Pizza oven

[Nata]

I want to try, punch the center with a big check, do not poke a lot

NataWhen I was tormented, whether I need a chekich or not, I watched a lot of videos, like in the markets, or I don't know where the Eastern bakers sit and bake these cakes. Look, maybe a certain skill is needed there and what lies under the cakes when they knock on the Chekich. I remember it was very interesting to watch

[Scarecrow]

Scarecrow, Nata, and what is the temperature? At makimum? How long do you preheat the stove before laying?

[Svetlenki]

Svetlenki,

Light, I've reviewed a bunch of them. Useless)). I knock when lying on a cutting board (wood). Swell)). Both in the tandoor and in the oven.



caprice23,

Nooo, you sleep at the maximum immediately. Recommended for pizza between 3 and 2.5. I put it on 2.5, and then I turned it down a little more. I warm up for about 15 minutes.

Useless))

I am sure that you will achieve the ideal. Although the drawing is very clearly visible. Only isolated bubbles. I'll have to go to Elena Tim to try again when my hands reach the cakes. She had a small chekich pattern for cakes somewhere.

Nooo, you sleep at the maximum immediately. Recommended for pizza between 3 and 2.5

So I still came to the conclusion that overclocking by 3 initially may not be necessary. The first pizza is often tanned. The next ones are already better, but there the thermostat is already at 2.5. But I have a dough with a decent amount of honey added - we like it so much.

Quote: Scarecrow from Today at 12:47

Nooo, you sleep at the maximum immediately. Recommended for pizza between 3 and 2.5
So I still came to the conclusion that overclocking by 3 initially may not be necessary. The first pizza is often tanned. The next ones are already better, but there the thermostat is already at 2.5. But I have a dough with a decent amount of honey added - we like it so much.

I disagree with you. Pizza is much better when the temperature is at its maximum. (It's not for nothing that so many people are remaking these pizza ovens) I also have a twisted thermostat, which means the temperature is even higher. The pizza is great. Better than it was before rolling. The only thing I bake on a grid is yes. Thanks to the girls who suggested. At least that's the way for me

Although no, I heat it up to "2.5", but up to 400 degrees, but as I put the pizza, I translate it to "3".

I knock when lying on a cutting board (wood). Swell)).

I didn't watch the videos on the internet, but I saw on TV how these cakes are made, it seemed to me that their dough is very, very steep - the guys form the edges with a tangible effort and trample the middle. Maybe this is the "secret"? I also noticed that the cakes were very glossy, shiny, but the presenter noticed that the top was not smeared with anything, and he mentioned something about the "steam bath", what kind of bath is there in that tandoor ?!

[caprice23]

caprice23,

Natasha, she's on fire! Literally. The smoke starts to go, turns black. Before 5 minutes has elapsed)). It's not about tasty / not tasty. Burning you will definitely not eat. Apparently, mine heats up as expected)). And the temperature is at the same maximum without twisting the thermostat. The mesh is mesh, but the top also turns black and smokes.) And due to the mesh, you protect the bottom, and make the top even closer to the heating element.

PS: and this is taking into account that I have dough without baking. That is, no honey, sugar or even butter.))



Crown,

Directly splash water into the tandoor. It immediately evaporates and forms a vaporous atmosphere. I also sprinkled the pulver cake with water on top and at the beginning of the baking the steam went. The crust has a characteristic steamed baking pattern. I could not hold it any longer, it started to burn. Although I have already reduced it to 2.5. The first was generally decently scorched along the protruding edges and the bottom - in places it cleaned.

Hello everyone, well, what can I say, Vozny's recipe obeyed me, a new friend in the kitchen helped me a dough mixer, he is a food processor, as they say, the disease is progressing on the forum, but I came to read about the noodle cutter and a mini oven with a convention is already in front of me))) The dough is excellent , rolls out in a minute, and the taste is just a thrill. And a new friend helped with pasties: drinks_milk

[screw17]

screw17, great pizza.

a new friend in the kitchen helped me a dough mixer aka a food processor

You have a great friend. What is the name of your friend (which combine did you buy)?

What is the name of your friend (which combine did you buy)?

I bought a Chinese man to test REDMOND RKM-4035, it seems normal, and then we'll see

[screw17]

screw17, very tasty pizza! Hmm, maybe I can still torment Vozny's dough one more time?
And chebureks are generally awful! Bumpy! How beautiful, I just want to steal one!

Thank you very much and the recipe is simple on choux pastry

[screw17]

screw17, and what is the recipe for choux pastry? Inject right away!

[screw17]

screw17,

In! Are you on custard too? Only I wanted to write that a similar recipe directly inspired me. Recently did.



Specially molded in different ways. One flattened with her hands and pierced the center with a chekich, at the second workpiece, only the center was crushed with a fist and then struck. One cake is naturally higher than the other. But, in any case, you can admire how the top ten is playing with me. These burnt places have to be cleaned out later. Plus, I can't keep the cake in the oven for long. Otherwise, it will completely burn out.

🔗
🔗




At the bottom, I missed the top with milk to enhance the tinting. As you can see, it didn't help. In addition, two impressions of the chekich are clearly visible in each cake. In the center. But one puncture was made before proofing, which lasted about 15 minutes, the second immediately before planting on a stone. The second one can be seen perfectly, does not deflate in this place. Thus, by experience, I found out that it is necessary to use the chekich immediately before loading into the oven.))

screw17, what's the recipe for choux pastry? Inject right away

Flour Makfa - 500 gr
Vegetable oil 25 gr
Water, boiling water 250ml
Salt - a teaspoon without top
Sugar is a teaspoon without top (To taste, I like it)

Pour 100 grams of flour, salt, sugar and vegetable oil into a mixer bowl, then pour boiling water over everything, stir. Then add the remaining flour. I had a mixer for 10 minutes. Let the dough rest for 30-60 minutes.

The recipe writer is still one of me, so if that litter, but I really liked the dough.

I don’t remember the minced meat in grams, I did it by eye: Beef, mutton fat tail, onion (a lot of about 80% of minced meat) salt, sugar, pepper, ground cumin, utskho suneli.
Chop parsley and dill and add to the minced meat (You can use cilantro, but here for an amateur)
And dilute the minced meat with broth (I took chicken), to the state of porridge.
Then we sculpt pasties, here the main thing, before closing completely, is to gently stroke by releasing air, but not press hard so as not to squeeze out the juice
We fry, as always, in oil for 1.5-2 minutes on each side, in appearance when the light yellow is ready, well, it also depends on the amount of filling, usually they put little minced meat in pasties, somewhere a tablespoon.

[screw17]

screw17, Thank you so much! Everything is said in sufficient detail. Indeed, it is easy to do. Mixed with a combine for 10 minutes at what speed? Slow or fast? Since sometimes recipes recommend different speeds.

[Scarecrow]

But, in any case, you can admire how the top ten is playing with me. These burnt places have to be cleaned out later.

Scarecrow, Nata, oooo, what beauties! Closer, closer to ideal, right? Listen, are you spraying the workpiece with a spray gun? Or is it a thin crust? Did you remove the top stone in the end, or are you baking with it?




Did you take the plate? Did you subscribe from Central Asia? Beautiful!

[Svetlenki]

Svetlenki,

Light, I bake without a second stone. That is why the ten is so well "seen" in a circle)). The second stone is very low, the cakes will not fit there at all. My pizza doesn't fit, the top sticks, I don't know what it is designed for.We have assumed. what about such Italian types of pancakes, which are fried on both sides at once ...

I sprayed one with a pulver (flatter), the second with milk, so that the center was tinted - it did not help)). But with liquid on the surface, both were, as it were, yes. The crust is thin and good.

And we sold plates in the Globe. Thematic, right? I have two of them (more, less) and bowls)).

This is supposed to be for Tijelle. Somewhere on the site there is a recipe, either Grandma wrote, or someone else.

I smeared the second with milk so that the center would be tinted - it did not help)).

Don't you have a burner? Maybe try her if you want to achieve a color scheme closer to the center. Well, or open the circle of crazy handles and set the foil bakeware on the top dome for better reflection. But I already like it. If I succeed and it will also be tasty, then absolutely wonderful.

10 minutes at what speed? Slow or fast?

At the minimum

[screw17]

screw17, Thank you so much!

Girls help me out that my pizza is very salty, I sin on mozzarella cheese
Now the question is who uses what kind of cheese? preferably a brand
Do you use other cheeses, if so which ones?
And the very question is the filling for cheese or for cheese?

sinning on mozzarella cheese

it should not taste salty at all. Do you have salty? Have you tried it raw? Well, I mean, not melted on pizza

Yes, mine is not salty either. Which one did not take

the most question is the filling for cheese or for cheese?

I put most of the cheese under the filling and the dumb cheese on top.

Do you use other cheeses, if so which ones?

I take Belarusian mozzarella. Kobrin cheeses. I also like to mix it with Kobrin tilsiter.
Often I do this: with tilsiter filling, with mozzarella filling.
But our selection of cheeses is small.

it should not taste salty at all. Do you have salty? Have you tried it raw? Well, I mean, not melted on pizza

Yes, I thought so too, I buy a blocky one that tastes not salty, and the rest of the ingredients are unsalted, in a fried place it turns out to be very salty, but when everything cools down, I'm trying to solve the riddle

This is supposed to be for Tijelle. Somewhere on the site there is a recipe, either Grandma wrote, or someone else.

The top stone is for Tijelle, but I haven’t tried them yet.

Italian donuts "TIGELLE" (flat cakes baked in a pan on dough with lard) (Rada-dms)

I exhibited the recipe. Maybe someone will try, otherwise I have no time until the end of September.

[screw17]

screw17, and the tomato component is not salty? Can you add the filling on top? You don't need to do this.

I buy mozzarella on the Metro. Either beams (usually 2.5 kg each, about 2, for example Natura) or their own brand such as Horeki or Chef in a vacuum 4 large koloboks of this kind are molded. At home, I cut into portions (a piece - for one pizza as much as required) and freeze. Once I took a "loaf" of Galbani mozzarella for pizza. It is a large, large, round loaf like a loaf of boiled sausage. Did not like. It seems that the manufacturer is normal, but the cheese spread into some kind of liquid liquid when baked. Mozzarella flows, of course, during heat treatment, but it was somehow too much. After cooling, it also had some uncharacteristic consistency. I don't take it anymore.

I don’t know how something that is initially unsalted can be salty ...

Or maybe salted sausage?

Natasha Cheese Khoreki or Chef are these the names of the Metro network cheeses?

[Kokoschka]

Kokoschka,

Yes, Lil, these are their own brands. What mozzarella is needed under these brands, I bought it many times.

[Scarecrow]

Scarecrow, Natasha realized, when I look

[screw17]

screw17, and the tomato component is not salty? Maybe you add the filling on top? You don't need to do this.

I used different sauce and just tomatoes with herbs and cooked these tomatoes with herbs, the last time I took traditional dolmio, they are not salty. I don’t salt the top. The main thing is hot salty pizza with cooling it gets better, I can't understand what is the reason

Or maybe salted sausage?

Yes, I tried different fillings, I must try to change the cheese

[screw17]

screw17, since everything is so gloomy, that is, the last method. Which of these things you cannot deprive of salt? This is cheese. So, do not salt the dough, take unsalted meat instead of sausage, fried, boiled, make your own unsalted sauce. And fry the pizza. You will taste it. Then do the same with the rest of the ingredients. Well, in the last option, change the cheese. Either for a different type of cheese, or for the same mozzarella (if you make with mozzarella), but from a different manufacturer.
Five or six pizzas and you will get to the bottom of the truth.

So do not salt the dough

I am totally against it. The salt in the dough plays a very important role. It adjusts the yeast function, the finished product loses its taste without adding salt.

So do not salt the dough

I am also against not salt the dough. You don't have to add sugar, but salt is a must. You won't get a delicious pizza if there is no salt in the dough. It will be bland and tasteless.

Girls! Thank you for teaching me how to make dough after sixty years! And you can even collect the opinion of all members of the forum on this topic.
It was about the fact that it is not clear which product gives a salty taste. And it was necessary to define this product. Not a pizza recipe.

for teaching me how to make dough after sixty years!

In no way did I want to teach you anything. Even in my thoughts it was not.

It was about the fact that it is not clear which product gives a salty taste.

Well, it's not the salt in the dough that gives salty. For 1 kg of flour, 20 grams of salt (Vozny's dough) is a drop in the sea.

Girls, don't swear. If the salinity gives the dough it is very easy to understand. One has only to eat the edges. They are without filling. And it will be clear whether it is too salty or not.

For 1 kg of flour, 20 grams of salt (Vozny's dough) is a drop in the sea.

Well, not a drop in the bucket, but the amount is sufficient for the layout for 1 kg of flour for bread dough.
2.5 level level teaspoons of fine salt, which equals 20 grams on a scale.
This amount should not be oversalted in the dough. If you have a salt sensitivity, you can slightly reduce the amount.

Unsalted dough 100%, I will experiment, with filling and sauce

Salt can give cheese. To make sure of this, you can bake a piece of bread with cheese in a micron.

Salt can give cheese. To make sure of this, you can bake a piece of bread with cheese in a micron.

Thank you

Hello everyone! I'm back
And then with these pasta I completely abandoned pizza
Karochi, it was urgently necessary to improve and bake. And so it was urgently necessary and no one was going to wait for pizza for three days, then I started my favorite Chuchelkino pizza dough

Dough for pizza J. Hamelman (Scarecrow)

Crazy pizza turned out!
They swallowed it, didn't even notice. Missed


And the sides are bubbly like that. Mmmm ..
There were two pizzas and three doughs.
And I left one pizza ball in the refrigerator for another day. Today I baked a cake. Oh, well, yummy! I liked the dough even more


Che is upside down

[caprice23]

caprice23, don't get up! Beauty.
But this dough is also not in one day

[caprice23]

caprice23,

[Elena]

Elena, Lily, thank you!

But this dough is also not in one day

But if you consider that my favorite dough is prepared three days before baking, then this is very fast
In principle, I do not bake pizza from dough, which is fermented for 2-3-4 hours. I do not like it, even though you crack, well, it’s not the same taste. The longer, the tastier

[Natasha]

Natasha, caprice23, what is your favorite (nothing on you?)

If anyone needs it, I again saw pizza nets in the Metro, which are the smallest in diameter, fit the ferrari.