Pizza oven

[marusacharli]

marusacharli, if the stone is well heated, then the bottom should not be white. Try to bake on foil.

I'll try again tomorrow. today my nerves are on edge

[marusacharli]

marusacharli, do not be discouraged, I also freaked out at first. By the way, my pizza stuck to a stone more than once in another oven. Now nothing sticks, but so as not to bother stretching the dough with my hands, and then put it immediately on the spatulas with a Teflon sheet and transfer it to the oven along with the Teflon sheet. On it and bakes. I highly recommend trying the slow dough from Margarita. Just some kind of brain explosion. It lives in my refrigerator now.

[marusacharli]

marusacharli, and what kind of stove did you buy?

bim. disobeyed smart advice. fell for the price

About bim they write that the temperature is 0-250 degrees ..
🔗

Yes. I'm saying I decided to save

[marusacharli]

marusacharli, the pies should turn out good, and also cutlets and much more in the pan.

I'm not sure anymore. Phillips has gorgeous pastries

Virgin, and in Princesk, it seems to me, the tempera is even less, but there pizza turns out.

Maybe the stone heats up for a long time? How many minutes did you warm up?

somewhere 10

[marusacharli]

marusacharlimaybe try a little longer? I warm up the Ferrari for a little over 10 minutes ..

I'm more worried about sticking to stone

Here I pass. I shore a stone and use foil.

The stone definitely needs to be heated longer. I warm up for 15-17 minutes. Try with baking paper. If the temperature in the stove is not high, then it will not burn.

but does not stick to the foil?

Slightly grease with vegetable oil and stretch the dough with my hands. Doesn't stick.

and if you put a splash screen on a stone?

[marusacharli]

marusacharli, I do not have that. I do not know.

The splash screen will lift your pizza closer to the upper heating element and it can come into contact with it and burn. although maybe in your pizza maker the distance allows.

seems to allow.

The stone definitely needs to be heated longer. I warm up for 15-17 minutes. Try with baking paper. If the temperature in the stove is not high, then it will not burn.

By the way, yes. I also heat for more than 10 minutes. And I used the paper. Burned around the edges only, it was ok under the pizza. And in bestron the temperature will be higher.
Another option is network voltage. Maybe low, and then the exact point will not warm up in 10 minutes

Good morning everyone. girls thanks for the help. Today I warmed up the stone longer and nothing seemed to stick. the truth was not experimenting on pizza, but simply diluting the water with flour. but the bottom is still much brighter

girls help me figure it out. I bought a stove (in vain) I tried it. as a result, the dough stuck to the stone and the stuck bottom is completely white. What I did wrong?

If the pizza is stuck, and the bottom is white, the stone has definitely not warmed up. Your stove has a T 250C, and 10 minutes is not enough for it. I heat the Ferrari for ~ 10 minutes, and there T = 390C. The pizza has never stuck, I roll out the dough (frankly, I didn’t feel the difference between stretching and rolling, the T in the oven is very high, and the dough simply “explodes”), I bake on a stone (no paper, foil, etc.) , worried once because of the first stain, now I'm completely calm about this, that's why it is a stone to bake on it (it's not a frying pan to polish it until it shines), the instructions for the stove also say that a stone with it will darken over time and this is normal. Here is a photo of my stone

And this is the crust below

And so the dough "explodes"

and the dough just "explodes"), I bake on a stone (no paper, foil, etc.)I was worried once because of the first stain, now I'm completely calm about it, that's why it is a stone to bake on it (it's not a frying pan to polish it to a shine), the instructions for the stove are also written, that the stone will darken over time and this is normal.

Tan, everything is the same for me I bought this stove precisely because of the stone effect, I think that the whole thrill in throwing off the dough on a hot stone It does not darken from dirt, but simply the stone burns)

Someone asked about the dough for tandoor cakes) I want to share my experience, I tried almost all the recipes for the pizza dough, but stopped at the dough 5 minutes from Anis, in fact, it is an ideal, universal dough for both pizza and flat cakes, and for khachapuri

I heat up the oven for 10 minutes for 3, I drop the formed cake directly onto the stone, turn on the timer for 5 minutes, and the gorgeous cake is ready
Believe me, I know the taste of real Uzbek tandoor cakes, it turns out one to one)))

[marusacharli]

marusacharli, and there exactly the lower heating element works? Is marriage excluded? And then you never know ...

[Sivana]

Sivana, I also want tandoor cakes! but where to find the recipe, can you tell me?

[Saba]

Saba, at the top, in the search engine, type "dough in 5 minutes from Anis")))

[Sivana]

the whole thrill is throwing off the dough on a hot stone It doesn't get dark because of dirt, but just the stone burns)

Sivana,

[Sivana]

Sivana, Thank you!
I saw this recipe on the right in the new answers, but I didn't look. I will write

I was disappointed in bimka. Travola SW302T is no worse

Calm, only calm! (c) Remind me, what kind of regulators does that beep have and does the stone spin?
Shl. I looked - I probably have the same temperature at my Rolsen, I heat it up by 2 divisions, I start the oven in the middle between 2-3 minutes 7 and then I move the regulator to 2 and bake another 3-4 minutes, in this way the bottom turns out to be crispy and the top is fried. I preheat it for 2 before turning off the heating lamp, if it is not there - min 12-13 somewhere.

And in Ferrari, does anyone make pita bread, different cakes, pita? Or just pizza?
Maybe they already wrote about this, but there is no strength to reread the whole topic again

[Lisichkalal]

Lisichkalal, I often bake cakes in Ferrari, just a few posts above I wrote as)))

does anyone make pita bread, different cakes, pita?

It turns out very tasty, but it is better to bake either in the form or on foil, so that the stone does not got dirty got dirty. It turns out much tastier than in a princess and others like her.

[Lisichkalal]

Lisichkalal,
I deleted the crooked-oblique quote, the girls have already written who is cooking what in the stove

the stone is spinning at the bimka. temperature up to 250. timer. and bottom top and together

[irysikf]

irysikf, there the girls are not discussing Ferrari, but Olimpic))

So the bimka is our twin brother Rolsen, only paint it.

And in a Ferrari, someone makes pita bread, different cakes

Svetlana, I do a lot of things. The pita is good: it inflates well, it is very convenient for the filling. Lavash is thin, cakes like tandoor, I make calzone.

[Lisichkalal]

irysikf, there the girls are not discussing Ferrari, but Olimpic))

I inserted the answer so obliquely for Lisichkalal to the question whether someone else bakes something other than pizza in a pizza maker

[Ira]

Ira, I understand, but the author is interested in Ferrari))

but the author is interested in Ferrari))

Is there a difference in which pizza oven with a stone to bake cakes, or khachapuri, or calzone - I was sure that the principle is the same, only time may change a little

Girls, thank you very much for your answers !!!
100% want a ferrari!
It just became possible to take a stove up to 250 degrees quite inexpensively, but no, I’d better wait a little, but I’ll take a ferrarka.

I also thought to take Ariete with Tao Bao 250 degrees, but somehow I delayed this moment, I dreamed of Ferrari. And yesterday I climbed on the ebay and could not resist ordered Delicia, I will have a present for the New Year

[Oksana]

Oksana, Congratulations !
On NG I have a mini oven for Delongey ordered for Santa Claus.
And only then the pizza oven. Although I want everything and immediatelyuuuu))))

.

[Svetlana]

Svetlana, Oksana, I think that you will not be disappointed in Ferrari. I really like Delicia. If there were more free time for photographing and laying out recipes ... And so, I'll cook, eat and that's it ... Catastrophic time trouble.

And with the advent of the pizza oven at home, the extra pounds stuck to many ???