Pizza oven

[Hairpin]

Hairpin, well, what is your verdict? Do you need this machine? For my own sake, I'm interested.
P.S. There are many interesting things you can do in a sandwich maker.

[Tanyulya]

Tanyulya! I think the pizza maker is cool. Well, first of all, the price. It is quite possible that you can also plow the microwave for pizza, but ... I generally keep quiet about the oven. When she works, my temperature in the kitchen is over 40. Well, in short, I liked it.

Dough Renbow I make in a bread maker. Then I divide ... I divide ... well, actually I divided it into two parts, I think it should be into three. I use one, and the rest are in the freezer. When he is ready, first from the freezer to the refrigerator, and then into the room. That is, the dough can be wound up in advance and put into the freezer. Well, then it's easier ... Well, cheese there, sausage ...

And I have such a thing ... even two !!! : Yes, what kind of Renbow dough ??? I'm slowing down ...

[Rainbow dough:]

Rainbow dough:

Lenusya, you need to warm it up, you can have 2 heating elements at once for about 15 minutes and for the first time 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.

[Star]

Star, I don't know how smart people do it, but I put it in a bread maker on the Dough. Yeast is also there ... Well, how will they come to life right away? True, my yeast is not dry, but pressed. Well, I already wrote about the freezer.

Tanya !!! I write mainly for you !! In general, I am absolutely delighted !!! I adapted to the test and to the time !!!
So ... I roll out the dough a little, and then I stretch it on my hands, like a filo and put it right on the hot stone and already on top of the filling and for 7 minutes with the wallpaper tench. Look ... the time is 4 in the morning and I got a whole huge pizza !!!! Tasty .... just creepy. it is moderately soft and baked. thin ... By the way, at the same time, for the purity of the experiment, I cooked in the oven ....... nooooo ... ... not at all !!! Although I have an oven with all the bells and whistles. In general, I think that it makes sense to take. I don’t know how it would have been prepared at 470 *, but in my opinion it’s fine. But this is my opinion !!! I'm absolutely happy now !! Balls of dough in the freezer, in containers of preforms, cheese, vol. pasta mixed with ketchup ..... now it's up to the guests.

We love pizza very much. I dream of a pizza maker. I reread your messages several times. We don't offer anything in our stores. Maybe someone has experience with Rolsen. There are no reviews about him on the Internet. I trust your site very much. Thank you.

We love pizza very much. I dream of a pizza maker. I reread your messages several times. We don't offer anything in our stores. Maybe someone has experience with Rolsen. There are no reviews about him on the Internet. I trust your site very much. Thank you.

I walked around him for a long time and thought. In the end, I decided that if we take it, then a mini-oven and not a frying pan with a lid. the temperature is the same, the price is about the same, and the functionality is obviously richer. In addition, Rolsen is not a brand, that is, they do not do anything themselves, but simply draw their logo in Chinese. absolutely the same in Europe walks under the name palson - find 10 differences.
for all my gadgetophilia - here I decided that in the presence of a normal oven, such a thing is not necessary, and in the absence (like mine), a small oven is better.

Hello everyone! Need your help! I have the opportunity to buy a Napoli pizza oven.A friend lives in Italy and is ready to order her in an online store. But ... I still doubt it. Should you buy it? I would not want to be disappointed and throw it on the shelf. After rereading the entire post, I seem to have established myself in the opinion that the thing is worthwhile, but my husband discourages him, he likes my pizza in the oven too. Looking forward to your feedback ... once again.

Why are you afraid to be disappointed? If the price of the stove suits you, then the possibility to bake somewhere other than the oven isn't pleasant? especially in the summer in the heat, when the included oven in the apartment is like death? I also love arogril because I can pull it out onto the balcony in the summer and cook everything the same as in the oven, only in smaller quantities ... And here is also a pizza oven that bakes quickly, for a change ... and once your pizza is in the oven suits her husband, this does not mean that he will not like it from the new stove ..., and if you don’t like it, you can bake your husband in the old fashioned way in the oven, and find another use for the new stove, for example, lavash, pita, khachapuri and, well, any short pies (IMHO), I really don’t know if the raw filling will have time, for example, will it be prepared as quickly as the dough? Perhaps I'm wrong, but I'm happy to wait for my stove to come (I didn't have enough spirit for the Italian one, but for the multicooker + pizza cooker set (like Hairpins, Zvezda, Rainbow, etc.) I was tempted and now I'm all in impatience and fantasies that I’ll cook there and my husband is always against any new purchases in the kitchen, but it doesn’t prevent me from spoiling myself sometimes, otherwise I wouldn’t see delicious bread from a bread machine, not ...

[Tanyulya]

The filling will be baked. I baked minced meat pies and rice. The result made me sooooo happy .... although at first ... I was a little disappointed.

Thank you Tanyulya for the answer, just saw!
The Lakuchina pizza maker came to me, today I tried it for the first time ... The result pleased me and the whole family! In terms of time and test, it will still be necessary to work out the option most suitable for our family (there is room for experimentation, besides, the pies should be tried or the whites are thin as we like), but so far I have arranged and liked the Rainbow recipe with the comments of Hairpins and Stars ... Thank you , girls !!!
In the afternoon, at first I calcined it without anything for 15 minutes (technical stinks), cooked a cake on a baking sheet, I thought that I would throw out the first one ... they didn't give it, it turned out to be a delicious crunchy, then I put a simple pizza without filler, only tomato and cheese - I looked several times, was afraid not to bake or overexpose - in the end, overexposed, it turned out delicious, ... but the croutons - they crumbled quickly, left the third piece of dough for the evening, prepared the filler chicken roll in cubes, canned mushrooms and naturally cheese - they asked not to add tomato! The boys are happy! I'm happy! I'm happy with the oven! Many THANKS to everyone!

[obgorka_gu]

obgorka_gu !! Congratulations!!!!! : flowers: Our regiment has arrived !!!! I have now adapted .... I immediately make a double rate of dough, break it into balls and into the freezer. Then, when I need to take out the right amount, it freezes for 2 hours on average, and on a HOT stone I directly spread the rolled cake and collect pizza on it .... 8 minutes and nothing on the table !!!!!

[obgorka_gu]

obgorka_gu!!! Congratulations

.... 8 minutes and nothing on the table !!!!!

zvezda , but I can't get pizza in 8 minutes. At least 15-20, and during this time it dries up a little, I'm all upset. Maybe I warm up the stone a little or the stove is not picking up the required temperature?
We must try on a baking sheet, suddenly it will be faster.

I have a very thin dough and I put it on a HOT stone !!!! Maybe this is the reason ??? While it lies on the stone and I "collect" it, it is already well gripped from below.

[zvezda, obgorka_gu]

zvezda, obgorka_guthanks for the advice

Today I made it on a baking sheet, using your experience: I warmed it up for 3 minutes, during this time I collected the pizza (I rolled out the dough very thinly), then the bottom ten for 5 minutes and both for 7 minutes. It turned out to be awesome pizza. The kid said this pizza is the tastiest we've ever done

[Lenusya]

Lenusya happy for you! For victory!
But until I got to the pebble, I want to be alone at this moment, but in our kitchen this is rarely possible ... and tomorrow I’ll go to work (the vacation is over). But I'll tell you about my joke-puncture, which in the end turned out to be successful ...
Yesterday, as a son, I ran away to school, charged HP with the already beloved Rainbow test, this one (thanks again, I especially like that without sugar) ... well, I forgot something, I took my mother to the movies ... in the end, they returned home for dinner, and I remembered about the finished dough ... just before going to bed, well, I think I will not touch it - in the morning we will figure out how everyone will leave ... I open the lid in the morning - there is such a savory leaven, I added the same products as before, only without yeast and started kneading (HP Panasonic 255 - Pelmeni -20 min) This dough turned out great! I divided it into 6 cakes, and by lunchtime my husband came and put it with a friend, here 2 pizzas immediately crumbled, while the most difficult thing is to spread the dough on a hot baking sheet, maybe I think if the dough is thicker, it will be easier to unfold, and so I'm afraid of getting burned , slightly crooked, I don't like it raw, but how it gets baked is so great!
Duplicate Rainbow recipe, just in case

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.

And here I am - the happy owner of a "correct" (with a stone and up to 470 degrees) stove.
The pizza is baked for 5 minutes, first for 3 minutes then I ROTATE it 180 degrees
(degrees of direction, not temperature) and another 2 minutes. First, "essesno" - warming up.
Cost two years ago 115 euros, 80 - stove, 35 - shipment from Germany to Ukraine, plus gratuitous invaluable assistance in ordering and shipment provided by a friend living in Germany
I recommend the right pizza oven to everyone.

You know, I really want to buy it and it is not expensive, but I did not find it on the official website of this company, there are also no reviews about the oven, but I found reviews about the coffee machines of this company, unfortunately not very flattering, I am all at a loss because of that's what I want to buy and I'm afraid.
I was completely worn out.
And what's interesting, your oven is similar to this one, if it's not a secret where you bought it and what about the work, does it justify itself? Please answer, I'm really looking forward to it.

If only I could find out exactly to what temperature Ariete heats up, and suddenly it won't be very strong and the pizza will not be normal, but will be, for example, half-baked or burnt, in short, I have not days, but a nightmare.

stoves of this kind with a half spiral and a window heat up to about 220-250 gr. Everything will be baked with you, but I don't think that in 5 minutes

[Asterisk]

I will be responsible for Asterisk... We took it through an Internet store. Works well mmm, no complaints yet. Baking pizza and low pies is a sweet thing, I baked cookies in it. There are two heating elements, by and large a very simple unit.
The temperature I think is 260 maximum.

Girls, thank you very much, I lost my mind and just ordered this oven, you know, they told me that I was the first buyer of this miracle on their website, although Photos, a very famous and old online store in Kiev, they have been theirs for a couple of months, as received and just started to sell, but they are imported legally and there is a guarantee and all that.

In short 536gr, not so much money, 67 cu. That is, I won't cry too much. But if the oven is good, then it is a big and fat plus that they started selling them here in Kiev. Maybe someone else wants to buy for himself here again the address of the online store
in the section home appliances pizza oven.

Good evening, today I baked a pizza for the first time in my new Ariete pizza oven I bought yesterday.
There she is




The design is very cute, it comes with a stone and a baking dish.
There is a bottom heating, top and top and bottom at once, as well as a timer knob.
Viewing window, a book with recipes, instructions in Russian.

Who baked Ossetian pies in a pizza maker?
Still wondering if the pie with potatoes and chicken will be baked?

And more, more. What is the maximum baking height so that it doesn't stick into the heaters?

All kinds of pies will be baked. So that the pies do not stick into the heaters, it is better to bake not on a stone, but on a baking sheet.

How long does it take to bake a pie with raw potatoes?

30-35 minutes is usually enough.

Can't you bake muffins? Are they too tall for a pizza maker?

No, it will not work, but I baked buns, rolls and cookies, they turn out cool.

We urgently need feedback on Rolsen PM-2050.
I have been wanting a pizza maker for a long time, and then there was an opportunity to buy for a cheap price)

The stove is similar to Lakuchin, practically one to one, only there seems to be no leaf there, only a stone ... but I could be wrong. I somehow saw in the Expert up to 1500 rubles.
Normal oven, you will bake pizza pies. Take

The stone is not there. There is only a ceramic plate. That's why I was interested in quality. Although .... in lacucine and Ferrari of what stone?
Expert is an interesting store. They sell a lot of what kind of garbage, which is not found anywhere else in the city. But for some reason the pizza cutter was only in their Chelyabinsk online store for 1399 re.
In short. I ordered it in a Moscow online store that has a representative office in Jöburg. The price of the issue is 1049 rubles. Delivery will only take a long time. May 3

The same ceramics ... not stone at all. May 3 is not far away, so soon you will be with the stove. Congratulations!

Well, I understand the difference. Pottery is such a smooth stone. And the stone is fireclay brick. Such a rough

The stone for pizza and in general for baking must be porous due to this porosity, the moisture of the dough is absorbed. At the same time, the pores of the stone are able to maintain the required temperature for a long time. Thanks to this, a crispy crust is easily formed on the baked product, which is what we need for pizza.
So the stone should not be smooth ... well, this is my ... combined opinion, based on what I read.

Will mini baguettes fit into a pizza maker? Or stick to the heater?

I have already shown in this thread .. I insert again:

This is what I did there







I make pizza sooooo often, we like it.

Gypsy
Are the baguettes still burnt due to the fact that they drank into the heater?

PS And we did not communicate with you on aromarti?

Tatyana
A question. Rolls rolled and svehu smeared with cream (?) Is there sugar inside? Doesn't it leak? Doesn't it burn to the stone? How to wash the stone then?

Tatyana
A question. Rolls rolled and svehu smeared with cream (?) Is there sugar inside? Doesn't it leak? Doesn't it burn to the stone? How to wash the stone then?

There is a meringue inside, it does not flow out, a little "stuck" to the stone, but not burnt. Mine in the PMM.

Gypsy
Are the baguettes still burnt due to the fact that they drank into the heater?

And due to the proximity of the heaters, the temperature in the Italian stove is under 400 degrees.

By the way, while I was digging for a pizza maker, I dug "pizza houses"
Called Umbrinox Pizzadom Fiesta
🔗
I wonder if anyone has one?

Another question. And whoever fried the sausages in the dough?

I didn't bake the sausages in the dough, but I made rolls with cheese and ham (I have already posted a photo). When a pizza maker comes to you, then by trial you will understand what you can do there.

Well. The stove will come to me only after May 9th

Has anyone cooked profiteroles?

Question. Has anyone baked frozen pizza from the store?

PS It seems that my stove will come next week

Question. Has anyone baked frozen pizza from the store?

PS It seems that my stove will come next week

Never baked. It's easier to make your own than to buy, you don't know what
Something for a long time comes to you.

Well, it's clear that your own pizza is tastier and without any rubbish. But frozen is faster and you don't have to mess around.
Basically.frozen pizza in the oven is ok

PS Yeah. Sooooo long. Got it already

I bought a Rollsen stove today
🔗
🔗
🔗
I will most likely try / test on the weekend.

Believe it or not. So hands did not reach pizza.
After washing the stone, the traces of cinnamon almost disappeared, but the round ones remained: confused:
Another minus - the stone dries very badly. It is impossible to dry it under normal conditions. You just need to turn on the oven for drying
About the stone. The impression was that it was not a stone at all. A piece of reinforced concrete, slightly sanded

On pizza you have to try it very tasty and it turns out quickly (yesterday mine were eating again).
In the PMM, the stone washes well and dries.
Naturally, this is not marble or granite (it is not needed there). In most cases, the baking stone is ceramic, and the darker the stone becomes over time, the better the baking quality.

In the PMM, the stone washes well and dries.

Yes? And wouldn't he have enough chemistry in PMM? It's porous after all ...

Yes? And wouldn't he have enough chemistry in PMM? It's porous after all ...

Wash on the hottest program, no detergent, for that matter, it washes off perfectly and apple cider vinegar instead of rinse aid. (But this digression is off topic)

Advise how to "wash" the smell from the stone. Well, it smells disgusting. And this smell is absorbed into the pizza and gives

I fried frozen pizza. Fine. But the smell ruined everything

Thanks for the detailed report! There is something to think about ... Please tell me, what is the baking temperature (range)? Can't find technical description anywhere

Has anyone baked casseroles in a pizza maker?
I want a cottage cheese casserole like the school cafeteria. Such a low