Bert’s Blog

Making awesome pizza is simple once you master a few tips and tricks.

Follow our Pizza 101 Blog to discover traditional pizza recipes and ingredients, share your own favorites and get loads of new ideas and expert advice from fellow pizza fans.

You’ll find everything you need to know about baking mouth-watering pizzas right there in the blog. We’re sure you’ll enjoy improving your pizza-making skills and experimenting with your own ideas!

=====================================================================================

Pizza and Bread Dough Recipe Creator (Short Version)

For a detail description of each ingredient go to: Improve your pizza making skills with our Pizza Making Skills Tips & Techniques   


Read More
Post Image

Kickstarter to fund the Mighty Pizza Stone project

Love pizza, but hate heating up the house with the oven? Why not take it outside? According to longtime pizza lover Bert Touma, using an outdoor grill is a far superior cooking method than an indoor oven. It is faster, hotter and doesn’t heat up an already hot home in the summer. Unfortunately, anyone who’s attempted […]


Post Tagged with
Read More

Sourdough Recipe Creator for Bread or Pizza Dough

Pizza dough and bread dough contain the same basic ingredients; yeast, flour and water, with salt, oil and perhaps a little sugar in some recipes. The difference between different kinds of dough is the proportion of the ingredients you use. Slightly changing these proportions will result in a noticeable difference in your finished product’s taste […]


Post Tagged with ,
Read More

EASY 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 delicious excuse to whizz up something with just mozzarella cheese and can of […]


Post Tagged with
Read More

Mighty 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 different modifications in terms of heat source. Today, I’m going to share with you the success I made in […]


Read More

Outdoor 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? I think so too! And you can do so with the amazing Mighty Pizza Oven on your favorite […]


Post Tagged with
Read More

Heat 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 your Mighty Pizza Oven on your gas grill. It is the moment you’ve been waiting for all day until […]


Post Tagged with
Read More

3-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 Pizza Oven on a gas stove top. That would make it extremely versatile (and marketable!). Although, I am […]


Post Tagged with ,
Read More

Storing 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 sides of the container and takes a while to peel off. This has always been my pet peeve in dough […]


Post Tagged with
Read More

Pizza 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 applied the given tips I provided in my previous post  (checkout my Classic Margherita Pie, one of my best pies so far).   I recently baked 5 pies in […]


Post Tagged with
Read More

MPO 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 F, a good baking temperature for neapolitan style pies. My bake time has been averaging around 2 minutes, which is a great accomplishment considering it is […]


Post Tagged with
Read More

Pizza 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 find many of them very helpful for pizza making. We do not currently sell any of these accessories on our website, but we’ll […]


Read More

Pizza 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 Your Pizza (Pie) Assemble your pizzas directly on short wooden pizza peels so that they are ready to be transferred onto the pizza […]


Read More

Simple 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 pizza dough from scratch is much easier than it sounds and, with a bit of effort and practice, […]


Post Tagged with
Read More

Easy, 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 it in the Mighty Pizza Oven. This no-knead pizza dough recipe is very simple to make, using a small quantity of […]


Post Tagged with
Read More

Baker’s Percentage your secret to better & more consistent homemade pizza – Checkout our simple easy to use baker’s percentage calculator

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 pizza and bread dough incredibly better:   Have you ever wondered if your measuring cup size is the same size cup your […]


Read More

Sourdough 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 appearance. I wondered about the flavor, and texture. When I utilized sourdough starter on my pizza dough using the Mighty […]


Post Tagged with
Read More

Lactic 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, fermentation can undergo via spontaneous process or induced fermentation. The difference between the 2 is the use of fermentative agent wherein the former uses microbial […]


Read More

Wooden 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 pizza bottom, you first need to have some means of popping that pizza into the Mighty Pizza […]


Read More

Pizza 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 traditional recipes. Learn about the four main pizza types commonly enjoyed in the US, and many more varieties besides.   New York Style […]


Post Tagged with
Read More

Flour

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 flour is mainly in its varying protein content. Gluten, a protein composite found in wheat flour, when mixed with water provides structure […]


Post Tagged with
Read More

Water 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 water to form gluten. Since water absorption of starch is faster than the water absorption of protein, sufficient incorporation time during the mixing […]


Post Tagged with
Read More

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 will be hard to correct it even when the crust is paired with the best pizza toppings. Not […]


Post Tagged with
Read More

Yeast

Yeast is the biological component that makes the pizza dough rise. Yeasts are unicellular fungi that consume sugar and starch available in flour. As a product, yeast gives off carbon dioxide in the form of gas which when trapped in the dough properly makes it rise. Always remember that in baking pizza dough, yeast is […]


Post Tagged with
Read More

Sauce

The most common sauce base in pizza is tomatoes. Good quality tomatoes are critical for your pizza, and you will definitely notice a difference if you use a cheap generic brand of canned tomatoes or sauce. It is best to use an uncooked tomato sauce that is bright, fresh and fragrant – not stewed, over […]


Post Tagged with
Read More

Cheese

Cheeses aren’t entirely original in the pizza equation. Only sauce and crust are the only components of early pizzas. Addition of cheese was made to enhance the flavor as well as texture of the Italian delicacy. Add the cheese to your pizza right after spreading the sauce and before you add the rest of the […]


Post Tagged with
Read More

Meat

Meat is a popular pizza topping ingredient used in a variety of pizzas from the simple-but-popular pepperoni pizza to more complex recipes. Always choose the best cuts and slices of meat you can, trying to avoid too much fat so that your pizza does not end up covered in grease. Cook your meat before adding […]


Post Tagged with
Read More

Vegetables

Vegetables are a great choice for pizza toppings, adding color, flavor and texture to your dishes. Vegetarian pizzas are good excuse to use up vegetable leftovers. Some of the most popular pizzas are in fact 100% vegetarian. Adding a variety of vegetable to your pizzas will make a healthy dish healthier still. Here are some […]


Post Tagged with
Read More

Baking Pita Bread is as easy as baking cookies

I started to experiment with other possible uses for my Mighty Pizza Oven, to see what I could bake or cook in it besides pizza. The first thing that came to mind is pita bread (flat bread), which happens to be an ancient forerunner of pizza, as you probably know. Just about every culture around […]


Post Tagged with ,
Read More

Sourdough bread – Mighty Pizza Oven Style

The Mighty Pizza Oven is not just for pizza making. It can also be used in bread baking! Today, I will describe my experience with baking sourdough bread in my Mighty Pizza Oven.     Sourdough bread is a product of long fermentation of dough. In comparison with other breads, sourdough utilizes naturally occurring yeast […]


Post Tagged with
Read More