Rada-dms
BlueOrange, pizza is far from perfect yet, but I will strive for the best! Thank you !
BlueOrange
Rada-dms, I like thin, almost crunchy dough ...
I'm still playing with recipes, but so far everything is not right ...
Rada-dms
Margit, I wrote in the report the diameter - working 30, but I will do it at 28 so that there is somewhere to go. The stone got dirty, but the paper will burn for sure, but I haven't done it on the mesh yet - the bottom turned out good, as I like, ruddy, the top would like to be redder. The temperature there is definitely more than 300, the wash temperature sensor gave up to 300 maximum.
Sens
Quote: Rada-dms
my thermometer gave up to 300 maximum.
how did you put it there?
Rada-dms
BlueOrange, yes, I have a thin and crunchy, but flexible dough, so I buried myself, I could not find it. I will continue to search! Although the ideal pizza is thin and pliable with crispy crusts and a bottom so that the piece can be bent and eaten in a bent shape.
Margit
Olya, the paper under the pizza won't burn, that's for sure. Only what goes beyond the edges of the pizza burns. How did you put the thermometer there?
Rada-dms
Sens, there - there: lol: There are holes in the metal frame

Pizza oven

Pizza oven
By the way, the handle is very comfortable, the lid is fixed in the upper position, the handle is one-piece with the base - you cannot fit your hand into the hot dome.
Switching modes of the indicator are indicated by a click, the operating indicator of the shade is on or off - click!
Babushka
Rada-dms, with a new thing! What a beautiful girl! And pizza - Oh! The gift of speech is lost, there are only interjections!
Sens
Quote: Rada-dms
There are also holes in the metal frame
and these holes are technologically for what? for steam condensate outlet? ...
if you close them up, then the temperature inside will rise ...
BlueOrange
Rada-dms, ahhh !!!
if there is, and he is found (I'm sure !!!) share, pliz, with the suffering ...
Rada-dms
Babushka, Thank you!! But I'm not entirely satisfied. I want a more even baking, but I looked at the pictures, many have such a result. Although the composition of the filling pleased us - we love the pizza, not the pie of their bread dough.
Rada-dms
BlueOrange, eh, I think that only at the end of September, my book is not near! Until now, those guests who ate remember. I remember that rye flour was added. But I don't remember the proportions.
Rada-dms
Sens, overheat, think better to improve the reflector!
Sens
Quote: Rada-dms
overheat, I think
can close one hole at a time ... and observe the temperature ...

Quote: Rada-dms
better reflector to improve!
how can we improve it?
Rada-dms
Margit, I put your dough for tomorrow!;) Though there is no time !!
win-tat
Rada-dms, Congratulations ! Let the stove meet all your expectations!
Still, the baking times are impressive.
Rada-dms
Sens, on the Italian forums with foil is somehow wise! I will try, on occasion, to plug it through one foil.
Rada-dms
win-tat, yes, finally, a crust and porous, not dry, but normal dough inside!
Margit
Quote: Rada-dms
Margit, I'm putting your dough for tomorrow!;) Though there is no time !!

Great! It is interesting to hear your opinion!
Rada-dms
Margit, Italian flour took more water substantially! I will bake tomorrow! :) We have to start folding in an hour, did I understand correctly?
Margit
Olya, fold every 20 minutes, only 3 times in an hour. This is done so that the yeast wakes up and starts working.
Rada-dms
Margit, but I'm not talking about that, should stand and then start folding? Is that so?
Margit
Olya, I quote from the original text: "... mix everything and knead it barely, until smooth, leave it on the table (covered) for an hour at room temperature, performing the" folding "procedure three times after 20 minutes (what it consists of, you can check on the Internet), then put in a plastic bag, oiled from the inside with olive oil, close and put in the refrigerator. "
Rada-dms
Margit, thanks, I still do it, the Internet was falling, the technology did not break
Margit
Rada-dms, smart girl!
Margit
See which pizza house was "built"

anna_k
I have not mastered the whole topic, sorry. Tell me, is it worth taking Princess on ozone? A good stove? In general, is it cumbersome?
Lera-7
Quote: anna_k
Tell me, is it worth taking Princess on ozone?
That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391348.0
Svetlana_Ni
Well, here I am with my new thing. Finally, I got to practice. Today I've been baking pizza in a new oven all day. I have Breston. Girls, this is something! I absolutely love it! Pizza in the oven and in the pizza oven is heaven and earth. The first batch was not taken, the photographer was not at home. But the pizza turned out to be "delicate", fluffy and juicy, with a funky bottom crust. Even my friends, who visited me and often treated themselves to pizza from the oven, said this, and my daughter confirmed the same on the second serving. At first I baked on baking paper, it began to burn and the pizza even smelled of smoke, as it turned out in a wood-burning stove The second time I decided right on the stone, I decided to convey on the shoulder blades and according to the law of meanness, I did not want to take off the pizza from the shoulder blades I barely tore it off and it was crumpled , finally hit the stone But, of course, it did not affect the taste. On the look - yes, everything is in the pictures. And I also ugvazdala stone, sorry to tears. was white, now in black spots. The first time it took about 4 minutes, the second time I baked with a fan, it turned out 2-3 minutes in the third minute, I fried the bottom crust for a longer time. Pizza ovenPizza ovenPizza oven
Biryusa
Svetlana, Congratulations on the stove! And the pizza is so delicious
Quote: Svetlana_Ni
I decided to convey on the shoulder blades and according to the law of meanness, I didn't want to take off the pizza from the shoulder blades.I barely barely ripped it off and crumpled it finally hit the stone
This video was already in the topic earlier

I don't know if anyone can get away with pizza this way?
Svetlana_Ni
Biryusinka, cool way. I haven't seen it before. And his stone is also completely finished. Probably, you should not strive to preserve the original appearance of the stone, the stone for that is the stone to bake directly on it.
Svetlana_Ni
Biryusinka, thanks, at first I did not see the congratulation.
Margit
Svetlana_Ni, Congratulations!!! What a wonderful oven, and what a beautiful one, and pizza, mmmm ... and bakes so quickly !!! That's it, now I want one!
Svetlanchik, pliz measure the diameter of the pebble
Svetlana_Ni
Margarita, Thank you. Stone 31 cm I am very happy with the stove. Now I understand the difference in baking at high temperatures. The stone heats up and when you put a pizza on such a stone, the bottom of the pizza snaps instantly, it immediately starts to sizzle, and the dough swells. I made it very thin, in some places it even broke. Everything is baked quickly. The pizza is tender and thin in taste.
Song
Svetlana_Ni, Congratulations! Nice stove! And the pizza is delicious! Culinary masterpieces for you!
Svetlana_Ni
Anna, Thank you . Let's cook together!
Babushka
Quote: Margit

See which pizza house was "built"
The house is wonderful, but at home it is very unprofitable for one pizza a day .. You get bogged down on heating up the structure ... So a pizza maker is in every house!
Svetlanawhat a pizza! Congratulations!
Margit
Quote: Babushka
The house is wonderful, but at home it is very unprofitable for one pizza a day .. You get bogged down on heating the structure ... So a pizza maker is in every house!
Tatyana What's true is true
I wonder how much the monthly electricity consumption will increase if you bake pizza in a pebble pizza maker at least a couple of times a week.
Rada-dms
And here I am with my pizza from the Optima oven.This time I distributed the dough a little smaller in size to bake the side until golden brown (I practically eat the crust in the pizza), so I also held one and a half baking cycles (about 8 minutes ). I think we can do it a minute less!

Pizza oven
Rada-dms
Svetlana_Ni, Lush pizza turned out, delicious !!! The speed in Bestron is impressive !! And the stone at my first time all went with dark spots, and not from the filling itself, but from moisture, but it is clear that the oven is working!
I got used to sprinkling the shoulder blades well with wheat and corn flour at the same time, then transfer and spread as if first from one shoulder blade, that is, release one side, then carefully pull out the second shoulder blade. I've baked four pizzas already - there hasn't been a puncture yet.Try it, maybe you can do it too.
tsetse fly
Girls, Svetlana, Rada-dms, congratulations on your new clothes! The most delicious pizzas for you and the most reliable ovens!
Soon (I hope) a stove will come to me (like Svetlana's). Sveta, once again huge, huge
Masinen
I brought my Bestronchik to Moscow, it was a pity to leave him for a year!
Today I will make pizza, everyone is already asking))
win-tat
Quote: Svetlana_Ni

Well, here I am with my new thing. And I also ugvazdala stone, sorry to tears. was white, now in black spots.

Svetlana, congratulations on the stove! Delicious and fast pizza for you! Do not worry about the stone, the main thing is to plant the first stain, then it is easier .. I, too, have a Ferrari all in stains, you cannot do without them, but this does not affect the taste and baking, and the lost aesthetics will be replaced by awesome pizza! If you want to clean it, the instructions for the stove suggest using a very thin "skin".
Svetlana_Ni
win-tat, tsetse fly, Rada-dms , girls, thanks for the congratulations and support. I also try to persuade myself about the grimy stone, they say, but it is clear that the stove is working Well, since Ferrari has the same thing, well then, okay, now I have completely calmed down win-tat, and what you bake on, baking paper is burning, it does not withstand such a temperature. My instructions do not say anything about a thin skin, I must try. Yesterday I got cheese on a stone and tomatoes, so I know how I "cleaned" it yesterday? I turned on the top and bottom to the maximum and set everything on fire in the coals, then scraped it with a spatula and left black spots. Rada-dms ... What are your shoulder blades? Wood or metal? I have metal shovels, I poured semolina on them, so everything flies, and the pizza stuck. By the way, at Breston's, it seems to me, you can turn the stone over, it's removable and rearrange the handles. And you can also buy a spare stone, and my seller also has some kind of hardened stone that can be easily washed and does not lose sight.
Svetlana_Ni
Masinen, and it’s right that they brought it. I thought when I read that you want to leave it, well, as you can. It still turns out to be light, only heavy in appearance. And the pizza is delicious. Masha, if you are interested in information on the fan, I will measure and see the power, I will write.
Masinen
Svetlana_Ni, yes, I'm interested)
Congratulations on Bestronchik))
Svetlana_Ni
Masinen, fan 37x37 mm 0.96W, that is, it is attached to the upper and lower row of holes on the lid, to it there is a metal grill, 4 plastic washers 5 mm high so that there is a distance between the fan and the furnace lid. I bought self-tapping screws 3.0x30 mm, because the screws that I did not manage to screw in in the kit lack some other parts into which these screws are screwed. Masha, pay attention, the holes are not round in the lid. And also an adapter through which the fan is plugged into an outlet.
Svetlana_Ni
Or maybe not an adapter. This is what the box says AC / DC 9V single output switching power supply
Sneg6
Svetlana_Ni, can I link to the seller?
Svetlana_Ni
Olga, Yes please 🔗

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