irysikf
Quote: Roza_Irina
The price will just kill you.
dear of course

I remember one of the girls who wrote that he sprinkled it with semolina, and not with flour and the pizza slid easily onto a stone, it is also possible with durum flour, the one that is not finely ground (it is grains like small semolina), but we make pizza here, so in general, as small as semolina, corn grits are sprinkled on the table when the cake is formed.
auntyirisha
Anastasia, and how did you order, what kind of whispers? I am in Kaliningrad, I really want a Ferrari, for my birthday.
SnieZhinka
I wrote to the girl in a personal, I think she will not mind, I will copy it here, maybe someone will come in handy

Quote: Nalya

Anastasia, please write how to order a pizza maker through whispers in more detail. I myself do not get through anything in this, but I really want to have this miracle of Ferrari.

Quote: SnieZhinka

yes, in principle, nothing complicated, first you need to register. there are many tips and instructions to read them. they have several sections by country ibey america, ibey england, ibey germany. and the section is called "by reference". it is in this section that you can try to order from italy. since these sellers do not have delivery to Russia. whispers as a mediator takes over. they have a hot line and they try to explain everything politely, so having prepared the links, you should immediately call them and tell them everything directly by phone, they will say there are chances with italy or not. if not, then order from germany (one and a half thousand more than from italy)
choose links better with free shipping in italy, or you can find a seller who will deliver to Germany for free to a warehouse for whispers. the address must also be taken from them ... for some kind of commission they can find a more profitable link. say you want a specific model and a mustache ...
this is a link in germany where i got it from
🔗
you can start with it ...
whispers are very interested in new clients so that they can be tapped on all issues ... you will succeed, the stove is worth trying so hard for it)

Regards, Anastasia.
auntyirisha
Anastasia, and how do they talk if you call them? And thanks for the instruction
Mirabel
Anastasia, Nastya, come on, tell us your impressions of the pizza maker. Satisfied probably awfully!
and what did you manage to bake in it?
Rada-dms
I wrote in whispers about the pizza maker, since I did not manage to add to the order, they should respond within 48 hours.
MarinaK
Roza_Irina, try down parchment paper or purchase a pizza mesh of the correct diameter. I also had one pizza maker on a stone and had the same problem. At first I managed with parchment, and then a net came to me and ... oh, a miracle! Such a salvation! And it is convenient to shift, and does not stick to the stone, and does not affect heating
win-tat
Quote: Roza_Irina

Tanya, how to measure the height when closed? There it looks less than 5 cm.

Irina Roza_Irina, measure the height when open. Place a board or a long ruler across the bottom of the lid (such as diameter), and perpendicular to it, set the ruler deep into the lid to the heating element. If the height is small, then the dough will have to be rolled thinner, otherwise it will burn.

Quote: Roza_Irina

Girls, and when the stove heats up, does the smoke come from it? I covered the whole apartment with a blue smoke screen.

When you turn it on for the first time, the appearance of smoke is quite possible, it burns the grease, in the future this should not be (it does not smoke for me).
SnieZhinka
Quote: auntyirisha

Anastasia, and how do they talk if you call them? And thanks for the instruction.

so in Russian) this is our service ..
Quote: Mirabel

Anastasia, Nastya, come on, tell us your impressions of the pizza maker. Satisfied probably awfully!
and what did you manage to bake in it?
For some reason, she arrived so quickly (13 days) that I did not have time to tune in ... she arrived without instructions for some reason ... for two days I was afraid to touch her and looked at her and did not believe that this was all mine ... I dreamed about her for so long and wanted that when I got a little taken aback ... I got out of the stupor by rereading the topic about pizza ovens) and began to act:
calcined with oil-smoke, it was of course the tubers of oil absorbed 150 grams not less ... the pot was heated for ten minutes and then allowed to cool down and another five minutes ... the stone of course darkened with the outlines of a shadow. but I was already ready and thought it would be better to let it darken evenly than with spots ... by the way, the stone in the Ferrari can be removed - it is held on the braid on two screws, but I have not taken it off yet.
made focaccia (inspired by the last comments) it turned out, of course, cool, not rubbery, though my eaters did not appreciate it - not used to such breads - only I received pleasure. we didn't get into the grass with garlic, but of course this has nothing to do with the operation of the stove)
one huge plus on the face is energy and time savings. oven for a power of 3600 watts pizza oven-1200 watts. for heating the oven up to 250 gr. 15-20 minutes pizza oven up to 350-400gr. -5-7 minutes maximum 10.
I rolled out the dough on baking paper and put it directly into the pizza oven for proofing for a minute or two before heating the stone, the dough came up very well. well. then pulled it out of the oven, heated it for about seven minutes and returned the workpiece to the oven. all this time I ran around with thermometers - it heats up faster than the indicators change on the thermometers) then I measured the dough during baking - after five minutes it was already 99 grams. (gr. bread readiness96) turned it off and waited another two minutes for fidelity ..) could not believe that it was already ready) on paper easily transferred to the grate, the smell is awesome, the bottom is pretty crust on top magenko straight very good. I liked it .... the smell of soot is certainly worth it, but already less. I think it is necessary to ignite it on the street a few more times and the smell will go away, judging by the reviews ... well, in general, I described it vyalenko like that) with small dashes in several tricks I added everything)
Mirabel
Nastenka, congratulations on your dream come true!
It is very strange that the family did not appreciate the focaccia, it seemed to me that everyone loved it! But they will get used to it and taste it. bake pizza now!
I, too, often cannot immediately grab a new toy and start cooking in it, I swing for a couple of days
And energy saving is
win-tat
Quote: SnieZhinka

calcined with oil-smoke, of course, 150 grams of oil were absorbed by the tubers of oil at least ... he heated for ten minutes then allowed it to cool down and another five minutes ... the smell of soot is certainly worth it, but already less.

Anastasia SnieZhinka, why did you ignite the stove with oil? You smeared a stone with it?
My Ferrari came with instructions and it says nothing about it. It is written that before use, it is necessary to warm up the stone for 10 minutes, after which the oven is ready.
And also highlighted warning: "don't let the top of the pizza (cheese and butter) hit the stone!
Never wash the stone, just wipe it with a damp cloth. The stone will darken over time and this is normal. "
Linadoc
Girls, I climbed onto a pine tree again. I thought about 20 meters, but fear had big eyes, measured 13.5 meters with a laser. The mosquitoes were all blown away. Beauty ... in short, I throw it into the stove, sprinkling with semolina. Today I made an open pie with raspberries, and then khachapuri. I took the photos, but now I can't throw them off on the tablet, I'll throw them off later. It's good that I don't have 450g, but 250. It's okay to throw it off on paper. It was baked for 18-20 minutes. Yummy !!! Lush, tasty, aromatic. No problem. How beautiful it is here, evening fog, aromas ...
Roza_Irina
MarinaK, Marina, I read about the grid and doubted whether the heating would suddenly break down. I just ordered it.
win-tat, Tanya, measured. It turned out up to the reflector 3.5 cm, if you remove it, then up to the heating element 4 cm. Is that not enough?
ElenaMart
Irina, and where did you order the mesh?
SnieZhinka
Quote: Mirabel

Nastenka, congratulations on your dream come true!
It is very strange that the family did not appreciate the focaccia, it seemed to me that everyone loved it! But they will get used to it and taste it. bake pizza now!
I, too, often cannot immediately grab a new toy and start cooking in it, I swing for a couple of days
And energy saving is

Thank you, Vikus, I somehow don’t believe it myself ... somehow I wanted too long ... we need to reduce the time of wanting) that's why I only have dr only once a year ...)

Quote: win-tat

Anastasia SnieZhinka, why did you ignite the stove with oil? You smeared a stone with it?
My Ferrari came with instructions and it says nothing about it. It is written that before use, it is necessary to warm up the stone for 10 minutes, after which the oven is ready.
And also warning: do not let the top of the pizza (cheese and butter) fall on the stone!
Never wash the stone, just wipe it with a damp cloth. The stone will darken over time and this is normal.

But I know, I've read a lot of topics, there the girl had everything sticking to the stone and everyone unanimously recommended that she fire the stone with oil, that someone had written that way in the instructions for the pizza maker ... well, and that girl had it. miracle! nothing burns, I followed the same footsteps under the impression ..) and now I think what ... what if the stone has a porous structure and all this oil seeped through the pores into the lower shade, so when cooking it smells like burnt oil ... can disassemble look yes clean ...
win-tat
Quote: Roza_Irina

win-tat, Tanya, measured. It turned out up to the reflector 3.5 cm, if you remove it, then up to the heating element 4 cm. Is that not enough?
Not enough of course .. I have 6 cm to the heating element, and the height of the entire lid is 7. With focacci, I think, it is better not to bother in your oven, otherwise the pizza will burn and roll thinner, like the Italians, because they have a very thin base. The reflector, I think, is not worth twisting (0.5 cm "won't make the weather"), maybe it also has a function of protecting the lid from overheating.
Margit
Girls, the pizza grid can't replace the grease catcher? True, he has a handle, but if you saw it off?
win-tat
Quote: SnieZhinka

what if the stone has a porous structure and all this oil has seeped through the pores into the lower shade, so when cooking it smells like burnt oil ... can make out to look and clean ...
The stone is really porous, and if it also absorbed such an amount of oil ... it may not have leaked, but it definitely remained in the stone, and with such a high T it will definitely burn for a long time
Rada-dms
Margit, it has such edges that it won't slide!
Margit
Rada-dmsand the pizza net will slide on the stone?
Rada-dms
Margit, I do not have a net, I sprinkle with small corn grits on a non-stick mat and everything slides off, but now I want to order a shovel :)
Sens
Rada-dms, what kind of mesh are we talking about?
GuGu
Quote: Roza_Irina
I read about the grid and doubted whether the heating would suddenly be broken. I just ordered it.
And what is this mesh, maybe I need it too
Margit
MarinaK I wrote about the mesh, so I’ll look for it. Here I found:

🔗

Sens
Margithow is it used?
the subway is full of them.
GuGu
Margit,
Margit
Sens,
In general, for the first time today I read
Quote: MarinaK
try down parchment paper or purchase a pizza mesh of the correct diameter. I also had one pizza maker on a stone and had the same problem. At first I managed with parchment, and then a net came to me and ... oh, a miracle! Such a salvation! And it is convenient to shift, and does not stick to the stone, and does not affect heating
I don’t know how to apply MarinaK torture
it's so good that they are in the Metro, it would be nice to buy!
Sens
Margit, hashl for yu
Pizza oven
there is a rather coarse grid ... what will be the bottom of the pizza ??

I'm talking about the Krasnodar metro if that
SnieZhinka
After all, I disassembled my Ferrari ... I unscrewed the entot casing holding the stone (it turns out to hold in the grooves without it) under the stone, it is pure oil, so it has absorbed it, and so we will ignite until all the oil burns out ..
Today I made potato cakes with sour cream. type of regular yeast. in five minutes they were covered with a half-burned crust, inside they baked with a bang ... conclusion-adapting to the temperature regime is an excellent alternative to the oven ..
I will continue to experiment with donut pies and something else ... I never made it to a pancake maker like Orion ... competition eh)
Mirabel
SnieZhinkaWhy was all this to be done? unscrew, lubricate with oil, then let it burn out.
I would not dare to do such things myself
Rada-dms
SnieZhinka, and a pancake maker came to me, too, at the post office
SnieZhinka
Quote: Mirabel

SnieZhinkaWhy was all this to be done? unscrew, lubricate with oil, then let it burn out.
I would not dare to do such things myself

wanted the best ... as always ... overdoing it la ...)
SnieZhinka
Quote: Rada-dms

SnieZhinka, and a pancake maker came to me, too, at the post office

Oh super! take it as soon as possible and give us the recipes, stamp it, I must be taken out of the stupor from what has happened ... otherwise I got stuck ... I’m already sorting everything out on cogs ...
Rada-dms
SnieZhinka, so there are heaps of recipes !!!;) I myself am in anticipation of suffering, where to start! We have to ask the girls what a super duper!
Mirabel
Rada-dms, In my opinion, super !!! the most super! This is a recipe for American punkies (it's in the catalog there) It's full of delight!
There are also delicious onion pancakes!
And also ... with soft cottage cheese and oatmeal.
While these are the favorites! but the most American ones!
SnieZhinka, let's take a break from the pizza maker and feed seven pancakes. Exactly, WILL BE SATISFIED!
Rada-dms
Quote: Mirabel

Rada-dms, In my opinion, super !!! the most super! This is a recipe for American punkies (it's in the catalog there) It's full of delight!
There are also delicious onion pancakes!
And also ... with soft cottage cheese and oatmeal.
While these are the favorites! but the most American ones!

So, sir! Now I will estimate how much weight gain it will pull!



Thank you, now to pick it up as soon as possible !!!
MarinaK
Quote: Margit
MarinaK wrote about the mesh, so I'll search. Here I found:
🔗
I have the same mesh, but I ordered from another site. And the bottom of the pizza is also in the form of a mesh. But on the other hand, it is convenient to transfer it to a pizza machine on the grid and remove it from a stone. Aluminum mesh. The only thing is that it bends a little, but it straightens just as easily, because aluminum is a soft metal. I tried pizza in Princesk, shifting the dough is not very convenient, and when the pizza is baked on a stone, the mesh is just a lifesaver. By the way, you can use silicone instead of the mesh. I have a silicone mold for pizza, but it doesn't fit into a pizza maker, and so it could be there
win-tat
Quote: MarinaK

By the way, you can use silicone instead of the mesh. I have a silicone mold for pizza, but it doesn't fit into a pizza maker, and so it could be there

, Silicone molds can withstand T up to + 240C, in Ferrari this "number will not work", it will melt!
Margit
MarinaK,
Please describe your experience in making pizza on a mesh, I mean rolling out the dough and laying out the filling. The fact is that I do not roll the dough, but straighten it with my palm directly on the baking paper, trying to preserve the bubbles (except for the largest ones) and put them on the stone on baking paper. Will I be able to cook pizza on a grid like this?
MarinaK
MargitI think it won't work. I pre-roll the dough and then only put it on the net
Margit
MarinaK, Thank you!
Do you then, already on the grid, lay out the filling? Now I watched the video on YouTube, there, too, the already rolled dough is put on a mesh and then the filling is laid out. Tomorrow I'll try to bake pizza or focaccia on a grease catcher instead of a mesh, if you like it, I'll have to buy a couple of nets.
Rada-dms
Margit, look, maybe the material on the grease trap is not intended for high temperatures, it's one thing to cover on top, it's another to put almost on the shade
Margit
Rada-dms, I have it lying around idle anyway, it's not a pity if it falls into disrepair. But I think if aluminum nets work, then this one made of stainless steel should also. I'll try to bake pizza the other day and report back.
Rada-dms
Margit, we wait!
SnieZhinka
the grease trap will burn out! I used it instead of a flame diffuser at one time-och. quickly burned out ... now I use it as a spatula for transferring pastries on baking paper to a pizza maker, and then I pull it on it and put it on a bowl, for example, or on something on the table so that there is air under it, for cooling. while it's convenient ... I'm thinking of cutting out a circle with handles from a Teflon rug once and for all, and it doesn't steamed ...the silicone will melt down ... but I have so much unused paper that it’s a joy to finally put it into action) .. and so it’s all with Teflon and Teflon ... and I’ve even gotten nasty with a coating like frying pans and so nothing sticks ...
SnieZhinka
Quote: Mirabel

Rada-dms, In my opinion, super !!! the most super! This is a recipe for American punkies (it's in the catalog there) It's full of delight!
There are also delicious onion pancakes!
And also ... with soft cottage cheese and oatmeal.
While these are the favorites! but the most American ones!
SnieZhinka, let's take a break from the pizza maker and feed seven pancakes. Exactly, WILL BE SATISFIED!

Vikus, went to the special. Temko to torture you where to look for goodies ... otherwise it's just disorientation from happiness ...
Stafa
I have been baking on a Teflon grid for a long time, I put a grid on a silicone mat and on it I stretch the dough along a grid cut to the size of a stone, collect the filling and drag it to the pizza maker directly on the grid. After cooking on a grid, I pull it onto a large plate and use a spatula to carefully remove it from the grid, pull it out from under the bottom, cut the pizza with scissors (the pizza knife turned out to be less convenient) and
Roza_Irina
Quote: ElenaMart

Irina, and where did you order the mesh?
I ordered it in an Internet store, but have not called back yet.

🔗



Girls, I bought a baking sheet without sides with a handle. So comfortable. I put the dough on it, having sprinkled it with semolina beforehand, laid out the filling. The oven warmed up, but the pizza could not be transferred from it. She does not move out, even though the baking sheet is smooth and smooth. I had to perform in the oven. I'll wait for the net.
Maybe my dough is wrong. I tried recipes from HP and thin pizza and simple. But I don’t understand, the dough turns out like a mess, it sticks to my hands. When I rolled it out, I added flour. Which one should it be correct? Either my flour is unsuccessful or the dough should be like that. But without adding flour, it definitely does not roll. I never thought that it was impossible to move the dough onto a stone. In the video, the people on YouTube are doing so well.
Tashenka
Quote: Rada-dms
what a super duper!

And me and my shyloopiks really like pumpkin punkies. Plus cheese cakes and lazy chicken chops.
win-tat
Quote: Roza_Irina

But I don’t understand, the dough turns out like a mess, it sticks to my hands. When I rolled it out, I added flour. Which one should it be correct?

The dough should feel like an earlobe

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers