caprice23
Tatyana, Elena, Thank you. Let's hope it's the same now. I ordered, I'm waiting
caprice23
Hurrah! My beautiful Ferrara has arrived! Wow, how good she is! Worth, flaunts! And I look at her and I understand that everything I read in the branch flew out of my head. What to do first? Wipe with a damp cloth and warm up for 2.5 (or 3?) 10 (5?) Minutes. So that is all?




So I waited, I waited so much that now I don't know from which side to approach her
Mirabel
Quote: caprice23
I don't know which side to approach her from
I had the same
but nothing special, everything, as they themselves wrote Ali III, throw a blank for pizza on it and after 5 or a little more minutes enjoy the yummy
Congratulations!
caprice23
Quote: Mirabel
Congratulations!
Thank you!
So I'll warm it up today, and I'll bake it tomorrow. The dough will just come.
You also need to be able to cope with the spatulas)




Brag
Here she is, my beauty!
Pizza oven
Svetlana777
Quote: caprice23
Here she is, my beauty!
Congratulations on the beauty !!!
Cifra
Quote: caprice23
You also need to be able to cope with the spatulas)
I never learned with spatulas, and I just throw the blank off the board.
caprice23
I will train, I hope it will work out. The tests are postponed to the weekend, so that with sense, with feeling, with arrangement. And then in the evenings there is no time at all.
Mirabel
Natasha, beautiful stove!
I make small pizzas, it is more convenient for me to drag them and the dough is not quite flat, mine like it more. Well, I bake with a bow-handed baking paper, withstand a high pace
successful test. So that the beauty does not disappoint!
caprice23
Somehow I am wary of baking on paper. All the same, it is not intended for such temperatures. Maybe something harmful is released there. Until I try to transfer it with boards, but it won't work, I'll have to on paper
Exocat
Have you tried sprinkling cornmeal on your shoulder blades? Pizza of any size slides onto the stone without any problem.
caprice23
Quote: Mirabel
successful test. So that the beauty does not disappoint!
Thank you!
Svetlana777
Quote: Exocat
Have you tried sprinkling cornmeal on the shoulder blades? Pizza of any size slides onto the stone without any problem.
I did it the first time, everything is super! I only use these shoulder blades, my daughter even mastered them without any problems
Mirabel
Quote: Svetlana777
even my daughter mastered them without any problems
Well, I’m armless, but do you need to roll out pizza on corn flour too? I stretch the workpiece on paper with my hands and it sticks slightly .. tear off and transfer

Exocat
Quote: Mirabel

Well, I’m armless, and you also need to roll out the pizza on corn flour? I stretch the workpiece on paper with my hands and it sticks slightly .. tear off and transfer
I first roll it out on a rug on cornmeal, then fold it on planks, if necessary, roll it on them, assemble and then without any problems on a stone.
Without cornmeal, I was also armless.
Mirabel
Quote: Exocat
first on a rug on cornmeal
Thank you! I will definitely try!
Svetlana777
Quote: Mirabel
do you need to roll out pizza on corn flour too?
Yes, I, like Lyudmila, roll it out on flour, I did this before the pizza oven (I spied it in a pizzeria, they stretched it on corn flour, I really liked the taste)
caprice23
Quote: Exocat
I roll out first on the rug on cornmeal
Does the dough slide well on the rug? And then my rug is not quite smooth, but you watch the video and there it is so easy for the dough to slide on the table when it is stretched
Or are you just rolling with a rolling pin, not stretching?
Exocat
Quote: caprice23
Does the dough slide well on the rug?
It's easy on any rugs. On corn flour and dough, which must be aged for 24 hours.
Mine liked it the most, and I always do it.
caprice23
Quote: Exocat
which must be soaked for 24 hours.
What kind of dough is this? Share, pliz, reueptic




I just put in Pizza Dough (slow) from Margit. It also takes 2-3 days to stand
Exocat
Quote: caprice23
What kind of dough is this? Share, pliz, reueptic
here on the forum and found this link to the recipe, but in the topic I don't remember which one

caprice23
Yeah, yeah, this topic was. Thank you . I also took note




Ludmila, and you do this dough on live yeast or dry? I can't figure out how much dry yeast to put?
Exocat
Quote: caprice23

Yeah, yeah, this topic was. Thank you . I also took note




Ludmila, and you do this dough on live yeast or dry? I can't figure out how much dry yeast to put?
on ordinary
I counted the minimum recipe for myself, I get three (four if the dough is thin) pizzas for a princess with a stone that:
700 gr. flour
360 gr. water
14 gr. salt
1 gr. yeast
35 gr. odorless olive oil
Mirabel
Natasha, and on the test from Anis must be done !!! I use different types of pizza dough and this is one of my favorites.
Exocat
Quote: Mirabel

Natasha, and on the test from Anis must be done !!! I use different types of pizza dough and this is one of my favorites.
And the link?
Maryka
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=79768.0
Here is the dough from Anis, I haven't tried it better yet.
Mirabel
yes, I agree that this dough is gorgeous, but I meant this
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=397517.0
Maryka
Mirabel, Vika, I use this for khachapuri, and for pizza exactly the one to which I gave the link. They are both gorgeous.
caprice23
Oh girls, boys !!! I have a gastronomic orgasm !!! Here, here it is, that pizza that I tried to bake for so long! Finally it happened!
Thin, fried bottom, crispy. The edges are lush, soft inside, perforated.
Before that I baked in the oven and in Tristar. I tried a hundred modes this way and that. Well, it's not that. Or the pizza is raw or, on the contrary, overdried. And in Tristar, never got such crisp edges.
Ferrari is worth 100% of its money !!! Well, for those who are obsessed with getting the right pizza.This is just me
Pizza oven
And everything worked out the first time. And stretch on corn flour, and shift with spatulas !!!
Ten, by the way, is round, but the middle blushes beautifully. Baked for 5 minutes on a triple. The very thing.
The second pizza was baked for 6 minutes. Already too much. Burnt out. There she is
Pizza oven





And what a wonderful cheese it turned out. Toasty but pulling




I'm wildly delighted! I love my Ferrari!
Mirabel
Quote: Maryka
They are both gorgeous.
Masha Ivanova
caprice23, Natasha! How wonderful that dreams come true! It's great that I got exactly the device I wanted! (And even with two shoulder blades !!!)
So what kind of dough did you end up making pizza with?
caprice23
Elena, Thank you! Dreams do come true!
Quote: caprice23
I just put in Pizza Dough (slow) from Margit. It also takes 2-3 days to stand
From this one. I liked it very much!




The dough turned out to be wonderful, very tender, soft. But to stretch it, to be honest, I was tortured: -. It, the infection, all shrinks back. As a result, it is crooked Koso, but something happened.
I think maybe it should be tighter so that it would be easier to stretch?




And the holes in the dough turned out wonderful
Masha Ivanova
caprice23, Natasha, I see. I have not tried this dough, there are so many recipes! I really like the recipe from Thermomix given by Galya-Marlanka, half with durum flour. Also very tasty.
caprice23
Elena, and what kind of recipe is this?
Masha Ivanova
caprice23, Natasha! The recipe is this:
1.400 g durum flour (200 g regular flour + 200 g durum flour can be used)
2.20 g fresh chopped yeast or 8 g (2 hl) dry yeast
3.1 tsp sugar or malt powder
4.1 tsp salt
5.30g olive oil, better quality
6 220 g of water at room temperature

This portion makes 3 pizzas. You can make one, and freeze the other two koloboks until the next time. But we can't do that. Bake 2-3 at once.
caprice23
Elena, thanks, tomorrow I'll just try your dough.
And today I baked a cake from the remains of the dough. Or I don't know what it is. Stretched it out, spread it on top with a mixture of butter, garlic, dill and French herbs. I baked for 5 minutes for 5. Well, it's just mind, eat up the dough is lush, the crust is crispy, thin. Mmmmm ...
Pizza oven
I have photos from my phone all the time, so sorry for the quality.
The husband ate the cake and said that he had to get rid of the ferrari. Everything in it is so tasty that it threatens an early weight gain. But he can't, he just resumed going to the gym
Painting
.
Masha Ivanova
caprice23, Natasha! Your husband is right, everything is delicious from Ferrari. Especially in the first time after its appearance. Then, of course, you will use it less often, now it's just a novelty. But this product will not make it worse in it, so you will have to periodically take it out and use it. You can't go anywhere here, if you have one. But how great it is to treat a small number of guests with pizza! Guests from such a pizza are simply stunned! No pizzeria can be compared! Pick up a few of your favorite dough recipes and you will have it in your refrigerator in portions. Who is going to you, and you have already got it, thawed out and are ready to make a delicious dish.
Maryka
caprice23, Natasha, this is a focaccia.
cleose
Girls, tell me, where do you buy a Ferrari on Amazon? and is there a big difference between the Princess, maybe I also want ...
caprice23
Well, here, early I was happy. Something went wrong today.
This is the bottom of the pizza, in just 3-4 minutes.Pizza oven
And she scraped off a lot of burns on the stone with a knife.
And this carbon deposit is from the test. Neither cheese, nor sauce, absolutely nothing got on the stone.
Freken bok decided to make the second pizza on paper. But I have it siliconized. Bumanyuga all turned black and the pizza still turned out to be burnt.
The pizza was stretched on cornmeal. Dough that Masha Ivanova, Elena gave a little higher.
Warmed up for 10 minutes for 2.5. What can be wrong? And now what to do with the stone, how to clean it?
To process fine sandpaper?





Masha IvanovaElena, do you bake pizza directly on a stone or on foil? Paper?




cleose, I bought on the German Amazon. Through Whispers.
I needed a Ferrari. For some reason, I decided for myself that she is better than the princess
Ne_lipa
Natasha, after I have completely cooled down, I clean my Ferrari with an ordinary table knife - I scrape off the burns (without fanaticism), and then I brush off all the dirt with a slightly damp cloth (rag) and that's it. My dough also once burnt from the bottom on the second pizza, because after the first one I did not hold the lid open for a couple of minutes, well, the voltage in the network can be different ...
Svetlenki
Quote: cleose
Girls, tell me, where do you buy a Ferrari on Amazon? and is there a big difference between the Princess, maybe I also want ...

I bought a Ferrari from an Italian Amazon. There the price was nicer than in English. Having used a Ferrari for six years now, I sometimes think that a U-shaped ten would be complete happiness to me. I scroll the pizza a little towards the end of baking. The princess seems to have just such a U-shaped ... I know that they were on older Ferrari models, Tanyusha win-tat such a ferrari.
Quote: caprice23
And now what to do with the stone, how to clean it?
To process fine sandpaper?

I need to buy a spatula at a hardware store. Which will only be for cleaning the cinders from your ferrari. In any case, then cheese, then something else will be seasoned. We must clean it off.

And about how to clean - turn on the oven, let the remains burn out on the stone. It will stink, but then it gets cleaned off better. Well, that's in my experience. Maybe the girls will tell you something else.
caprice23
Quote: Ne_lipa
My dough also burnt from the bottom on the second pizza,
I got burnt on the first ((. But I warmed up for 10-15 minutes. Maybe too much?
Masha Ivanova
caprice23, Natasha! I sometimes bake on foil, and more often directly on stone. He has long been all soiled. Sometimes it burns, sometimes not. But rarely burns. For what reason, I cannot yet identify. Look, maybe you will have it for some kind of test. And the fact that the stone is dirty, do not worry. It's just a pity for the first time, then you get used to such a stone. It just means that the oven is being used.
caprice23
Quote: Masha Ivanova
And the fact that the stone is dirty, do not worry.
I am absolutely not worried about the stone. Let it all darken at least.
It's a pity that the pizza was burnt so badly. I didn't even have time to bake, and the bottom burned out.
camil72
I clean the stone with a scraper from glass ceramics.The stone is not pristine whiteness, of course, but this does not affect our taste. I chose "comfortable" mode 2.5 on my stove (after warming up in two cycles by 3) - nothing burns on it, it bakes. Good luck in mastering the stove!
caprice23
Elvira, what kind of stove do you have? I have a maximum mode of 3.
camil72
Quote: caprice23
Elvira, what kind of stove do you have? I have a maximum mode of 3.
I deceived, looked - also a maximum of 3, I kind of twist to the end - and there is a little more than 3.
Still the paddles somehow got lost - I use a metal mesh (I bought it for a long time in the Metro, now it is not visible there). Like this

🔗


The diameter of mine is 33 cm. It protrudes slightly beyond the edges of the oven, but this allows you to conveniently take the pizza out of the oven or adjust the position during baking.
The dough only caught on to Jamie Oliver:
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 Pizza oven # 3621 - thanks to Babushka for the recipe.
caprice23
Elvira, but warming up means 2.5?
camil72
Quote: caprice23
Elvira, do you warm up by 2.5?
I warm it up in two cycles at a maximum of 3. I bake for 2.5 5-7 minutes.

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