Pizza oven

[Svetlenki]

Svetlenki,

But if you are pulling on corn flour, then it is already in the flour, why rub. I'm on a regular and a little. And I rub it.

I also stretch on corn flour. I don’t dust the mesh. The pizza does not stick. It can even lie on the grid for a long time, wait for baking, everything is normal
Yesterday I just baked, no problems. I don't even know why it can stick.
Aren't you afraid to bake on a silicone mat, girls? All the same, the temperature of the stone is 400 degrees, and the rug, if I'm not mistaken, is up to 250.

I don't even know why it might burst.

Natasha, and who burst?

Aren't you afraid to bake on a silicone mat, girls?

Natasha, nobody baked it on silicone. And I bake on Teflon too. Teflon normally withstands the temperature of the stone in the stove.

Girls, I report ..., pulled on corn flour, nothing stuck anywhere, apparently for the first time I put the dough on the grid without anything ..., .... urraaa ... ..., and conveniently and not so much the bottom is baked as on a Teflon rug, in general, now I will only bake on a grid, I liked the pizza on it ..., thank you for your advice and tips ...

Natasha, and who burst?

"Stick" I mean Che writing?)))

Natasha, nobody baked it on silicone. And I bake on Teflon too. Teflon normally withstands the temperature of the stone in the stove.

Yes, I got it wrong, I meant Teflon.
Withstands - of course. And in fact, what is the allowed heating temperature? Not 400 degrees, right?

pulled on corn flour, nothing stuck anywhere, apparently for the first time I put the dough on the grid without everything ...

It's great that everything worked out!

But even if you stretch it on plain wheat flour, it doesn't stick to anything either.



in Wikipedia found "the temperature of the onset of melting according to ASTM D3418 for different types of Teflon from 260 ° C to 327 ° C". Maybe you shouldn't risk it all the same and cook on it in our oven?

Girls-boys, why exactly corn flour, does it have an advantage over wheat or some other?
I rarely make pizza, I do not follow all the canons, I bake in a contactless grill, and I’m still not going to buy such a grid, while I’m thinking and collecting inappropriate reviews. :-)

Girls-boys, why exactly corn flour, does it have an advantage over wheat or some other?

A crisper crust is obtained

A crisper crust is obtained

It is logical. The cornmeal added to the dough gives the baked goods some crunchiness.
The crunchy bottom is clearly lacking in my pizza. :-)

[Natashka]

in Wikipedia found "the temperature of the onset of melting according to ASTM D3418 for different types of Teflon from 260 ° C to 327 ° C". Maybe you shouldn't risk it all the same and cook on it in our oven?

Here, Natashka, I'm proud of you! You are still compassionate. I also knew this, but did not dare to voice it in the topic. I would not bake on a stone on such a rug. Even if the Chinese write in the description what can be put on the barbecue.

marlanca, Galina, HURRAH! I am very glad that everything worked out and you made friends with the grid. I also only baked on it. I haven't baked for a long time, but I will soon. I already want a delicious pizza

I also knew this, but did not dare to voice it in the topic. I would not bake on a stone on such a rug. Even if the Chinese write in the description what can be put on the barbecue.

Doesn't this apply to the grid? What material is it, not Teflon?

What material is she

aluminum

Doesn't this apply to the grid? What material is it, not Teflon?

Pure aluminum.

Girls, good evening everyone, I'm for advice.
Finally I made a dough and tasted my Ferrari.
Apparently she put a lot of filling out of habit. The cheese leaked out part.
then long and stubbornly cut off the stone.
how do you clean it? I immediately wanted to build some kind of plate with foil rims ...
And the slightest excess turns out to be on the stone?
baked on the mesh well, the dough is also very pleasant.

[Lily]

Finally I made a dough and tasted my Ferrari.

Lily, congratulations on the start of our acquaintance!

The cheese leaked out part.
then long and stubbornly cut off the stone.
how do you clean it?

I let it burn out so that the products that stain the stone are charred) and then I remove with a spatula. Better to scrub over the cooled stone.

I immediately wanted to build some kind of plate with foil rims ...

No, you gain experience with molding and everything will be fine. Pay special attention to the board. Recently there was a video of Vozny Natalia K brought. Look how he does there. The bead should be very well shaped / highlighted, then nothing should escape onto the stone.

Imagine, but after a pizza, a princess (simple) did not do a flight engineer at all
Finally, the time has come for her.
The dough is really some kind of unusual it turns out ...
I will train

Girls, well, today I became the happy owner of the Princess. I bought it at Ozone, the price there is now 4330. And in addition to the wooden spatulas, I also have a rather deep Teflon insert. It can be placed instead of a stone. So I did not understand. Does everyone have it, or was it added to the kit?

[Rosomaha869]

Rosomaha869, Olya! This was not the case before. But there was a paella dish, a form on which you can bake something else, for example from batter too. Don't you have one in your kit? And further. Can you make a photo of your liner? I can't even imagine what it looks like.

Masha, probably this is the paella insert))), for some reason I immediately decided to bake Ossetian pies in it. And yes, it is good to bake anything in it, including batter. I will try to make and insert a photo (this is more difficult, I have never done this) later, when I return home in the evening. I just brought paella seasoning from Spain, and now I just remember. For some reason, I had not read about this insert anywhere and was even surprised to see it.

[Rosomaha869]

Rosomaha869, Olya! Everyone just calls this mold just a baking pan, just not knowing what it is. At the dawn of a foggy youth, shortly after the appearance of the Mcooker website and the beginning of the active acquisition by the people of the kitchen apparatuses that had reappeared in Russia, the Lakkuchin stove was sold in Russia. An analogue of this pizza oven, only with temperatures up to 250 degrees. So it included such a pallet as an accessory. And it was called "For paella".

[Rosomaha869]

Rosomaha869, congratulations. At first I also baked in it. Cool !!!
They even took them on vacation.

Girls and me with questions about Ferrari
1. When heating the lid, keep it closed for 10 minutes, right?
2. How does it transfer if without a grid? Skills when using the grid, the bottom is whitish.
And if the oven is without a grid, then everything is perfect. But how to transfer it then?

And if the oven is without a grid, then everything is perfect. But how to transfer it then?

I bake without a grid, throw off boards sprinkled with flour. I wear it on it.

... "Skills when using the grid, the bottom is whitish." I watched on YouTube, in my opinion at Vozny, at the end he takes the pizza off the grid and leaves it on the stone. The bottom is perfect.

And if the oven is without a grid, then everything is perfect. But how to transfer it then?

See the first post of this topic. Video from Masha, about 10 minutes, 30 seconds .. The dough is stretched on two wooden spatulas, all the ingredients are added and transferred to a stone. The paddles move over the stone and the pizza lies on the stone.

Thank you girls !!!! I'll see everything now.
Do you reheat a pizza oven for 10 minutes with the lid closed?

Do you reheat a pizza oven for 10 minutes with the lid closed?

Yes, always closed. The principle is the same as an oven (oven).

[Svetlenki]

Svetlenki, Sveta looked at Masha, everything is now clear.
I just wanted to clarify the warm-up, do t immediately on 3 - ke?

Girls-boys, and I come to you with very tasty pizza !!!
The other day, my family made a remark to me that the pizza had not been baked for a long time. I had to improve. She took the dough as usual, my favorite. This:
Pizza oven # 5846
Baked 3 pizzas. Children's room (sauce, sausages, cheese) is for my daughter. And two adults for everyone else and for the youngest. He is also an adult))
For a change, one adult decided to cook in a white sauce with mushrooms, pickled red onions, raw smoked bacon and mozzarella. I am delighted!
Yes, everyone is delighted!
Someone gave a link to the sauce above, sorry I don't remember who, but I took note of it.

Now this pizza will definitely be registered in our house!

[caprice23]

caprice23, Natasha class
I am just mastering the pizza oven and baked all the classics. I'll have to try

[Kokoschka]

but I took note of it

I'll take it now too, thanks.

I just wanted to clarify the warm-up, do t immediately on 3 - ke?

Kokoschka, LilyI apologize for ignoring your question. Yes, three. I can go to 2.5, but this is in the event that I need to finish cooking and have more time to warm up the oven.

I'm just mastering the pizza maker baked all the classics

I also sat on the classics for a long time, but over time I want something new

I'll take it now too, thanks.

The sauce is really cool. It itself is delicious. And I really liked the combination with champignons.

Yes, three.

I also warm up Sveta by 3.
I think it makes sense to reheat by 2.5 when the top of the pizza does not blush very well. At the same time, bring the temperature of the stone to the required 380-400, then put the pizza and switch to "3". At the same time, the Upper Ten will begin to gain even greater temperature and browning will go stronger, faster. But this is my guess. I sometimes practice this way too

What a shame that this thread does not have links to recipes on the first page like other threads.

What a shame that this thread does not have links to recipes on the first page like other threads.

If I'm not mistaken, then by clicking on the icon! you can ask the Chef to put the recipe on the first page.

it is a pity that this thread does not have links to recipes on the first page as in other threads.

Elena, yes, it would be very cool if you could do it!

Girls thanks for the advice. I save and print everything. The whole family is enjoying pizzas with Ferrari.
Yes, the first page of recipes would be great !!!!
Probably need to call Lenochka Tim, she will quickly put things in order

I save and print everything

there are so many recipes here. that the whole topic will have to be printed
Therefore, it is difficult to find. if you have forgotten the name of the test, are there any other identifying words

Someone gave a link to the sauce above, sorry I don't remember who, but I took note of it.

How about making this sauce like bechamel?

How about making this sauce like bechamel?

Melt the butter. Add finely chopped garlic, Provencal herbs. Fry for a minute, then add flour. Mix thoroughly with a whisk. Then pour milk in a thin stream, stirring all the time. Add grated cheese. Season with salt and pepper to taste. Add nutmeg. Cool down.

I remembered the name of this sauce when Chuchelka was explaining something to me somewhere. This is Morne. This recipe describes the cooking technique well (from Julia Child)

Cauliflower baked with Morne sauce (julia007)

Why I want to pay attention to technology. For a long time, I ignored the fact that flour must be cooked in butter.She should start to foam. You can't rush to add milk.

Natasha, Sveta, thank you very much! Now, by the weekend, I will buy groceries and make pizza with white sauce.

[Svetlenki]

Svetlenki,
Yeah, I love him sooooo. Today I have vegetables blanched under it just like in the recipe. Yes, not almost, but how. I just feel the proportions with my hands for a long time. Vegetables only - a mixture of broccoli and many others.

I learned to cook it, too, from the very book by J. Chile - French Cooking Lessons)). I even like to color flour a little, and not just let it froth, to a slightly creamy shade and a light nutty aroma.

I learned to cook it, too, from the very book by J. Chile - French Cooking Lessons)). I even like to color flour a little, and not just let it froth, to a slightly creamy shade and a light nutty aroma.

Nata, you’re clever, you improve your skills, and I just look at the books that I have in the most prominent and honorable place - the pride of the collection, so to speak.

And about flour - yes. I also love the nutty flavor. Fry the flour in the micro until it appears for the sauce

And about flour - yes. I also love the nutty flavor.

And I get ridiculous. When I try to fry the flour with butter until creamy, the children shout in unison: "Mom, why does it smell so bad? Did the cat vomit?" Why such associations - I don't understand)

And about flour - yes. I also love the nutty flavor. Fry the flour in the micro until it appears for the sauce

Dry?

[caprice23]

Girls, how cool with you !!!!!
Mastery grows

caprice23, Natasha please write in stages at least briefly how do you make the pizza with sauce and mushrooms

and I just look at the books that I have in the most prominent and honorable place - the pride of the collection, so to speak.

To the point, everything is the same and the same

[Tosha]

Dry?

Tosha, Yes. We were taught this ingenious trick at the Culinary School by Galya the Gray Dog, when we passed the main red sauce. Weigh how much flour you need, and in its micra. Stir every minute and a half, smell, look at the color. And so on until a light nutty aroma.

I used to fry flour in a pan for future use. But then she abandoned the case. And here it is very convenient. Do not store in a separate jar. I used it all at once.

[Svetlenki]

Svetlenki, Sveta! And approximately how long does it take? Only approximately.
At what power? In which container, closed or not?

caprice23, Natasha please write in stages at least briefly how you make the pizza with sauce and mushrooms

Lilia, what exactly interests you? Do not really understand . The dough above I wrote what I do. 72 hours. The sauce is also described above both the composition and the method of preparation.
I take the dough out of the refrigerator for an hour or two, knead it, let it warm up. I mold on corn flour, I always stretch it with my hands. I already got the hang of it, I like it myself Then I put the base on the grid, on it I put white sauce, fresh champignons, raw smoked bacon, I can still put raw smoked sausages, pickled red onions. Pickled onions in apple cider vinegar and sugar. I try to lay out all the ingredients next to each other so that they do not overlap. Then sprinkle with grated cheese. I often have Belarusian Tilsiter. And lay out the mozzarella pieces. I usually put two layers of cheese: on the sauce and at the end on all the ingredients. But here in the sauce there is cheese, so only on top of the pizza)
I heat the oven to 390-400 degrees. I measure the temperature on the stone with a pyrometer. If I am not mistaken, the oven warms up in time for about 15 minutes. I lay the pizza. I bake for 3.5-4 minutes. During the baking process, I can turn the pizza clockwise or counterclockwise twice for a more even browning.
I really liked this sauce and it was with garlic and Provencal herbs.

Weigh how much flour you need, and in its micra. Stir every minute and a half, smell, look at the color. And so on until a light nutty aroma.

What a wonderful way! Thanks, I'll take a note

[Svetlenki]

Svetlenki, Sveta! And approximately how long does it take? Only approximately. At what power? In which container, closed or not?

Lena, bye Svetlenki walks somewhere, I'll tell you, I also do this and also on a tip from the Culinary School. I am lazy and I make such flour immediately more so that I don't get up twice
250-300 grams of flour is cooked for 5-7 minutes. First, a couple of minutes at maximum power (I have 850 W), then 600-400 until ready. I cook without a lid in a glass saucepan. At first, the flour sticks together strongly, you need to stir well. I sift the flour that will not be used immediately. But these are already my cockroaches.
In general, it turns out very cool, I have never been able to achieve such a bright nutty flavor in a frying pan.

I am lazy and I make such flour immediately more so that I don't get up twice

How long is such flour stored?

For three months it was as if it was kept in the cupboard in the kitchen. Nothing happened to her. And what will happen to her? There all living things have already been killed