Pizza oven

[Natasha]

Natasha, do not be upset "The best is the enemy of the good" ("If it is zanadto, it is not healthy"). This is no longer Ferrari. And it is not known how long these alterations will last, and whether this venture will have a "happy end".
With our little stove, you can also turn around. They have "sleight of hand", and you have golden hands. Agree, this is an alternative. Moreover, with such a support group

[Marysya27]

Marysya27, Thanks for the kind words.
But with the alteration, it already itches in one place. I will try to apply their experience a little.
I just hung up on this Italian forum, I can't tear myself away. Oh, what gorgeous pizzas they have! The dough must be kept for several days (it is unacceptable for them to bake from a freshly prepared dough, the longer it stands, the better for the stomach, easier to digest, the crust is chic, and the dough tastes good) The nuances of cooking are just the sea. I sit, studying everything.
And the most chic when the pizza comes out with a leopard-colored crust. Eh, it's a pity the photo can't be posted.
And, what is most interesting, there are only men on the forum. Italians seem to be the main ones in the pizza house.

only men are on the forum.

There is someone to look at, besides pizza and Ferrari, they show off, of course, in full

I really love it when they bring something to the ideal with such meticulousness! I'm delighted with them)

There is someone to see, except for pizza and Ferrari

Aha, aha, admire



🔗
See which cool site I found for calculating the amount of yeast for pizza dough, depending on the components of the dough and on the temperature and time of standing of this dough.

See which cool site I found for calculating the amount of yeast

Most valuable site! I just tried it - everything works.

But with the alteration, it already itches in one place.

That's it, I give up. Give your site - I will study the alterations

Eh, it's a pity the photo can't be posted.

Why can't I post a photo? Can. Click on it with the right mouse button, copy the link of the image address and paste this link through the "MONA LISA" icon in the very top line. It's next to the "YOU TUBE" icon. Everything should work out

That's what beauty they bake on that forum.

Leopardik)))











I think enough. She's already drooling)))

What kind of grid are you writing about? Teflon burns to stone, does not fit

[Pchela maja]

Pchela majalike Vozny in the video. Here's a plan

[Svetochka,]

A brand new mesh, I suppose just arrived Probably I want this too Svetochka, diameter 28cm or 30cm? For Ferrara, which one would be better?

[Marysya27]

diameter 28cm or 30cm? For Ferrara, which one would be better?

Marysya27, no, I haven't arrived yet. The photo is just from the Internet. I got stuck with buying a mesh - I don't know which diameter to choose. Now I'm going to study the resource that caprice23, Natasha studies, and I will make a decision.

But now a new toy takes all the time from me and I can't even bake pizza on the second call - there are not enough meals for pizza. AF food filled everything

I will report on the decision made. And we are waiting for Natasha with the result on the grid. She, as far as I understand, ordered it and is waiting for delivery. Yes, Natasha? You will get the dough more abruptly for the sake of the "feather test" on the mesh?

Leopardik)))

Girls and boys, do you see Natasha's photo? I'm empty

Girls and boys, do you see Natasha's photo? I'm empty

I do not see
But I can imagine

And we are waiting for Natasha with the result on the grid

And there will be no result. I refused the order.
I will try other ways. I still want the pizza to be baked on the stone. And I will leave the option with a grid for a rainy day.

And what about the pictures? Can anyone see it? Strange ... And I see them ((
I went from my computer and really can't see the pictures. but for some reason I can see from the phone



But like this?








but what is that ((((



right click, copy the link to the image. Then I insert it through the mona lisa. Why can't you see?

[caprice23]

caprice23, Natasha, no photo. I'm on the phone now - I can't see it.

It is correct that I abandoned the grid, we must try to achieve the ideal without it. I think this is real.

I don't know how to insert it ... but they are so beautiful !!

Look, I have a 28 cm grid, this is how it looks in the stove:

[Mayan]

I have a mesh of 28 cm

Mayan, and it turns out that, in the right way, the pizza should be stretched to the diameter so that up to the edge of the grid? Or even on the edging?

And, most importantly, how do you like the result with the grid? Have you tried it yet?

As far as I've read here, the diameter of the pizza in our oven should not be more than 28 cm, so that the edges would turn red. So a 28 mesh will do just fine.

If you take 30 cm, you can not close the lid. 28 cm is the best, because you can put a small pizza on this grid.

I also have no leopard.

Apparently this "leopard" is very secret. Only I can see

[Mayan]

Mayan, and it turns out that, in the right way, the pizza should be stretched to the diameter so that up to the edge of the grid? Or even on the edging?

And, most importantly, how do you like the result with the grid? Have you tried it yet?

Something I did not think about it. And before the edging I did, and a little more, and less, I did not notice the difference. And in Ferrari I never baked on it. On the weekend I'll do it on the grid, unsubscribe. You must then put the dough out. I did it once, put 1 g of fresh yeast on 500 g of flour, the dough practically did not rise, it was firm, I did not like it. Maybe 2 days will be better?

put 1 g of fresh yeast on 500 g of flour

Well, I specifically mentioned the agility of my yeast. Do you bake bread? How much yeast do you use for 500 grams of flour for baking bread usually? I have 3.5 versus 8 grams for the prescription. Here I put mine 1 gram, okay. Maybe it makes sense for you to put more.

For 500 grams of flour, I take 10 grams of pressed yeast. Yeah, 3.5 grams is high speed yeast.

[Maryka]

Maryka, Mayan, I consulted here with Anechki Qween regarding Lviv yeast. As I expected, they are very playful on bread dough. They are very similar to mine in working with the dough without dough. That is, if you take 10 grams per 500 grams of flour for bread, then for Voznoy's dough I would take approximately 3.5-4 grams per 1 kg of flour in your place.

So I will.

I am reporting. I made a dough from Vozny, putting 2 grams of live yeast on 500 grams of flour. I diligently followed the cooking technology. The dough stood in the refrigerator for 2 days. Made 3 pizzas. Stretched to the size of the mesh - 28 cm on corn flour. I liked stretching, as Vozny showed: part of the base hangs from the edge of the table, you stretch the other part, it turns out very well. Sauce - blended peeled tomatoes in their own juice (just don't take salted ones!). Pizza with mozzarella, bacon and sun-dried tomatoes. Do not pay attention to the mozzarella, it was kind of soft, it didn't rub, I had to cut it into slices. Warmed up the Ferrari for 10 minutes between 2.5 and 3. She put the pizza grid on, baked 4 ', then turned it and another 2'. I looked at the bottom, decided to hold it without a net, removed the net and literally held it for 20 seconds. It was possible not to do this.



Conclusions: thanks to Sveta for making this dough again. It's very cool, just like in a pizzeria, I tried to make such a dough for several years. The grid is convenient, since you do not need to fold the pizza, plus if the bottom is toasting, then the grid will help to avoid this. But the dough should be dense enough and not give large bubbles so that the top does not fry to the ten.

[Maryka]

Maryka, Maya! The dough from Voznoy is quite dense. But still very interesting, when exactly did this dough hit the net? Did you roll out the dough, for example, on the table, or on planks, or somewhere else, and then put the filling on it and immediately transfer it all to the grid? And the grid with ready-made pizza right there in the preheated oven? Or some other procedure? I would like to know how long the dough was on the grid before baking, did it get stuck in the grid, did you smear pasta on the cake on the grid and lay out the filling?

[Masha Ivanova]

Masha Ivanova, Elena, come to me for you.First I stretched the dough, then put it on the grid, then the sauce, the filling and into the oven.

[Maryka]

Maryka, Mayanhow glad I am, how glad I am! The dough is gorgeous, you have an excellent result!

I was waiting for you with pictures. Thank you for reporting! I went to order nets ... two ... one is not enough for me. How cool your upper side crust is set, wonderfully simple. Yes, you definitely need a grid. Now I am sure of it.

On weekends I cooked pizza at "3" (I have a Ferrari). It was stressful. I had to put a metal carrier for cakes in the middle of the baking, the flour smoked on the stone, the whole kitchen stank. In general, I liked the result, but the aromas of the house were not.

[Svetlenki]

Svetlenki, Sveta, thank you. Everything is also in smoke, next time I will take the stove into the dressing room. This dough, by the way, does not require a lot of flour when stretching.

It's all in smoke too

You know, my dough is stuck in the fridge. He was already 5 days old, he was on the verge of gluten, so he had to use a lot of flour for molding. And so, yes, he does not need a lot of flour at all, and if it is also on the net, then I generally expect that little will fall on the stone.

In general, let's hope. Children, of course, are ready to eat pizza every day. They love very much.

[Maryka]

Maryka, Masha, thank you very much! So with this test, everything with the grid is simple. You can safely put the filling on the pizza on the grid. Fine!

I would eat pizza myself every day ...

I also baked pizza, but the photo report is not detailed (phone pictures are not very good).

Slow dough (from 500 g flour - 100 semolina T). I collected the pizza on the shoulder blades, then put it on the grid, and then in the oven. I did not risk doing it right away on the grid, I was afraid that it might turn out to be a pizza with unnecessary filling
The top is a little scorched on one edge, but my ten always fries more there.
I like the grid - my pizza no longer has a burnt bottom.

[NataSh69]

NataSh69, class !!! Great pizza! Please tell me, do you have a mesh with a diameter of 28 cm? And do you bake with a three? If you have a ferrari

Today YouTube offered me a video of an Italian about making pizza dough. So, he insisted for a long time and stubbornly that cold fermentation for 24 hours is necessary, because the dough becomes useful (well, I knew that before), it is better digested by the body. He made the dough with 60% hydration, salt and olive oil must be extra virgin, 30 grams per 1 kg of flour. I didn't put sugar. He gave autolysis 30 minutes after mixing all the ingredients in a lump, then he mixed and introduced the yeast at the very end (he poked the dough with his hands on the table, and then kneaded) - a cube with a side of 1 cm of pressed yeast (for 1 kg of flour).

Video under the spoiler, I turned on English subtitles

Oh, girls, what beautiful pizzas you have turned out !!! In vain, I seem to have given up the grid, I have to order again.

So, he insisted for a long time and stubbornly that cold fermentation for 24 hours is necessary, because the dough becomes useful (well, I knew that before), it is better digested by the body

Here I am on that mysterious site about pizza exactly the same read a million times. Be sure to ferment. If at room temperature, then 24, and in the refrigerator even longer. And everyone also says that it is healthier for the body and easier to digest this way. By the way, I already wrote about it somewhere above))



And it tastes better when it stands

The subtitles, by the way, were not very clear, but as far as I understood, this test can be used to make thin bases or a little thicker. He mentioned several pizza names

If at room temperature, then 24

24 what, Natasha? This Italian had 24 - the temperature of the dough after kneading. He considers it optimal for cutting and then in the refrigerator. By the way !!! Please note that he leaked the container and mentioned this. So it provides air for the yeast, right?

[Svetlenki]

Svetlenki, Sveta, to me on "you"
I have a grid of 28 cm, and a Princess stove. Baked at the maximum.

[Sveta]

24 what, Natasha

Many ferment at room temperature for 24 hours.Well, the amount of yeast is naturally adjusted.
Sveta, I haven't seen your video yet. I answered yours written)) (



And here I’m doing magic over my stove. How to finish the spell - accomplish your goal. While in the process. And the oven is not for anyone. No one wants to
If you don't like the result, I'll go buy a mesh



On the weekend I baked, but did not take a picture. The dough turned out delicious. 62% hydration. 30 g of salt per 1 liter of water, 20 oil and no sugar. (Almost like you, Light) 1 gram of dry yeast. Fermented 2 days in the refrigerator.



Sveta, damn it, what a pity that I'm neither in Italian, nor in English, nor in the tooth with my foot (I'm trying to watch the video)

Wow, girls, you are making dough from Oleg Vozny here! I have not entered this topic for a long time. I liked this dough too. True, you have to add a little more water to it. Apparently, Oleg's pizzeria uses less strong flour.
I am very glad that I brought this video here for a reason.

[NataSh69]

NataSh69, how do you like the pizza dough? Slow. Liked?

damn, what a pity that I'm neither in Italian nor in English nor in a tooth with a foot

You can translate subtitles in pieces using this program for Android (phone). It is in the playmarket. Turn on the camera in the program:
🔗

You can translate subtitles in pieces using this program for Android (phone)

And not only for Android, and not only subtitles. You can immediately set up "Italian-Russian" and listen, turn on the microphone and receive simultaneous translation.

[Svetlana]

Svetlana, Larissa, Thank you!

[NataSh69]

NataSh69, how do you like the pizza dough? Slow. Liked?

caprice23, Natasha, I really like the dough both in taste and in work. I bought special flour for pizza, I hope to test it by the weekend. I'll do it slow again.

I have seen a lot of different videos and now I correctly form the "pizza ball", maybe everyone does that, but for me it was a discovery. Previously, I rolled the ball and that's it, but now I correctly "tuck" (in the video that Sveta put up, the Italian directly focuses on this). Then this ball stretches well and the structure of the dough, it seems to me, is preserved.

Natasha, I really like the dough both in taste and in work.

I used to roll up the ball and that's it, but now I'm turning it right

It would seem that such a bake some kind of pizza, business that. And you look, read, it turns out it's a whole science. Even art, I would say

Good morning. In the top video, you need to go to YouTube. Press "Subtitles", then "Settings", "Subtitles". Click on the checkmark, select "Translate" and select Russian. YouTube translates itself.

[Svetlana]

Svetlana, Thank you so much!



The phone does not work
Only from a computer is it possible?
I can only go to "subtitles". And the "settings" of the subtitles does not

The phone does not work
Only from a computer is it possible?
I can only go to "subtitles". And the "settings" of the subtitles does not

Yes, on the phone and on mine too, unfortunately.

what a pity