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

[Vika]

max 4 cm inside in my opinion.

Vika, and I wrote right away that the height of the cake is 4-4.5 cm max. Therefore, again, I note that it is OPTIMAL FOR YEAST Dough FROM 300-350g FLOUR! I figured it out by trial and error. But a diameter of 30cm solves all the problems for a large family (I feed 7 people).

[Linadoc]

Linadoc, Yes, the diameter is really big!
How else do you store? Here I look at the box, maybe let him live there, less and less space on the shelf will take

[Vika]

How else do you store?

Vika, me on YOU. I store it vertically in a closet, although she does not want to be "stored" (she works all the time), now she "lives" in the country, works 2-3 times a day, but her "apartment" in a closet in Moscow is waiting for her (where am I without her now ?).

Without box? She opens
It would be nice to arrange it vertically so that no one dares to say - And you already have no place for new toys!
I am periodically told, there are very few places left. It is true that they forget that the top of the wall cabinets in the kitchen is completely free.

Without box? She opens

I have it pressed upright with a sandwich maker and a double boiler. And since all 3 are used almost daily, there are no complaints. Children have mastered all these bells and whistles and pamper themselves and their friends (girlfriends).

Girls, poke your nose, where are all the recipes for Princesca? I ordered, as always, for myself and everyone at work. We will pick it up tomorrow (although initially we promised after August 8-11). I want to download and print to all my friends.

[saika]

saika, there are no separate recipes yet. Everything that was cooked in princesses is in this topic.

Linadoc, something worries me about baking in the photos, the thickness and color of the crust

What else did she cook besides omelet and pizza.
Closed fish pie.
"Zebra".
Plans to make fish in omelette. Usually I did it in the oven, but now I want to bake it in the princess.

WEIGHT !!!

[Lenochka]

Lenochka, your pies also have a fried crust?

girls - owners - write
Does the bottom of the unit get very hot? Does he need to look for a heat-resistant surface?

[Manna]

Manna,
The top bakes stronger than the bottom !!! But I looked and took it out in time. Cooked well. Baked for 15 minutes.

Moonlight,
The bottom is heated, and the top too, but the unit has legs. I have it on the plastic (household table). Nothing happens.

People, the pizza maker opens at any moment! Average baking time 13-18 minutes. Open, check. Sweet and pizza less, pies and focaccia more. Keep track of the amount of yeast dough - I have determined for myself the rate - 300-350 g of flour maximum. Allocate this amount.

People, the pizza maker opens at any moment! Average baking time 13-18 minutes. Open, check.

It's all clear. Alertness about something else ... Will the cake have time to bake when the crust is already at its maximum. Okay, tomorrow I'll try, we'll see in practice.

The top bakes stronger than the bottom !!!

Yeah, I see, thanks

Question: Do you always put the dough in a cold oven or heat it up? Interested in pizza, samsa, savory pies.

And I'm out, I also want such a trick!

[Gulnara]

GulnaraSo what is the question for? Rather, your Ozones and the like, otherwise the people are buying them, and the deficit may begin.
saika, In my opinion, it is necessary to warm up in advance. We almost always heat the oven, it's the same here. What is the problem to warm up?
Yesterday I also muddied the focaca for the night. Due to inexperience, the dough was divided into 2 parts for a pound of flour. I read the tips above, but it was about pies. It turned out thin and a little crunchy (this is the first) The second is more magnificent.
I ate the first one in the morning with coffee. Ah ahhh.how delicious !!! the dough is super! Nostril and airy (the crispness disappeared overnight) I left the second at home, already received SMS from home with laudatory odes.
In general, I liked working with the pizza maker, it warms up, in my opinion. she's pretty decent. I installed it (on the advice of Luda) also vertically on the rack. did not take much space. In general, I'm happy!
Thanks to all the pioneers!

[Vika]

Vika, I still hope there will be no deficit, it's like they snapped them up with ham makers at first, but now they are quiet for themselves, if there is demand, then other tovarischi will catch up with the models, and we will promote them with the form. Vic, did you enjoy working with her?

[Gulnara]

Gulnara, Yeah, I liked it! well, from habit, it was a little inconvenient to shift the workpiece, but next time I will shake it off the glass board.
I morally prepare for pizza so that it can be well transferred to the pizza oven.
Yes Yes i remember. how stormy the whole forum with these ham makers. I, too, rushed in search, then I realized that in the summer, in the heat, I’m unlikely to cook ham.

Question: Do you always put the dough in a cold oven or heat it up? Interested in pizza, samsa, savory pies.

saika, pizza and focaccia hot, the rest cold. A couple of times I laid out the focaccia in the cold one, I did not understand which was better, but it seems that after putting it into the hot holes it’s bigger and it’s more magnificent. By the way, it is better to calculate focaccia for 300-350g of flour, this is the optimal weight.

[Linadoc]

LinadocIs 500g a lot for focaccia? 2 pieces turned out to be thin, so then it is better to take one and a half portions of dough and bake 2 focacci?

[Vika]

2 pieces turned out to be rather thin, so then it is better to take one and a half portions of dough and bake 2 focacci?

Vikaof course it's better that way. For 2 focaccia flour you need 600-700g, so that there is enough space for lifting. And let it sit well before baking. It can be on paper, and then with paper and throw it into the oven.

Today I baked a manna, the dough needs a little more than usually goes according to the recipe. The top was baked normally, but the bottom was slightly burnt, although it was not baked for long, about 10-12 minutes. Apparently, you need even less time, and more test

[Marina]

MarinaBut in my foccaca, the top remained pale, and the bottom was more reddened than necessary.
Maybe because the dough was very thin.

Today I decided to make a "zebra" again, but ran out of cocoa. As a result, I beat the dough in a blender with metal knives along with lemon zest. Also a delicious biscuit came out.
By the way, there are no stoves on ozone. I wanted to take it to the dacha and take it as a gift, but it ran out.

Girls, do you all have a loud thermostat clicking? Mine today something so clenched, so cracked ... True, the dough was liquid, steam was coming out from under the lid.

Well, if the Princess has a pizza oven, then the very first time we use it for its intended purpose. I put the dough in the cold pizza oven. The pizza was ready in 10 minutes.


I liked the stove, so far impressed.

Marina, But in my focca, the top remained pale, and the bottom was more reddened than necessary.

What I'm talking about is that my bottom is a little burnt. But before that everything was fine, the test needs to be tried more or it is not intended for such a test

test you need to try more

Girls, and what I'm talking about for the 10th time - you need to determine the optimal amount of dough so that the bottom and top are at the right distance from the plates in order to bake evenly. For myself, I determined the norm of 300-350 g of flour (I make it on whey and often sponge dough), it is from this amount of dough that the result is optimal for me.

I cooked a mannik, and there such amount of flour is clearly not suitable, but I have already decided on the volume for myself

or is it not intended for such a test

Marina, I exhibited my focaccia - very sincere! You just need to choose the norm for your dough recipe. I picked it up and shared with everyone, I can take a picture again and write a recipe, although it is published - focaccia.

No, my focaccia is great, I myself first exhibited a photo in this topic. And this is a yeast-free dough and almost no flour

[Marina]

Marina, I often make mannik, according to my recipe, but in Shtebochka my beloved. I will try in Princesk and with apples.If everything works out, I will report back.

[I add about the comparison of the BBK grill and the Princess pizza maker.]

Vegetable pizza in BBK grill and Princess pizza maker (Manna)



As promised, a comparison of the BBK grill and the Princess pizza maker (on the left in the photo Princess, on the right - BBK):



On the BBK grill, grease the top plate with vegetable oil

We turn on the devices. We turn on the BBK grill for heating. After warming up - "Pizza" mode


At the end of the mode, remove the pizza and put it on a dish










And this is how condensation drips into the Princess during baking



I add about the comparison of the BBK grill and the Princess pizza maker.
BBK advantages:

• Removable plates - easy to clean
• There is a shutdown timer - the baked goods will not burn if you cannot turn off the device in time
• In the "Pizza" mode for the same time as in Princess the bottom is less ruddy
• Top handle - no risk of steam scalding when opening the lid when baking wet

Princess advantages:

• Greater depth - does not fry cheese near the pizza, taller pizzas and tarts, tortillas, etc. can be baked.
• Smaller height of the device itself - may be easier to store

[Manna]

Manna, and the pizza in Princess looks better, in my opinion :) Thank you! And that movie was only halfway able to watch

pizza in Princess looks better in my opinion :)

Yes, the princess pizza looks more attractive, I agree. I think on a thick dough it will be more interesting

Today Princess baked a gorgeous cake from cold dough for me (I took the recipe here) As soon as I added a little bran.
In the morning, while I was going to work, I baked her in the Princess
Listen .... it turned out well, I just have words, what happened.
The flatbread was as if from a tandoor. Who ate such cakes, I understand that in the oven there is no way to achieve such an effect. I haven't eaten this for exactly 10 years, since my last visit to Tashkent.
My. of course, they swept her away in a day, but at my request they left me a couple of small pieces.
Very, very, very! Delight!
Doubters! if there are still such! Buy without hesitation!
ahh .. also thanks to all the discoverers of the Princesses! : rose: Only thanks to you I bought it, so I would go and look.

I tried my Princess today. Help yourself!
.

[Anna]

Anna, Anya! Wah! Congratulations on your purchase and a successful pizza! In my opinion, it turned out as it should!

Very tasty!

[Anna]

Anna, pizza, and what is the recipe for the dough?

[Anna]

Anna, pizza, and what is the recipe for the dough?

Yes, everything is as usual. The recipe from our forum seems to be Tanyuli ...
+ - 300-330 gr. flour, + salt 1 h / l, + dry herbs of provence;
225ml warm water, + dry yeast 1h / l, + olive oil 3 tbsp / l ..
Knead, let it rest a little, roll it out right in the cold princess, coat with a mixture of hot ketchup and mayonnaise.
Well, the filling is not for everybody. I had: salami, pepper, pamadorka, cheese.

I am writing for the first time, but I have been reading you for a long time. I bought the Princess 3 days ago. Made a pizza according to the dough recipe from the instructions. Tomato, a piece of raw smoked sausage, onions, grated cheese, tomato paste on the dough. In 12 minutes, the pizza turned out no worse than in a pizzeria. Yesterday I took out a rich yeast dough from the freezer, rolled it out thinly, spread it over the lower frying pan with a Teskomov rolling pin on the handle, put a layer of about 1.5 cm thick fried minced meat with onions, a hard egg and herbs. She rolled the dough even thinner up. I made a pigtail along the edge and a hole in the middle. I closed the lid and turned on the Princess. When the second light came on, set the kitchen timer for 12 minutes. The result is a miracle. Well-baked bright brown dough, boiling filling. She took out a wooden long spatula, anointed the top with butter, covered with baking paper and a towel. The taste is awesome. I didn't turn on the oven in such heat. Everything was baked in 20 minutes along with the heating of the Princess. So thank you all for your good advice.

Anyut, great pizza! Now I also set the dough to go away (I make it immediately for 1 kg of flour, in the refrigerator, I divide it into 3 pizzas). And the gin was infused and the blackcurrant liqueur! For pizza.

Girls, and no one thought to try on a pebble for the Princess?
Somewhere a message slipped through that there were stones of suitable diameter in Ashan.

[Margarita]

Margarita, slipped at Helen Kubanochka. Since I put pebbles everywhere (girls know) and here too.There was no stone, so I shoved a low tray of red clay into it. I didn’t scratch the coating on the stove (I’m neat), I don’t know what temperature it was, but my thin pizza was baked in 5 minutes in a hot stove. Maybe I did something wrong, but the stove is still alive and has not burned out, the pallet is still alive and has not burst, the plugs in the switchboard are in place.
The pallet is thin, smaller than the diameter of the stove. If the stone is thick and the dough is not quite thin, it will stick to the "ceiling". "I think so".

Girls, today I made 4 pizzas from 1 kg of flour. Fine! I took the pictures, I will publish them as I get to the normal Internet. Baked for 10 minutes.

[Linadoc]

I've also tried a lot of baking. Today I tried yeast pie with fruit with a wire rack like Linadoc, thanks for the idea! Tasty, but I never get used to the fact that everything is baked just instantly. Just look away, the pizza is ready. I thought that the yeast would take longer or not bake, but no, again quickly and fried. Even baked chamomile rolls were baked.
For some reason, it's still hard for me to bake one pizza after another, I just can't get used to throwing the blank into the hot oven.

I walk on the beaten track. First time I baked Focaccia. Thank you girls for the recipes !!! Preparing for 15 minutes.

There is a built-in 60L oven in the kitchen, I recently bought a 45L tabletop oven (I put it in the entrance of my house so that it would not be so hot in the rooms). How can I explain to my husband that I need this Princess?

[francevna]

francevnatell your husband she's for a quick scrambled eggs and ham! Men love it!

notglass, thanks for the tip! I will look for something suitable. It seems to me that the stone will be just perfect fast pizza!
After baking pizza in a stone oven, I just fell in love with an oven stone, this is the best solution for baking pizza.

Girls who bake pizza with a pizza rack, does this increase the baking time? does it blush the same way?