Pizza oven

in these ovens with a stone pizza is baked for 5 minutes. In pizzerias no one bakes pizza for more than 5 minutes, from the oven for more than 5 minutes it is no longer pizza

[Gypsy]

Gypsyhold your horses ...
In 5 minutes, the pizza will only have time to warm up properly, but it also needs to be baked ... at least 15-20 minutes ...

No, 5 minutes, they write about this in the descriptions of these stoves, yes, there are those who bought this stove long ago on the forum, and I read reviews on the Internet, 5 minutes. There is stone and high temperature. The pizza is not a pie, it is thin, which takes 15 minutes to warm up there
By the way, my husband once unwillingly worked in a pizzeria.

I confirm, the pizza is baked for 5 minutes !!!! ...

All!!! WANT!!!!

but tell me what are her dimensions ?? otherwise, after buying AG, the place has sharply decreased
Thank you

that the link should be approximately 35x40x25

Is it possible to pick up these devices within 5000?

And in it, besides pizza, they cook something else?

try pita, it seems to me convenient to bake pita in it. Even if you have a Teflon tray included, then you can fry omelets.

There was no tray in the kit. And nobody fried the khachiapuri?

And tell you TRISSA pizza maker?
if so how is she ??

Yes. I baked only once due to a complete lack of time, it didn't work out a bit (it's my own fault) it tasted super, in the oven it never worked.

Well, that baked the second pizza .... with the temperature everything is now normal, but you need a little more time But I have a different question? These two half-puffs (with which the pizza is placed on a stone) it is written that you need to sprinkle abundantly with flour ... well, sprinkled it ... and after baking all the pizza in the bottom flour is somehow not very tasty, last time I sprinkled it a little bit so I barely stole the pizza with tar on a stone ... Tell me what I'm doing wrong ... so I want the right pizza

NO ONE WILL ADVISE ANYTHING

Z would advise, but I have a DEU, there are no devices for putting pizza on a baking sheet ... I immediately roll it out on a baking sheet. Maybe you should try to roll on a stone right away?

IT WILL NOT GET IT WARMING UP TO A CRAZY TEMPERATURE AND IT IS POSITIONED ON IT

IT WILL NOT GET IT WARMING UP TO A CRAZY TEMPERATURE AND IT IS POSITIONED ON IT

Maybe then try some other dough? For the last 2 years I have read about potato dough for pizza on our forum - I’m only making it with him! I like it very much and the dough is obedient, it does not stick to anything!
The recipe was here before https://Mcooker-enn.tomathouse.com/in...om_smf&topic=4895.new#new , now I don’t see it there, I’ll give it here in full

full serving half serving
dry yeast 2h. l. 1h the spoon
flour 400g 200 gr
dry cards. mashed potatoes 5 tbsp. l. 2.5 tbsp. spoons
milk, water 250ml 125 ml
olive oil 2 tbsp. l. 1 tbsp. the spoon
sugar 1 tbsp. l. 0.5 tbsp. spoons
salt 1.5 tsp l. 0.75 tsp
Preparation
From this dough (kneading in a bread maker, after 1.5 hours the dough is ready, if I am in a hurry, I take it out earlier, after the first deboning), 2 large pizzas are obtained (per form 33cm in diameter). With my hands dipped in oil, I “butter” the mold and stretch the dough (I first divide it into 2 parts) according to the shape (I never roll out pizza with a rolling pin, only with my hands, the dough is very elastic and soft, easy to use), I make small sides. I turn on the oven at 220 degrees and start cutting the filling, the dough rises at this time (already in the form). For the filling, I definitely take mozzarella, 250-300 grams, 200-250 hams, as many olives as you like (I cut in half), sometimes pineapples from a can (I cut them into cubes). If I'm not lazy, I make the sauce myself (if you're interested, I'll write a recipe, it's just made in a blender from fresh tomatoes and bell peppers). I cut the mozzarella and ham into thin slices (I cut the cheese, it turns out tastier).
The styling is always like this - first the sauce (in extreme cases, ketchup), then the mozzarella, then the ham, olives, herbs. And in a hot oven for 10-12 minutes, I orient myself on the sides - as they brown, the pizza is ready. The dough in this pizza is wonderful - soft inside, fluffy, at the same time thin crust (not dry!) ​​And a lot of filling. A full serving is enough for 2 pizzas.

Well, that baked the second pizza .... with the temperature everything is now normal, but you need a little more time But I have another question? These two half-puffs (with which the pizza is placed on a stone) it is written that you need to sprinkle abundantly with flour ... well, sprinkled it ... and after baking all the pizza in the bottom flour is somehow not very tasty, last time I sprinkled it a little bit so I barely stole the pizza with tar on a stone ... Tell me what I'm doing wrong ... so I want the right pizza

I also did not succeed ... If you make a denser dough, this is no longer pizza. Otherwise, it then does not get off with the prototype. Flour burns unambiguously. I already regret that I bought it.

I’ll probably try other dough recipes. Or I’ll try the recipe in their book. But her husband's poke verdict is one-digit "don't be offended, but the pizza is super in the oven, and here comes the GE"
I will still stay

How are you doing? I tried again yesterday, generously smeared the salting trays. butter, the dough slipped but the bottom of the pizza itself is very burnt. I also want to try at a lower heat, or, of course, it was burning oil

Dear All! Thank you for the Temko. I’m sick with a pizza maker, I want to, I can’t. Tell me who has Fagor - have you tried making hot sandwiches in it? Will she cope with this mission?

How are you doing? I tried again yesterday, generously smeared the salting trays. butter, the dough slipped but the bottom of the pizza itself is very burnt. I also want to try at a lower heat, or of course it was burning oil

I have no success, the bottom still dries up even at a low temperature, or maybe just for me pizza is when the dough is thin and soft, and my oven is for lovers of crispy. In short, I often baked pizza in the oven, but right now I threw this thing (I don’t like what it turns out, but it’s not convenient to return to the oven in front of my family, so I shouted that I needed it). In short, I have one disorder right now, I would not buy it anymore, I rarely regret shopping, but I do regret it. Now stands on the refrigerator.

marinal, what kind of dough do you make? Does it "slide" without any problems? I came to the conclusion that the dough is airy if it is not steep, but I don’t know how to "seat" it on this stone. Another idea came up - I want to find some kind of mold on which I will roll out this dough and put it on this stone for baking. Maybe it will at least work that way.

Look for a silicone pizza mat like this one that can be rolled out and placed in the oven directly on it ...
And then, folded, lies in the corner ...

Can I use the bottom of the usual split form in the form of a dough mold ??? here I am about the same if the dough is cool to do, then it is like a sole, and if it is soft, then you can't pull it off

I'm afraid that these silicone mats will not work ... they have a 220 * C limit and you cannot use the grill, and in the oven with a stone, the temperature of the stone itself is several times higher (otherwise the dough would not burn like crazy after 4 minutes of baking) and on top there is ten otkeda I know the grill or not. Yes, and this pribluda costs more than 200 hryvnias, the stove cost me 500 and a rug .. finally, come out with a golden pizza, and if it doesn’t work, it’s ridiculous 700 hryvnias.

There is really an idea to cook pizza in advance to freeze it and then lay it on a stone without any problems, in stoves with a stone, according to the instructions, the baking time increases by only 1 minute in this case.

THANK YOU FOR PARTICIPATING! but there is no product in stock. they say they don't have it anywhere in Kiev. I walked around 3 stores and called probably at 33 there is nowhere.

you want it so much ... maybe you have a secret how to use it correctly ?? or what kind of dough to make there ?? can you share with such a fool like me ??
[/ quote]
since I visit Italy very often and for a long time, my friends consider me a great connoisseur and master of pizza. So they promised to visit for pizza. I tried it in the oven and it didn't work! pulled out an absolutely wooden cake on which there was dried tomato paste!
and made the dough as always
roughly
450-500g flour
250-280g water
some salt
just a little sugar
9 g yeast
1 teaspoon olive oil
(but flour of the 1st and 2nd grades will recover from the Italian flour)
kneaded in x. n on dough mode
I always got a good pizza, though I didn’t do anything in Kiev.
so she sinned on her oven.
if I don’t find a stove until tomorrow, I’ll have to get out

prascovia did I understand correctly? you always baked this dough in an oven with a stone

prascovia did I understand correctly? you always baked this dough in an oven with a stone
[/ quote]
Yes.
there was a mistake in my dough recipe
water needs 1 glass.
this is the basis, but if someone is interested, I can lay out the recipes for fillings.

marinal, what kind of dough do you make? Does it "slide" without any problems? I came to the conclusion that the dough is airy if it is not steep, but I don’t know how to "seat" it on this stone. Another idea came up - I want to find some kind of mold on which I will roll out this dough and put it on this stone for baking. Maybe at least it will turn out that way.

Maybe it's still interesting, I found a way out for myself - I rolled out the dough with rhinestone on baking paper and baked it on 1 mode - excellent. You also need to take time to choose the optimal dough recipe. And I look closely at the pizza molds - maybe I will adapt some to the oven.

And the paper does not burn ???
If it doesn't burn, it should turn out well, because the dough will not be so dry from below. The stone takes on itself very strongly.
I'll try today

Does not burn, one can bake several times

The first one I baked on 1 mode - the bottom was not fried, the second on 2 - the bottom was browned. I liked it on mode 1. And yet, my dough is not steep, it does not roll out, but with handles Personally, I like this more.

[oven G3 Ferrari]

SAVE THE PEOPLE! where can i buy a pizza oven? REALLY NEEDED.!!!!!!!!

Hello! I bought an Italian Ferrari pizza oven from the store because:
1.pizza cooks in 5 minutes
2.Everything is cooked on a real stone, so it tastes like a wood stove
I don't remember the link exactly, look in Yandex "oven G3 Ferrari"

By the way, has no one heard of brewer's yeast added to pizza dough? My Italian teacher said that they do it ...
I'm afraid, especially since you can probably find them only in a pharmacy

The Rolsen PM-2050 stove appeared
Nobody has one?
It's a pity there is no delivery to the regions ...

yes .. even if the photo is open and how long does it take to bake pizza

girls how much is 12.450 rubles in euros? Is there such a stove in Italy? 71.00
Isn't it too expensive to beat the Russians again?


so 70


71


59,50

I am a bastard people are looking with might and main, they use it with might and main, and for six months it has already been worthless for me, well, we didn’t have a pizza from this miracle device. Teach you to use it correctly, otherwise it only takes place

[marinal]

marinal, I have a question for you, in your stove on the lid, what shape is the heating element? can you make a photo? This interests me, because I dream of baking pita in it .. and in general, what is the maximum height of the flour product?

[Gypsy]

Gypsy, you need something like that ...

lesik_l, thanks

Eh girls, such a purchase does not threaten me. The volume is too small! I have a gas stove-60 * 60, in this oven on a large baking sheet I bake pizza. For the evening and very little remains in the morning. And if the son is at the computer until late, until the morning does not live.

My oven is also large, but - as I understood, the temperature in this oven is much higher than the oven, and due to this, it takes 5-7 minutes to cook. Let's count - in the oven there is a 40x45 baking sheet (work surface) - and the diameter of the pizza in the oven is 32 cm, only 10 cm less, in the oven it will not work like this in time, but I like pizza. So I WANT.

Yes, I also want it, especially since my HP kneads such a wonderful dough. Just study! But a little expensive.And remember the prototype of the pizza oven-Miracle oven. Mom's friend has been baking this Miracle for 24 years already !!!

[girls]

girls, the owner of the stove Trisa , can you tell me if you have data on temperature conditions in the instructions or on the stove? otherwise they don't write anything about this in online stores, but in that instruction in Russian it is also empty ... or rather, some kind of nonsense is written

[lesik_]

lesik_l, went freshened up .. and where is there about the temperature?

Pakat, Ferrari website yesterday gave the link above .. and on the second links prices in italy 70 euros is that = 8550 re?

On page 15 they write that it gets very hot. How to measure the temperature, and with what?

you don't need to measure, they write about it in the instructions
type
Potenza 1200W.

Temperature medie indicative:
Livello 1: 190 ° C
Livello 2: 350 ° C
Livello 2 e mezzo: 430 ° C
Livello 3: 470 ° C

Judging by the appearance and configuration, the Chinese copied the device from the Italians and the temperature should be either the same or similar. And there they write 450 degrees.

[Gypsy]

Gypsy, in all links that he gave, stoves up to 470 degrees,
information will not interfere ...
And the price suits me, only in thalers, not in Jew, ry or shekels ...

but it doesn’t suit me, because we still have to drag her here. I would like to know more about the Ukrainian one .. but there are no exact data. It looks like a Ferrari in appearance, but I have doubts .. suddenly there is 220C .. and 220 is not interesting for me to buy.

[marinal]

marinal, I have a question for you, in your stove on the lid, what shape is the heating element? can you make a photo? This interests me, because I dream of baking pita in it .. and in general, what is the maximum height of the flour product?

In my Trissa, a heating element in the form of a thin tube around the lid is only slightly smaller in diameter. Regarding the temperature regimes, they do not write anything specific in the instructions, just heat it up at "3" and cook at "1" "2" everything using a scientific poke method. Personally, I never got the hang of it ..... well, how to say 5 times honestly tried and decided not to transfer products anymore ... on the "1.5" mode for 5 minutes my pizza manages to burn .. chtoli seconds to measure the cooking time .. ... returned to the oven .. and this bandura only takes up space.
Here in the second video, where a young lady comes to the silence ... the pizza comes out soft (it bends if you take it in your hands) and from this oven the dough comes out from the bottom like cardboard, more precisely, not even like cardboard, but as if I baked pizza on a torn sheet from a notebook and after baking I forgot to tear it off ... the dough itself is soft but this crust below is so hard that you can safely hang pizza instead of a picture on the wall

girls who complained that the pizza sticks to the shoulder blades? here's another way to manipulate it

[PIZZA NAPOLI]

and this finally .. was stunned by the skill and saliva came out
PIZZA NAPOLI