Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

But something didn't work out for me, it seems as if the dough was not baked, the pie "sat" from the beginning for 15 minutes, then another 10 minutes. Crispy bottom, then gray dough and filling. Or did the dough get wet from the pouring? It seems like after 25 minutes and not a thick pie could not remain raw. I don’t think what’s the matter ... More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=391348.0

I have the same problem. I noticed that if I bake the second pie after the first, even with a half hour break, then it bakes longer and less baked than the first. If there are two focacci, the first is super, the second is already worse and takes longer to bake, almost twice. I don’t understand what it’s connected with, but this has already happened many times. Therefore, I decided for myself: bake one unit of cake or focaccia.

[Margit]

Margit, Strange as it is ... Although one pie / focaccia / pizza, etc. (30 cm however) per day is enough, and tasty for home and not harmful for the figure Now I'm trying to cook another focaccia, see what happens.

P.S. I have been reading the forum for 3 months, and during this time I have so many new things appeared in the kitchen, although before that I did not differ in particular modesty in devices that make life easier.
And today I could not stand it, I think you need to somehow join your friendly ranks, and not just buy and stand on the sidelines

Girls, for the gifted, where do you get the recipes for Ossetian pies and other wisdom? Maybe you can ask for detailed recipes (except for the options for pizza dough and focaccia detailed here)?

[goldenmedium]

goldenmedium, but the recipes are the same as for the oven.

Girls, for the gifted, where do you get the recipes for Ossetian pies and other wisdom? Maybe you can ask for detailed recipes (except for the options for pizza dough and focaccia detailed here)?

Ossetian pies here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13788.0

I quickly baked a pizza from Rita's dough, put the rest of the food on top. The dough was spread on the blades and transferred to the preheated oven at the bottom. It was baked for 20 minutes (even more), it was pretty dry from the bottom, in comparison with the Italian pizza maker, of course, lost. The husband said that the dry and the tomatoes were boiled. But I assumed, but I don't understand why everyone has such a crispy crust in less time !?
Here are two pizzas, comparing only the dough. Left from Optima, right from Princesses. The dough is the same.

[Rada-dms]

Rada-dms, Something Princeska completely loses in comparison, I'm also waiting for her, but I'm already looking at the "Italians"))) Your stove with blades included?

[Rada-dms]

Rada-dms, it is not correct to compare the Princess and the stove with a stone, as these are completely different stoves.
It is clear that the Princesses will not have pizza in three minutes)

Rada-dms, it is not correct to compare Princeska and a stove with a stone, because these are completely different stoves.
It is clear that the Princesses will not have pizza in three minutes)

Masha, but I was sooo waiting for this comparison, because I don't really want to buy two devices, and if the taste of the princess pizza was close to the Italian one, then I would definitely choose the princesses.
Although after the variety of pastries that were baked here in the princess, I already doubt that I do not want two ovens

Yesterday I also received a princess and immediately started to bake, first focaccia, then pizza, then cabbage pie on batter and apple pie from puff yeast. For myself, so far I have concluded that I will bake pizza, like I did, in the oven on the "pizza" mode at 275 degrees on a stone. And everything else worked out very well. I will also try khachapuri and Ossetian pies.

Focaccia hot dog baked in 6 minutes in Princesse.


In general, it seems to me that any pastry can be made in it. It is a pity that there are few eaters, but I really want to try to bake in it. Have to slow yourself down
---
I don't turn anything over. I make focaccia from 400gr. flour and grease a little on top. butter, sprinkle with dry garlic and cheese on top. Well, for pies open on top, pouring, it is browned, and for pizza, grease not only the middle, but also the entire surface with ketchup. And if a closed pie, then the top must be greased with an egg + milk. Indeed, in the oven, we always grease the top of the pie with something, then the top is crispy and beautiful. So here, you need to lubricate for a uniform crispy crust. I have 4cm focaccia. height (400 gr. flour), pizza and pies 2-2.5 cm. (300 gr. flour). It seems to me that Princesska bakes quickly, but because of the pale crust we bake pies. I think we should try to reduce the time, lubricate the top. I will try in different ways.

I buy princess for the sake of cheese cakes, pies a la Ossetian and low charlottes. Pizza suits me more than in a pizza oven, and for pizza, Ferrari will most likely have to buy.

I took mine today, but I don't even know when I can try it ... while everyone is on the road. And the top cover should "walk" back and forth?

[Mistletoe]

I took mine today, but I don't even know when I can try it ... while everyone is on the road. And the top cover should "walk" back and forth?

Mistletoe, congratulations on your new toy
In my review, I showed how the lid has a horizontal play in the closed position:

there is a horizontal backlash in the closed position:

And I have it in the open. Like .. when checked upon receipt, I noticed.

My copy has a backlash in the closed and ajar position, in the fully open (when the lid is vertical to the stop) there is no backlash

Well, maybe I didn't finish it ... I just opened it. to check and that's it.

My copy has a backlash in the closed and ajar position, in the fully open position (when the lid is vertical until it stops) there is no backlash

And I have the same

Well, maybe I didn't finish it ... I just opened it. to check and that's it.

most likely, this is a functional idea.
the Orion pancake maker also has a dangling lid, but this was done on purpose so that it would not be lifted by steam.

The girls yesterday baked in the Pryncess 2 times:
1. Here is this cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=285896.0 And naturally with its own changes. I poured it into the included stove. The package of frozen cherries was mixed a little with potato starch and laid on top. Baking for 15 minutes then added another 5 minutes (but I think it was possible not to add). The middle touched the crumb quite a bit, but I think this is from the fact that I did not even out the dough. And one more thing ... the dough seemed thin to me and I added a little flour, but this should not have been done, the cake turned out to be tasty but dense. And next time I will try to do this: pour a little dough and smooth, then the berries and the rest of the dough. It seems to me that if you put the berries down and pour the dough on top, they can burn, since the stove immediately bakes at a high temperature. Although .... I will try and as in the original! still gobble up!
2. And this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89809.0 It turned out tastefully ..., but I don't understand this: in places where the garlic and butter were pressed into the dough, the focaccia turned out to be a bit damp, this is a Pryntseski feature, or it turns out in the oven as well, or I am doing something wrong ...

[Senpolia]

Senpolia, and your berries in kefir pyregh dropped during baking? I have now remained on the surface and burst ugly ...

[Senpolia]

Senpolia, tell me pliz, which glass did you take?

[Matilda_81]

Matilda_81, Faceted, 250gr.

Khachapuri from Chuchelka https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=97012.0... I did it for half a prescription. Baked for 6 minutes. The dough is tasty, tender, well baked. Khachapuri height 1.5-2cm.

[Natalishka]

Natalishka, please specify, bake for 6 minutes, putting in a cold pizza maker?

[EnichkaEnina]

EnichkaEnina, put it in a cold stove, and when the green light comes on (that is, the stove is heated), the stove is then 6 minutes.

[Natalishka]

Natalishka, and why the middle is crispy and the sides are white? I would like a uniform color, like from the oven, can it be put into a preheated one better?

Girls tell me what is the heating temperature in the pizza maker? Can you bake the biscuit dough?

[3 minutes]

I baked a pie with pears today in ruble test I put it in a cold stove, turned it on, went to warming up, after warming up through 3 minutes the mustache was ready ...

Irish, what is real in three minutes

Irish, what is real in three minutes

Yeah well, on the green light already
But I didn’t make enough dough, 0.5 of the recipe, rolled it out thinly (it’s huge).

I DO NOT BELIEVE

Well, at 10.17 the little zulen button lit up, and at 10.20 it had already turned it off. The dough is thin and the temperature is very high.

Virgo, I only have a request for you - write down the total baking time if you put the dough in the cold princesses, because baking also occurs when heated. Ideally, perhaps even indicate two times: total and time after warm-up

[Natalishka]

Natalishka, I completely agree with you in everything. I have 2 pizza makers, one with a stone, the other Princess. What I like about Prinessk is that you don't have to wait for warming up and you can bake a huge variety of dishes right away. It is more functional and fully justifies its cost, which cannot be said about stone stoves. For the last (approximately) month in Prinessk I cook every day with rare exceptions. Pizza baking on a gourmet stone. Both have a place to be, and you cannot compare them, they are just different in my opinion

[Natalia]

Natalia, Just stop imagining that you have ugly pies; -D They are gorgeous!
but why pay attention to attacks? People are happy with their Ferrari, well, health! let them have real italiano pizza. And we like this too! The family is happy, they eat with pleasure! This is the main thing. And the attacks ... this is nonsense. Each sandpiper praises his own ...

[Manna]

Manna, but how to write the total time? And then listen to the attacks of "specialists" from Ferrari.

Wow, apparently, I somehow missed all the attacks on the princesses.But really ... if we compare pizza in pizza makers and princesses, then the victory is not on the side of the princesses. Yes, princesses can bake what cannot be baked in pizza ovens, but the latter are designed specifically for pizzas, and not for pies and tortillas. Although the princesses are billed as a "pizza maker", only it is more of a pie / flatbread maker than a pizza It's just that each device has its own purpose..
And the time is important not for, excuse me, squabbles who are cooler, but for the real use of the device - the heating time may vary, and this may cause the time after heating to "float", therefore it is important to know the total cooking time.

Girls, where are the attacks? I have not read anything like this anywhere, but I see that there is an exchange of experience and normal healthy criticism.
Comparing a cool pizza with a stone and an inexpensive folk princess, as we affectionately called her here, is simply incorrect. Yes, it would simply never occur to anyone to compare them.

I also want to insert my five cents in defense of the Princess. I bake in it not every day, but often. And pies and tortillas and pizza. I make pizza on thin dough, put it in a hot oven. Bake for 3 - 3.5 minutes. This is if the dough is very thin, there is not a lot of filling. If about 5-6mm, then about 5 minutes I put Khachapuri and Ossetian pies in a cold oven and after heating in 6 minutes the dish is ready. I also adapted a baking stone in Princess. It's also great, but it's only for pizza.
In time, only heating naturally takes longer, and baking the same way.
I wanted to order a Ferrari. Now I decided I could do it. We don't eat pizza very often to spend that kind of money. It's better to buy another device for myself with this money, or maybe not one.
As the husband of a friend, an Italian, said, even in the best oven, pizza will not be the same as from a real wood oven.
The main thing is that our family likes and tastes like us and everything else ...

I also adapted a baking stone in Princess. It's also great, but it's only for pizza.

Anya, well, how, on a stone, the taste of pizza is different?

[Anna]

Anna, but you can have a photo of Princess with a stone and a pizza on it !!!!! You are welcome

[Ira]

Ira, I probably don't understand anything about pizzas. I didn't notice much difference, the crust is crisper, the dough itself is soft, but I made it thin. Maybe because I put the plate-stone, it is closer to the top cover, then it bakes faster, I don't know. The top is pretty, not burnt and not smeared.
Gulnara, here:


I bake bread on this stone in the oven. Bottom thickness 1cm. It closes very well in the pizzle. Tight, but not scratched. The coating in the oven also does not scratch.
The sister says that the difference is tangible and without it. And for me everything is good. Something like that.

Thank you! It will be necessary, just in case, to look closely at the stores, suddenly there is a suitable stone.

It will be necessary, just in case, to look closely at the stores, suddenly there is a suitable stone.

Girls, yesterday the Pogrebok online store sent me a newsletter with a proposal for a stone for baking. Here's a link
🔗
Maybe it will come in handy?
I admire your masterpieces, but there is no place for the Princess.

It's a pity But judging by the blush of the bottom, it was about 10, maybe 12 ... minutes

out of curiosity, I timed the warm-up time with the cakes with a cold setting. In Moscow - 8-9 minutes, at the dacha 9-10 minutes.

So .... I'm reporting .... I just baked khachapuri from a scarecrow. 1st: As it was written earlier, I put it in a cold stove (6 minutes) and after tanning the green one it turned out for another 6 minutes. 2nd: After the first was prepared, I turned off the stove, while preparing the second, it cooled down a little, but not too much and also baked for 12 minutes, periodically peeping. 3rd: baked for a long time, 16 minutes, the green light periodically went out, then lit up. Probably kept the temperature and saved e-mail. energy. Clever ...... All three times baked well, the top turned red, though the third was the least of all, although it was baked the longest.
Conclusion: bakes such things well and quickly, and you need to adapt / make friends to the temperature and time (+ - minutes).
Home devices like this.

Yesterday I baked just a flatbread from pizza dough (a regular pizza dough, I always have it in my fridge), just a flatbread without fillings, rolled out thinly.
set to bake 21-47 took out 21-58 was completely ready. The dough was placed in a cold one, the heating was 6-7 minutes, then the main time.
My husband liked it very much, I did not try it.

In the photo, the bottom, on purpose, did not fry much, a thin flat cake
In general, I'm happy

Tanya, what's the top? I'm straight in general pale, although baked

The top was not photographed, but browned in places, but it could have been held longer.

I thawed a pound of puff yeast-free dough, laid out the Adyghe cheese + Russian cheese into squares, divided 2 sausages into 4 parts and wrapped them in dough, baked in two passes, the first time the green light came on after 6 minutes, turned off after 15 minutes (total time), the dough is good increased, those puffs that were higher, cm 3, browned well on top, small a little. I baked the second batch for 14 minutes, did not follow the light bulb) It turned out delicious. So I'm not very friendly with the dough, so this is a masterpiece for me)))

A flatbread made from bread dough mixed in h. oven with the addition of malt, 1 part rye flour + 4 parts wheat. Proofing 40 min. Reheat 6 minutes + bake 6 minutes.It tastes like Soviet bread with a little rubberiness. A loaf is baked from the same dough. The taste is completely different. Liked.

Girls, another Princess's photo session:
These are the khychins (with potatoes, cottage cheese and cheese), 3 minutes on each side on a heated stove:


These are the baked stuffed peppers (with cottage cheese, ham, fetaxa, herbs, olives and garlic) under a cheese crust (in a cold oven for 12 minutes):

These are baguettes with garlic (I made a little of them, 5 will fit easily) from 330g of flour for 12 minutes from a cold state:


And here is such a cottage cheese-apple casserole (I drove the juice, and put the pomace in a casserole) from 500 grams of cottage cheese and some pomace, from a cold state for 18 minutes: