Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

[Bijou]

Bijou, Lena, what a beauty !! Olives ... mmm .. and even basil on top, I’ll go down into a hungry swoon ..

[Lika_n]

Lika_n, Angela, I had no smell I washed her and that's it

[Bijou]

Bijou, beautiful pizza!

I really smell
washed and warmed up for 15 minutes .. there is a smell of chemistry in the kitchen

Thank you girls.
It turns out it's that simple! I was more afraid than I did.

and even basil on top

He is there and below too - I teach myself to eat basil.))

[Lika_n]

Lika_n, I almost had no smell. There was no warming up - I wiped the work surfaces and went to work.

I teach myself to eat basil.))

Never! I won't! There is basil!

Why do you accustom yourself to it? Something useful?

Never! I won't! There is basil!

How?? it's incredibly tasty !! For a tomato, with soft cheese, with an eggplant ooo, it's just a pestle!

For a tomato, with soft cheese, with eggplant

On all this I agree with all limbs. BUT: no basil. My mother and I had one summer, when we grew up about 20 varieties of all kinds of herbs in the country (well, we dabbled like that). So, all sorts of hyssops and oregano can still be tolerated (if you run out of dill and parsley), but basil .... No, no way.

Why do you accustom yourself to it? Something useful?

Traditional for Italian food.)

For a tomato, with soft cheese, with an eggplant ooo, it's just a pestle!

No, I have this level planned for next year!

[Angelica]

Angelica, I stank in the on state. The first time I baked the cake, I thought it stinks all over, but we ate it, and the cake didn't smell like chemistry. Then there was a smell two or three times, but each time it was less and less. Then everything is fine, there is no smell

BUT: no basil .... but basil .... No, no way.

what are you talking about? purple or green?

Mine should arrive tomorrow, but I won't be there in the morning, I can let the courier pass.
Whether there will be a smell in it, I am not yet yawning, but in any case I wondered where to start. My chestnuts are disappearing, so I'll try to smell them, just everything will be calcined. Only they are frozen, you have to think about whether to defrost.

I don't know where I looked before, but it says on the first page that you can't cook in foil envelopes. and I bought the forms from the foil, is it possible in them?
Why can't it be in envelopes? who knows?

[Bijou]

Bijou, Lena, luxury pizza! miracle! I will also make mine tomorrow
as I come here and look at the photo of pizzas (or pizzas .. or pizza) I think so, why do I need a Ferrara ... as I go into their topics, the opinion changes dramatically.

Girls who made pizza on Anise's 5 minute batter? Interested in how much you need for 1 pizza in full princess size?
That is, how many pieces are the full recipe?
I baked, but I already forgot what I did. And did not write it down anywhere

Interested in how much you need for 1 pizza in full princess size?

For one full size princess pizza, I take 280-300 g of dough. But this is from a regular pizza dough, I don't know about the 5-minute dough.

I don't know about the 5-minute one.

Yes, this is the usual bezoparnoe - bezoparnoe, only kept in the refrigerator.)) I sometimes make bread like that, but still, if you knead well, it turns out tastier.

That is, how many pieces are the full recipe?

Well, there is neither this nor that - for one a lot, but for two it would be nice to add a little bit to get 280-300 each, as Lena says.

Thank you girls!
Then I’ll take the dough for pizza in proportion to 280-300 grams of flour, and I’ll put the rest on donuts: the borschik is scheduled for the evening tomorrow.

[Olga VB]

Olga VB, oops ... And we are about different things! Kubanochka about dough, and I, out of habit, about its basis - flour. Here in the pizza in my photo - dough kneaded for 300 gr flour... I don't remember the water, I counted it on the go to get a moisture content of slightly less than 70%.

Oh, but I didn’t even realize that Lena Kubanochka’s measurements are based on dough, not flour.
Helen, is this for thin pizza like this or what?

Lenochka Bijou, what kind of dough are you writing about? At 5 minutes, the humidity is higher.

I have a 5 minute dough serving for 2 pizzas. My aunt came, tasted and said delicious! NOT THIN! She doesn't like thin pizza ...

[lira3003]

lira3003, Ritochka, thank you!

: girl_love: I jumped out of bed an hour ago, I wanted to put a 5-minute dough.
And figs you, I haven't baked normally for so long that dry yeast is not even at home, but only baking powder. This despite the fact that there are 10 packs in a package. and a shelf life of a couple of years. no matter how much I bake, last winter they used fresh ones for pizza.
For myself, I decided that a 5 minute test would be enough for 2 cakes.
and the pizza can even be 3 thin. like on a thin base somewhere 200 grm of dough
but in general, they write, the weight of a cake of 30-32 cm in diameter ranges from 100 to 300 grams.

Biju, what kind of dough are you writing about? At 5 minutes, the humidity is higher.

About anyone.
I went and looked and counted. The "five-minute" has a humidity just below 70%.

Never! I won't! There is basil!

Why do you accustom yourself to it? Something useful?

There are many varieties of basil, did you plant lemon? Maybe you like it ??

I like to smell it in general, basil, when I am on the market, I go straight to it with my nose :))) if at least I hear the slightest smell.

Girls, to see what kind of honey cakes I got in a GRASS-type stove, but in a matter of minutes, I didn't have time to roll it out, I had to get it out!

I like to smell it in general, basil

I am also sick about this ... a specialist in the morning in the beds, I move my hands around the basilica and go to the toxicomania for a while ...

5 minutes from Anis I have exactly 3 pizzas in Princesk

Girls, see what kind of honey cakes I got

oh, what smooth, not bloated successful baking

[AlenKa]

I am also sick about this ... a specialist in the morning in the beds, I move my hands around the basilica and go to the toxicomania for a while ...

AlenKa, and when I walk around the garden, I will pick a leaf, I remember it in my fingers and go scenting ...
Bliss ooo ...

I add basil to all pickles, pickles, first courses and second courses. And a kebab is not a kebab without basil at all.
I sow a lot of it and collect it - I dry it myself. I harvest several times over the summer.

My Princesca arrived, I'm going to print

[tatika04]

tatika04, Congratulations! Good luck!

Thank you, Lera-Sveta. I can't turn it on, I just started the cartoon.
Shitok more than 3 square meters does not allow turning on.
The first impression is very light. pretty.
but .. I walked over the surface with my hand, in front in the area of ​​the bunches above and below the pimples are much larger, straight large, you feel them with your hand.
Is it so for everyone, or was I lucky?
okay, maybe 2 guaranty will be enough

Baking paper up to 220 °, reusable film up to 260,
will they be enough for the power of princeski or will they melt?

[tatika04]

tatika04, Congratulations!
I had no smell, I am very sensitive to this matter.
I do not put anything in the Princess, everything is washed perfectly! Why do you need extra chemicals when cooking?
I also have pimples, probably everyone has it.

I walked with my hand over the coating, in front in the region of the beams above and below the pimples are much larger, they are straight large, you feel them with your hand.
Is it so for everyone or was I lucky?

I looked at my-coverage is relatively uniform.

Baking paper up to 220 °, reusable film up to 260,
will they be enough for the power of princeski or will they melt?

I use a non-stick Paterra mat (resistant to high temperatures up to +260 degrees.)

[tatika04]

tatika04, With a beautiful, you, a lot of delicious appetite !!!

Marina, Vera, spamibo for congratulations.
Marino I would like to underlay something. the same charlotte jumps out better, and you can cut it in the form.
Sveta, here I have some kind of reusable, up to 500 times non-stick mat.
But another firm. until 260 will it pass?

The five-minute dough is in the fridge, and I'll try it out of the knapsacks for dinner. if we don’t think about having dinner at home

Today I baked cakes based on ciabat dough (my husband then tortures the dough with a fork :)) well, he doesn't like crumbs .. crusts :))) pierces the dough with a fork.
I just baked a frequet side on paper (it says glassine, a special coating) the cake was baked normally,
the paper did not burn, it darkened slightly (under the dough) .. but almost like in the oven if I baked.

so I have some kind of reusable, up to 500 times non-stick mat.
But another firm. until 260 will it pass?

I think it will do just fine!

baked just on paper frequet side

What for? I baked the pizza on paper specifically to put the ready-made one with paper in the hot Princess. But like focaccia, I baked just like that, without a substrate, from a cold state. Here is such a bottom, it seems like I didn’t put it here.) And you put it in the hot, right?

🔗

the first cold (photo above) the second hot .. but also on paper .. I didn’t know how much she was puffing on me .. so for such cakes .. they are my priority, the first time I decided to see how it would be

Gee ... I seem to be one of the very "lucky" housewives of the princess.
she turned on, something clicked in her.
baked the chestnuts, stood only 10 minutes, then I turned it off to understand the degree of readiness. after 5 minutes I opened it, and the upper plate moves away from the plastic to a half of the circumference in the area of ​​the handle and teleports. if you try to close, attach, clicks, and then leaves again.
I read about the repair of buttons and pens in a travolka, and with that what to do. the inside is visible. until I looked too much, maybe hot.

My cupcakes. Ready mix for lemon cake. On a Teflon mat, in paper trays, 20 minutes from a cold state and 5 minutes after switching off.

[tatika04]

tatika04, about purple. Although green is also not very