Pizza oven

I am told by my family, reduce the heating, so I say smartly, no. pizza is baked this way, at a high temperature ..

Just like mine
Until a smart person (Sveta, thanks) said that the heating could be reduced, so I would have baked stubbornly at "3" Not for this they bought the stove, so that the oven is not at maximum heat, it sits in my head that I need pizza sooooo high fever!
But yesterday I obeyed the Light. Yes, and Alex100 also bakes)). And .... Hurray !!! Happened!!! The beauty! Nothing burned, but everything was baked, with mind-blowing bubbles, in general everything is as I need. The dough was slow again.
And today I baked and again everything was right. I didn't make the wires. Focaccia. They don't want pizza anymore. I haven't made it to pizza with anchovy butter yet))

[caprice23]

And .... Hurray !!! Happened!!! The beauty!

caprice23, great! Congratulations! I have not tried it yet, I will try Focaccia next time, although the potato will probably have to be divided by two, Tatyana above, gave a link to the recipe, since 300 grams of flour will not work in height, it will probably be cooked in the oven.

Today I baked again. Now pizza. The first burned a little by 2.5. And the top was a little underprepared. The edges are soft. ... The second turned out very well. But I didn't cook in a row. With an interval of 20 minutes.
I didn't understand what happened to the first one.

I will try Focaccia next time,

Next time I'll try potato too (I couldn't find anchovies).
Already today my husband, when he heard about pizza, said: "Again? !!!" And on the doorstep there are guests, what else but pizza, if the dough has been in the refrigerator for the third day already. Today the guests were delighted)). Either the guests are different, or it is actually delicious




In short, today it is like this: the bottom, in principle, suited me, but the top is not. And it's not even about browning. This moment does not bother me at all. Hosyuchu so that the edges are crispy and soft inside. And they are just soft. As if half a minute was not enough to fry. But if I had given these half a minute, the bottom would have burned. It turned out like in Tristar and whether a tortilla, such a crust. Lush but soft.
Dear experts, who will say what?

Now pizza. The first burned a little by 2.5. And the top was a little underprepared. The edges are soft.

[Irina]

Irina, but not as badly burnt as on 3. And the second one turned out even better. But the edges did not fall far short of my ideal.
But when at 3, then the edges are just "eat your mind", but the bottom is burnt.
What can I do then?

[Natasha]

Natasha, what if you try another dough? Or is it the same with different doughs?
I would also try to change the heating time of the stone. I have a Princess.

[Svetlana]

Svetlana, we must try something else.
Warmed up as Sveta said by 2 until the light went out. But maybe it worked a little longer, I did not immediately put it in the first run. The second time it went out right away. Not burnt. Nearly.
I can’t understand what the bottom should be. Show, pliz, the bottoms of your pizzas.



Maybe I have a defective stove?
Or am I defective?

[caprice23]

The first one is slightly burnt by 2.5

Did you warm up the stove for 2?

But when at 3, then the edges are just "eat your mind", but the bottom is burnt.
What can I do then?

Would you like to make a slightly smaller pizza? If the crusts are so important to you, that's the only way ... Here's another entertaining video. Notice what he did with the top cover. The foil reflects heat onto the pizza, and half of the vents are covered with foil. He only made a hole in every second or third. Also as an option ... And it can work even with a large diameter pizza, when it comes directly to the metal rim.

True, I did not understand at all why he put a circle of foil in the pizza oven after he took out the pizza ...

caprice23, Natasha, cleose, Irina, I am very glad that my experience came in handy Voznoy's dough in the refrigerator. I will cook tomorrow

[Svetlenki]

Svetlenki, Sveta, his pizza was baked for 2 minutes! Well how is that? Does the foil give such an effect?

Vozny's dough in the refrigerator. I will cook tomorrow

Sveta, did you take the amount of water and flour in the recipe, or did you regulate it for yourself?



Found a video, probably this is just my version. I don't know how to insert a link
There, the man bakes at the maximum, but about the middle of the baking he slips a large round metal spatula under the bottom of the pizza. And the bottom, it turns out, is not burning, but the top of the pizza is being prepared.
How can I dig such a blade now?

[caprice23]

caprice23, Natasha! There is such a scapula- 🔗 on Ozone,
it is, however, only 25.5 cm in diameter, but for an almost finished pizza, the diameter is suitable. It is metallic. But it's thick and I'm afraid to use it for pizza, so as not to break the stone. If you are not afraid, then you can try to bake on such.
And there are also metal blades, 2 in a set, semicircular. They are for the Bestron stove. But I saw them only once on Amazon, then missed them, but did not find them.

[Elena]

Elena, I looked at this paddle from Ozona. It's embarrassing that it is non-stick. How will it behave at such a high temperature?

There is such a scapula

It is very convenient to shoot pizza. Cirre gave it to me (my fairy)

True, I did not understand at all why he put a circle of foil in the pizza oven after he took out the pizza ...

Since the lid is covered with foil, which acts as a heat reflector from the shade and the heat is directed to the pizza / stone, it creates a circle to keep the stone from overheating.

so that the stone does not overheat.

That's it! Thank you!
I'm already going to cover the dome with foil)). I'll know
Does anyone know where the shiny side of the foil on the dome should look? Towards the stone?



So, but now I thought and did not understand. He pulled out the pizza, put down the foil circle and closed the oven. But according to the instructions, you need to leave the stove open for 2 minutes.
Although I have already seen in more than one video that they are putting foil in the oven. How is it better then? Who practiced this?

[caprice23]

caprice23, Natasha, can buy a special grid for pizza and shape and bake on it.
I have a princess, the bottom is also burnt. I bought a mesh and everything worked out well.

[NataSh69]

NataSh69, thank you, I also thought about this option, but for now I left it for later. Let's fight again

[caprice23]

I came with a photo report on pizza.

I put it in foil under the top cover. I see an explanation. Foil shields the heat rising from the stone to the filling.



Here is the pizza



Now analysis. Yes, caprice23, Natasha, you're right. The top crust is crunch-free. She does not have time. And I analyzed Vozny's video, as well as my 5 minutes in the kitchen of a local takeaway pizzeria (don't ask me how I got there. It was difficult). So, they all bake on nets, which I said already NataSh69... I went to order.

now about Vozny's dough. I added 20 ml of water on top. First I kneaded with a shovel (the first 1/2 of the flour and further), and then I divided the dough into 2 parts and in a combine on knives for 40 seconds. I could not look at my Kitchen during kneading. Moreover, there was a whole 1 kg of flour. It's not his volume and type of test, IMHO. And I added 20 ml of rice molasses. Modern flour is very poor in sugar in its composition. Yeast has nothing to eat. This is Luda Mariana-aga said.

[Sveta]

Sveta, thanks for such a colorful report. The pizza looks very appetizing!
Did the foil screen give you something? Feel the difference with and without him?
And at the expense of the grid ... Here's an Italian, as I wrote above, in the middle of baking a shovel shoves a metal under the pizza and bakes so on. Probably a shovel and a grid that prevent the pizza from burning.

Yes, I did. I don't wash my oven at all. That is, the inside of what used to be shiny stainless steel turned brown and, of course, does not reflect anything.With foil, the filling squirt more fun.

[NataSh69]

I will also cover my own with foil))). But the pizza turned out to be bubbly, for some reason I don't



NataSh69, and what diameter should the mesh be? Less than 30, what would the stove close well? What is yours?

I took a diameter of 28 cm, focused on the plywood blades that come with the kit - they are exactly 28 cm (the Princess has a stone of 30).

There is such a scapula- 🔗 on Ozone,
it is, however, only 25.5 cm in diameter, but for an almost finished pizza, the diameter is suitable. It is metallic. But it's thick and I'm afraid to use it for pizza, so as not to break the stone. If you are not afraid, then you can try to bake on such.

I read all the tips here, thanks for sharing, I learned a lot of interesting things. About the scapula - no, it won't fit - I couldn't stand it, I went to measure what and how

(I bought not on ozone, half cheaper on melion to a heap for the combine, there was a shob, it was unclaimed for a year, and now I use it to remove pizza and cut it with scissors and that's it)

Look at her convex groove from the handle goes, it does not allow you to completely close the lid of the stove, and if you close it, it will not be slipped under the entire pizza, and t is high, the handle is not long and may melt

[NataSh69]

NataSh69, thanks, found only on Aliexpress. I will probably order, but I also want a shovel! We must try everything and bake the perfect pizza in the end !!!



Svetlana777, thanks, so this option disappears, we will look for another shovel)

[caprice23]

caprice23, Natasha, look at the METRO store. For some reason it seems to me that there will be! Or in the shop of professional kitchen equipment for restaurants and cafes. Many times cheaper than with Ali.

[Sveta]

Sveta, eh, we don't have a Metro

[caprice23]

caprice23, Natasha, in Online tr **** I sent a link to HP.

[NataSh69]

NataSh69, and pizza can be removed from the grid without any problems?

Films well. The drawing on the bottom of the pizza is final, the dough is soft and while you spread the sauce with a spoon, it turns out that you press down. Then, when everything is ready, I use a wooden spatula to run it between the pizza and the net and there have been no problems with strong sticking yet.

Or you can transfer the completely assembled pizza to the grid. But I haven't tried that.

[caprice23]

caprice23, Natasha, in Online tr **** I sent a link to HP.

They sell a pizza shoe, it's professional equipment and it has a long wooden handle. Why don't you like the two paddles that came with the stove?

[Rachel]

Rachel, I didn’t say that I don’t like the shoulder blades. Discussed pizza bottom scorching ... and the pizza grid, not the scoop.

[Rachel]

Why don't you like the two paddles that came with the stove?

I don't know how to insert links to videos, if someone told me how to do this, everything would immediately become clear))
And in the online trail I saw a professional pizza shovel, but the price



Rachel, about the shoulder blades you tell me, did I understand correctly?

If we are talking about an aluminum shovel with a wooden handle, then I first bought this and then sold it. We don't need it at all. Fair. This is for deep professional furnaces. We don't need it. The net is necessary.

We don't need it.

I need it !! I say exactly!
She is not needed for shifting pizza

Here, look what I needed a shovel for. Specifically about her towards the end of the video, when the pizza is already being baked.

Cool video! Natashka, with your persistence, we will definitely learn how to make perfect pizzas.

But I’m still behind bars in front of a shovel. But maybe the grid is very relevant for pizzerias, and not so relevant for us. BUT! The pizza must release moisture. Maybe by the time he inserts the shovel, all the moisture has already left ... I can't say ... The grill provides such an opportunity. And no need to seize the moment ...

But I’m still behind bars in front of a shovel.

And I'm for the shovel. But I will definitely try the lattice too. I'm just afraid that my favorite slow dough is too soft and will sink into the holes, then you will take off the pizza. The dough from Oleg Vozny is dense and it is clear that it does not get stuck in his net, but how will it behave? But if you don't try, you won't know.
And the shovel, I think, this guy puts in when all the moisture has gone and the crust has grabbed. These Italians ate a dog on pizza, I think that they have already taken all this into account (and especially with such a confused one like this one). But also, until you try ... Only practice will confirm or refute my assumptions
So I need everything! And a net and a shovel! And forward, in search of the perfect pizza!)))

[Rachel]

I don't know how to insert links to videos, if someone told me how to do it, everything would immediately become clear))
And in the online trail I saw a professional pizza shovel, but the price



Rachel, about the shoulder blades you tell me, did I understand correctly?

Sorry, hurried to answer, not fully reading the posts.

Wow, how many have written
I have never taken pizza baking so seriously, maybe because I was always satisfied with the result, but with Ferrari it was no problem at all, the bottom does not burn, the top is fried, there is no need to twist. I guess I was really lucky with the U-shaped heater. I heat up according to the instructions for 10 minutes at 2.5, bake at 3 or 2.5, depending on the filling and its amount.
They don't eat my thin pizza, it seems like I try to stretch and roll it thinner, but it still "explodes" in the oven. But I look at Youtube and many people get this height.
I haven't photographed pizza for a long time, I found it from old 2014 on a Panasonic test

It's from the bottom

especially for someone as confused as this one.

But it just dawned on me. He put paper on a stone before baking and got a brown circle on it in order to understand what size pizza to make?

So I need a pizza grid of this circle plus one centimeter ...

So I need everything! And a net and a shovel!

I don't need a shovel ... The sticking out handle from the heating unit ... You never know ... I can slip the netting

He put paper on a stone before baking and got a brown circle on it in order to understand what size pizza to make?

I would venture to suggest that maybe he put paper in order to show how evenly, as a result of his alterations, the surface began to heat up? Because I have like this

I heated it for 5 minutes for 2.5
And judging by my "circle", a 28 cm grid is just fine. Ordered, will arrive on Wednesday. Over the weekend I will experiment))

[caprice23]

I heated it for 5 minutes for 2.5

caprice23, Natasha, are you sure that your paper was lying flat on the stone? An absolutely stupid question, of course. It's just in the photo in waves. Such an uneven heating of the stone or what?

I'll do it today too. 5 minutes for 2.5. I'll measure the diameter, I'll make sure. I also planned to order about 28 cm. I already found it, if I order it today, it will be delivered by the weekend.

Maybe he makes foil on the lid so that it does not get dirty? I also have everything already done. Regarding the mesh: I have such a mesh. The dough for her should be harder. Vozny has a fairly dense dough. Anise's dough is too soft and moist. Do not scratch the pizza from this grid. And I didn’t put it in Ferrari, because it gives extra height, so the top of me regularly sticks to the heating element.

[Maryka]

does he make foil on the lid so that it does not get dirty?

Maryka, Mayan, nooo, a hundred pounds of foil to reflect heat, which always goes up, so that it returns down to the filling. By the way, the idea with a foil plate is great. I'll have to find one.

Vozny's dough, yes, it will be good on the wire rack. I’m thinking, maybe today I’ll risk this dough at a higher temperature ... A C grade for it While I’ll wait for the grate ...

Yesterday I watched Vozny's video on pizza molding. How beautifully he twists it

are you sure that your paper lay flat on the stone?

Initially exactly. It was deformed during the heating process.
I will try again in the evening, I will control

since it gives extra height, so the top sticks to the heating element on a regular basis.

Damn

foil plate idea is great

Light, I still do not understand in which case to put it. You mean the plate he puts on the stone when he takes out the pizza? Or about the one that attaches to the lid?

I baked on a grid from a "slow" dough, it was shot well. But out of 500 grams of flour, 100 were semolina T.
Of course, if the dough is very soft and moist, I think you shouldn't use a mesh. Suddenly it will stick strongly.

[NataSh69]

NataSh69, I see.And then I was already worried that I shouldn't have ordered this net.
Hdezh, my shovel.

I just stretched out the dough and pressed it on the grid, I had a pizza with a baked grid. Then she ripped it off. If the dough is already well stretched, and on flour, for example, corn, and is simply laid on top, that is, it should be, then it should not be strongly imprinted.

Well, in principle, you can, as usual, collect pizza on spatulas and then transfer it to the grid and then the grid to the oven. Then the sticking probability will be minimal



Today I also watched the video. All these Italians have a foil-lined stove dome and they bake pizza for less than 5 minutes. And the crust does not burn as it should. You should still understand the language)))

Still understand the language)))

There you can somehow customize the subtitles. Several times already on the forum, knowledgeable people explained, but, of course, I did not remember anything. You can try Google to ask how to set up subtitles for a video on YouTube

There you can somehow customize the subtitles. Several times already on the forum, knowledgeable people explained, but, of course, I did not remember anything

Like this, very simple:

[sleepyhead]

sleepyhead, Svetlana, Thank you . Now I can turn on subtitles. But the trouble is that they are either Italian or English. There are no Russians (((



Knowledgeable people, tell me, please, if you turn off the thermostat, what will happen? I mean, what's the bad thing about it?



God, I'm out of my mind. Found a forum where Ferrari is being remade. What are they doing to her, dear mom. But what kind of pizza comes out in the end !!! Just a fairy tale !!! In our life, without modernization, this will not work in life. And they bake it for a minute, maximum one and a half !!! Photos are gorgeous, crusts with huge cavities. Damn, I need it now too! And it really became sad that I definitely could not do this, because I don’t understand a damn thing about this electronics, and my husband won’t take it
Everything, I have grief