TatianaSa
Quote: Svetlana_Ni
Then write what you did and with what filling, otherwise I don't have enough imagination, I only bake with mushrooms, white sauce and ham, well, also with cheese and basil. Good luck!
Sveta, mine are very fond of with shrimps. It turns out so delicious!
Svetlana_Ni
TatianaSa, Tanya, hello, haven't seen each other for a long time. So where's the recipe for shrimp?
Quote: TatianaSa
It turns out so delicious!
Are you teasing?
Reine de Saba
Congratulations to everyone on the stoves. I'll stand here to listen to the test results. Maybe I'll learn.
And then there are no nerves for this oven.
TatianaSa
Reine de Saba, tell me what's wrong with her. We have a collective mind, can we help you?
Reine de Saba
TatianaSa, yes, I don’t even know where to start. Okay, the stone is cracked, this is nonsense. Pizza sometimes takes 15 minutes to cook. As a result, it just dries up. The filling remains moist. I sometimes look there the top ten does not blush. Although a couple of times it was red. Pita cooked at the beginning, everything seemed to be fine. I've already made different dough and filling, and it's useless. Well, the fact that the dough is not removed from the shoulder blades is trifles. I cooked on stone, on paper, on foil. I don’t even know where I am piercing. And there is no thermometer to measure the temperature ...
Svetlana_Ni
TatianaSa, Tanya, and I seem to have missed something. You recently received a stove, and even with a stone that I dream of? Well finally Tanya, congratulations from the bottom of my heart Yes, the stone sunk into this very soul for me Have you tried it? It can also be used for barbecue, and on an open fire He hardened Hachu like this
Svetlana_Ni
Reine de Saba, and what kind of oven? If it takes 15 minutes to cook, the filling dries up and the filling is raw, the temperature is clearly not enough. Steam comes from my pizza and it will burn out.
Babushka
Reine de Saba, and what about the voltage in the network? If the voltage is low, during peak hours, then the stove may not gain temperature.
Reine de Saba
Svetlana_Ni, I have a bestron. Is it really a marriage ... That's not enough ...
Babushka, I set the voltage to 220-230 volts. Here's another thing I noticed: it heats up, then the light goes out. In theory, this means that the max. the temperature has been reached, I open the oven, put the pizza, collect it. The temperature drops, but the lamp does not turn on again. Then after a while it just lights up. Or do I just bother ... Damn it hurt
Svetlana_Ni
Reine de Sabawhen you put the pizza in, does it hiss so quietly? The stone must be hot.
Quote: Reine de Saba
I open the oven, put the pizza, collect it
And here is more detailed. So you collect it on a heated stone? So she'll cool down decently. Try putting in the pizza you have already assembled and quickly. Pour semolina or cornmeal on a wooden spatula, collect the pizza and quickly push it onto a hot stone.
Svetlana_Ni
I mean the stone and the stove is getting cold. The stove cannot be kept open for so long. The volume of the oven is small and hot air is quickly removed. The oven cannot be kept open for a long time when you bake bread, but here you can bake pizza.
TatianaSa
We need a thermometer, then all questions and assumptions will disappear. By all indications, there is not enough temperature.
Quote: Svetlana_Ni
Tanya, and I seem to have missed something. You recently received a stove, and even with a stone that I dream of? Well finally Tanya, congratulations from the bottom of my heart Yes, the stone sunk into this very soul for me Have you tried it? It can also be used for barbecue, and on an open fire He hardened Hachu is like this Read more: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=457.0
Yeah, I got it with a dreamy stone. I haven't tried it yet. The refrigerator is jam-packed with my pastries. We'll eat a little and bake something. I haven't even used the stove yet, I can hardly restrain myself so as not to bungle the four-thread
Reine de Saba
Svetlana_Ni, when I did it on paper I did not keep it open. Opened, dropped, closed.
Deep down, I hope that marriage is not in the oven, but in my crooked hands. This could be combated.
Tell me, can such nonsense happen from the test? I mean, maybe I am making the dough wrong. I do not have a separate program in my HP. Only * yeast dough * for an hour and a half. I'm actually a beginner
TatianaSa
Girls, I'm doing this, maybe this will help ?! I warm up the stove together with the stone for about 2 (there were numbers in my fantasy). I take out the stone, close the stove and turn it on to the maximum. I quickly collect pizza on a hot stone, the oven gets hot during this time. I put it in the stove and take it out after 3 minutes. The dough explodes with bubbles. Then I began to do this lazily and I just laid out the pizza from the wooden spatulas into the oven already heated to the maximum, but at the same time I had to turn off the lower heating element. The dough burned differently.
Girls, maybe I did something wrong too? The pizza is tasty and not dried out. Please describe the cooking process.
TatianaSa
Reine de Saba, the dough must be thin. Much depends on him. Well, at first, I also did not understand anything when I put it in the ferrari. For the first time, it was also decently baked for about 15 minutes for the first time. Then she began to weigh the dough (no more than 300 grams per stove needed) and roll this mass around the entire perimeter without reaching the edges.
Reine de Saba
TatianaSa, here I will support the proposal. Girls, pliz, the algorithm would be ...
I'll look for a thermometer. The fact is that here in the shops I met only the one that was up to 300 ° C
Svetlana_Ni
Quote: TatianaSa
The refrigerator is jam-packed with my pastries. We'll eat a little and bake something.
Tanya, well, you are a craftswoman. Are there many eaters? No need to help?
Quote: TatianaSa
with a dreamy stone
She's still dreamy, but what is he? Slick? Yes ? And you can wash and not change the color? Is it heavy?
Reine de Saba
TatianaSa, and what recipe do you use for the dough? Perhaps I'll try again tomorrow
Babushka
Reine de Sabathe girls are right. Pizza must be collected, and then put in a hot oven. And the dough maximum 300 grams, better than 250. I really like the dough from Jamie Oliver, made the day before and put in the refrigerator without proofing. Here is his recipe from the site 🔗:
1 kg of class 00 bread flour or 800 g of 00 class bread flour and 200 g of semolino flour
1 tsp fine sea salt
2 bags of 7 g dry yeast
1 tablespoon sugar
4 tablespoons extra virgin olive oil
650 ml warm water
Sift flour and salt onto a smooth surface. Make a notch in the middle. In a mug, mix warm water, sugar, yeast and olive oil. Leave it on for a few minutes. Pour slowly into the groove in the flour, using a fork to stir in the flour from the edges. Once everything starts mixing, finish mixing with clean, flour-dusted hands. Knead until you learn a smooth, springy dough. Place the dough ball in a large, floured bowl, sprinkle with flour and cover with a damp towel and place in a warm place to double.
I took premium flour and very fine semolina, sifted through a sieve. I took live yeast. About 17-20 gr. and kneaded in a Bosch MUM 86 combine.
Svetlana_Ni
Quote: Reine de Saba
when she did it on paper, she did not keep it open. Opened, dropped, closed.
So what happened when with the paper? Didn't work too? Well, you can pre-estimate without a thermometer. When you put the dough on a hot stone, it either hisses or steam comes from it at once or even swells, as Tatiana writes. Yes, the dough should be thin. But in pizza, what's more important is the temperature. Try to heat the oven well. So how long does it take until the lamp goes out? Bestron has 10 minutes somewhere. Then quickly shove the pizza and do not open the first 5 minutes. Then evaluate the result, steam should come out of the holes. The smell goes, you can feel that pizza is being baked.
TatianaSa
And I also like to make pizza on puff yeast dough, but yeast-free dough will work too. Let the gourmets shower me with slippers, but I'm so delicious Reine de Saba, try on it and you will immediately understand what is wrong with the stove or with the thickness and recipe of the dough.
Svetlana_Ni
Reine de Saba, and don't get hung up on HP. They wrote a good recipe for you. Knead by hand. Knead to lag behind hands until smooth. And then you can put it in the refrigerator, the dough will ripen overnight and it will be even better. Bake the next day. And on puff, I have not tried it yet
Reine de Saba
Babushka, thanks for the recipe. Tomorrow I'll try it in a dough mixer too.
Svetlana_Ni, yes, about 10 minutes. On paper, too, did not work. Tomorrow I'll try to do it taking into account your prompts. my husband is already looking askance at me. She demanded this oven the loudest, but I don't spoil pizzas
Babushka
Reine de Saba, good luck!
Reine de Saba
TatianaSa, and what is this recipe? I mastered the whole topic from cover to cover, my head is a complete mess
Svetlana_Ni, I have never successfully kneaded the yeast dough by hand. I'm afraid but I'll try
Gibus
Reine de Saba,
Also pay attention to the light bulb while baking.
I don't know what Bestron's heating algorithm is, but my stove (Bella Napoli) strictly says in the instructions that the light should be on during baking... It shows that the top heater is on at full power.
Preheating is done not at full power (not at 3-ke), but somewhere between 2 and 3. When the stove warms up, the light goes out and you need to turn the regulator to the maximum (3-ku), then the upper heating element will turn on again, the light will come on, and at this moment you need to lay the pizza. Once I had it so that after switching to 3-ku I hesitated with laying out the pizza and then, at the time of baking, the light went out and did not want to turn on anymore ... that time it turned out to be complete garbage
Svetlana_Ni
Reine de Saba, keep the dough in the refrigerator. You will not regret, it tastes better than instant food. You can keep it for more than one day, I usually make 3 pizzas from one portion of dough at intervals of a day. Even if it is not very well kneaded, it comes by itself and becomes more bubbly, I now do not make a quick-ripening pizza, well, at least in the morning or evening. I also do pancakes now. The difference is felt.
TatianaSa
Reine de Saba, plain puff pastry from the store. Sometimes I do this when it’s necessary in a hurry ... to be honest, my own hand-made puff pastry never worked out good. Krivorukaya or something. If you need to bake something from a puff and there is no store I make from ruble dough. It looks like a puff. But I never made pizza from nigo and would not recommend it for pizza.
Stafa
Quote: Reine de Saba
She demanded this oven the loudest, but I don't spoil pizzas
When I bought Rolsen, I tried every oven - I didn’t like it, and that’s not right .. and the dough was not right and the pizza stuck to the stone .. and for more than a year the oven stood in a drawer with a mute reproach, and then I bought a grid for a grill - barbecue, I began to collect pizza on it, while the oven was warming up, I make the dough for 300 g of flour and divide it into 2 pieces with a diameter of 30 cm. And pizza began to be baked often and any dough became delicious, you just need to find your own method.
And then I tried to make a pizza from the same dough as a princess - I won't do it anymore, even my mushroom is not a fan, but a pizza eater, noticed the difference.
TatianaSa
Pizza in a princess is also not good for me.
Reine de Saba
Babushka, Thank you
Gibus, exactly! I heat up to the maximum and bake with the lamp off. maybe that's why the very first pita came out fine for me, apparently I got into the cycle successfully
Svetlana_Ni, probably right now I'll try to knead the dough for tomorrow. Thank you
Stafa, now I will seek understanding with the stove
Sens
Quote: Sivana
the first time I mean, generally the first time, or every time before baking,
about the first time you were answered)

then you need to warm up, depending on the conditions and shelf life.
if the stone stands for a month or two without heating and is stored in conditions of sufficient air humidity (in the fall on the balcony, for example), then it will need to be dried before use.
Sivana
Sens, thanks and congratulations on the pizza maker
I have not yet figured out the nature of this stove, for a test I baked a cake from pizza dough (lies in the refrigerator), the top is burnt, but tasty) Croissants like Babushki-Tatiana did not work out, the top was also burnt, baked unevenly. I think that I am heating the stone incorrectly. So, share your experience as you use this beauty))
fly tsetse
Tatyana, Thank you for your congratulations! I'm still madding in front of her, I'm waiting for my son (to visit), we'll try together)).
I also want a black stone, the Eureka course, if it burns out with a new technique of the same brand from Germany, maybe I'll hook a stone with a trailer)
Svetlana_Ni
Quote: tsetse fly
maybe I'll hook a stone with a trailer
Elena, are you talking about a stone from Tomishop? Or where else was found?
fly tsetse
Yeah, Light, about him
fly tsetse
Girls, maybe we will communicate on "YOU"
Svetlana_Ni
Quote: tsetse fly
Girls, maybe we will communicate on "YOU"
I support!
Elena, how then with the new technology? Equipment directly from the seller? And Tomishop, in my opinion, does not send directly, but I did not write to them.
fly tsetse
No, this is an intermediary, I think if you ask her, she will not refuse to help buy the stone.
Svetlana_Ni
Ahhh, then yes, of course, delivery in Germany is free over 100 euros.
fly tsetse
By the way, the weight of the black stone is 2 kg
Svetlana_Ni
Such a pretty, heavy one. You can't see any feedback from the lucky owners of the pebble. This is me in Tatiana's garden.
fly tsetse
Quote: Svetlana_Ni
to Tatyana's garden.

Svetlana_Ni
fly tsetse, Elena ,
TatianaSa
Svetlana, Elena, girls, forgive me: sorry: one of these days I will definitely try it and her (the stove) is really in business, in the sense that it is pizza baking. The spouse is released from the service on vacation, and he, together with his son, are enviable pizzerias, pizzerias, pizza eaters and pizza lovers.
ElenaDo you want to try delivery via TA?
Svetlana_Ni
TatianaSa, huh? With your spinal cord, did you feel that you are being remembered here with a kind word? We are waiting, waiting
fly tsetse
Quote: TatianaSa
Do you want to try delivery via TA?
No, herself, through the ebey seller.
TatianaSa
Well, forgive me, you scoundrel. I'm dragging a report. First on the stone ... the stone is excellent !!!!! : yahoo: Take it, you won't regret Nikada! He's so cool. I tell you, I baked pizza, the cheese came out, because I don't regret the filling. No stains for you, no sticking for you. And the pizza didn't stick (: secret: sometimes it stuck in my ferrari). I am absolutely delighted with the stone. Now on the stove. I baked for 7 minutes, I did not have such a top fried crust as I like. But maybe this is my fault, because after baking the first pizza, I lowered the temperature, and then completely turned off the upper heating element. Because, baking the first, apparently warmed up badly. The stone took some of the heat from below on itself and did not burn out. Accordingly, the top had already begun to fry, and the bottom was still pale. Therefore, I have done all the insinuations described above. Then, while I was busy with rolling and laying out, I hesitated to turn on the upper heating element. Therefore, the lack of a fried crust on pizza number two may be my fault. You need to roll out the dough either more teng or less. If you roll it out flush with the heating element, the edges will burn. I took the dough according to the recipe given by Tatiana (grandmother). I liked the dough. True, before baking, it stood in my refrigerator for 2 days. Question. Should he be allowed to warm up before baking or bake right away? I baked right away, maybe this fact also influenced the baking duration. But, despite this, the report did not dry out and could well be wrapped in a pipe. The test took 250 grams ... it turned out to be a very thin layer.
Mina liked the stove with the stone.
TatianaSa
Svetlana, Elena, girls, if you want to save on delivery, you can organize a joint venture in stone. To order also through whispers (you can use the address of their warehouse for 2 euros from each purchase), delivery up to 20 kg will cost somewhere around 26 euros. It is quite possible to order 7-8 stones and keep within this weight. Or try to ask T.A., maybe she will agree to help with the delivery of stones from Germany or in general with the organization of the joint venture.
Svetlana_Ni
TatianaSa, well, finally Okay, rehabilitated. Congratulations on the first pizzas! Where are the pictures? About rolling you are right, my edges burn and stick to the heating element. Today, I also baked quite recently. I will not adapt to roll out the required size. I think the dough should be allowed to warm up a little after the refrigerator.
Now I again got out instructions on how to do it all the same: warm up at maximum until the light turns off and then just put the pizza or, as mentioned above, bake with the light on.
And what is the cheaper delivery of TA? The stone is a dream. I don't know what it looks like anymore, as if I had been using it for 10 years. and what I did not immediately order, but the stingy pays twice.

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