Pizza oven

I am quite satisfied with the simplest dough from Panasonic, fast, tasty, without long proofing and folding.

And me too

We have a recipe, but let me remind you: dry yeast 2 tsp. , flour 400 g, salt 3/4 tsp, grow. oil 2 tbsp, water 250 ml. I just pour everything in this order into the bucket from HP and on the pizza mode. This amount of dough is enough for me 2 pizzas for an ordinary princess who is without a stone. And for a Ferrari for two pizzas, I count the dough for 300 grams of flour.

[Maryka]

Maryka, Maya! If this dough is from Panasonic, thank you very much!

[Elena]

Please remind me of the recipe for this test from Panasonic! and how exactly do you do it

Elena, yes, we seem to have long been on "you"
Here's a basic recipe from my book
(x / p SD-253):

Dry / yeast 0.5 h / l
Wheat flour 300 g
Salt 1 h / l
Sugar 0.5 h / l
Dry / milk 1 tbsp / l
Olive / oil 1 tbsp / l
Water 200 ml
Pizza mode, after finishing I let it stand in the oven for another ~ 15-20 minutes.
I always knead 1.5 norms for 2 pizzas (but I increase the amount of yeast to 1.5 h / l), mine do not like a very thin base, and I roll it up to d 28 cm, that is, almost over the entire stone, literally 1 cm to the edge on the stone remains. And everyone chooses the amount of dough for himself.

[win-tat]

win-tat, Tanya, thank you very much! Do not be offended if I suddenly write to you again. This is my habit since my youth. And there is no way to get rid of it.
Tanya! How long does the Pizza mode last in Panasonic and how many and at what time are there kneading and breaks? I have a different bread maker.
Do you always put milk powder? If he is not at home at this moment, can something be replaced?

[Tatyana]

Do you always put milk powder? If he is not at home at this moment, can something be replaced?

I'll listen to the same questions)
Tatyana, thanks for the recipe, I also wrote it down, I didn’t see the recipe with milk powder, only on the water I found that higher Mayan wrote
True, there is no bread machine, I will do the kneading with my hands.

[Masha Ivanova]

Masha Ivanova, Elena, yes, from Panasonic, it appears as a thin pizza recipe. If we compare this recipe and the one that Tatyana gave, we will see that the ratio of flour: water is the same. Why is milk powder in the dough? Perhaps for a ruddy crust. In my HP Panasonic pizza mode lasts 45 minutes. Almost all this time, the dough is kneaded, with short breaks. Then I take it out, divide it, roll it into balls, cover it with a film and let it sit for about 15 minutes. I do all the manipulations with the dough on a silicone mat with a little flour. Sometimes I don't get it out of the stove right away. Since the dough prepares quickly and when baking we need a quick rise, a fairly large amount of yeast goes into it. The longer the dough is cooked, the less yeast is put into it.

[Maryka]

Maryka, Mayechka! Thank you very much for the explanation! I'll take everything into account.
I wonder what else Tanya-win-tat will add to us. I would like to collect all the good advice from everyone. Since I have the same problems with pizza as almost every forum member. Therefore, I am happy to collect all the smart advice.

[simply]

How long does the Pizza mode last in Panasonic and how many and at what time are there kneading and breaks?

Yes, as Maya has already written, it lasts 45 minutes, and even though the book says about the rise, the dough is practically constantly kneaded, the breaks are literally 5 minutes, so I leave it after the end to relax, lie down, rise.
Here is a photo from the book

Do you always put milk powder? If he is not at home at this moment, can something be replaced?

mostly always, but it happens that it is not, then I replace it with whey or liquid kefir, simply I didn't really like the water.

I will do the kneading with my hands.

Irina, so we all used to knead with handles, it's now lazy, successful kneading

[win-tat]

win-tat, Tanya! I'm sorry I got to the bottom. Prescription 1 tbsp. l. dry milk and 200 ml of water. And if there is no milk powder, then you put (pour) 200 ml of whey or 200 ml of liquid kefir into the dough, and, accordingly, you no longer pour water. Did I understand correctly?

I compared the pizza dough from the book to Panasik, kneaded in HP and by hand - a very big difference in the result. Now I knead only in HP.

Yes, I didn't get to the bottom of anything, you understood everything correctly, if without milk / milk, then only whey or kefir, but it must be liquid, otherwise the balance (liquid-flour) will be disturbed, if only thick is available, dilute it with water to liquid. In general, it is better to make the first time according to the recipe in order to understand what the dough should be, and then you can already change something.

mixed in HP and manually - a very big difference in the result

You can try kneading with a hand mixer with hooks, it should work out well.

[win-tat]

win-tat, Tanya! I got it. Thanks again!

You can try kneading with a hand mixer with hooks, it should work out well

Yes, I'll try manual food on the weekend), thanks, Tatyana!

Oh girls, here I am again! I share with you my next adventures. I am all testing different recipes for pizza dough, but so far I still like the slow pizza dough from Magrit. And although it looks similar with the dough from Anise, Anise turns out to be more liquid and sticky. I have so.
And recently there was no bread at home, I forgot to bake. My husband says, let's do something like focacci in Ferrarka. No sooner said than done. Naturally, there was no dough in stock either, I had to prepare a pizza dough recipe from the instructions for HP Panasonic. I apologize in advance to those who love this dough very much, do not throw tanks, but compared to the dough aged for 24 hours, two, three - this is not at all the same. The dough is not fragrant, some sort of empty taste. Before FERRARKA, I always baked pizza on this dough and did not bother, and I liked everything! But apparently everything is learned in comparison. And after the dough, which matures in the refrigerator for two days, Panasonic dough has lost its relevance for me. Come on me. The husband, who in the dough and pizzas did not kick in the tooth and even said that this is not at all the same. The dough has no taste.
These are the pies we have. i.e. pizza ... i.e. focacci
Once again I apologize to the fans of the Panasonic test. Somehow it happened with us



But the blistering and structure of the dough turned out well. But the taste was not enough. It didn't have time to work up the taste



But that's not all. In general, the pizza that suits me is obtained from me every other time. Because one time I bake a pizza from the dough I like, and the next from some new one. I'm testing. And so I alternate.
The results are different. Some will burn, some have a crust that is not what I need, some have a different structure, etc., but in principle everything is edible. But yesterday something went wrong. And even with guests. ... I put the dough from Oleg Vozny in advance. Already in this test, I was sure, so many rave reviews. A little doubt crept into me at the stage of understanding the ratio of water and flour. 1: 2. For me, it's too tight. But even in the video, he is far from a batter. Okay, let's go.
The mixer kneaded the dough, everything was as in the recipe, it was on the table, it fermented in the refrigerator for 24 hours.
The hour of X came. At first, I could not really stretch it, even on weight. I had to roll it out neatly with a rolling pin.
In short, what a long story to tell, the result was not at all comforting. Also, the guests who were waiting for something fierric from the vaunted stove, having tried the pizza, did not indulge in delight. And mentally, I think so, they twirled at the temple, like, why did she spend so much money on some kind of unlucky oven.
What happened: a tough, dry, flat pizza. Even the edges that I just adore didn't work out. Thin, flat.
And burned aaaaaa again
There weren't any beautiful cavities, bubbles at all.
Yeast was definitely workers, on the same day they baked bread on it.
Girls who bake pizza on this dough, tell me what I did wrong? Or is it just the dough not mine, but is it exactly what it should be? Maybe it was just necessary to remove it from the stone a little earlier so that it would not dry out. So you get it without bubbles in the cut of the crust and without lush edges?
On a slow dough, my pizza itself turns out to be very thin, and the edges are fluffy, soft on the inside, crispy on the outside.

[caprice23]

caprice23, Natasha! It's so great that you can bake from different dough. Your planned pizza will now always be delicious from the word very, but if suddenly the guests suddenly appear and you need to treat them to pizza from Ferrari, then the Panasonic version will come in handy! I understand that this dough behaves well in Ferrareka, right?

[Elena]

Elena, yes, it does well). For emergency baking pizza just right

[not bread]

... like focaccia ... I had to cook according to the recipe for pizza dough from the instructions for HP Panasonic.

for me the Parasonic dough has lost its relevance.

Natasha, but I wrote that

this is not bread, but just a tortilla with a filling and for me here the main role is played by the filling.

I would never use this dough for focaccia, it's just the base.
If you want a delicious focaccia, I recommend this recipe, it turns out gorgeous, I always make it on dry potato flakes.

Potato focaccia (pizza maker Princess 115000) (Sneg6)

I really bake in P1 pizza maker, here it is

but I think there will be no problems with Ferrari either

But yesterday something went wrong. And even with guests.

When visiting, I would not engage in experiments, but would pleasantly surprise me with a "run-in" test, because you can be sure only after you try it yourself. Everyone has different products, equipment, tastes, and the result cannot be equally good for everyone.

I would never use this dough for focaccia, it's just the base.

Now I understand that I don't want to use it for pizza either. I like the taste of dough in pizza



But how wonderful that there are a lot of "these tests" of all kinds, for every taste and color. Everyone will find what they like

but I think there will be no problems with Ferrari either

The focaccia in Ferrarca is beautiful, already tried. Simply gorgeous, but from a different test
We must try potato now))

Now I understand that I don't want to use it for pizza either.

I’m saying, we are all different, but I don’t like 2-3 days old dough from the fridge in pizza

Everyone will find what they like

That's for sure

I am still interested in the dough from Oleg Vozny. What happened to me wrong with him? Or is it just that, just not my option?



I watched the video again. No, I probably did everything right and right. And the dough is the same density as it turned out and, as a result, the same pizza with thin edges. Probably just not my option. I like different pizza (thin but chubby)
True, I still have the dough, I should probably try to bake it again today, just pull it out early so that it doesn't dry out so much.



Damn, my family will soon be sick of pizza while I'm experimenting with dough here

[caprice23]

What happened to me wrong with him?

caprice23, NatashaYou have no idea how much we all have different flour. If only it were that simple. Not only can it be drier or more moisture from the climate, but it also depends on where the wheat from which it was made grew, on the climate of the region. Whether it was winter or spring. The result will be completely different.

I twisted the dough from Voznoy on my hands while molding. If you do not throw it, then it turns out rubbery.

[Svetlenki]

Svetlenki, Svetik, what is your favorite dough for pizza now?

Svetlenki, Svetik, what is your favorite dough for pizza right now?

So I wanted to ask

favorite for pizza

A kind of symbiosis between Vozny and Reinhart. Mixing technology from Vozny. But the proportions are greater than Reinhart, only less water. For 680 grams of flour, I take 2.5 grams of pressed yeast (3.5 grams of yeast, which I use, makes a loaf of 500 grams of premium flour). I bake it not earlier than in a day. I always put honey, not sugar. 1/3 of the total amount of flour I take semolina "T".

And although it looks similar with the dough from Anise, Anise turns out to be more liquid and sticky. I have so.

I still want to rehabilitate this dough in your eyes, girls and boys. I have the original recipe in Reinhart's American Pie. So, there Reinhart writes one important detail. I give directly with a quote:

"After all the flour has come together in a lump, after about 4 minutes, the gluten will begin to moisten and develop. When this happens, let the dough rest for 5 minutes and then continue kneading for an additional 2-3 minutes or until the dough becomes a little sticky. (slightly sticky), but soft. If the dough is too soft and sticky and does not hold its shape, add more flour tablespoon. If the dough is too dry and tough, add more water at a tablespoon. The dough should pass the window test. "

[Sveta]

Sveta, and how much water?

Light, and how much water?

Found it.
It turns out the ratio of water to flour is about the same as in the Anise dough and in my favorite slow one. And Vozny has 1 to 2. Well, in my opinion, the dough is very dense. And, of course, the result will be completely different.




And the principle of mixing in Slow is the same as that of Reinhart.



Sveta, does the dough structure change from the kneading principle? Do you get cavities and bubbles in the dough without folding? Renhart does not knead the dough, and Voznoy mixes it with a kneader for 20 minutes.

Light, and how much water?

And I did not write it as a specialist, but gave a quote from the book. 480 ml of Reinhart is a lot for me! I take less.

Well, yeast. If you take as much as Peter suggests, then you don't need to keep the dough in the refrigerator for more than two days. It's over my yeast

And I added to the description that I take part of the flour with semolina "T".

[Sveta]

Sveta, Thank you!

Sveta, does the dough structure change from the kneading principle? Do you get cavities and bubbles in the dough without folding?

It turns out. But you can also fold. By folding, we strengthen-develop gluten. There and then only empirically. Add it today. The next time you place the dough, don't fold it. How much you like ...

There are a large number of pizza dough recipes. And there are so many of them, because the result is different. One base will be like a ciabatta - with large cavities, holes, and the other - a fine porosity, almost bread. One dough will be soft as fluff, the other - slightly rubbery, stretches.
For example, I bought Italian flour for pizza and focaccia, which is twice as expensive as my usual one. So what? Never mind. Nobody noticed the difference, including me. But add semolina "T" - there is still a difference.

But add semolina "T" - there is still a difference.

How is it expressed?

Here, damn it, sclerosis. I already asked you on another topic.
Manka T for greater plasticity of the dough, it is easier to work with it.
Or is there another difference? Tasteful? The structure?

Or is there another difference? Tasteful? The structure?

Have you eaten pasta made from sun and durum flour? Here is this rubber. Not one that you can't chew, but pleasant. I don't even know how to explain.

In theory, smart people say they only affect crumb structure. We taste better with her.

By the way, Reinhart writes in his book, just which I mentioned, that pizza bakers in Italy take the pizza exam. And do you know what pizza they serve? On the "Margarita". Because there it is impossible to hide behind the filling. The dough, as you shaped it, baked it. The slightest mistake will be visible.

We taste better with her.

I always add to bread, we also taste better bread with her

that pizza bakers in Italy take the pizza exam

Super easy!



Well, let's continue creating

I always add to bread, we also taste better bread with her

sistraaa

Here I am again
I came home, took out the remnants of the dough, stretched it out with my hands, put the filling in the oven. Not even three minutes have passed, I smell the burning. From the bottom she is already burnt, but she herself is not particularly ready (((
I got it, after waiting another minute, maybe less.
Here's a stone in the end. These are burns that need to be scraped off. At one time formed

It was clean. Yesterday I ran the stove at maximum for a long time, everything burned out.
And the bottom of the pizza is like this

And faith was the same bullshit.
I repeat, the dough is from Oleg Vozny. Stretching on cornmeal. I shake off the excess. Nothing hit the stone. Heated the oven for 10 minutes for 2.5. Then for 3 and baked.



And this, by the way, is not the first time that the bottom burns like this. What nonsense is that? Maybe the oven is defective? One disorder (((

Then for 3 and baked

I've never baked with a trio before. Would you like to try my temperature setting?

1. Warm up by 2, wait for the light to go out
2. Throw off the pizza, put it on 2.5 - the grill will work
3. As it hisses, check the bottom and spin it. We decide whether the fever is stronger or less

Try at least one pizza. If you have 3 lights on, you need to do less

Would you like to try my temperature setting?

Really want to!!!
It's just that everything here is almost 3 baked, and the instructions say so.
I'll try, thanks

I've never baked with a trio before. Would you like to try my temperature setting?

1. Warm up by 2, wait for the light to go out
2. Throw off the pizza, put it on 2.5 - the grill will work
3. As it hisses, check the bottom and spin it. We decide whether the fever is stronger or less

Try at least one pizza. If you have 3 lights on, you need to do less

I also bake like that. on 3-ke, it also burns a lot, even if you put paper

On the weekend I will try the oven for 2.5

[caprice23]

caprice23, Natasha, fortitude to your loved ones. Doesn't the mention of the word "pizza" shake them yet?

Make at least a bianca with anchovies. Chuchelka has a great recipe.



Alex100, taking this opportunity, a deep bow for bringing Vozny's dough to the topic

[Sveta]

Sveta, you're welcome)

[Svetlenki]

Svetlenki, Sveta! Do you like Vozny's dough? Do you have any rubberiness there? Or something else7
Have Ferrari tried it?

[caprice23]

Have Ferrari tried it?

I only bake pizza in Ferrari. Of course I did Vozny's dough, and wrote a complimentary review. Here

What are you eating now? Photoblog from your table # 1415

It's delicious for us. This is a very (most) delicious dough for thin pizza in our opinion.

caprice23, Natasha, personally for you a photo of my stone in a Ferrari. Under the spoiler, so as not to frighten

And also my burner spatula.

See the swell on the handle? I decided to first store it directly in the pizza oven on the stone. And one fine day I forgot to pull it out when I put the oven to warm up Now I store it in a drawer

[Svetlenki]

Svetlenki, Sveta, thank you! I haven't seen your review, sorry. I saw this dough for a long time, I was too lazy to do it. And since Natasha is still unhappy with him, I wanted to find out exactly from you about this test in order to determine whether it makes sense to try it anyway. Now I'll try to do it.

[Elena]

Under the spoiler, so as not to frighten

What a handsome man

does it make sense to try it anyway

Elenacertainly makes sense. After all, everyone has different tastes, maybe this will then be your favorite pizza dough. And I myself will definitely repeat it. I think the temperature was still too high, another time I'll try the oven for 2.5, like Sveta)

Make at least a bianca with anchovies

What is it? Did not find

[caprice23]

caprice23, Natasha! Today I watch all the videos on YouTube from Oleg Vozny and Vasily Emelianenko all day. The recipes are somewhat similar, but somewhat completely different.For now, I'm delving into it and will soon try to portray both tests.
Actually, you are great! When you were going to buy a stove, you excited the whole topic, made you look and read everything again. And then the topic has been silent for a long time. There were only rare replicas.
So thank you very much!
Watch all the videos from Emelianenko, I found three of them.

[Elena]

Watch all the videos from Emelianenko, I found three of them

Elena, I looked for a long time, I have it in the bookmarks, I also noticed a similarity with the recipe of Oleg Vozny. And since two of these pizaiolo make a great pizza, I will try to bake it again.
I will try to change the amount of flour, I think it is very dry and I will bake by 2.5.

actually you are great!

[Natasha]

And I myself will definitely repeat it.

Natasha, you know what my thoughts are about Vozny's dough. He also has an awesome kneader. Because the dough is clearly steep, but what smooth bun he spud, did you notice? After kitschen, it was not like that for me, I'm sure I'm telling you! He got better after fermenting under a wet towel, well, almost like Vozny's. Therefore, I give this test two days in the refrigerator, and not one, as he advises. I am guided by the logic that the development of gluten that he receives with his mixer, I will get an additional fermentation time in the cold.

And I put in 1 gram of my yeast, which 3.5 grams makes a loaf of bread out of 500 grams of premium flour. This I so hint that I still have the yeast of a hard worker. On your own - pick up.

Excited me with Vozny. Tomorrow I'll put on his dough.

Vasily Emelianenko

It's good that we were reminded. We need to look at his channel.

[Sveta]

Excited me with Vozny. I'll put his dough tomorrow

We are waiting for the result
SvetaWho is Bianca so mysterious with anchovies?

you know what my thoughts are about Vozny's dough

I will take into account!



And at Emelianenko, I saw somewhere in the video that he was kneading the dough with his hands, not with a kneader, and it is also cool, 1: 2.

Is Bianca so mysterious with anchovies?

Sorry, Ostap suffered, I forgot to answer the question. I only take baked garlic. If not, then dry.

Pizza with anchovy butter (Scarecrow)

Girls, my pizza also burns every other time, they tell me the homework, reduce the heating, so I say smartly, no. pizza is baked this way, at a high temperature .. now, on the advice of Sveta, I will try to reduce it) True, I have a Princess, I think there is no difference, and by the way the stone is also almost black.
I tried the dough from Panasonic, for the first time for one and a half norms 450 grams of flour, two pieces, - a bit too much for the princess, the top is on fire. the second time by 400 grams, it turned out better, (I did not divide more than two, since not everyone likes thin), but I stretched it with my hands, not with a rolling pin, and therefore somewhere thin, somewhere thicker, where thicker, it burns there top. next time I will roll it out with a rolling pin for uniformity. but I liked the dough itself, it was tasty, and at work, and when there is no stock in the refrigerator I will make it out of it. Now I pour the oil into the water right away, and really why I used to get so dirty before .. Home people until I understood the difference in taste between fast and cold, I like both.
And my experiments continue.) I will do both cold and fast - when I want pizza, but there is no dough in the refrigerator, I will adjust the proportions of water to my own (if from Anise dough), and adjust the yeast depending on the speed of fermentation. But by the way, I don't really like very much yeast yet, since the edges are harsh. maybe you just need to reduce the temperature on the advice of Svetlana), now I will pour the oil immediately.
Thank you all for your advice and write here!