Pizza oven

Virgo 2 weeks am tormented by the princess. Can I still have it for pies? Somehow I persuaded myself that I didn't need it, but then again it covered

Tanya! Well what to suffer ... not so much money ... Take it! Do not deny yourself such a little!
We've already taken everything ... aha ... take it too ...

Thank you girls !!! That's how I wanted to buy a pure Italian woman, so now I got into a Chinese woman !. Today I realized that perhaps this Bela Napoli is nothing but Rotex or vice versa, because in the world of pizza chains, all werewolves, not otherwise!
Ariette was at the same price as Bella Napoli.
Bella Napoli is available in both new and old models. Ariette has a completely different stone, smoother and more yellow. And the distance is less from the spiral to the stone.

[TatianaSa]

TatianaSa, it's time to open a pizzeria, sister !!!

[TatianaSa]

TatianaSa, I will try it first, I will rearrange the stone from Optima so as not to get dirty :) And I haven’t tasted the princesses yet .....! Some of the results in girls are impressive, though.

I saw here low forms for krostat, thin, white, with a ceramic coating, but I did not take it. Anyone have a ceramic baking coating that won't stick?

[Mirabel]

Mirabel, let's see what else we will buy in Verona, we need to look at the clothes, otherwise they are stocked up with books and all sorts of kitchen chores ..., but yes, we will have to, we are not the first time!
Here I want to ask, do you need pizza scissors if you have a good roller knife?

[Rada-dms]

Rada-dms, I have scissors, very happy. I cut only the dough with a roller knife.

And I don’t need a knife at all! well, at least a four-thread to buy nana
So I think that mood swings are tied to PMS, and attacks of device addiction can be attributed to something? So, thoughts out loud need to be explained to the relatives, otherwise they will soon define me as a fool

So I think that mood swings are tied to PMS, and attacks of device addiction can be attributed to something?

Yes, to write off too

[Vika]

Well, Vika, if they believed it would be good luck!

Yes, to write off too

No, it doesn't fit, it turns out that only once a month there is an attack of deviceogolism. MalAva will be.

well, at least a four-thread to buy nana

At least this has resulted in two additional places, and this is practically without wine
, cheese and kobaski, I'm afraid they will take it away!

[TatianaSa]

TatianaSa, Tan, tell me that you have meditated, raised above yourself, and now you want an exclusively white mink coat, a vacation in Malibu and a dwarf live horse!
If it does not help, then their souls with pasta every day for a month, so it helped my friend.

cheese and kobaski, I'm afraid they will take away

So send it in your luggage so that it won't be taken away. And so the border guards don't sleep, they always try to keep food for themselves (in my opinion, they just impudently assign it to themselves)

I saw here low forms for krostat, thin, white, with a ceramic coating, but I did not take it. Anyone have a ceramic baking coating that won't stick?

I have this form. Diameter 28 cm. Too big for Ferrari, but fits perfectly in Princess. Nothing sticks.

[Babushka]

Babushka, I saw exactly this one complete with two more that are not needed, I climbed into the oven normally, but did not measure the diameter - very expensive!

[Rada-dms]

Rada-dms, we have two sizes for sale. This one costs about 12 euros in our tugriks ... I think that buying in Moscow is not a problem ...

[Babushka]

Babushka, the set cost 60 euros, I didn't buy it! I'll look for a single one! So 28 is great for a pizza maker?

[Rada-dms]

Rada-dms, for Ferrari is great. The lid does not close completely. Take a picture?

[Babushka]

Babushka, no, do not suffer !! At home, there is something iron, detachable, if I don't see it yet, I'll get out. It's just that my dome shape, apparently, is different, immediately goes not to the bevel, but at an almost right angle.

There is a fur coat. For the time being, they are not allowed to go abroad on vacation, we are not visiting soldiers, but to take care of a live horse Nana. I myself will replace any horse. Brynseska hunting !!

[TatianaSa]

TatianaSa,

After pizza at Ferrari, I made an apple tart



And in "Hong Kong style" with fill:



I burned the edge a little, did not lower the temperature right after the pizza ...

[Babushka]

Babushka, so I will now compare with Optima, I don't even know what I bought, but I liked the height! It seems to me that I'm just picking on baked goods, just any area a little whiter than the rest is perceived as under-baked. In this stove there are holes between the lower and upper levels of the dome. There is not just a single dome, but a double one. I think that maybe the edge of the pies will not be white.

I think your Optima will still be better.
I have such a stove - Melchioni, bought this summer in Italy for 60 euros, brought it in a suitcase. I saw Ferrari Delizia there (for 89.90), but decided to save money. Probably in vain ...
My results are still so-so. Bottom is baked and browned in 3-4 minutes, but the edges are pale on top. If you keep it longer, the bottom may burn.

I do everything according to the instructions for the stove: I warm it up for 8 minutes, as written, setting it between 2 and 3 on the thermostat. I was surprised that the green "Ready" light does not light up after warming up, as I expected to see, but immediately when turned on, as soon as you start turning the regulator. After ~ 8 minutes of warming up, this light goes out, then I put the pizza, set the regulator to 3 (the light comes on again) and the timer for 4 minutes. The top ring ten when baked is red, except for the area where it comes out of the body, and there is a pale spot on the pizza.
The second pizza bakes faster and browns more on top, apparently because the top ten is already well heated after the first, you need to get it out earlier.
the first

second pizza

I still regret the stone and bake on foil for two days. Delicia's bottom and top blush well. I slightly turn the pizza after 3 minutes and there is no white spot, where the ten is connected ... The dough turns out to be bubbly, crunchy on the outside and soft on the inside ... And I do not roll the dough, but stretch it .. I portray the pizzaiolo.

[Gibus]

Gibus, I think you have the previous version, judging by the price. Does the dome have a double or single? And what is the shape of the spiral?
I don't like not so much the white areas on top as the white rim at the end - but everyone succeeds, or so I see ...

[Rada-dms]

Rada-dms,
exactly the same as in your photo. Teng is round, the dome is double.



I bake it on (brown) baking paper, of course it burns at the edges, but I'm sorry for the stone yet ..
You still have to not be lazy and turn around, at least once. It has only one handle, there are no "ears" on the sides, you have to be very careful to handle it so as not to burn yourself on the body

[Rada-dms]

Rada-dms, I was not white. Mine with a killed stone, suffered from me, got scared and let's scald. sho that locomotive. The neighbors, it seems to me, are already puking pizzas and leaving the house with caution, suddenly I'm on the way That tortured coffee, right now with pizzas. The oven bakes very quickly, fries everything from above and from below too. But I'm all in doubt, now it seems to me that she does not bake inside. Please give me some easy but tasty (proven) recipe for pizza dough. I will torture the neighboring house

And it seems to me, in the photo, the rim is pale, not from above, but from the side.

[Tatyana]

Tatyana, garna pizza! would like to also!

And then I'll say ... I bought a brynseska girl, the hamster completely pressed a toad

[Tatyana]

Tatyana,: friends: Well done! One less suffering!

[Gibus]

Gibus, will be back, I will try! They said that this is a new model, I think the horseradish radish is not sweeter.

this one still appeared with a stone - but expensive
🔗

Focaccia in the Melchioni Bella Napoli pizza maker.


Baked for 5 minutes on 3 positions of the thermostat.Girls, in your stoves on what positions of regulators are you baking? Maybe I should try to set it less ... although in my instructions in all the recipes it is written - oven on 3-ke. At 2 1/2 - preheating, positions 1 and 2 are not mentioned anywhere at all, but for some reason they were drawn

It turned out delicious and baked well, but I did not expect that it would rise like that (about 4.5 cm) and some places under the heating element were burnt. And the middle is white. So, probably, for pies and all kinds of cakes, omega-shaped ten is preferable.
And the height of the dome is higher, and rotation for uniformity would not hurt ...

I conclude that ring ten is good only for pizza, for those who like the cheese in the middle not to stick.

[Gibus]

Gibus, the dough is very fluffy, airy !!! and the butt is whitish, and I was hoping that due to the different design the butt would be completely baked until golden brown. Probably, I need to reconcile and use what I have.

Made the dough according to Jamie Oliver's recipe.
🔗

I tried to make the middle very thin. Not rolling, but stretching:


Baking on foil.
Liked.

Made the dough according to Jamie Oliver's recipe.

Tanechkaaaa, I looked at the entot recipe - and I turned out to be neither be nor me nor ponime. You will save, so to speak, by translating the recipe, I ordered Ferarka, they promised to bring her in a week, I need to prepare well

[Ira]

Ira, no problem:
1 kg of class 00 bread flour or 800 g of 00 class bread flour and 200 g of semolino flour
1 tsp fine sea salt
2 bags of 7 g dry yeast
1 tablespoon sugar
4 tablespoons extra virgin olive oil
650 ml warm water
Sift flour and salt onto a smooth surface. Make a notch in the middle. In a mug, mix warm water, sugar, yeast and olive oil. Leave it on for a few minutes. Pour slowly into the groove in the flour, using a fork to stir in the flour from the edges. Once everything starts mixing, finish mixing with clean, flour-dusted hands. Knead until you learn a smooth, springy dough. Place the dough ball in a large, floured bowl, sprinkle with flour and cover with a damp towel and place in a warm place to double.
I took premium flour and very fine semolina, sifted through a sieve. I took live yeast. About 17-20 gr.

Thank you very much!!!

[Ira]

Ira, good luck! I really liked the dough. A wonderful pizza base is molded by hand.

By the way, I always stretch the dough with my hands. It turns out to be the thinnest in the middle.
And with a rolling pin this is from the beginning to give a circle, and then with handles. I saw enough of everything in the pizzeria)

[Maria]

Maria, I also portray a pizza maker at home ...

[Ira]

Ira, corrected the translation a little, otherwise she translated from the sheet and missed the little things ..

[Masinen]

Masinen,
And I crush the dough like a cheesecake with a die. I always do that with pizza. So the middle is thin, and the sides are embossed. Only first you need to proof the workpiece under a hot bowl.
However, this method will not work with a pizza maker on a hot stone.

We went to Cagliari, went to Auchan, to a store like our M-Video, bought this miracle! And one more little things !! They write that the honest temperature is 400, bakes for 5 minutes, there is a timer!
https://Mcooker-enn.tomathouse.com/ga...pics/109899/image~760.jpg

https://Mcooker-enn.tomathouse.com/ga...pics/109899/image~761.jpg

https://Mcooker-enn.tomathouse.com/ga...pics/109899/image~762.jpg

Now the problem is how to take all this away, and how much it will cost! More details: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=457.0

Something I want this stove. I want to do it better than Bestron ... I wonder if you can buy it over the Internet? Her temperature is "correct".

We flew home, while I figured it out, while I moved away from the road, and I didn't want to sleep !! And I wanted to quickly check this very Bellanapoly in action! There is no food at home yet, so I decided to make a focaccia cake from what I had with me.
Eye dough, Italian flour, water + kefir, salt, sugar, olive. oil and a teaspoon of homemade apple cider vinegar, dry yeast and a spoonful of your own sourdough. (In general, some kind of magic - the leaven did not turn sour in 22 days, but was even quite suitable for adding to the dough. Here I sit and remember what I charged it with, perhaps with spelled flour) I stretched it with my hands. I baked on the three for five minutes, turned and another two minutes!
So it doesn't bake a thick pizza (flatbread) in five minutes, or rather, the dough is ready, but there is no roastiness.Tomorrow I'll try to make a thin pizza, maybe even in both ovens the same dough.
Yes, I forgot to say that my husband moved the stone so as not to stain the new one. Bellanapoli has a slightly larger stone, centered and clamped with screws. Optima is simply clamped by a pressure ring.
After removing the stone, he generally liked this stove better in comparison with Optima. It is better done in general, and the lower ten is exactly located relative to the bottom, while in our Optim, the ten turned out to be lying directly on the body on one side. I just don't like the pen in Bellanapoli! The whole look spoils - cheap, dyed, silver, does not match the red body.
I show the result on purpose in large :) The husband asked that it be perforated (post-vacation reflections began with us: girl_haha :)

By the way, I really liked the dough, it was just silk, or Italian flour 00, or the composition. I'll try to think of an exact recipe.

[Rada-dms]

Oh, Rada-dms, what a beauty, and the cake is cool, and the dough is airy

Oh, how delicious it looks! What a beauty I'll go and talk to the refrigerator :-) :-) :-) to the author Respect !!! Wow, a pizza from nothing !!! :-) :-) I bring my plus sign to my mind :-) :-) :-)

[Rada-dms]

Rada-dms, beautifully!