Pizza oven

[sleepyhead]

Can withstand 250 degrees.

sleepyhead, Svetlana, in a ferrari 400 on a stone. I vaguely expressed myself in the previous message, did not mention that I had doubts about baking in an oven with a stone

And recently I saw. there are several sizes.

Yesterday I dragged myself to the Metro because of the grid, no, different sizes are only on the price tags, but there are 40cm in stock, since there was even flour for the car's pasta, otherwise it would have been in vain

[Svetlana777]

Svetlana, in a ferrari 400 on a stone.

I understood, I know about the temperature. I just wrote that 250 withstands.




Svetlana777Would you like to order online Trade? I looked, delivery across Tyumen, like ours - 200 rubles. Delivery to shops - 100 rubles.



Tell me, please, if there is an oven on the stone in the Princess on the foil, you need to grease the foil under the pizza with oil?

[sleepyhead]

sleepyhead, thanks for the hint, I ordered; in my city, if you pick it up at own expense, then delivery is free (in OnlineTrade).

[Cvetaal]

I tried pastries on the grid today. I am very pleased. No stress with burning of the bottom and fumes from burning flour when baking on a triple. The result is still not perfect, but the crunch of the side crust and bottom is much better. The grid is really as said Cvetaal, Svetik, cools down quickly, but I would like to buy another one, probably.

I also want to return once again to the video that I posted sleepyhead, Svetlana earlier in my post here
Pizza oven # 5419

there are still a few important points. I do not know, maybe this is mentioned in many videos of forming a pizza circle, but I did not particularly study or watch, but here it seemed important to me.

So:

1.forming the bezel. This is very, very important. If you do not create tension and a good rim, you will not get a crunch and a tasty crust.
2. After forming the bezel, work with your fingers to stretch the workpiece to 60% of the surface of your mesh. Did you see her putting a grid on top to estimate the size? This is what she shows, somewhere around 60%. And then, important !!!, she works with her fingers only in 1/3 of a circle, closer to the outside. She does not touch the center at all. Look! And she says that there is no need to touch the center.
3. Then she turns the workpiece over and re-shapes the bezel. Well, then it is already clear.

Now for the test. I decided that I still need to add sugar. Or at least white malt. This will help caramelization. They have a professional oven, but we need to adjust.

Well, today's pizza




and the tongue hangs sideways, sorry

[Svetlenki]

Svetlenki, Sveta, it's great that I liked the grid. otherwise I was a little worried - suddenly the result is not satisfied
The pizza is great.
I will definitely review the video, I did not pay attention to such nuances.

[NataSh69]

NataSh69I'm glad that you are glad that I liked it

The pizza is cool

There were three pizzas. Now we need to learn not to look into the pizza oven while baking. Clearly define the time and that's it. Then the result will be even better, I think

Yes ... I also look in, even the window at the princess does not save (you need to check the sides so that they do not burn)

[Svetlenki]

Svetlenki, Light, almost ideal! Well, and the main thing is that the family likes it!
So much effort and study of the topic could not but lead to an excellent result!

[Svetlenki]

Svetlenki, yes, Sveta! You still have to learn how to twist and throw this pizza over your back, as the pizzaiolo shown in the video do, and the whole UK will be in your queue for Russian pizza!
Then beware! Torment!

Svetochka, what a delicious pizza you have! What, now I also have to run behind the net or what?

The result is still not perfect

And what was not enough to be perfect?
And questions What dough did you make? Vozny? How many minutes did you bake it for 3 minutes?
I'm not able to bake everything myself, while my pizza turns up my nose

Good evening. Experimenting with Focaccia today. I decided to bake the first one in P3 on a stone. Before that, the stone was heated for 7 and a half minutes. Baking on foil. The result is that the cake is burnt at the top of the heating element, there is a burnt trace of it, since the cake is fluffy. But the taste is awesome. I baked the second in the oven (I have a glazed ceramic tray in it instead of a stone), warmed up the oven for half an hour and baked for 15 minutes at 250 degrees on foil, on a tray. It turned out okay, but P3 lost a lot in taste.

I seemed to have calmed down, but after half an hour the idea knocked on my head, if in P3 it burns to the heating element, since there is not enough depth, then you can try to bake in a round baking sheet that sticks to the pizza maker, since it goes down and due to this there is more space to the upper heating element. I kneaded it again in half a portion and decided to try it. The pizza maker did not warm up, immediately turned it on to position 4 for 7 and a half minutes. It turned out - a bit too much, the bottom was slightly burnt. It took 6-7 minutes. But the taste that I was looking for is very tasty !!! Much tastier than in an oven at 250 degrees, even though there is a tray.

And I also want to share how I distribute the dough (I found this on YouTube along with a great focacci recipe). I take a large teacup, pour cold water into it and put it in the microwave to warm up for 2 minutes. But I have a powerful micra - 1400 W. Then, when the micra is turned off, I put the kneaded dough there in a glass cup without a lid for 30 minutes and close the microwave door, do not turn it on. The dough just rises gorgeous.



Girls, if you need a video with excellent Focacci recipes, write, I'll post it here. I baked on it today. Simply Super.

Girls, if you need a video with excellent Focacci recipes

Kaneshna nada!
And a photo of your focacci too))

And a photo of your focacci too))

There is no extreme focaccia anymore, I did half of my portion, that is, a quarter of the recipe that was written under the YouTube video. Here it is:




The water should be warm. And I also sprinkled thyme with oregano on the cake before baking.

And what was not enough to be perfect?

Onboard crust - should be slightly more caramelized and slightly thicker. This is why I mentioned white malt or sugar in the dough.

What dough did you make? Vozny?

Nope, I made the dough for 680 grams of flour, where 500 was 00 grind for pizza and 180 - grade T. Olive oil and salt at the rate of 30 gr each for 1 kg of flour ... 2 grams of my pressed yeast (I remind you again - 4 grams raise a loaf of 500 grams of BC flour). The water was 420 at once and then brought to a kolobok that was almost not smeared under the bottom of the bowl. Pre-mix with a shovel, rest for 20 minutes under a towel, then stir with a hook. The oil was introduced in the second half of the batch. The dough stood in the refrigerator for 2 days.

What, now I also have to run behind the net or what?

Natasha, how is your soul ... You seem to want to drink. You just have a soul for him. I didn't want it at all, but I wanted a net. I got the result I wanted. We're all different.

I greased the baking sheet with vegetable oil, after baking, I simply wiped it with a paper napkin.



She stretched the cake right on the baking sheet.



But I baked lush.



Here, I'll take a picture of the one from the oven:

Girls! You have no idea how great you all are! And Sveta-Svetlenky, and Sveta-Soneika and both Natasha! So much work has been invested in your experiments! You can’t even imagine how many people read the results of your experiments and works and try to imitate you!
Thank you all very much for any information and for stirring us all up here!
And we will try to make it turn out like yours.

On Sunday, I again made pizza from Vozny's dough. Over the past 5 years, I have not altered any dough, and we eat pizza at least once a week. This dough rulit! But it is necessary to stand in the refrigerator for at least 2 days.I ate 5 of this pizza! pieces! And in the morning there are 2 more for breakfast, and I never eat this for breakfast, especially the warmed up yesterday's pizza.

Good morning! I thought that I should write about the voltage in the network in our house. Because maybe for many for Focacci, 6 minutes will be too much. The fact is that our tension is weak and pizza, for example, in P3 is cooked in my position for 4 - 7 and a half minutes, and not 5, like many.

And about the dough. I found the perfect one for myself and I don't know if it's worth continuing the search. I haven't tried Voznoy's dough, so I don't have my own opinion about it, but for me the most beautiful dough at the moment is the Hut pizza dough. This is the kind of dough that I have left in my memories of the first sample of pizza. I remember rested at sea, went to a cafe and ordered pizza. It was something magical! The dough is soft, the teeth are drowning in it, but with a crispy crust, there are a lot of different fillings and a lot of scalding melted cheese. After that, I have not experienced such taste sensations from any pizza. This Hut dough reminded me of that pizza. Who does not know, here is a link to it:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=410631.0



Only I did not cook with milk, but with water and added 2 tablespoons of milk powder there.



And yet, it is necessary to stretch this dough by greasing the dough and hands with olive oil, then it stretches perfectly and easily. And if you stretch it, sprinkle it with flour, then it shrinks and the shape of the circle is deformed.



Here, she could not resist, right in the morning baked Focaccia again on a round baking sheet on P3. At the same time, I remove the stone. And she concluded that in our stove a lot depends on the voltage in the network. Today, apparently, it was weaker and therefore baked again on mode 4 - 7 and a half minutes, and today nothing burned. (So, girls, alas, but you have to open the lid in order to follow, because the voltage in the network jumps, and the power of the stove is high).

Here's what happened (could not resist, ate a small piece. Nuuuu sooooo delicious !!!:

So fried from below:





Today, in addition to thyme and oregano, I also sprinkled rosemary. Liked.
The only thing that annoys ... I'm afraid for the stone when I take it out of the stove. That inadvertently I will somehow break it.

[Svetlenki]

Svetlenki, Your pizza is perfect !!! remind me plz what is the diameter of your mesh




sleepyhead, and you have a perfect fokachka!
so far only admired the pictures, I will read later

remind me plz what is the diameter of your mesh

Vic, 31 cm. This is a de buyer from the Amazon. I gave the link above - you will find it when you read

The girls cooked Khachapuri in our P3 in a round baking sheet. I cooked on mode 4 - 7 and a half minutes.
Result:


I cooked here for this video. Below the video on YouTube, a link to a video with a dough recipe:

It turned out very tasty.
Tomorrow I get Ozone P1 from the delivery (I bought it for 1560 rubles with free premium delivery for 1 ruble) and temporarily "tie it up" with baked goods, switch to vegetable recipes in P1. And then my plans to lose weight in the summer on vegetable recipes are crumbling.

[Svetlana]

Svetlana, but did you cook in a preheated one, or put a baking sheet in a cold oven?

Did you cook in a preheated one, or put a baking sheet in a cold oven?

In the cold - and Focaccia and Khachapuri. I'm afraid to heat the baking sheet, nevertheless, the temperature in the oven is very high, I think that suddenly prolonged heating of the baking sheet will damage its surface.




And somehow I did not think about the fact that it is possible to heat the stove without a baking sheet ... Well, and it turns out so well. Suddenly you burn yourself on the stove.

In the cold - and Focaccia and Khachapuri

Thank you, everything is clear, I'll try to cook it, otherwise I made Focaccia according to the recipe from the roller in the DS, but somehow I did not impress, but I forgot about the oven

[Svetlana777]

Svetlana777Just adjust the time yourself, because I was convinced that a lot depends on the voltage in the network, for example, I have to cook at different times on different days. In order not to burn out, it can quickly burn out in our oven.

I'm here again. Yesterday I baked pizza, made the dough "slow", but decided to knead according to Vozny's principle.I don't know what played a role in the end, but I didn't like the dough in the pizza. It was the crust itself that I didn't like. It turned out to be some kind of thick. The crumb under it is good, but the crust itself ... Not tender, thin and crunchy, but fu fu fu. I didn't take a picture, but it's not clear in the photo. These are the pies we have, that is, pizzas.



And I ordered the net again for myself. Why are you all with the nets, and I am without. It's interesting to try. If you don't like it, I'll give it to someone))

So with me, it's the same, every other time, the crust is not the same, then it burns, by the way it burns more with the dough for some reason cold fermentation. and the top is almost always on fire. I tried a temperature of 4.5 (P3), the edges are soft, I can say they do not crunch.
My crust will turn out tough. if I use a lot of corn flour during molding, as in the video from Vozny.
but if I order a mesh, it turns out that the top will burn even more (the height will decrease).
By the way, when I bake the whole kitchen in flour in P3, all the free space is taken. it's not like in P2 stretched out on a rug or in a cold oven and baked. and the countertop is clean.

By the way, when I bake the whole kitchen in flour in P3, all the free space is taken.

Flour all over the kitchen - this is also a problem

while the top is almost always on

Whoever has the bottom, you have the top.

decided to make a batch according to Vozny's principle. I don't know what played a role in the end, but I didn't like the pizza dough

So with me, it's the same, every other time, the crust is not the same, then it burns, by the way it burns more with the dough for some reason cold fermentation.

Girls, why are you so "stuck" to this cold dough? Maybe it's just "not yours" and you need to try something different. There is a topic here
Dough for pizza makers (technology, advice, recommendations) # 3
suddenly find something interesting for yourself

Girls, try the Hut pizza dough. It is better to stretch it by greasing the dough and hands with olive oil:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=410631.0

[Tatyana]

Tatyana, thanks for the reference. Already studied.
And they "got used to it", because for me personally, it really tastes better. I baked pizza from quick dough for a very long period, but it was worth trying the "long fermentation" and that's it, it won me over.



sleepyhead, Svetlana, Hut baked pizza from pizza dough in Tristar and in the oven, and at that time I really liked it. But right now the moment that you need to stretch with oil is embarrassing. And on the stone, the oil smokes very strongly, burns. Or I'm wrong? Svetlana, do you bake and everything is fine? Lay out directly on the stone?

And on the stone, the oil smokes very strongly, burns. Or I'm wrong? Svetlana, do you bake and everything is fine? Lay out directly on the stone?

No, I baked on the grid. It does not burn and does not smoke. And before that I baked on foil.




I feel sorry for the stone, while I don't bake anything on it and still there are stains.

[win-tat]

win-tat, Tatyan, it's just that when it remains, some of it goes into the refrigerator, or I know that I will bake tomorrow, knead it for the night, But I haven't tried Vozny's dough, because I think it's dense for me and without a kneader it will be difficult to knead it ..

Good morning! Yesterday my net arrived, the dough was in the fridge, so I immediately made a focaccia. What can I say, yes, there are fewer dances with tambourines, the bottom is not burnt. I didn't even have enough fried, I had to shift from the grid to the stone quite a bit. But the bottom is not as crispy as when you bake it directly on the stone. Probably next time you need to warm up the stove harder, as if the heat was not enough.
In short, from the first time I did not understand whether I liked it or not. We will test this mesh further

Well, experiments continue.
Today I baked pizza from Hut dough, once I loved it very much. Yes, his fans will forgive me, this is my personal opinion, but that's not it. For a quick option it is very good, if the guests, if you want to "take out and put", then yes. But now I'm digging and paying attention to all the little things and looking for the perfect option for myself.So, once again I repeat, the dough is matured, fermented for a day or two or three acquires a special taste (for me it is important, because in pizza I like dough more than filling). Not even that. For me, the dough is fast and tasteless, in contrast to the dough of long fermentation. And in the latter, just at the time of baking, the taste grows up.
The Hut dough at work is certainly gorgeous. Stretched in oil as advised. It is formed absolutely hassle-free, it is much easier than a long-term fermentation dough. For those who have problems with stretching, Hut pizza dough is a win-win option. It does not shrink back, it is very obedient, not sticky. In short, at work, just lovely.
But ... I didn't like oil stretching. No, I just liked stretching, it is convenient. Not satisfied with the crust on the finished pizza. When molded with corn flour, the crust is crisper.
And the edges. Where are my favorite big bubbles you ask? Bubbles and cavities that result from a standing dough? The dough reminded me very much of pie in its structure. And I need that with a ciabbat bias on the edges, and the base itself, the bottom is thin. That's how I like it. Taste and color, as they say
Baking on a grid. Minutes 4, if not less. My stove now accelerates more than 400 degrees, since I twisted the thermostat on it. The bottom of the grid does not burn, this is good. But the moment that I didn’t know how to twist the grid during baking, so that the pizza would brown evenly, made me mad. The spatula with which I pried the pizza when it was baked on the stone did not want to crawl under the net. Another, plastic one, crawled, but did not want to turn the net, I had to twist the net with my other hand in the tack. And during these two seconds I still managed to worry if my spatula would melt. Dances with tambourines somehow turned out
Here is the result


I’m thinking, well, it’s not in vain that the Italians bake pizza from long-term fermentation dough, definitely not in vain.



Attach a handle to the grid



And once again forgive me, all everyone who bakes pizza from quick dough, if offended. Honestly, I didn't want to, I'm just describing my adventures with pizza and finding my perfect one here. Well, I'm so picky, sometimes I get tired of myself

[caprice23]

caprice23If you like to fool your head with Oleg Vozny's dough, no one forbids you to do it. I tried to cook it and will never again, I think never. For me, no better than pizza dough. And fast and tasty and the sides are lush (by the way, you can see in your photo how big the bubbles are there). I posted my taste sensations from this pizza above. No longer experimenting and looking for a better recipe than this dough. It's perfect for me. To each his own. I agree with the fact that the bottom of the pizza on the grid is not crispy. You can buy cooking tongs to rotate the mesh.

[Natasha]

Natasha, PPKS !!!! I also think with
That aged pizza dough rules!
But mine eat pizza with any dough and sometimes I quickly knead and bake



Svetlana, there are also other types of aged dough. I also don't even want to try this Vozny dough

there are also other types of aged dough

Can you share the links?

[sleepyhead]

If you like to fool your head with Oleg Vozny's dough, no one forbids you to do it.

It is precisely Vozny's dough that I do not like.
And there is absolutely nothing confusing in a long test.
sleepyhead, Svetlana, do not be offended, please, I am just honestly describing my feelings. They are mine. Any other dough in you will cause a reaction "well, so-so", but at the same time it will turn out to be my favorite. We are all different and that's good
I repeat once again, earlier the Hut pizza dough was my favorite, and even in the comments to it I left more than one enthusiastic review and wrote that this dough is exactly what I have been looking for for so long, my ideal. But apparently everything changes over time.

But mine eat pizza with any dough and sometimes I quickly knead and bake

My children also eat from any dough I'm digging, looking for something

You can buy cooking tongs to rotate the mesh.

I didn't think of the forceps! Thank you!



And then a piece of dough remained. I threw it into the refrigerator, in the morning I looked, it all settled, wrinkled. Well, do not throw it away. I think, give me how to bake a cake. I flattened it and sprinkled it with sesame seeds in Ferrara.
In my opinion, it turned out pita))

[caprice23]

Of course, everyone has different tastes and nobody imposes their own on others.
caprice23Natasha, well done for sharing your experiments.
Personally, I love the filling and dough in pizza, and the slow one suits me better, but sometimes I also use the fast one. And it tastes good too, but ... different.

And there is absolutely nothing confusing in a long test.

I agree 100% - when kneading, pay attention to the dough 3 times, and then forget about it in the refrigerator for two days ..., there is nothing complicated. I use this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=391641.0

By the way, I tried a special flour for pizza (there are no photos), and I feel this flour is ideal for a quick recipe - the dough is very elastic. And in "slow" and regular flour gives excellent results. But I'm not special at all, these are just my observations.

Well, experiments continue. Today I baked pizza from Hut dough, once I loved it very much. Yes, his fans will forgive me, this is my personal opinion, but that's not it

Right. And it never was "that". I've tried it a couple of times ... it's not pizza at all, just a regular burger. There is no taste, sensation and charm of pizza in it. So, just food, very high-calorie food.
And from pizza, since it carries an unimaginable amount of calories, it is the taste that is required.

I like both Vozny's dough and Margit dough. Vozny's dough makes thinner pizzas with a crispy crust better, while the latter makes more traditional pizzas. Mine are more like thin ones. But both of these tests give the taste of the pizza, not the rolls.

I use this recipe #

My favorite

I like both Vozny's dough and Margit dough. Vozny's dough makes thinner pizzas with a crispy crust better, while the latter makes more traditional pizzas. Mine are more like thin ones. But both of these tests give the taste of the pizza, not the rolls.

Margit dough also produces thin pizzas with a crispy crust if the dough of 500 g flour is divided into 3 pizzas.

Margit dough also makes thin pizzas with a crispy crust if the dough of 500 g flour is divided into 3 pizzas

Yes, it is, I agree. But it’s the thick pizza that I like the most.

Margit dough also produces thin pizzas with a crispy crust if the dough of 500 g flour is divided into 3 pizzas.

Yes Yes Yes! It is from him that I make a thin pizza, only I form the sides more plump. The sides are my favorite !!!

[specific]

Girls, I think by specific recipes for pizza dough, especially if they are on our forum, it is better to unsubscribe and identify "+" and "-" there. This is a topic about ovens for pizza.
You are right, everyone has different tastes, for some it is a bun, for others it is a very tasty pizza base, while many consider themselves connoisseurs of the best and correct pizza, but you cannot judge so categorically, so you should not start a dispute here about which the dough is the best. Slow, fast ... everyone has their own preferences.

I agree that there is no need to start a dispute (I did not argue with anyone), but this is the place to discuss recipes and how this or that dough turns out in this oven. In any topic about technology, recipes are discussed, and how they are obtained, and then who likes and dislikes what. Be it bread makers, multicooker, pizza oven.
Describing my adventures and the search for the perfect dough for myself precisely when cooking in Ferrarca, I emphasize that this is my personal opinion and I think I have the right to express it. I try to do it correctly, so as not to offend anyone. How it turns out.
If I'm not mistaken, someone is even interested in reading about my experiments

[Svetlana]

but to discuss recipes and how this or that dough turns out in this oven is the place here.

and I'll add again!
Svetlana, Svetochka! to the pizza recipe that has already been given from Margrit, I will add another Neopolitan dough for pizza from Anis and from her, dough for pizza, flat cakes. khachapuri and so on
and also a very successful dough from Oliver, it is in the recipes of Grandma-Tatiana.

I can not give links from the phone, but if something is not found, knock on the LAN, I will find everything from the computer

I baked Ossetian pie today in our oven. Only he came out a little thin for me, very much kneaded. But delicious. Baked in a round baking sheet for 4 - 11 minutes.