Pizza oven

[Loksa]

Loksa, OksanaThe prummel is a Polish miracle stove with a window of very good quality. there are specials on it. topic And about the recipes Duc and I am on duty, but I have already written recipes

: drinks_milk: we'll catch up with everyone !!!

I baked little chapatok, made it for my daughter with tomato and cheese. We will eat so Delicious. I just didn't understand the principle of heating. Will it turn on / off while the timer is ticking?

[auntyirisha]

auntyirisha. With the purchase of you! Did you get a pocket in the chapatis?

[Mirabel]

Mirabel, Vika, Thank you! In some, yes, in some - no, but I'm new to baking them, before that I did it once in a pan: oops: But some swelled like a pillow. Until I realized what it depends on

[Irina]

Irina, Clear! I haven't fully decided for myself .. do I need a chapatnitsa or if I have a pizza oven with a stone (not yet)

[Vika]

Vika, the chapatnitsa has its own plus - no need to roll the cake. I rolled on a dough roller.

I started a five-minute dough from Anis. In the evening I will try to cook cakes in the oven

I also bought baking paper so that the stone does not get dirty (it also seems to me that it is more convenient to unload the blanks into the stove this way). I went to look for the skin. Are the paddles comfortable in general, or is it better with one big shovel?

And I don't use spatulas at all, I bake on fabric, I really like it, I roll the pizza straight on the fabric very, very thinly, and after baking the pizza just flies off it onto the plate, I cut out 3 circles and cook 3 pizza at once, very cool. It is very convenient to carry and the stone does not get dirty, although of course it is still not the new one, for me it is very wrong that the stone is white, it would be some kind of black or dark gray.

I bake on fabric, I really like it,

Ira, what kind of fabric do you have? Is it really the most common hb?

No special for baking, it can withstand fiberglass with Teflon 450 degrees. Sold in specials. stores.

🔗 of this type
🔗

No special for baking, it can withstand fiberglass with Teflon 450 degrees. Sold in specials. stores.

🔗 of this type
🔗

And I was already hopeful that the usual fabric, unfortunately, is not sold here.

[kil]

kil, Irina, where did you buy this? Did you order it yourself? My husband brought me a thick foil, it is more than necessary and it is a pity to cut. But I can cut out shapes 2 from them in the form of plates, if I get a hold of tissue. I don’t want to cut it yet!

[kil]

kil, Irina, where did you buy this? Did you order it yourself? My husband brought me a thick foil, it is more than necessary and it is a pity to cut. But I can cut out shapes 2 from them in the form of plates, if I get a hold of tissue. I don’t want to cut it yet!

Oksana ordered in some Moscow store, sold the leftovers, because they have delivery from 200 0, it seems, I can't remember the name of the store as soon as I remember giving the link. The fabric cost 450 rubles per meter, the width of the fabric also seems to be 1 meter, or maybe a little more.

I found 🔗 ordered here.

[auntyirisha]

auntyirisha, And my dough Anise is already the third day! Pizza to bake my hands itch, but I don't eat now! I can bake a cake!
Thank you, Irina!

[Irina]

Irina, there 450 rubles is the one with a maximum temperature of 250 degrees, and 800-temperature is not indicated?

[Irina]

Irina, there 450 rubles is the one with a maximum temperature of 250 degrees, and 800-temperature is not indicated?

Well, maybe 250, I don't remember, but somewhere there was infa about a high temperature. In short, it is convenient to bake on it. I also bought a white one there for a stock for a welding suit (well, this will be my application, the temperature is definitely higher than 250). Or was there something like
The main advantages of Teflon coating (PTFE):

heat resistance from -150 ° С to + 300 ° С (for a short time up to + 350 ° С);
high antifriction, anti-adhesive and dielectric properties;
high chemical and biochemical resistance;
biological inertness (Teflon is harmless to the body).

Understood, I'll look!

Note that the stove heats up to 390 degrees. I would be more careful with Teflon here. Previously, they wrote that when overheated, it begins to emit all kinds of harmfulness. Today I will try to bake cakes on paper, I will write what will come out. Yesterday, however, I slightly crumbled a stone with chaps

The paper-mine-left a couple of ash spots and it does not brush off with a brush, and there are spots left, I liked it more on the foil!

[Oksana]

Oksana, do you have ordinary foil?

[auntyirisha]

auntyirisha, no, it is very thick and tough, as it used to be! not so long ago I also saw the foil for the grill - similar to this! And then mine darkened slightly. How did the paper pass the test?

[Loksa]

Loksa, Oksana, has not yet baked.

I wait! They have eaten my cake in the form of fried pies! It was even too lazy to uncover the box! It turned out delicious!

I made cakes! Part smeared olive. butter with Italian herbs, part with butter and onions on top, part with ketchup and onions (and herbs poured). Blush around the perimeter, the middle turned out to be light, puffed up well. The paper quickly began to darken, so she waved her hand and baked on a stone.

I studied the whole branch up and down and more than once. I am in a state of complete readiness to purchase a Ferrari stove, I suffer only with the number of stones.
In this regard, the issue of replacing the base stone is of concern. As far as I understand, the bottom stone is not removable. But how can you replace it if it becomes unusable? Only by replacing the oven itself?
And yet, are there stoves with removable stones? I have not found an answer to this question (or missed)
I bow low to all the pizza makers in this thread, and ask for help with the answer!

[brusnika]

brusnika, the girls wrote in this thread that the stone can be removed, it seems like it is on screws

[brusnika]

brusnika, on page 39, Maria shared:

On Bestron, the stone is removed, which is convenient for cleaning.
Bestron heats up to 350 gr, and Ferrari up to 400 or something)
But Bestron on 350 gr bakes pizza in 5 minutes, really!
I don't know Ferrari)

Thank you, I overlooked the stones ...
I somehow have a soul for Ferrari, and there are a lot of them on Ibei.
Actually, another question for users of the stove with two stones, in fact, it will be possible, after all, to attach the upper stone to the bottom if necessary?
And another question about daily operation: do all sorts of crumbs fall under the stone from baking? And then I think it will be enough to brush away the semolina from the pizza with a brush, or will you have to twist the stone to shake everything out? With the princess, it’s simple, shabby and mustache ready! And then what to do?
Sorry if discussed.

brusnika [/ b], as far as I know, users of the stove with two stones have not yet appeared. The crumbs do not fall under the stone, I just swept them away. Regarding the replacement of the lower stone with the upper one, I'm not sure, since the upper one, it seems to me, is of a somewhat smaller diameter. A stone can be rendered unusable only if you drop the stove and break it, and then, I saw a video somewhere, they were cooking on a cracked one, and nothing, the stove is working.

[auntyirisha]

auntyirisha, excuse me, I confused it, I thought what you bought, but I looked that you still changed your mind. And from what considerations? Something I myself already doubt, I thought that the second stone could be used as a spare if that.

[brusnika]

brusnika, I realized that with the help of two stones the Italians bake some special cakes (Ferrari even has a special machine for them) and the manufacturer decided to supplement the pizza oven with such a function. Therefore, I decided that overpaying for what I would not use is inappropriate.

Aaaaaaa .... In short, I finally fell into a stupor, maybe I'm not going to cook these Italian cakes either. thanks for the explanations anyway!

[brusnika]

brusnika, even when choosing, I was puzzled by the useful area for baking, from the photo it seemed that the protrusions on the lid inside the oven are larger in the model with two stones (accordingly, the pizza diameter will be smaller), but when Delicia came, I thought that most likely they were the same there and there. For me, there were still several advantages in the two-stone stove - these are (I don't know for sure, but they said so on Markato, our website, where they are sold) made in Italy + I liked the shape of the top cover and the stove as a whole externally. But, considering that, whatever one may say, it is most suitable for baking pizza (not as multifunctional as the Princess, for example), decided not to overpay (although I found a low form that fits well into it, only until I figured out that you can cook in it). I think at the end of the post the topic will liven up). Itself baked so far only lavashiks and flat cakes.

[auntyirisha]

auntyirishaThank you very much for such details. She got up in the morning with the decision to take it with two stones (well, we need to look at this deer up close :), and my husband seemed to have confirmed that we would have toast and bake something else from both sides. In general, how to acquire, unsubscribe)

By the way, they write on the site: two stones 31 cm 🔗
So let's check ...

[auntyirisha]

auntyirisha,
Irina, I decided to order from that intermediary. After your post. Could you measure the height from the bottom to the top stone? Or the height of the side of the mold you have chosen?

[Elena]

Elena, I have a stove with one stone. So I can only measure the height to the shadow. Due to the fact that the lid is round, the shape is placed (so that the lid is closed) a small maximum diameter of 26 cm (measured at the top of the sides), the sides are 2 cm. The form is Belarusian, similar to a tin, probably aluminum.

Girls who have Ferrari pizza makers, please tell me how to use this oven! Today I decided to cook on it for the first time. And I'm not happy with the result. Maybe I'm doing something wrong?
I warmed up the stove for 10 minutes at maximum. Then she put in the pizza. And the pizza went in bubbles and the cheese stuck to the open ten. And accordingly the smoke poured down. I cooked for 5 minutes at the maximum, the bottom burned and the bubbles on top that touched the heating element also turned black. The second bird, too, immediately inflated bubbles and stuck to the heating element. Maybe you need to lower the temperature when you put pizza in the oven?

Julia, in the instructions for my Ferrari it is written to warm up for 2.5 10 minutes, and the oven for 3. The fact that the pizza went in bubbles depends on the dough. For me, if the dough is 3 days or more and, if it is thickly rolled out, it can swell up to a shade, you need to open the stove and pierce it, let the air out. I bake pizza on a metal wire rack, roll it out thinly to 0.5 cm

[Svetlana]

Svetlana, Clear! So I overheated the stove! Why then such a high temperature? I thought that we need to warm it up so much! The dough is fresh and rolled thin! Baked on a Teflon rug.

Why then such a high temperature?

to get the result as close as possible to the original: pizza forno a legna (like from a wood stove)

By the way, I also remembered the store-bought pizza blanks, they are "pricked", can you try to walk with a fork along the rolled layer?

[Svetlana]

Svetlana, then I will experiment! But the pizza turned out not at all the same as in the oven! Lighter apart from burnt! But we ate all two pizzas!

It's strange, but I heat it up at "3" and bake at "3" for 5 minutes, and I roll the dough not thinly, it bubbles inside, of course, but so that the heating elements can get enough and stick .. it never happened.

[Tatyana]

Tatyana, You made me happy! This can be seen from overheating!

[Yulia]

But the pizza turned out not at all the same as in the oven! Lighter apart from burnt!

Yulia, so I don’t understand, you don’t like the pizza from the pizza maker? I blush very well, and a thin crust below. But in my oven, the heating element is W-shaped on top, and not round, so it bakes evenly.

[Tatyana]

Tatyana, but I did not like it, because the dough was all swollen and stuck to the heating element! Teng is round. So I decided to try tomorrow at the top three! I put the dough in the refrigerator! But the children liked exactly the fact that, in those places where the cheese was not burnt, it was liquid and not fried.

Interestingly, for the whole time of discussion of pizza ovens, it seems that no one has swelled so much. And they wrote about uneven frying with a round heating element, it burns along the edges, and the middle is light.

I have no such problems. Ten is round. Nothing puffs up, does not burn or stick to the shadow, the middle is normal.