Pizza oven

[Vika]

Vika, Happy stove and Happy New Year!

[Mirabel]

Mirabel,
Congratulations on the move, the stove, the holiday !!!

[win-tat]

win-tat, Babushka, mur_myau,
Girls! how nice, thank you all very much, my dear ones! Happy New Year, everyone!

Girls! Explain, please, especially gifted and talented, how do you transfer the workpiece to the stone?
I read and read the thread, watched Masha's video and still did not manage to do it normally. It’s a pity to get the stone dirty, the paper is laid, it rolls to the side.
I took a lot of dough and fillings and all this started to pour in on the way
Armless is shorter ...
But the process itself is overwhelming! Taak everything is fast and magical somehow! although she baked in the Princess, because the pizza began to grow, well, and burn
I will continue the tests, but I would like to know, how many pies are the dough from Anis? from Lerel? and from Grandmother, that is, Jemmy Oliver, Masha-Masinen for 3, so I will practice on this recipe today. Fortunately, mine can eat pizza and only pizza, non stop, in the last month they have eaten so many ready-made pizzas that I can't look in their direction

[Vika]

Vika, there are two semicircular plywood-blades in the set for the stove. I stretch the dough on foil, oiled with vegetable oil (just a little). I collect the pizza, then put these extras under the foil, transfer them to the Ferrari and, together with the foil, flop on the heated stone. It turns out super.
I take very little dough, I didn't weigh it. We love the thin one with thicker sides. The dough is always in the refrigerator.

[Mirabel]

Mirabel, congratulations on your purchase, I have Lerele's dough for two pizzas in the Princess, it's great, the dough is super

And I bake on a stone, roll out the dough, dust the shoulder blades with flour, put the dough on them, collect the pizza and transfer it to Ferrari, pulling the blades in different directions. The dough for 400g of flour is enough for 2 pizzas ~ 28 cm.

I divide the dough into 250g pieces, one 250g piece of raw dough is enough for a thin pizza and bake for 7 minutes. I stretch the pizza blank on the board, transfer it to the spatulas, sprinkled with flour, quickly put the filling, and into the Ferrari. The pizza slides off the shoulder blades perfectly.

I stretch the dough on a non-stick rug or paper, well dusted with flour and drop it on a stone, scoop it off.

I also use spatulas: I roll out thin pizza on a table sprinkled with flour, spread the filling and use spatulas to transfer it directly to the stone

[Tatyana]

Tatyana, Tanya, yes, I was afraid of foil, although I remember that you bake with foil, but you have some kind of special, resistant to high temperatures.
Have you cut the foil exactly to the diameter of the stone? Is it critical if you perform a little in the process?
Elena, Thank you! yes, I also really love this dough and baked it in the Princess, but 1.5 servings for 2 pizzas. For Ferrari, this turned out to be a lot, it began to inflate so much, it's good that I didn't wait 5 minutes, I climbed earlier.
win-tat, Tan, I tried to portray something like that and lost the filling in the process of transferring, but I went too far with the filling frankly.
They say that they have been reading the topic for 2 years, but Ferrari is not at all ready for the meeting: spiteful: although they were right ...
zoyaaa, Zoya, got it! Thank you!
Rada-dms, Olya! No shovels? straight from paper to stone? from paper sprinkled with flour dough flies to the stone and flour there? and does not strongly smell from it? and a stone like ...?
julia_bb, Yul, and I, crooked-handed, could not paw the workpiece with paws, until I transferred it to the shovels (that is, I faked it) thoroughly, then on the way to the stone I lost some of the filling, then the cheese began to burn and press on one side to the tenu, at this stage I had to save both pizza and the stove and urgently call the Princess for help.

This moment really strained me and pushed me away from buying a Ferrari, but !!! I already have this unit, it bakes great, so I will master the process.
Thank you all for your help!

[Vika]

Vika, I have a foil on which there is no temperature limit. I just tear off a square, I don't cut out anything. The corners stick out outside the stove.

[Tatyana]

Tatyana, Also something to try like this. I liked your method the most, in my opinion it requires less virtualization, this is just for. : girl-yes: me.

Vic, I also couldn't transfer it for the first time))) The dough was hefty, and I also piled a lot of toppings, and my pizza was torn
And then I tuned in - prepared and everything worked out

And then I tuned in - prepared

Yul, I already a year and a half tune in: crazy: but now after all consultations, today again I will dare.
Well, yes .. we put more toppings in the old fashioned way, but we must make a classic pizza, and I also didn’t regret the dough, we kind of like it more, more puffy to make it.

[Vika]

Vika, it's very easy, believe me. And I make the pizza a little smaller than the size of the oven, so that when baking and lifting it does not touch the sides of the lid.

[Vic]

Vic, I can't say that I put a lot of fillings, but it seems that it is not a little, but when you transfer it, nothing falls. I smear the base with sauce and sprinkle with a little cheese (so that the filling holds better after baking), and only then I spread the filling, leaving now on the edges of the sides so that the dough rises and the juice does not flow out onto the stone and again cheese on top. I found some old pictures of my first pizza in a Ferrari. The first one is just pizza on the blades before the bookmark.

[win-tat]

win-tat, Tanya! You have a very beautiful pizza! I remember these photos. Thanks for the explanations, I will also make a side and sprinkle it with cheese on top of the sauce.
Tatyana, and I made a hefty one, so that it fell out of the shoulder blades and off the stone.
I've already kneaded the dough, I'll start having fun soon.

[Vic]

I've already kneaded the dough, I'll start having fun soon.

Vic, everything will work out, you will get used to it, the stove is wonderful.

I put two spatulas on the table, a square of foil on top, then collect all the pizza. Then I transfer the workpiece on the blades to the pizza maker. Very convenient and nothing falls.

[Vika]

Vikahow? Happened?

Pchela Maja, Marina! What kind of foil do you use and where do you get it? If possible, immediately with all the names, manufacturer, links and, preferably, a photo of the package. Tatyana, Babushka, seems to have a foil from somewhere in Austria, but what is yours?

Honestly, I don't remember, but the most common Paclan or York,
since I threw out the packaging long ago, and put the foil into the Maksidomovsky container.
Nothing burns with me.

Marina! If I understood correctly, do you have foil on which there are no inscriptions, that it is heat-resistant, that it can withstand 400 degrees, etc.? Right?

As I wrote above, there is no packaging, so I can't say anything about its resistance to high temperatures,
but in the baking process nothing melts from me, I calmly take it out along with the pizza.
By the way, the first time I baked at a friend's house, because first my Ferrari came to her.
A friend also took out the first foil that came under her hands and everything worked out.

Marina! Thank you so much! We removed one problem.

[Mirabel]

Mirabel, with the first tests! For thin pizza I take 200-250 g of any ready-made dough. I bake in a pizza mold with a diameter of 28 cm. On a mold with a diameter of 26 cm - 150 g of dough. If on a stone with the help of spatulas, then the dough is 250 g, only the base is stretched to 30 cm, then it is slightly planted. You just need to adapt to the shoulder blades. I use forms more often, so that the stone is not eaten away. He is not yet in a condition to give up. You can also bake on the bottom of the demountable baking dish. Plain foil can be used for baking at position 1,2. For pizza, it's best not to joke. Tested.
Happy New Year holidays to all members of the forum! Glad to see you in the new year

[Marysya27]

Marysya27, In order, if possible
1 what kind of pizza pan? which one with holes?
here I am also very sorry to make a little white stone
2.Any removable mold will work?
3what is position 1,2?
4 and what not to joke with for pizza? With foil?
Babushka, Tan! Yeah, it turned out much better than the first time. Thank you very much for the clarification!
but used baking paper, was afraid of foil. I read the instructions for her and say nothing at all about temperature conditions. I will look for foil in other stores and then I will try on it. It seems to me that it will be more convenient to form pizza on foil, especially to stretch the dough.

[Vika]

Vika, I'm very glad that everything worked out! Good luck with further development! I love her very much, as a big fan of pizza.

[Mirabel]

Mirabel, 1. Form for pizza without holes. Teflon coated inside. The coating is not mirror-smooth, but slightly rough (like a matte photo). The outer coating is some kind of enamel. During the operation, there were no color changes either inside or on top, there are no third-party odors, no damage to the surface either. The uniform was once brought to me from Slovakia. Hostaflon firm. Title: Fest classic top ... and one more word, but it's covered with a label. Further it is written: "Nezalepvashi teflonov and sdove." I will try to photograph and throw it off. The diameter of the bottom of the mold is 28 cm, the rim is about 1 cm inclined.
2. The bottom, probably from any removable form. My form is just metal without any coating. Stretch the dough on the plane of the bottom, so that it does not reach the edge by about 1 cm (in case the filling leaks). I did large shapes on planes.
3. Position 1,2 - these are the positions of the temperature regulator.
4. Don't mess with foil. It darkens and crumbles. I think it's also of little use.

Happy New Year everyone
I also tried with foil, but I didn't really like it, it breaks, especially if you use wooden spatulas, remove from a hot stone, better baking paper. With our stove there was a stencil advertisement for the size of a stone, you can cut blanks.
I also bought paper pizza molds, diameter 30 cm, in your house. It is very convenient, you roll out the dough, put it in a mold and put it in the oven.
And in the metro I bought a pizza grid, only the diameter there was 28 cm, there were 32, but very large for our oven. It is convenient to take off the pizza on the grid just with spatulas and transfer it directly to the plate.

[quote author = Jouravl
I also tried with foil, but I didn't really like it, ... better baking paper ...

I tried it with different baking paper, I have it on the temperature setting for baking pizza. Any.

[Marysya27]

Marysya27, Well, I was afraid to wield a simple foil and the baking paper also darkened slightly .. maybe I really can attach the form there

[Hope]

Hope, what is your pizza grid?

[Mirabel]

Mirabel, Vika, I have the most ordinary and inexpensive. On Amazon there are better ones, only sizes in inches, I got confused and did not order. I also wanted a metal pizza spatula, wooden ones are uncomfortable for me, two hands are busy, but I would like one. I will order later, now there are problems with sending to us here. And such a mesh

Nadia! I was offered in Amazon right away to order a net ... but I was stupid ... to order now or something ...
And I have a metal spatula ... I haven't found it in my new apartment yet. But it is really very comfortable. I used it to throw bread on a stone.

[Mirabel]

Mirabel, Vika! If possible, order. I realized that the grid or shapes are necessary after the stone has been removed ... After all, when the pizza is ready, it does not hold its shape, one careless movement and melted cheese on the stone .. And when it is on the grid, you pry it with a spatula and voa la !!

The stone can be cleaned with sandpaper, if it is completely ugly!

Form for pizza without holes. Teflon coated inside

Don't mess with foil. It darkens and crumbles. I think it's also of little use.

In my opinion, Teflon coating at 40C is even less useful than aluminum foil ...
I use foil "extra strong for grilling", at first I also used baking paper, but it burns around the edges and stinks. I put it on an inverted metal tray, form a pizza on it, then I bring the tray to the stove and pull it horizontally around the corner on a hot stone.

[Gibus]

Gibus, do you think there is heating jo 400 degrees? in my opinion, no, although it is stated by the producers.

[Mirabel]

Mirabel, so, I measured the stone with an infrared thermometer in my oven (though I have Bella Napoli, but they are the same type and with the same power)

[Shapoklyak]

Shapoklyak, agree. But ... There is Teflon, which, both in the oven and without it, will climb right away or a little later. It is thin, the surface is smooth. I'm not a specialist in Teflon and its analogs. She described the shape, since it is not quite ordinary, it is characterized by roughness, there were no temperature restrictions on the label (I know that manufacturers do not necessarily do this). The main thing is that, unlike other forms, the color of the coating, its appearance, integrity, did not change after operation, there were no third-party odors, but it already serves decently. Made in Europe. I was also reassured by the fact that: I once watched a culinary show (either from America, or from Europe) in which the oven was heated to 350 * C and pizza was baked in a similar form; I looked at teflon pans, and the seller said that there was not quite Teflon, but some improved compositions, mixes "a la Teflon", but not at all.
Again, you can find a suitable metal shape.

[Marysya27]

Marysya27,
Maybe. I came across only non-stick oven molds with a limitation of up to 250C

Girls! Are aluminum molds or nets ok for such a huge temperature?

Girls tell me, I chose for a long time and I can not determine which pizza oven to take Princess or Ferrari, or both are needed. Tell me ....

[Inna]

Inna, Inna, if you want ONLY for pizza, then you need a Ferrari, if for pies, pies, flatbreads and so on, then a Princess, but she also bakes very good pizza, and pizza from Ferrari is cooler.

In general, you need to take both, they are for slightly different purposes, thanks!

Inna! And no one will tell you for sure, because they are completely different. In Ferrari, you can bake a more correct pizza - at a high (350-400 degrees) temperature, in a short time (5-7 minutes), quite thin, similar to pizza from decent pizzerias. You can also bake a couple of other products in Ferrari. Princess is more versatile device. In it you can bake a flat cake, a muffin, and a casserole. You can fry cutlets, you can potatoes. And many many others. And the pizza in it is baked for at least 25 minutes, but you can make it thick and put a lot of toppings, many in Russia love just such a cake called Pizza. Ideally, both are needed. And where to start, you decide.

And I do not bother with the stone, in some places there are stains, I slightly cleaned the cooled and normal. The Italians on YouTube watched nothing, everything is natural so)

And I clean with a glass-ceramic scraper, there are stains, but the scraper cleans the cooled and burnt cheese very quickly.