Pizza oven

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, the instructions do not write anything specific, just heat it up at "3" and cook at "1" "2" all by a scientific poke. 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 in 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, or rather 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 tough that you can safely hang pizza instead of a picture on the wall

lesik_l, here is an almost accurate description, the dough does not normally slide off the shoulder blades, I tried it on baking paper, but something was wrong ... But I also experimented very little, since my husband is on a diet and forbidden to cook different goodies. Once you really need it was quick for the guests to grab a meal - while the oven was warming up, I quickly made the dough (with sourdough, just a little of the bread left) liquid, that is, not steep, I adapted the baking dish for pizza; Well, nothing seemed to work out, I was already ready for the arrival of the guests. It takes longer in the oven. But now I would not buy this stove. In the internet I saw other stoves - with a window and with a special prototype, it seemed to me much more convenient and practical than this one.

and I'll tell you a secret, almost all with windows \ look at the large size of the window \ stoves have a maximum of 220-250 degrees, that is, the same oven. I rejected with the windows of the stove \ usually they are cheaper \. There is truth with windows that heat up to 450-470C, this is a dream! And look so that there is a stone, otherwise there are no stones .. with Teflon, it may be convenient, but this is no longer a stove close to a real stone one.

But who knows, my pizza oven DEU turns out to be in no way suitable for the real requirements for pizza ovens, and I don’t even know if there’s a temperature of 200 grams, Teflon coating on the baking sheet, but I really like pizza from it!

If you already have a stove, then what is there .. will have to love. But I just dream everything .. I like this very much:


maybe I'll get it somehow

lesik_l, you can bake pies, pits, chestnuts, baguettes and whatever you want, if the temperatures are right. Use aluminum molds.


I want to note that Ukrainians are silent about the temperatures in Trissa, they ignore .. I don't know what to think

For pies, I think so, the height will not be enough and there is not enough space for baguettes. I don’t think it’s better in this stove than in the oven. When baking pizza, I tried to twist this very pizza. On the side where the top ten comes out, it bakes faster. Somehow I used a hard type of cheese and waited for it to melt well, so it even burned on one side. As for me, I would vryatli baked pies in it - gemoroyno.
And at the expense of the temperature you need to get home to read. But definitely not 200-250, it is high there.

[Gypsy]

Gypsy, well, it seems to me that this one is more practical than Trissa.

For pies, I think so, the height will not be enough and there is not enough space for baguettes.

above gave a link to recipes, where the Finns baked pizza, pies and baguettes in such an oven:

[What temperature minimum can be set? Skoko hosh? (]

IMHO - for baguettes, that's the whole French branch of bread - you give a high temperature + steam, then you bake it on a weaker one. What temperature minimum can be set? Skoko hosh? (uncritically so burned in the photo, probably where the ten was close)

[What temperature minimum can be set? Skoko hosh? (]

What temperature minimum can be set? Skoko hosh? (

minimum 180-190C .. in my opinion, for any baking the most it

if the temperature is so low, then this stove is similar to our still Soviet miracle stove, only + - in this one you don't need to think about where to put the hot lid when you open it.

if the temperature is so low, then this stove is similar to our still Soviet miracle stove, only + - in this one you don't need to think about where to put the hot lid when you open it.

I would say that this is an analogue of the oven, when there is no oven, then this is a good substitute .. but few people will refuse the oven

Who hasn't bought a pizza maker yet? It has come to pass, happiness has come to us.
And not only in Moscow, but throughout the entire South Caucasus. I could not resist, although I have a stove from England - I took - and accidentally - the cat threw a small stove off the table - Fagor, very sorry, began to look for a replacement and came across. It will not replace Fagor, but for that - there is a fan, a stone, a separate inclusion of heating elements, a window and! the tray is spinning when baking !! The design is super! The price is democratic - fly in!

Hello!
yes, it is similar, but in the description they do not squeak what is spinning and in general there are few pictures on the Internet, or rather one of them. And you can't look open. In theory, because of the window there will be ten in the form of a slingshot and the place where the window, nifiga will not get fat. In your Chinese (and Rolsen is also China), the bottom turns so that exactly that place under the window is also fried. I still want a 400 degree stove

I still want a 400 degree stove

This is an industrial degree, IMHO, I don't know what you have square in a hut, you can fence off a place, though the price is appropriate - for that the result is probably fantastic! True, I remember, I read a Spanish book - the correspondence between a man in love and a woman who was not in love with him - this is how the hero argued that food would not work anywhere better than on a wood stove.
By the way, I found Rollsen with us - more expensive than Kukin.

[Gypsy]

Hello!
I still want a 400 degree stove

Gypsy, and what is the oven in such an open-hearth?

[Rainbow]

Girls about 400 degrees read above in this thread, I already wrote that once. Half of Europe successfully bakes pizza in it, and not only pizza

Rainbow, and in yours, too, such a ten? It turns out that this Rolsen also has to spin, otherwise half of the pizza will be fried

[Rainbow]

Only yesterday they brought it - I didn't have time yet. I think that with ventilation-blowing you should get what you need, I'll try.

Rainbow, as you try, report the result (better with a photo). I love Ossetian pies. I also want to order a pizza oven in this online store. They promise to deliver on Monday.

listen, I just watched this video, I wanted to see how the plate was spinning there .. but I saw that they were laying out the dough on a cold plate. Is this how their technology should be done? And all civilized people dodge how to shake out raw pizza on a hot plate, well, business ..

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

yes, it looks like a dream


I want this

appendage

[Gypsy]

Gypsy, and what is the oven in such an open-hearth?

here is a video response from the Italians

[Rolsen PM 2050]

I also dug the Internet, here in the description the plate of a cheap Rolsen is spinning!
Rolsen PM 2050
Specifications:
-power: 1000-1200 W
- power supply 220-240 V, 50/60 Hz
-Temperature regulator
-timer
-rotating ceramic plate
-window in the lid

Outwardly different. In a TV set with a triangular window and with two regulators, and in online stores, the window is round and there is one regulator (or maybe the second is not important, you need to ask whoever uses it).

Rolsen in a TV shop


in the store for 1.5 thousand


clear the second is the timer

Today I just received a German catalog, and in it a ceramic stone for pizza measuring 45x30 cm with handles for 24.95 euros. It is possible, in principle, to do with them (not to force the kitchen), because I have a microwave oven with a convection baking mode, and the size fits. What do you think?
P.S Again, it will go for baking bread.

you won't be able to get pizza in 5 minutes in a microwave or oven, even with a stone, so kaaatsa

you won't be able to get pizza in 5 minutes in a microwave or oven, even with a stone, so kaaatsa

Well, in 5 minutes on a stone it may not work, but in 10 it is quite. The oven was heated to 250 gr. and laid out the pizza directly on the stone.

Well, in 5 minutes on a stone it may not work, but in 10 it is quite. The oven was heated to 250 gr. and laid out the pizza directly on the stone.

well, in 10 minutes. and just in the oven without stone pizza is quite, I'm so kaatsa (subject to non-raw meat in the filling)

IRR, on a stone it is baked so cool - a completely different structure of the dough turns out. It rises very quickly, the bottom is crispy and the crust itself is soft. The stone absorbs excess moisture - this does not work on a baking sheet

[Lesik]

IRR, on a stone it is baked so cool - a completely different structure of the dough turns out. It rises very quickly, the bottom is crispy and the crust itself is soft. The stone absorbs excess moisture - this does not work on a baking sheet

Aah, I see! Then you, Lesik, bake pizza exactly unnecessarily.

I want to issue a resume for a pizza oven (although no one asks)

-necessary for someone who is obsessed with pizza, that is, he often bakes and wants to achieve * the correct * technology (a real Italian bakes something for 3-5 minutes, well ... at least on Italian u-tubes)

- Hairpin is definitely needed, because she needs everything (and she has little space, but there is enough for a pizza maker). Once I gave myself a vow - not to dissuade Hairpin from any device - it will be better for everyone.

-Doblet it is necessary - the way Lorochka loves the technique, IMHO we have few who love.

-Gypsy it is necessary, because she can dig deeply. And her family is big (children do not know what they like to eat, selective in food)
-and I need it, because I can always nada more than anyone else. (like I'll buy it and think later - is it really necessary)
therefore, you buy everything here, and I'm the last in line

shl. But seriously, perhaps not the last role is played in the pizza maker - the aesthetics of cooking and convenience. (As it should be in the kitchen - one device - one operation) Provided that the kitchen and budget are rubber.

I am reporting.
She baked on stone regardless of what was suggested to bake on the included tray.
First, I put the lower and upper heating elements on the mode and rolled out a thin yeast cake without anything - remove the technical smell and all that. The smell was also decent. In 15 minutes, the top was reddened with spots on the swollen dough bubbles. The bottom was white - apparently the stone had not warmed up. I put it back, turned on the lower heating element, after 15 minutes the bottom turned pink, the cake dried.
There was no filling for the pizza, but it was important for me to fill it with anything, again for an experiment. The thinnest layer of dough - only thin pizza - the American version is not for me - I put it on a stone, smeared it with ketchup with a silicone brush, sprinkled it with pizza seasoning, broke a chicken homemade cutlet into pieces, put chunks of cheese and closed the lid - the process started spinning. 5 minutes bottom ten, 15 minutes both. Decent pizza came out, everything was baked, the base is excellent, everyone liked it.
During operation, the unit clicked terribly, maybe at first.
I was in a hurry, I had to leave, because I didn’t get my panas-fotik, on a quick phone call - quality - drack mit pfefer - do not judge - therefore I won’t show the pizza itself, take my word for it, but the experiment with the flatbread is reflected.

I decided to finally test my pizza maker (I waited 2 months).
This is the G3 Ferrari Delizia, it has 4 temperature modes from 190 to 470 degrees, a timer for 5 minutes, a natural stone, special paddles for transferring pizza to a stone. At a maximum temperature of 470 degrees, in fact, pizza is baked for 5 minutes.

The first pizza was baked at the recommended setting of 2.5 (this is 430 degrees) for 10 minutes, the second - at t = 470 degrees. already 5 minutes. In both cases, it turned out very tasty: a thin crust with a slight crunch, pizza bottom dry, airy dough (the recipe for pizza dough was taken from the instructions for the bread maker).

Perhaps an alternative would be special pizza molds with small holes, which should create such a delicious crust.

[ElenK @]

ElenK @, thanks for testing your ferrari. It turned out very nice. but tell me, 470 degrees - is it somehow felt? Did the table top hold up? In the photo, as if it were, you didn't put anything under the stove. I am also worried about the * industrial degree *. And the second question - how much is the diameter of the pizza, I read somewhere in the description, but I already managed to forget

she has a slightly different Rollsen.

These are some kind of wrong bees .. Rollsen - he is alone. On the site, exactly the one with a round window, one handle and costs 1500r in the electric zone is grown, and there are no others. But what the TV shop sells is a great secret.

I've been thinking about him for two weeks now, but probably I'll just take a desktop stove in the end - there will be more room for creativity ...

[IRR]

IRR, usually the stove is placed on a stove (gas or electric).

Today, from yesterday's dough, I made pizza with mushrooms and olives. Very tasty, but you need to think about the baking of the bottom. And so everything was prepared in 10 minutes, the mode is both ten. I think I need 10 minutes for the lower ten and 10 minutes for both, I'll try. At least the first pizza on a cold stone should be like this, IMHO. And the next, on hot, mona and double ten at once.

opened the lid in the process

[ElenK @]

ElenK @You didn't put anything under the stove. I'm also worried about * industrial grade *. And the second question - how much is the diameter of the pizza, I read somewhere in the description, but I already managed to forget
The pizza maker actually stood on the electric stove when it worked (the electric stove is rarely used). According to the instructions, you should observe at least 4 cm of free space on each side of the pizza oven. Here are its dimensions: height -21 cm, width - 32 cm (from handle to handle), depth - 36 cm.

The diameter of the stone is about 31 cm, and the shoulder blades are slightly smaller in size (together about 28 cm). It turns out that for pizza, the size is limited by these paddles. If they are well sprinkled with flour, then the pizza is easily transferred from them to the stone. And, of course, it is easy to shoot with them.

For the photo, I moved the p / stove to the tabletop.

Today, from yesterday's dough, I made pizza with mushrooms and olives. Very tasty, but you need to think about the baking of the bottom. And so everything was prepared in 10 minutes, the mode is both ten. I think I need 10 minutes for the lower ten and 10 minutes for both, I'll try. At least the first pizza on a cold stone should be like this, IMHO. And the next, on hot, mona and double ten at once.

I don't have a pizza oven, but I have an electric oven with a stone for pizza, the instructions say that pizza should only be placed on a preheated stone. I think the same principle applies to the stove

Nataly_rz, you are right, and I know that, but the unit is new, there was not a word in the instructions for preheating, I was afraid. Now I think we have to take a chance.

[Rainbow]

Hurray, today I bought a Lacucina RPM001 like Rainbow


The instructions only give instructions on how to cook in the attached baking sheet, about the stone - silence. Therefore, I had several stupid questions (this is the first time I deal with stones):
1. Should the stone be reheated before starting the pizza? warm up with the lower tenom?
2. the first time, in order to burn out the factory grease, can you turn on without anything?

So, tomorrow I want to try it, though I still haven't figured out where to put it

Rainbow, save me, maybe there are some other subtleties, I don’t want to be ashamed in front of my family, they didn’t understand me with this device, so we need to "strengthen the impression"

Lenusya, you need to warm it up, you can have 2 heating elements at once for about 15 minutes and for the first time you don't bake pizza - just a thin cake that will absorb the smell of burning grease, etc.You need to press the filling with your hand - the ten is too small - you will light the cheese, which, in general, is not scary.
You won't disgrace yourself before your family - it will be delicious.
I make dough from an English bread site linked to by Gypsy.
0.5 tsp dry yeast
0.5 tsp salt
300 gr. flour
180 g of water
3 tbsp. tablespoons of vegetable oil.
Me and all of mine really like this recipe.

[Rainbow]

Rainbow thank you very much
Despite some shortcomings, the first pizza turned out to be excellent and I am very pleased with the purchase
My son loves me "without anything", so I made a tomato sauce + bolg. pepper + garlic + Provencal herbs, base (the dough was made in a bread machine according to the recipe Gypsies) greased with olive oil, then sauce and cheese.
Baked: 5 minutes lower ten and 10 minutes both. Next time I will put 10 minutes lower and 10 minutes upper, because the bottom is still pale. My stove crackled violently when it cooled down.
While the stone is warming up with a test cake, I am preparing my pizza for baking, and suddenly they hit me on the head: how am I going to transfer it to a hot stone (ready)? , in general, a child with an open mouth watched as his mother jumped around the stove, trying to shake the pizza from the board to the stone.
In general, everything ended well. But you have to do something about it.

Photo from phone

Yesterday, in order for the grease to burn out, it included an empty bottom ten for 10 minutes and both for 5 minutes. I wonder how to heat a stone according to the rules? the instructions about the stone do not say anything at all.

Lenusya, with an initiative, I'm glad that you liked the dough - my favorite is the instruction, you're right - none, so let's use the poke method: I don't recommend heating the stone with a lower ten, only two, and try 20 minutes. The "lower ten" function is here too none, therefore the "top ten" function is not needed for pizza preparation, only both, with preheating.
About the spreading technology: I put the dough on a hot stone, straighten the folds, and within a minute I smear it with sauce and toss in the ingredients. I used to create pizza on special paddles and transfer it - it's not convenient.

I used to write - I cook pizza on baking paper, and I transfer it to a stone, the paper does not burn and does not spoil the pizza. Then I bought a special pizza dish of the appropriate size. Since the dough is not cool, I spread my hands on this form - it turned out to be even more convenient than paper.

Natay, thanks, I'll try with paper, and what is your shape?

The form was called that - for pizza. The usual form with a non-stick coating and the sides are not high, and, accordingly, must be of the required diameter.

it should have holes on the bottom.

I have no holes ...

with holes * breathes *

And we have holes, they are needed to make the pizza crispy ...

with holes * breathes *

Tsyganochka, I have a taka, Teskomo.

[Rainbow]

Well, I'm telling ...
After slapping some irresponsible members of the forum and indiscreetly counting my loaves, I was drawn to exploits. Translated into human language, I decided to bake almoishaveina in a pizza maker. So.
Well, here he is this beast:

This is terribly complicated management. Two wheels. One is time, the other is low / high shades.

Inside ... Well, everything is as usual:

Two anti-sticks - non-stick and stone. The stone is on the right. I smeared them with butter:

I posted the very almoishaveinu:

I greased one half with vegetable oil + kutchup + shredded sausages (about the principle of a hat), and left the other just for cheese:

Well, sprinkled with cheese + herbs:

Well, I shoved it into a pizza maker. Through this window you can see how brown she is. In general, it is spinning. I just can't show it spinning in the photo:

Well, as always, everything happened under control (everything is fine with the eye, this is a reflection like this):

Alas, the usual hills were not observed. After 25 minutes, it turned out like this:

Everything seemed to be fine, but ... The bottom was absolutely damp ... Well, I tormented her on the lower shade and took the second baking sheet.
Fully confident that I am now smart, instead of 25 minutes on two tenons, I put it on the bottom ten for 10 minutes, and then on both. Soon the usual hills appeared, but ... very soon they began to burn:

Conclusion. Nifig was showing off. It is quite possible that almoishaveinu can be made in a pizza oven, but how long does it take to guess the modes !!!
The next day, I decided to go the easy way and made it according to the recipe Rainbow... In principle, everything would be fine, but I left the final stage for my daughter. My daughter conscientiously made sure that the pizza did not burn, and when the pizza was already brown enough, she turned it off, but ... DIDN'T TAKE OUT THEIR PIZZA !!! So I didn't take pictures of our charred result ...

Well, you have to be like that .... generally not very smart !!! I bought it first, and then I saw it. that you have already tested everything in full swing here !!!
Not smart, because without instructions (I can't call that piece of paper that), I started to master it by typing ... I put a stone, put a pallet with a blank on it and turned on both heating elements for 15 minutes. After 3 minutes, nothing was visible in the kitchen at arm's length, smoke was pouring like that ... for almost all 15 minutes. As a result, when everything was over and I opened the lid, I saw an even (though baked) pancake with circles smeared with pink pasta circles, and my filling ... was all peacefully burning, sticking to the heating elements !!! In general, I took off the stone and cooked further only on a tray. I also put it for 15 minutes and of course overdried it, and in general I did the wrong dough, but it's still delicious !!!


Then, in the next batch, she rolled out the dough, spread it with cheese filling and into the oven


As a result, they went up sooooo much and the top passed over the heating elements and turned out to be black ... but I cut it off and it seems like everything is fine, the main thing is what was baked.