Pizza oven

[Natasha]

Natasha, Maybe there were power surges in the network? I directly see the difference in time in different units depending on the time of day.
by the way, raaano in the morning slowly cooks porridge for 2 cups. or even faster, weekend morning at 9-10 o'clock approximately, maybe 4 hours swarming.
ferrari and everything else .. I can pizza during the day and bake more than 5 minutes on max, ahh at night \. this also happens, you need to be careful

I bake for 2.5 5-7 minutes.

Probably still depends on the voltage. I have everything that is more than four minutes (in rare cases up to five) - burns.

[Vika]

Vika, so I kind of baked in the evening. Everybody cooks supper.

It is embarrassing that the outside of the dough is burnt, but the inside is not baked. It turns out that this temperature is not suitable for baking just such a dough.
If the dough was the same as before, then the stone is clearly warmed up more than last time. It is quite possible that initially the stone was damp and heated up longer, but as it dried, it now heats up faster. It was similar in my princess when I cleaned and washed the stone.

I bake between 2.5 and 3. First 5 ', then turn the pizza and 1' more. Also lacking a w-shaped heating element. I also clean it first with a blunt knife, then wipe it with a damp cloth and dry it. The stone is already black. Doesn't affect the taste. It is necessary, I think, to pick up the dough. Was the dough too oily? I most often use regular HP Panasonic recipe pizza dough. It suits me completely. And I make Neapolitan dough from Anise in the Princess, as it rises very much and in Ferrari the pizza is fried to the ten.
And who cleans the top cover of a Ferrari? Already all stained, nothing is rubbed off. Thinking maybe try an oven cleaner? But I’m afraid it’s not completely washed out and it’s on the pizza?

Was the dough too oily?

So I also had the feeling that the butter did not interfere with the dough. Natasha says she stretched on cornmeal. So she was soaked in oil and gave IT

I open the lid for the first time and check the pizza when I hear the filling bubbling.

The stone is already black.

Guys, this is PATINA baking stone. Proud of her! So get your nose up and keep patinating!

I also have a guessed stone, although I bake with a substrate, but for a couple of times, when I tried to bake humanly, the stone was specifically patched.

If the dough was the same as before, then the stone is clearly warmed up more than last time.

The dough was different. Today I'll put on the one from which everything worked out great, I'll see how it behaves.



Please describe to me the algorithm of action. Warm up for 2.5 (3?) 10 (5?) Minutes. Then add up to 3 for baking (or don't we add?). After a break with the lid open for 2 minutes. (During the break, leave the temperature at 3?) Then bake again.
Or does everyone bake differently?

The dough was different.

So this dough is not suitable for such baking.

Please describe to me the algorithm of action.

I have a princess
But, I can definitely say that for a different test, I heat the stone in different ways.

But, I can definitely say that for a different test, I heat the stone in different ways.

Damn how complicated everything is
So the "typing" method drives))

Damn how complicated everything is
So the "typing" method drives))

The fatter the dough, the lower the temperature it burns.

The fatter the dough, the lower the temperature it burns

Now I drove the stove for 3 minutes 20. Previously, I scrubbed away the burns. All browning has significantly paled.

cleose, I bought on the German Amazon. Through Whispers.
I needed a Ferrari. For some reason, I decided for myself that she is better than the princess

I bought a Ferrari from an Italian Amazon. There the price was nicer than in English. Having used a Ferrari for six years now, I sometimes think that a U-shaped ten would be complete happiness to me. I scroll the pizza a little towards the end of baking. The princess seems to have just such a U-shaped ... I know that they were on older Ferrari models, Tanya win-tat has such a Ferrari.

Girls, thanks, I understand. means on the Amazon, If the princess has a U-shaped ten, it can also be good. and there is not much difference in baking. I'll think.

and there is not much difference in baking.

You can adapt to anyone, I think. It is already a matter of experience and desire to learn. Here on the forum they will help, there are good videos on YouTube. I did not follow the topic of what the princess users like her write. But there is a stone - it distributes heat in any way, even if it comes unevenly from the heating element (after all, it is advised to put a stone in gas ovens so that the heating is more even).

This W or U teng does not give me rest ... in the pursuit of perfection ... But while I'm spinning pizza in a Ferrari, everything is fine.

All browning has significantly paled.

Time will pass, you will come to terms with this and will consider it a beautiful drawing.

that for different dough I heat the stone in different ways

And I warm up equally and don't bother too much. She turned on the oven, started to mold the first pizza. All fillings are already sliced ​​/ grated. The tomato base, of course, has already been infused. Moreover, I warm it up to "2", like throwing off a pizza, switch to "2.5". When I heard the sound, I check the bottom. After another minute I'll spin it ... I took out a pizza, put it back on 2. As I laid the second pizza, I switched it over to "2.5". Etc.

How different things are ... You have to look for a middle ground. My pizza dough is mostly thin or semi-thin, so to speak. But always cold fermentation.

[Sveta]

Sveta,. I'll try as you do.

My pizza dough is mostly thin or semi-thin, so to speak. But always cold fermentation.

Yes! I only have this kind of dough in pizza. Of the rest, pizza is called a bun and is eaten without appetite.

If the princess has a U-shaped teng, maybe it is also good. and there is not much difference in baking. I'll think.

see the review about princesc, there you can read information about her, and decide what you need,
Pizza oven # 4186
Pizza oven # 4250

see the review about princesc, there you can read information about her, and decide what you need,
Pizza oven # 4186
Pizza oven # 4250

Svetlan, thanks for the links! I realized that you can buy Princesses. P-2 is, now I want this one too. where to find a place, I understand. that she is not small.

P-2 is

It will be a great tandem. If I have pizza left, I only reheat it in P-2.

where to find a place, I understand. that she is not small

Based on the fact that it is like P-2, only three times higher

Based on the fact that it is like P-2, only three times higher

Aha, understood the Light, thanks!



I ordered the Princess ... in a day she will arrive .. and what to do next, I don't know, wipe it with a damp cloth, first you need to warm it up for how many and how many minutes. and oven ..

[cleose]

cleose, do not worry, instructions are attached to the stove and everything should be written there

[cleose]

cleose, do not worry, instructions are attached to the stove and everything should be written there

Thank you! The stove has arrived) yes, there is an instruction, it warmed up for about 10 minutes. At the weekend there will be the first samples), I think to make three pizzas from 500 grams of flour, is this normal? or not fit? I haven't figured out the timer yet, I worked a little, then it stopped ticking, then I pushed it again and started working again. It was scary to turn it on, in terms of where to put it, because of such a heating temperature inside, I thought everything around would be hotter. While warmed on the table.

I think to make three pizzas from 500 grams of flour, is this normal?

More than normal ... I make 5 flours from 680 grams of flour. I recommend dividing the dough on a scale. I insist on cold fermentation diplomatically. The most delicious pizza turns out.

I haven't figured out the timer yet, I worked a little, then it stopped ticking

I don't use it at all. Don't even know if it works or not

While warmed on the table.

On my table and bakes pizza. There is nowhere else ... Everything is fine, the table top is intact. It doesn't heat up so much.

[cleose]

cleose, congratulations on your new assistant !!!! Let him please and bake the most delicious pizza!



I agree with Sveta, cold fermented dough pizza is just

I think to make three pizzas from 500 grams of flour, is this normal? or not fit

I get 3 pizzas out of 420 g of flour.
I also weighed it on the scales, it's easier



I don’t understand how to insert a link to the recipe




Pizza dough (slow) (Margit)





Hooray, it worked!! I really liked this dough)

I think to make three pizzas from 500 grams of flour

I usually get 4 pizzas out of a pound of flour

I insist on cold fermentation diplomatically. The most delicious pizza turns out.

I agree with Sveta, cold fermented dough pizza is just

Girls, thanks! I also bake on cold dough, now I keep everything in the refrigerator, recently for pizza only dough from Anise at the rate of 500 grams of flour, it turns out flour 500 grams, water 350, plus butter, (now in the refrigerator), etc. That is, approximately ready to take the dough, you need 280 gr. we don't like the very thin one, or until we liked it, I think there will be a different taste on the stone.

It doesn't heat up so much.

I hope the Princess from Ferarka is no different.

Pizza dough (slow) (Margit)

Bookmark, and I'll try this dough, there is even less yeast.

I usually get 4 pizzas out of a pound of flour

Understood, but the diameter for the whole stone?

Tell me, how many grams of the finished dough is better to take?

Tell me, how many grams of the finished dough is better to take?

I take 200g, but I make it thin

I take 200g, but I make it thin

Svetlana, thank you!
The first tests were passed with tambourines) I decided to bake the first on paper - the paper burned out, the pizza a little. but ate delicious.
the second was decided by the oven without paper, the dough broke, the filling leaked out, the stone was covered with patina.) but it turned out delicious, "it smelled of pizza" as my son said, and ate it right away.
I baked the third one with paper, but already reduced the heat, then put the blank, the paper did not burn much, the top was fried more.
The fourth was baked without paper, but all the filling fell off, crumpled up, while the finished pizza was shifted onto the scoops. then barely barely slid onto a stone (I always used corn flour)
The first two pizzas turned out to be compressed in diameter, (did not want the dough to roll out in any way) and a little harsh, as I sprinkled it with flour to roll it out, I was afraid to use the butter on my hands, I thought it would burn.
The second two pizzas rolled out easier, the dough lay longer after the refrigerator.
Until I understood how best on paper (probably you need to cut out a circle) or transfer it on the shoulder blades. but until you transfer all the filling on the shoulder blades, it gathers into a lump, and if you collect the pizza on the shoulder blades, it manages to get wet, probably not enough corn flour for the pizza to slide down on the stone.
But the pizza is delicious. yes, the son said the oven is now like that. I will continue to train.

[cleose]

cleose, try placing the dough directly on the shoulder blades sprinkled with cornmeal.
You need to adapt, then you will fill your hand and it will be easier.

cleose, try placing the dough directly on the shoulder blades sprinkled with cornmeal.

And then build to collect? then it turns out that you need to add more flour, the dough from Anise is moist, slightly sticky and sticks to the shoulder blades, and while you collect it, it sticks again. I will continue to train like this, the stone has dark spots anyway)

And I'm forming a pizza on a Teflon baking mat sprinkled with cornmeal.On it I transfer it to a pizza maker and bake it on it. No problem at all! The shoulder blades remain unclaimed.

[cleose]

Until I understood how best on paper (probably you need to cut out a circle) or transfer it on the shoulder blades.

I'll tell you about my shoulder blade, which I am very happy with. I got it with a stone for the oven. First I looked at her, thought, phew, what nonsense from plywood. But over time I realized that she was perfect. It has a great beveled edge to throw pizza off.

Photo under the spoiler, because it's big

When I bring the pizza to drop, I start to move the spatula back and forth in the horizontal plane in jerks, and the pizza starts to ride on it. I open the stove, put the shovel at an angle and smoothly pull / drop.

Regarding paper and all kinds of rugs, I will express my opinion, which I formed as a result of watching videos, observing in pizza restaurants how pizza is prepared. The whole idea of ​​the stone, besides the heat, is that it is porous and moisture from the pizza leaves through it. The baking paper is on, the rug is off, but is it permeable to moisture? If we watch the video of Oleg Vozny, then he starts cooking pizza on the pizza rack ... Also as an option ... But I can do it well without it.

Regarding the sprinkling of the scapula. I came empirically that I do not have enough corn flour. Sprinkle with semolina T still. It rides well and pizza drops.

The first two pizzas turned out to be compressed in diameter, (the dough did not want to roll out in any way) and a little harsh, as I sprinkled it with flour to roll out

Is it after cold fermentation? Hmm ... Well, okay. I would make a small circle, let him rest. At this time I would have made the second circle. You understand cleose? When you return to the first circle, it will already be much easier to stretch.

And I'm forming a pizza on a teflon mat

Somehow I didn't think on the rug, I didn't think for such a temperature. Although I used paper, I didn't really like it.

It has a great beveled edge to throw pizza off.

Light, and the filling itself, and what are you collecting? on a spatula or, together with the filling, the entire workpiece on the spatula from the table (then my entire workpiece is barely crumpled under it) and then onto the stone?
After cold fermentation, but the dough didn't stretch, that's probably the second batch of two pieces. gave time to rest a little and things went better. Next time I will do it, I will stretch it one by one.

Understood, but the diameter for the whole stone?

A little less, probably a centimeter and a half at the edges remains.
I collect on a board similar to Sveta's paddle, only it is round. On it I collect with the filling together, but I usually just have sauce and cheese, sometimes I can make it with pepperoni. I throw it off in the same way as Sveta wrote - I move the board back and forth several times so that the workpiece moves, and I throw it on the stone. The pizza actually slips off the board. I pull it out with pliers then, and turn it with them, if it seems to me that I need

Light, and the filling itself, and what are you collecting?

On the shoulder blade. First, I take a spatula, put a little semolina on it, a little corn, spread it with my hand in a circular motion. I take a ball of dough and start molding. Below is a video of Vozny already on pizza molding. After this video, my hands were right in place. Respect to the peasant and uvazhuha, he revealed all the secrets so clearly and intelligibly, from the recipe of the dough to the molding of pizza.

By the way, here you have spread the pizza dough on a spatula, you can lift the edge and blow under it. She should flutter at you. Or lift your paddle and fidget. If the dough is wet and stuck somewhere, pick up in that place and add semolina or corn.

On it I collect with the filling together, but I usually just have sauce and cheese, sometimes I can make it with pepperoni.

I also do! And in any way it is necessary to collect on a shovel. At least a little filling, at least a lot ... The only thing, I can add grated cheese already in a pizza maker along the outer edge. Otherwise, he slides onto a shovel or oven when I start to slide the pizza ...

And my pizza sometimes sticks, I was nervous at first, and then ... I started making calzones. All the same, it sticks only in a certain part. Carefully using wooden spatulas, I somehow pull together half of the pizza, and cover the other. So what, what a hole. Just cook it a little longer and lower the temperature. I have not yet admitted to mine that I spoiled the workpiece, they thought that I was preparing a calzone for them on purpose

I pull it out with tongs then

I have two wooden shovels. But this is someone who is used to it.

but until you transfer all the filling to the shoulder blades, it gathers into a lump, and if you collect the pizza on the shoulder blades, it has time to get wet

I used Anis's dough to bake only in Princess P1, stretched and assembled pizza in a cold oven, since the dough is really thin, which is why I use something different in Ferrari, the usual one, now I most often make it according to a recipe from a book for a Panasonic oven. I stretch and roll it out on a silicone mat, rub the shoulder blades (I have 2 of them) with flour and sprinkle a little corn, put it under the dough and collect the pizza, during this time nothing gets wet and there are no problems with transferring.
And for a "wet" test, you need to pick up paper that can withstand a high t, somewhere in the topic they wrote about this.
Or here's another great option, shown here for a long time, will cope with any test

[win-tat]

On the shoulder blade. First, I take a spatula, put a little semolina on it, a little corn,

I realized, next time I will do the same. Thanks for the link. Svetlan, went to watch!

Just cook it a little longer and the temperature is lower.

I have not tried to play with the temperature yet, everything is at max 5 baking, I will keep in mind and practice.

I used Anis's dough to bake only in Princess P1, stretched and assembled pizza in a cold oven, since the dough is really liquid, which is why I use something else in Ferrari

win-tat, Tatyan, so I baked in P2, stretched in the cold, defrosted, today kneaded with a little less liquid. I'll try, maybe it will work better with this test, it won't stick so much. Next time I'll try the recipe from the bread machine. (that which is for 300 gr. flour)

Somehow I didn’t think on the rug, I didn’t think for that temperature. Although I used paper, I didn't really like it.

There are already a lot of tips, I haven’t even tried it on paper, I don’t use the dough from Anis either, it’s evident that it didn’t stick with me alone. And since my dough is not sticky, I just roll it out thinly on corn flour, transfer the workpiece to the boards, and put the filling directly before laying it in the oven.
As an option for baking, you can use not a rug that does not allow moisture to pass through, but a non-stick mesh, they are round, but I would rather choose another dough that is easier to work with and does not need any substrates

There are already a lot of tips, I haven’t even tried it on paper, I don’t use the dough from Anis either, it’s evident that it didn’t stick with me alone. And since my dough is not sticky, I just roll it out thinly on corn flour, transfer the workpiece to the boards, and put the filling directly before laying it in the oven.

I also do this, chose the dough for a long time, picked up both convenient and pleasant to the family's taste, and bake on stone without any tools, papers and rugs.

[scapula (I have 2 of them) rubbed with flour]

Stretch-unroll on a silicone mat scapula (I have 2 of them) rubbed with flour and sprinkle some corn

win-tat, Tatyana remembered at the next cutting and dragging on the stone. just about this, rub the shoulder blades with flour, and then corn. The last time I forgot about this moment, I immediately sprinkled them with corn, so somewhere the dough stuck to the shoulder blades. This time it turned out to be successfully thrown on a stone.
Exocat, yes, I found your entry. where the proportions are indicated according to the dough according to which you bake, (I copied it to myself), I understood this recipe from Vozny that is higher Svetlenki, gave a link.Are you baking at 5? and when you give a rest for 2 minutes, switch to a lower heat? Or does the thermostat remain at 5? Do not you know, in the Princesa there is an opportunity to turn off the timer and use it simply as "on" - "off"? or sometimes in the middle of baking, the timer goes off and the oven turns off. you have to turn it on again for 15 minutes.

But I would rather choose another dough, which is easier to work with and does not need any substrates

Svetlana777, Next time I'll try another dough, otherwise why this time I managed to throw it off on a stone, but the pizza crust and edges were tough.

Pizza dough (slow) (Margit)

caprice23, I walked through your link, in principle it looks like the dough from Anis, and there in the recipe I switched to a third-party resource (the author of the recipe) and read, so that the dough does not shrink when rolling, you can add olive oil to the dough to reduce gluten. which is not needed for pizza. I'll try next time.
Girls, thank you all for your help!

[cleose]

cleose, well, things went well. You will choose the best dough recipe for yourself and there will be no problems at all.
I always add exactly to the pizza dough olive butter, for me the difference with sunflower (b / smell) is obvious, the dough is softer and never shrivels.
During 2 minutes of rest (I have a Ferrari) t do not decrease, otherwise the stone will begin to really cool down, but a break is needed only to throw off excess fever (I have it in the instructions).

To prevent the dough from shrinking when rolling, you can add olive oil to the dough to reduce gluten.

But from here in more detail. Butter in pizza dough is an absolute classic. Which pizza recipe doesn't have oil?

Also, regarding pizza dough recipes, especially American ones. For Americans and Canadians, flour is much more moisture-absorbing than Russian and European flour. That is, I would not pour all the liquid at once

Indeed, how to make pizza dough without olive oil?
And so that the workpiece stretches better, after the ball has rolled up, cover it and let it stand for about 15 minutes. Then the gluten will relax and the dough will stretch well. True, I still cannot stretch it like professionals - finely-thinly.
This time, for the experiment, I made a Neapolitan dough from Anis (half-whole grain, I liked it very much). In Ferrari, too, the pizzas are very fried. And in an ordinary Princess, despite the fact that she stretched and assembled right in the cold oven, it turned out perfect: not boiled at all, thin, the edges crunch. I'm going to make Panasik dough for Ferrari.

so that the dough does not shrink when rolling,

So that the dough does not shrink, you need to let it warm up after the refrigerator, not immediately stretch it.
And the dough from Anis for the ferrari didn't work for me. The slow dough is thicker and doesn't stick like that. I stretch on corn flour, rub the spatulas with the same flour, shake them off. They put a pizza base on them, nothing sticks. Then I put the filling in the oven. There have never been any problems with laying out (but I do not regret the torment when stretching). I immediately made friends with the spatulas. The dough does not stick or tear.

Which pizza recipe doesn't have oil?

Light, that's in this
Dough for flatbread, pizza, khachapuri "in 5 minutes a day"
Here, only the container in which it is stored is lubricated with rast / oil.

Light, here in this Dough for flatbread, pizza, khachapuri "for 5 minutes a day" Here, only the container in which it is stored is oiled with plant / oil.

The dough is good, for flatbread and khachapuri, but for pizza it is not perceived by me.

[caprice23]

And the dough from Anis for the ferrari did not work for me

caprice23, in the recipe for Pizza Dough (SLOW) and in the recipe for dough from Anise, the Neapolitan ratio of flour and water is almost the same, (I can be wrong of course) if you count it by 500 grams, and Margarita herself, in this recipe, gives a link where it is calculated for 500 grams of flour and there is also a link to a third-party forum where this recipe was taken from

🔗

and in the same forum, the author mentions PETERA REINHARTA by the same author as Anise.
also on that forum he wrote about butter, (I can't find the forum page now, where he gives advice on how the dough does not "shrink" and is not too elastic)

But from here in more detail. Butter in pizza dough is an absolute classic.

Shine, here is the author of the recipe from Margit,

🔗

writes - "add vegetable oil (olive or odorless) - 1-3 tsp. (if the dough was too elastic the previous time, that is, the flour is too" strong ");"
Strong gluten is not required for pizza. So I realized that I need to add immediately to the water when mixing, and at first I give an hour to hang out without oil. then I mix it with my hands and into the refrigerator. or just like in recipes from Margit and Aniseusing oil to stretch and fold into an envelope after mixing with water.
(PS // (added after), although it says on the forum. That gluten is weakened in any case, even if you use oil to stretch, i.e. after ..)
Probably better for pizza, just like Oleg Vozny, pour oil directly into water and immediately knead.
Girls, when do you add oil? at what stage?
win-tat, thanks, I understood about the temperature. Tatyana, do you immediately add butter to Panasonic's dough?

But do you immediately add oil to the dough to Panasonic?

yes, everything at once.
Honestly, I never bothered with the pizza dough, this is not bread, but just a flat cake with a filling, and for me the filling plays the main role here.
If you read the history of the appearance of pizza, then the base-flatbread there simply replaced the plate.
I am quite satisfied with the simplest dough from Panasonic, fast, tasty, without long proofing and folding. Before the advent of Ferrari, I baked it in the oven, excellent pizza came out, and with Ferrari, it's a sin to complain.

[win-tat]

win-tat, Tanya! Please remind me of the recipe for this test from Panasonic! and how exactly do you do it.

yes, everything at once.
Honestly, I never bothered with pizza dough, it's not bread, but just a tortilla with a filling, and for me the filling plays the main role here.
If you read the history of the appearance of pizza, then the base-flatbread there simply replaced the plate.
I am quite satisfied with the simplest dough from Panasonic, fast, tasty, without long proofing and folding. Before the advent of Ferrari, I baked it in the oven, excellent pizza came out, and with Ferrari it's a sin to complain.

Agree with Tanya